CRANBERRY BUCKLE WITH CRUMB TOPPING
This cranberry buckle with crumb topping is a tender cake enriched with sour cream and punctuated with tart cranberries. It makes a lovely autumn dessert, breakfast, or teatime indulgence.
Provided by Cory Schreiber
Categories Dessert
Time 1h25m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan*.
- Sift the flour, baking powder, and salt together in a bowl.
- Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
- Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
- Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
- Sprinkle the crumb topping over the cranberries that are atop the batter. (We like that this recipe affords a generous amount of crumbly buttery sweetness atop the cake. But it's up to youyou really, really, really don't like crumbs, use just 1 cup or so of the crumb topping and save the rest for another day, stashing the remaining crumb topping in a resealable plastic bag for another buckle and freezing for up to 3 months and saving it for the next time you make this buckle or any crisp, crumble, coffee cake, baked apples, or so on.)
- Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.
Nutrition Facts : ServingSize 1 portion, Calories 598 kcal, Carbohydrate 82 g, Protein 7 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 116 mg, Sodium 248 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 8 g
CRANBERRY BUCKLE WITH VANILLA CRUMB
Provided by Cory Schreiber
Categories Mixer Berry Fruit Dessert Bake Cranberry Orange Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
- Using a handheld mixer with beaters or a stand mixer withthe paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
- Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
- Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
CRANBERRY BUCKLE WITH VANILLA CRUMB
A decadent blend of sweet and tart, moist and crunchy. When the cranberries in this buckle bake, they split open just enough to absorb the cake batter while retaining a firm outer shell and a slightly tart bite. Great recipe for holiday brunch. Tip: don't increase the cranberry amount or the end result may be too tart. From Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- To Make Vanilla Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Set aside.
- Preheat the oven to 350°F Butter a 9-inch square baking pan. Sift the flour, baking powder and salt together in a bowl.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
- Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
- Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Nutrition Facts : Calories 610.9, Fat 28.9, SaturatedFat 17.6, Cholesterol 118.8, Sodium 345.3, Carbohydrate 81.3, Fiber 2.3, Sugar 46.2, Protein 6.7
CRANBERRY ALMOND CRUMBLE
This is a nice alternative to all of the pies that adorn the Thanksgiving table. I love nuts mixed with the cranberries. The richness goes so well with the tartness of the fruit.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
- Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit.
- Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes.
- Combine the pear and cranberry mixtures in a bowl and set aside to cool.
- Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
- Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired.
- Bring 2 small pots of water to a boil.
- Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
- Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
- In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.
APPLE-CRANBERRY CRUMBLE
Original recipe is a twist on my Mom's version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.
Provided by Jessica Leslie
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
- Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
- Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
- Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 148.6 mg, Sugar 33.6 g
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
VANILLA CRUMB
Provided by Cory Schreiber
Categories Food Processor Mixer Dessert Vanilla Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla.
BLUEBERRY BUCKLE WITH STREUSSEL TOPPING
This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.-Anna Higbee, Absecon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
CRUMB-TOPPED CRANBERRY CAKE
This dessert has something for everyone-moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. , In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside., In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top. , Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 323 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY CRUMB BUCKLE
This is my version of a bakery style blueberry buckle. I especially like this recipe because it has walnuts in the crumb topping on a moist cake which is perfect for breakfast or brunch.
Provided by Vseward Chef-V
Categories Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F Coat a 9-inch square baking pan with cooking spray.
- To prepare crumb topping, place flour, brown sugar, sugar and cinnamon in a food processor; pulse to combine. Add butter and process until crumbly. Add walnuts and pulse 3 times or until evenly distributed.
- To prepare the cake, sift flour, baking powder, baking soda and salt. Combine butter, sugar, egg and vanilla in a mixing bowl and beat until evenly blended. Turn to low speed; add flour mixture alternately with buttermilk and beat until blended.
- Stir in 1 cup berries. Turn into pan and spread evenly. Scatter remaining 1 cup berries over top and sprinkle with crumb topping. Bake 45 minutes or until nicely browned and edges of cake begin to pull away from sides of pan. Cool on wire rack.
Nutrition Facts : Calories 392.8, Fat 15.8, SaturatedFat 8.1, Cholesterol 53, Sodium 264.7, Carbohydrate 59.7, Fiber 1.8, Sugar 38.1, Protein 5
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- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3-5 minutes, until light and fluffy.
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