To anyone who appreciates fresh, spicy, chunky guacamole, I’d like to pass along the recipe for this dip that my mother taught me when I was a little child. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
Ingredients
- 3 cups fresh blackberries
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup white sugar
- ½ cup almond meal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 pinch ground cinnamon
- 1 cup milk
- 7 tablespoons butter, divided
- 3 tablespoons sliced almonds, or to taste
Instructions
- Preheat the 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 an 8×12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into 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.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 282 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Chef John is the only man that has never disappointed me. You done it again! I ground raw almonds for the meal and used a pie plate. Other than that, followed the recipe to a T. Just fabulous!
This was yummy! I halved the recipe and baked it in an 8″ x 6″ glass baking dish. I added a little lemon zest to the berries and a little lemon juice in place of the milk (like a TBP). Checked it at 30 minutes since it was a half recipe, and then just kept checking it every 4-5 minutes until edges were golden and center came clean when poked with a toothpick. Wouldn’t change a thing!
Delicious! Easy to make- I made it per recipe the first time- got rave reviews and it was devoured in 2 days. Every bite is full of berry! Second time I made this I subbed golden monk fruit for all the granulated sugar- again it was gone within 2 days! I let the berry/sugar/vanilla mixture rest for 45 minutes to get a bit of the juice.
I baked mine in a 12” cast iron skillet like several other people suggested. I think maybe the dough is just too thick to bake evenly. I took mine out after 40 minutes when the edges looked a little too brown, but the center still wasn’t fully cooked. So I left it on a cooling rack with a piece of foil loosely covering it. That did help set it a bit more, but not 100%. It was still delicious though. I had a bunch of berries to use up because they were about to turn so I made mine with cherries, blueberries, & blackberries. I used sliced almonds, but accidentally toasted them for too long so the nutty flavor was stronger than I would’ve preferred. Not the recipe’s fault though!
Everybody loved it!
I added more almond flour, used almond milk and fresh peaches on top. It was amazing. Sorry, no pictures. We ate it too fast!
Loved it!
This is the first time that a Chef John recipe didn’t work for me. I’m not sure if it was because I used almond flour instead of almond meal, or the pan I used to bake it. I found the batter quite dry and hard to spread out. The fruit never really sunk into the dough as it baked. I used a metal pan with a 1” wide border slight depression along the circumference so most of the butter just sat in the well. Also it started burning after only 43 minutes so the edges were hard and crunchy. The middle was really good though. Next time I will try and find almond meal, and use a flat Pyrex baking dish.
I really loved this recipe. It exceeded my expectations with its crispy custardy goodness. I didn’t use the almond flour or add any almonds, and the texture still came out great using the same amount of milk. It’s also a quick and easy way to use up all of the blackberries that are coming in right now in Jersey.
I gave it 5 stars for the flavors, texture, and ease of following the recipe. I give myself like a 2 1/2 because I didn’t spread the blackberries too well so some have tons and some have like 4 ??. I used some blackberries I foraged and froze last season and they are a bit tart, but still taste good in this recipe because I don’t love sweet! I will probably make it again, since I still have more blackberries from the bramble patch and this recipe is so easy to make!
This was an amazing dessert. The only thing I differently was bake it in a cast iron pan as one other reviewer stated and it was amazing. Oh and I forgot the almonds and no one noticed. Absolutely making this again.
Cut the sugar to 1/2 Cup. This is now my family’s go to blackberry dessert. It is super simple and tastes divine!
I didn’t have any almond meal, almonds to make mea, or an 8 x 12 pan, l but followed the rest of the recipe exactly. I suspect that the almond meal is essential to the taste of the dough, as this was just okay without it, hence the three stars. I won’t make it again unless I have the almond meal to try it with that.
Fun to make, outstanding summer dessert! If you can find blackberries at the peak of their freshness, make this recipe with them! Empty bowls all around!
It was good! Fairly easy too. I had a bag of blackberry topping tgat I needed to use up so I modified slightly because it didn’t need more sugar. It was a bit runny because of the topping but it was DELISH with ice cream.
No almond. Allergies.
Delicious! I’ve made this three times now, each time with different berries and twice with a little variation, and each one is a keeper. I started with the blackberry, and made it per the recipe – loved it!! Then raspberries were on sale, so I made it again, didn’t use sliced almonds, but instead topped it after is had cooled sufficiently with a simple glaze of confectioners sugar, lemon juice & zest, and a little cream . Drizzled that on top, and oh boy, that was a hit! Then I made it with blueberries, no sliced almonds, added some lime zest to the batter, upped and cinnamon to 1/2 tsp., and made a lime glaze to top it with, and will serve it with a lemon chantilly whipped cream. Sour cherries are up next. I love the versatility – a great, simple recipe for anyone’s arsenal. Thank you for another favorite recipe, Chef John!
Excellent recipe! I had extra coconut milk so I used one cup of that thicker milk and added 1/4 cup more regular milk. I also used a mix of blue berries and black berries. Super easy to make and this recipe was delicious.
I made it exactly except I substitute gluten free flour for the normal flour to make for a gluten intolerant relative
Another Chef John go-to recipe. This is an easy dessert that will get lots of compliments, I have made it several times, guests love it and it pairs well with BBQ Ribs
Made this twice now. So good!