Chatting with Matt Swaim of Sonrise Morning Show/Sacred Heart Radio today, the subject was berries/brambles. Blackberries were growing wild during Bible days but they weren’t the plump, thornless kind you can have today. Smaller, thornier but worth it.

Here’s a buckle recipe that we like very much. Now some buckles mix some of the fruit and batter together. This one doesn’t but the topping does buckle a bit. So does it qualify?

It’s called a buckle because after it bakes, the batter buckles in the center.

BLACKBERRY BUCKLE

Preheat oven to 350. 

Spray a 8-10” baking pan or similar casserole (2 qt should work well). 

Add 4 tablespoons butter or margarine. Put in oven to melt while making batter.

Batter:

Blend together until smooth:

1-1/4 cups self rising flour

1/4 cup sugar

3/4 cup milk

1 teaspoon vanilla

Filling: Mix together:

4 cups or so blackberries, fresh or frozen, thawed a bit

1/2 cup sugar or more to taste (up to a generous cup – taste and add if you like)

After butter melts, bring pan out of oven. Pour batter in pan and then spoon filling on top. Bake 40-50  minutes until golden brown and bubbly.  

Tips from Rita’s kitchen: 

Substitute your favorite berry, except for strawberry. Try a combo of blueberries and blackberries or raspberries and blackberries, or even peaches and blackberries.

Make your own self rising flour:  Stir together 1 cup all purpose flour, 1/2 teaspoon salt and 1-1/2 teaspoons baking powder.