Whole Wheat Strawberry Buckle
Fruit desserts come in many different forms; from sophisticated galettes and pies to homey crisps and cobblers. Somewhere in the middle lies the humble, yet equally delicious, buckle - a combination of lightly sweet cake, fresh fruit, and streusel topping. Buckles are a type of dessert that can also pass as breakfast, sort of a bumped up coffee cake if you will. And, if you make it with Hodgson Mill White Whole Wheat Flourand Hodgson Mill Almond Flour/Meal it’s even easier to justify having a piece morning, noon or night. Now, that’s my kind of dessert.
A cast iron skillet is the way to go when assembling this old-fashioned treat (it crisps up the edges nicely), otherwise use a 9-or 10-inch baking dish. Hodgson Mill White Whole Wheat Flour and Almond Flour/Meal add whole grain health benefits and nutrition as well as a nutty flavor and nubby texture that enhance the rustic nature of this dessert.
Serve Whole Wheat Strawberry Buckle straight from the skillet, family-style, or scoop out generous portions and top with vanilla ice cream, or yogurt. Strawberries are in season, but blueberries, raspberries, or peaches would work just as well in this delicious dessert. Be sure to include Whole Wheat Strawberry Buckle in your summer baking lineup. It’s a simple, whole grain treat that’s easy to fix, highlights fresh summer fruit, and tastes great. Enjoy!
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1 large egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. orange zest
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup Hodgson Mill Gluten Free Almond Meal/Flour
- 1 cup Hodgson Mill White Whole Wheat Flour plus 1/3 cup for Streusel Topping
- 1/3 cup buttermilk
- 2 cups fresh strawberries hulled and chopped
- 1/4 cup brown sugar packed
- 1 tsp. ground cinnamon
- 1/4 cup cold unsalted butter cubed
Cream the butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg, vanilla, and orange zest. Add the baking powder and salt, mixing well. Add the flour and mix until just combined. Add the buttermilk and mix until smooth. Spread the batter in a buttered 10-inch ovenproof skillet or baking dish. Layer the strawberries on top of the batter and then top with streusel. Bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean. Cool for five minutes before serving.
Combine the flour, sugar, and cinnamon in a small bowl. Cut in the butter until the mixture resembles small pea-sized crumbs.
Adapted from letsdishrecipes.com
You can find Whole Wheat Strawberry Buckle and other recipes from Hodgson Mill by visiting the Recipes page.