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Raspberry Buckle

I’ll be honest, this is one recipe I haven’t tried in awhile. The original recipe is for the classic blueberry buckle, but I wanted to try it with raspberries instead. The crumble topping isn’t very crumbly when you’re making it.  It’s more of a wet doughy texture.  It still works as a crumble, you just can’t “sprinkle” it.

Ingredients:
2 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp salt
1/2 cup shortening
1/4 cup egg product (or 1 egg)
1/2 cup milk
2 cups raspberries (fresh or frozen)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine

Directions:

1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add flour mixture and milk to beaten egg mixture, beating until smooth.
3. Spoon batter into prepared pan. Sprinkle with blueberries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over blueberries. Bake in a 350 degree F oven for 55 minutes or until golden. Serve warm.

Variation: Blueberry Buckle: Prepare as above, except substitute fresh or frozen blueberries for the raspberries.  I’m pretty sure you could do this recipe with any kind of fruit you want.

Nutritional Info: Calories 398, Fat 18g (6g sat. fat), Cholesterol 38mg, Sodium 228mg, Carbohydrates 58g, Fiber 2g, Protein 5g,
Daily Values: 6% Vitamin A; 13% Vitamin C; 11% Calcium; 12% Iron
Exchanges: 1 Starch, 3 Other Carbo., 3 Fat

February 3, 2009 · jackie · 23 Comments
Posted in: Dessert

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