Chef John's Blackberry Buckle

    Prep 15 m
    Cook 1 h 5 m
    Ready In 1 h 50 m


    3 cups fresh blackberries
    2 tablespoons white sugar
    1 teaspoon vanilla extract

    1 1/4 cups all-purpose flour
    3/4 cup white sugar
    1/2 cup almond meal
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 pinch ground cinnamon
    1 cup milk
    7 tablespoons butter, divided
    3 tablespoons sliced almonds, or to taste


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. ALL RIGHTS RESERVED 2017 Printed From 8/13/2017