Blackberry Pinwheels Food

CHEF JOHN'S BLACKBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
• Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
• Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
• Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
• Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
• Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

BLACKBERRY PINWHEELS

Steps:

• In a saucepan over medium heat, melt 5 1/2 TBS butter, then add 1 cup sugar and water, stirring until sugar dissolves.
• Set aside.
• For dough; combine flour, salt and baking powder.
• Cut in butter until mixture resembles fine crumbs.
• Add milk and stir with a fork until dough leaves sides of bowl.
• Turn out onto a floured board and knead 3 to 4 times.
• Roll out to a 11 by 9 inch rectangle, 1/4 inch thick.
• Spread berries over dough, sprinkle with cinnamon and roll up jelly roll style.
• Cut into 1 1/4 inch thick slices.
• Melt remaining butter and pour into a 10 inch round or oval baking dish.
• Place dough slices in dish and drizzle syrup carefully over them.
• Bake in a 350*F oven for 1 hour.
• Fifteen minutes before removing from oven, sprinkle 2 TBS sugar over top.
• Serve warm or at room temperature.