I have noticed something in the last few weeks, perhaps you have to. It seems that I have unintentionally become the queen of the crisps and cobblers. I’m not totally sure how this happened; I don’t recall pulling a sword out of a stone nor do I remember a long lost grandmother inviting me over to her mansion for tea before dropping the royal bomb.
Seriously, when I was baking this dessert I found myself thinking, “Gee, I have been making a lot of stuff with crumb toppings lately.” One look at my blog later and I realized that throughout this summer I have made a crisp, a streusel, ‘pie bars’ which are essentially a kind of cobbler, and now, I am adding a buckle to the mix. See what I mean about being queen of the crisps and cobblers? As much as I do enjoy being the queen of something, I think I will be handing in my crown soon. All of these recipes have been super delicious but I think after this one, I’m gonna try and do something a little different. I will add the the combination of blueberries and nectarines makes for an absolutely mouth watering summer dessert. While nectarine season may be ending, give this dessert a shot next summer; your family will thank you for it.
By the way, if you are like me and have no idea what the difference is between a buckle and a crisp, let me enlighten you.
A buckle: These desserts are a single layer, have fruit in the middle, and feature a streusel like topping, which gives the dessert its buckled appearance
A crisp: Baked with fruit (duh) and have a crumb topping. Similar to a buckle, neither dessert has a bottom.
A cobbler: A deep-dish dessert with a fruit filling and a thick topping.
A brown betty or betty: Usually made with apples but other fruit can be used as well. Unlike the other three, this dessert is layered, with the fruit sandwiched between a crumb crust and topping. *Given this information, I think my strawberry-rhubarb dessert is technically a betty not a crisp*
Blueberry and Nectarine Buckle
From The Sono Baking company Cookbook Serves 8 to 10
1 cup all purpose flour
1 cup light brown sugar
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold, unsalted butter, cub into small cubes
1 1/4 cups all purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 teaspoon coarse salt
4 large eggs
2 teaspoons purse vanilla extract
2 cups blueberries’2 cups diced (!/2-inch) nectarines (about 2 nectarines)
1. To make the streusel: In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter, and using your fingertips, quickly work it into the dry ingredients until pea size crumbs formal set aside in the fridge
2. In a medium bowl, whisk together the flour and baking powder; set aside
3. Set the oven rack in middle position. Preheat the oven to 350F. Butter a 9 by 12 inch baking dish; set aside. Pull a baking sheet to set the dish on while baking
4. In the bowl of a standing mister fitted with the paddle attachment, beat the butter, sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, and then the vanilla. On low speed, beat in the dry ingredients just until absorbed. Fold in the fruit. Transfer to the prepared baking dish. Sprinkle the streusel over the top
5. Set the baking dish on the prepared baking sheet. Bake, rotating the sheet about two thirds of the way through the cooking time, until a cake tester interred into the thickest part of the buckle comes out clean and the topping is nicely browned and crisp, 30 to 35 minutes. Transfer to a wire rack to cool for 10 minutes. Dust with confectioners’ sugar and cut into squares.