Here out west, we had a late spring, which has translated into a late/non-existent summer, which has then translated into favourite summer berries being late out of the gate. They are starting to trickle in now, so it’s the perfect time to eat bowls and bowls of them as well as to make all manners of crisps, crumbles, betties and pandowdies. And how about buckles? I’m not really sure what distinguishes a buckle, and I don’t really care to know. All that matters is that a buckle is a delicious way to turn pristine summer berries into a sexy mess of a dessert. With strawberry juice on your chin and cream in the corners of your mouth, cooked-down fruit, fluffy cake, a sugary crumb and something creamy on top turn you into a sexy mess at the table. It’s the best.
Strawberry Buckle
Adapted from Lottie & Doof
Lottie & Doof used rhubarb, but I couldn’t resist using some fresh local strawberries. I reduced the amount of sugar and lemon juice the strawberries macerate in. It’s still a bit of juicy (perfect for the cake to soak up), so I think it would be best to serve it once it’s cooled down quite a bit.
4 cups sliced strawberries
1/4 cup sugar
1/2 tbsp freshly squeezed lemon juice
1 tbsp cornstarch, dissolved in 1 tbsp water
1/2 teaspoon vanilla extract
1/4 cup lightly packed light brown sugar
1/4 cup all-purpose flour
2 tbsp oats
Pinch of salt
2 tbsp unsalted butter, cubed and chilled
1 cup all-purpose flour
2 tbsp whole wheat flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 stick unsalted butter, softened
1/2 cup + 2 tbsp sugar
1 1/2 large eggs
1 tsp vanilla extract
1/2 tbsp honey
1/2 cup + 2 tbsp buttermilk
Preheat oven to 350 degrees.
Make the filling: In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla. Let it macerate for about 30 minutes.
Make the crumb topping: In a medium bowl, work the butter into the dry ingredients with your fingers until combined. You’ll have small to medium crumbs. Refrigerate until needed.
Make the cake: In a medium bowl, whisk the flours with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about three minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and honey. Scrape down the sides of the bowl. Add the dry ingredients to the batter in three additions, alternating with the buttermilk.
Assemble the buckle: Pour the fruit filling into a 8-by-8-inch glass or ceramic square baking dish. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for about one hour, until the filling is bubbling and the crumb topping is golden. Serve warm or at room temperature with ice cream or whipped cream. Whipped cream flavoured with lemon zest was a hit at my house…
Serves 6 generously.
