Blueberry crisp, brown betty, crumble, cobbler and now buckle! I don’t know how the latter got it’s name, but I suspect it’s the cracks that appear in the top when it’s finished baking. Regardless, I thank Lynn Crawford for having it in her new cookbook. At Home with Lynn Crawford’s. I love the simplicity of it and the fact that I’ve made it with a combination of berries, peaches and mango and all have turned out to be delicious! It’s best to use a cake pan with a removable base such as a spring form pan. This dessert freezes well too. Enjoy!
Method for Cake Batter: Preheat oven to 350 F. Grease and flour a cake pan with a removable base such as a 10-inch spring form pan. Set aside. In a medium bowl, sift together the 2 cups of flour, baking powder and salt. In another medium bowl, cream together ½ cup softened butter with ¾ cup white sugar until light and fluffy. Add egg and vanilla and blend in well. Add half the flour mixture and milk and combine. Add remaining flour mixture and combine. Gently fold in the berries. Spread batter in the prepared spring form pan. In a small bowl combine the 1 cup of flour, with 1/2 cup brown sugar, salt and 1/2 cup cold unsalted butter. Mix quickly with your fingers or with a pastry cutter until it resembles small peas/oatmeal spread over cake batter. Bake until a toothpick inserted in the centre of the cake comes out clean, about 60 to 75 minutes. Cool before removing the sides of the pan and serve. Serve with sweetened whipped cream, Liberté lemon yogurt or gelato.