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Here is something tasty for a Sunday morning brunch, or weeknight dessert, or any possible excuse you can think of. A fruit buckle can be made from any fruit, and belongs to an interesting branch of baking geneaology that also includes: Cobbler, Crisps, Crumble, Brown Betty, Grunts, Slumps, Bird’s Nest Pudding, Sonker, and Pandowdy (according to http://whatscookingamerica.net/History/CobblerHistory.htm)
A Buckle- presumably- buckles as the rich topping of butter flour & sugar melts and bakes with the steam rising up from the baking fruit. It is quintessentially American fare, going back to well before the Industrial Age, and it has always no doubt been welcome on the table of farm kitchens and Boston Brahmans alike.
Here is a recipe I adapted to use up some apples I had on hand, and some beautiful blackberries that a friend gave me yesterday.
1 c sugar
1 -1/3 c. flour
1/2 tsp. cinnamon
1/2 tsp baking powder
2 c diced apples
pinch of salt
1/3 c milk
1 tsp vanilla