Summer Berry Buckle Recipe (2024)

If using frozen fruit, do not thaw.

Cut out a circle of parchment paper for the bottom of your pan - no issues with sticking

I used an 8" pan, 4 cups of diced nectarines and 1/2 cup frozen blueberries and it came out delicious (I added a few extra mins. cooking time.) This recipe is very forgiving.

This has become my "go to" summer dessert. I have now made versions of it with berries, peaches and pears. The pear version is heavenly, and it helps you get rid of those ripe pears that just don't look beautiful enough to serve to guests. The leftovers make a great breakfast.
Clafloutis, move over.

Yum. Doubled the recipe and baked in a 9 x 13 Pyrex to bring to an office party. If at home, I would have removed the buckle from the pan to serve, but in the pan is easier for travel. Not a crumb left, and everyone raved. Used mostly blueberries, but also added 3 diced peaches (skin on).
I was surprised the larger pan did not need much extra baking time. At 50 minutes it seemed about ready. I like the glass baking pan because you can see the color of the bottom to gauge doneness.

I chopped Jonagold apples (I left the peel on), and added raisins and toasted walnuts, plus a generous amount of cinnamon. Delicious -- not just a berry recipe (although it was really good with berries frozen from this past summer).

I have made this recipe several times using x-large muffin tins instead of a cake pan. I follow the recipe to the letter with the exception of the cooking time which is about 30 minutes. My 92 year-old father refers to these muffins as "criminal". The batter is perfectly flavored (oh, the lemon!) and just the perfect "glue" to hold the massive amount of fruit. Blueberries and raspberries are the best combo, IMO. Thank you, Melissa!

A Buckle is one of the few recipes that works at 9200 feet without any adjustments. This is delightful with peaches or blueberries. I prefer a sprinkle of granulated sugar as it has more taste than the powdered sugar.

I would substitute either Arrowhead or King Arthur's all-purpose flour, both of which are rice and tapioca based. Some other gluten-free flour mixtures are bean based, and you can definitely tell the difference. We usually add extra leavening, too, since these flours don't rise as well as wheat.

Huge success. Used 2 fresh peeled peaches (slices) and 1.5 cups of big fresh frozen raspberries (unthawed). Other than that followed the recipe to the letter. Served topped with powdered sugar and everyone loved it on it's own. Can't wait to make again!

Waiting for it to cool-so hard! I used rhubarb & raspberries, both frozen (trying to clean out the freezer!). I used white whole wheat flour which made the batter a bit stiff, so I folded a little plain yogurt into it. Can't wait to cut into it.
PS I would probably use a removable bottom pan next time.

This is delicious but the frozen strawberries definitely kept the center from baking throughout. We still gleefully ate around the gooey center though!

This is so easy and good!! Serve with vanilla ice cream! YUM!!!

A lot of the time I reduce sugar or fats in NYT recipes, but this one is perfect as-is. I might leave out vanilla in a pinch, and the only way I "less-bad-for-you" this one is I switch out half the flour for whole wheat.

This is an easy and delicious recipe. My husband loves pies and I prefer cakes - this is a nice alternative we both enjoy! I've made it for company several times, always a hit. I usually add a bit more fruit than the recipe indicates, which works fine, although the cake is a little more moist (sorry to use that word, although I don't understand what the issue is with it, to be honest!)

So good! I use fresh picked blackberries, a top lemon extract instead of lemon zest, and add a tip cinnamon...cause we LOVE cinnamon.

I was really excited to make this buckle, but not quite as excited to eat it when it came out of the oven. It just wasn't pretty. My heart sank. It definitely didn't look like the picture. Not sure where I went wrong. Followed the directions to a T. It tasted good but I was expecting a showstopper. In any case, I'm glad I only used (had) three cups of blueberries. I envy those of you who could squeeze in more and gobbled this up.

Made this as written with fat blackberries. Honestly felt it was pleasant but not amazing. When we eat dessert we want it to be more fantastic than this. Give me a really good cobbler with intense fruit, plenty of sweetened puddingy juice, and a sweet tender biscuit...

four and 1/2 cups of fresh fruit is way too much IMO. Use 2 cups of blueberries max!

Not sure what I did wrong. The batter was very stiff, and the texture of the finished product was like a heavy muffin from a hippie bakery I used to frequent back in the day. Also, way too heavy on the nutmeg (I thought 1/2 tsp seemed like an awful lot, but who am I to question Melissa Clark?) It wasn't terrible -- but it definitely wasn't great, either. Alas.

A bit tart with strawberries. Try blueberries.

A bit tart with strawberries. Try blueberries.

I’ve been looking for a recipe like the beloved NYT plum torte that I could use with other fruit, and this is it! (For me, the problem with using anything but plums for the torte is that I can taste the baking powder. Here, the baking powder is so minimal that I don’t.) I used 4 cups of blueberries and a cup of nectarines. Terrific! Not too sweet, and I’m glad I didn’t script on the sugar as I sometimes do. Next time, I’ll put parchment paper at the bottom of the pan.

I’m sure folks have included this in their comments somewhere, but just in case, I tossed the berries in flour and they remained nicely distributed throughout rather than falling to the bottom. Delicious recipe overall!

So delicious! Easy to make. Looks beautiful. I brought as my contribution to a dinner party. Everyone loved it. I used blueberries, raspberries and a few strawberries.

Made it with Bob's Red Mill 1 to 1 gluten free flour, I switched the measurements for baking powder and nutmeg as some suggested, also added 1/2 tsp of baking soda, and used 1/4 cup of white and 1/4 of brown sugar, it turned out perfect, will make again.