Berry Nectarine Buckle
From mountainmama 15 years agoIngredients
- 1/3 cup all-purpose flour shopping list
- 1/3 cup packed brown sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 3 tablespoons cold butter shopping list
- BATTER: shopping list
- 6 tablespoons butter, softened shopping list
- 3/4 cup plus 1 tablespoon sugar, divided shopping list
- 2 eggs shopping list
- 1-1/2 teaspoons vanilla extract shopping list
- 2-1/4 cups all-purpose flour shopping list
- 2-1/2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup fat-free milk shopping list
- 1 cup fresh blueberries shopping list
- 1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry shopping list
- 1/2 cup fresh raspberries shopping list
- 1/2 cup fresh blackberries shopping list
How to make it
- For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
- In a large mixing bowl, cream the butter and 3/4 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
- Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop remaining batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 10- 20 servings. Depending on how big of a serving.
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What a great Dessert "FIVE FORKS"
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