Monday, March 5, 2012 Whidbey Island Berry Buckle

Adapted From Small Sweet Treats

1/4 C Unsalted Butter, Softened
1/2 C Sugar
1 Egg
1 tsp Vanilla
1 tsp Orange Zest
1 C Flour
1 tsp Baking Powder
1/4 tsp Salt
1/3 C Cream
4 C Mixed Berries
(Blackberries, Blueberries, Strawberries, Raspberries etc.)

Beat the Butter and Sugar in the bowl of a mixer for 2 to 3 minutes until light and fluffy. Add the Egg, Vanilla, & Orange Zest. Beat for 1 minute until combined.

Mix the Flour, Baking Powder, & Salt in a small bowl. Slowly add to the wet ingredients, beating just until mixed.

Add cream until the mixture forms a batter, about 1 minute on medium.

Divide the batter among 6-8 ramekins.

Divide the Berries among the ramekins, filling each about three-fourths full, set aside.

1/4 C Butter, Cold & Cut in Small Pieces
1/2 C Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/3 C Flour

For the Topping, combine the Butter, Sugar, Cinnamon, Nutmeg & Flour. With a food processor, blend until the Butter is the size of small peas. Divide the mixture among the remekins, spreading evenly over the top of each. Pat the crumble mixture down slightly.

Place the Ramekins on a foil-lined baking sheet with sides. Bake on he middle rack at 375 degrees. for 40 minutes. Remove from the oven and cool to room temperature.

Serve with Whipped Cream or Ice Cream.

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