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
BLUEBERRY BUCKLE
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 375 degrees F.
- Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING
To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart casserole dish (or larger).
- For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
- In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
- Let the apple mixture sit out at room temperature for about 25 minutes.
- Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
- Drizzle 2-3 tablespoons melted butter over the fruit mixture.
- Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
- Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Serve warm with vanilla ice cream!
Nutrition Facts : Calories 584.4, Fat 30.2, SaturatedFat 18.5, Cholesterol 76.3, Sodium 258.5, Carbohydrate 78.5, Fiber 7.4, Sugar 46.7, Protein 5.1
EASY APPLE-BLUEBERRY CRISP
This is a variation off the Orchard Mills Apple Crisp package. I had about a cup of frozen blueberries left after making Recipe #288137, so I thought I would give this a try for quick Saturday night dessert. Also, I purchased too many Granny Smith apples a little bit ago and had to find a way to use them up. Put a scoop of vanilla ice cream on the side for something extra special! :)
Provided by VickyJ
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix first 6 ingredients and put in greased 9 inch pan.
- Combine melted butter with crisp mixture until crumbly. Sprinkle mixture evenly over fruit.
- Bake 25-30 minute or until bubbly and golden brown.
- Serve warm, if desired, top with ice cream or whipped cream.
BLUEBERRY-PINEAPPLE BUCKLE
Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
- In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
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.
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.
CLASSIC BLUEBERRY BUCKLE
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE-BLUEBERRY CRISP
Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
- In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
- In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
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