My grandma gave me the recipe for this blueberry and apple buckle, but we made it much better by include apples!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 14 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 3 large Granny Smith apples, peeled and sliced
- 1 ½ cups white sugar, divided
- 2 tablespoons ground cinnamon
- 2 tablespoons lemon juice
- 1 teaspoon ground nutmeg
- ¼ cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups fresh blueberries
- ⅔ cup white sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅓ cup cold butter
Instructions
- Prepare fruit filling: Place apples in a large bowl and toss with 3/4 cup sugar, cinnamon, lemon juice, and nutmeg. Cover and place in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Beat remaining 3/4 cup sugar and butter in a large bowl until creamy; beat in egg.
- Mix 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 top.
- Prepare topping: Mix sugar, flour, and cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
- We have made this recipe with both fresh and frozen blueberries and both work great. If you use frozen blueberries, make sure they are thawed out completely before you fold them into the batter. We made the mistake of putting frozen blueberries into the batter and it was a disaster.
- If your batter turns blue when you mix in the blueberries, that is all right because once it bakes, it won’t be blue.
Reviews
I’m 65 and I made A LOT of cakes. This is the worst ever! It doesn’t even look like a cake. Very, very disappointed.
I enjoyed making this delicious and pretty Buckle. I’d never heard of a Buckle before but I had all the ingredients and it was very simple to put together! I cut some sugar and added a tspn. of vanilla. Less sugar and flour and it’ll be just right. Enjoy!
Just like another reviewer said, this IS labor intensive. By the time I was done, I had a sink full of dirty dishes! It is very good but there are so many steps to it. I cut the sugar to 1 cup total in the filling and I subbed 2/3 cup brown sugar for the topping. I also used frozen blueberries and they worked out just fine. Thanks for the recipe!
We loved this! I had never even heard of a buckle before finding this recipe here. After reading a few of the reviews, I cut the sugar back to 1/2 cup for each part that required it, and cut the cinnamon back to a rounded tablespoon and the nutmeg to 1/2 teaspoon for the apple mixture. The batter was very thick so I added a little bit more milk until it was a little more manageable, I still had to spoon it on to the apples, but it turned out great. It was still borderline too sweet, but lovely nonetheless. Some whipped cream would have solved that but I didn’t have any. This made so much that I still might have a chance to try it with whipped cream tomorrow. Thank you!
Made it just as written which means I can actually review the recipe! It was delicious! Instant hit with family and extended family, some of whom wanted the recipe. Thanks for this delightful buckle.
I made this with a few tweaks (apples weren’t Granny Smith, almond milk instead of regular, fewer blueberries), but the main thing I did differently was cut down on the honkin’ amount of sugar!!!! Two and 1/6 cups, really I used 1/4 cup for the apples, 1/4 cup for the batter, and 1/4 cup for the topping, and that was plenty sweet enough. We really liked it, especially with vanilla ice cream.
This is labor intensive – lots of steps but so worth it. I also cut the cinnamon in half as others have suggested but next time may add entire amount. I froze half of this and hopefully it will still taste awesome. I only gave 4 starts because of how long this took to finally put in the oven.
I was excited to make my first buckle, and am glad I did as it was unique and yummy. It was easy to make, though I was a little thrown by how thick and sticky the “batter” was (I would call it dough). It was tough to spread it over top of the apples but baked up very nicely. I might recommend you drop it by spoonfuls. The cinnamon in the apple mixture was a little overpowering for me; I made my 2TB scant and it was still too much. The topping was crispy and nice. Overall, the buckle was yummy but too sweet for my taste, but my family was thrilled so I was happy with it. I would like to make this recipe again but decrease the amount of sugar and cinnamon in the apples (or maybe increase the number of apples).
Great recipe! Made as written except for using 2 teaspoons of cinnamon, not tablespoons, with the apples. Will definitely make this again!
I followed this recipe. Overall, good but 2 tablespoons of cinnamon is way too much. I had to scrape off the cinnamon apple part as it was too overpowering. Two teaspoons is ,ore than sufficient.
Made it as listed… Too much sugar, way too sweet, batter was overly thick so I added a little more milk, the cake you part wasn’t very good either… such a disappointment, perked it up with Icecream… find another recipe , this needs work.
This Buckle seemed to fit the bill for about about 1-1/2–cups blueberry sauce leftover from a previous dessert. I simply cut half the sugar and all the milk from the batter and substituted sauce. Turned out just fine. I used mace instead of nutmeg, and served the Buckle up with whipped cream. It was a hit at the table.
I needed to use up some spy apples so I used them in this recipe. Otherwise I followed the instructions as written and it turned out awesome. I had never tried a buckle before but I know I will be making this again!
This is a great recipe to make if you have some blueberries, but not enough for a pie. I used 4 MacIntosh Apples and reduced the apple sugar to 1/4 cup. I also reduced the cinnamon in that part to 1 tsp. and only a couple of dashes of nutmeg. I used brown sugar instead of white in the batter and topping. I increased salt to 1/2 tsp and reduced the topping butter to 1/4 cup. This was absolutely delicious. How can you go wrong with all the wonderful fruits that God made?
I used frozen wild blueberries because I didn’t see the author’s footnote until it was too late. So the blueberries were not thawed. Turned out fine. I used Becel margarine because I didn’t have butter. If I were to make it again I would reduce the sugar in the Apple mixture and use a half cup. I’d also reduce the sugar in the topping as I found this dish sweeter than I would prefer. A nice change from the dishes that contain oats. Both my picky boys ate it.
Based on previous reviews, I tweaked this recipe just a little and it was fantastic. I reduced the amount of spice because it just looked like too much and my calculations were perfect. Only 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg for the apples. Added 1 teaspoon vanilla extract to the batter. For the topping used brown sugar and only 1/2 teaspoon of cinnamon. Served it with whipped cream and got rave reviews!
I made it almost exactly as written only I mixed some huckleberries in with the apples and used frozen huckleberries instead of blueberries. I did cut the cinnamon and nutmeg in half in the Apple mixture because that seemed a bit excessive. In the end it probably would be fine with the whole amount. It was Delicious with homemade vanilla ice cream! Definitely a keeper!
I used Splenda instead of sugar. It was a hit with my whole family even my 20 year old. She complains that all of my desserts taste diet but she went crazy for this one. Excellent!
Very yummy!!!! The apple-blueberry combo was FANTASTIC!!! I thought the apple’s spice measurements were a little high (nutmeg can very quickly overpower a dish) so I reduced the nutmeg to a 1/4 tsp, and I also decreased the cinnamon to 2 tsp. These amounts were perfect! I also added a tsp of vanilla to the “dough” and increased the blueberries to 3 cups (I used frozen blueberries which worked awesome), and used brown sugar for the topping instead of white. The “dough” is very thick, so you just have to drop it on and distribute it as evenly as you can. It was cooked to perfection in 45-minutes. My family devoured this warm with a dollop of vanilla ice cream. Will definitley make again!!
I made this with additional blueberries (3 cups instead of 2). It was FABULOUS! My husband was very disappointed when it was gone and was very pleased that it was still blueberry season and I made it again…this time enough to freeze.
Very very good. I’m not sure why the directions said to pour the batter–it was far too thick for pouring.