APPLE BUCKLE
This is a fantastic recipe to learn because it can be used all throughout the seasons. As long as you have the base of this dessert down, you can use it for whatever is at the market that's beautiful and fresh.
Provided by Sean Brock
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Apples: Peel, slice, and core apples; cut into ¼-inch slices. Heat skillet to medium and add butter to melt, followed by apples. Stir to coat apples with butter and cook, about 2 minutes. Sprinkle sugar on top of apples, then stir so sugar melts. When the sugar starts to melt, add the bourbon (optional) and bring it to a boil. Then remove from the heat and cool to room temperature, about 10 minutes. Use a a cake tester to check apples for softness.
- Streusel: Preheat oven to 375 F. In a medium bowl, add pecans, oats, brown sugar, flour, and salt; mix until thoroughly combined. Work in butter so the mixture becomes crumbly and the butter soaks up all the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on low speed, 30 seconds. Scrape down the bowl and paddle, then continue mixing on medium until smooth and creamy, 30 more seconds. With the mixer on low, add egg and vanilla. In a bowl, combine flour and baking powder. Then add half the flour mixture to the butter-sugar mixture, mixing just until combined; then add half of the milk. Repeat until all the flour and milk have been added. Turn the mixer off; scrape down the bowl and fold in the apple mixture by hand. Pour batter into a buttered springform pan, and add streusel in pieces on top. Bake for 30-40 minutes.
- Remove cake from oven and use a cake tester to check for doneness; it should come out dry. Remove the springform pan and slice.
APPLE-BLUEBERRY BUCKLE
This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!
Provided by eric1388
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 15
Number Of Ingredients 17
Steps:
- Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
- Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
- Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
- Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
- Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 294 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 8 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 163.8 mg, Sugar 35.8 g
AUTUMN APPLE BUCKLE
Buckles, simple streusel-topped cakes studded with fruit, are traditionally made with summer berries. Substitute tart apples, for a denser, more coffee-cake-like dessert.
Provided by Annacia
Categories Dessert
Time 31m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
- MAKE THE CRUMB TOPPING:.
- In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
- Add the butter and process until the mixture resembles moist sand.
- Add the walnuts and pulse 3 times.
- Transfer the mixture to a bowl and press into large crumbs.
- MAKE THE BATTER:.
- In a medium bowl, whisk the flour with the baking powder, ginger and salt.
- In a large bowl, using a handheld electric mixer, beat the butter until creamy.
- Add the sugar and beat until light and fluffy, about 3 minutes.
- Beat in the honey.
- Add the lemon zest, vanilla and eggs and beat until smooth.
- Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
- Fold in the apples.
- Scrape the batter into the prepared pan and smooth the top.
- Sprinkle with the crumb topping.
- Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
- Let cool for at least 1 hour before unhinging the springform and removing the ring.
- Cut the buckle into wedges and serve with sweetened whipped cream.
- MAKE AHEAD:.
- The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
CARAMEL-APPLE SKILLET BUCKLE
My grandma made a version of this for me when I was a little girl-and fresh apples from a tree in her backyard added an extra-special touch. I've adapted her recipe because I love the combination of apple, pecans and caramel. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. cast-iron or other ovenproof skillet., For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake until apples are golden brown, 60-70 minutes. Cool in pan on a wire rack., In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. Serve with toppings as desired.
Nutrition Facts : Calories 462 calories, Fat 19g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.
BIG RAY'S CARAMEL-APPLE SKILLET BUCKLE
My grandma used to make a version of this for me when I was little on her farm with fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apple, pecans, and caramel. If desired, serve with ice cream.
Provided by bfr610
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h48m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch oven-proof skillet.
- Beat 1/2 cup butter and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
- Whisk 2 cups flour, baking powder, cinnamon, ginger, and salt together in a separate bowl. Add to the butter mixture alternately with 1 1/2 cups buttermilk, beating well after each addition. Pour batter into the prepared skillet.
- Mix brown sugar and 1/2 cup flour together in a small bowl. Cut in cold butter with 2 knives or a pastry blender until mixture is crumbly. Stir in pecans and oats; sprinkle over the batter in the skillet. Top with apples.
- Bake in the preheated oven until apples are golden brown, 60 to 70 minutes. Let cool in pan or a wire rack.
- Combine caramels and 1 tablespoon buttermilk in a microwave-safe bowl. Microwave until caramels are melted, 30 seconds at a time, stirring after each melting, for 3 to 6 minutes total. Stir until smooth; drizzle over the cake. Let stand until set, about 20 minutes.
Nutrition Facts : Calories 465 calories, Carbohydrate 69.1 g, Cholesterol 63.8 mg, Fat 19.3 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 8.6 g, Sodium 318.8 mg, Sugar 42 g
MARTHA'S PEACH BUCKLE
A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
- Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
- In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
- Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.
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