Apple Buckle Food

AUTUMN APPLE BUCKLE

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.

APPLE-BLUEBERRY BUCKLE

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.

CARAMEL-APPLE SKILLET BUCKLE

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.