Apple-Blueberry Buckle

This blueberry and apple buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course lunch/dinner

Cuisine American

Servings 14 people

Calories 4494.9 kcal

Equipment

3 Mixing Bowls Various sizes for fruit, batter, and topping
1 9x13 inch Baking Dish
1 Electric mixer or whisk For creaming butter and sugar
1 Pastry blender or fork For cutting butter into the topping
1 Wire Rack For cooling the buckle evenly

Ingredients

Main

3 large Granny Smith apples peeled and sliced
1 ½ cups white sugar divided
2 tablespoons ground cinnamon
2 tablespoons lemon juice
1 teaspoon ground nutmeg
¼ cup butter softened
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh blueberries
⅔ cup white sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
⅓ cup cold butter

Instructions

Prepare fruit filling: Place apples in a large bowl and toss with 3/4 cup sugar, cinnamon, lemon juice, and nutmeg. Cover and place in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Beat remaining 3/4 cup sugar and butter in a large bowl until creamy; beat in egg.
Mix flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over top.
Prepare topping: Mix sugar, flour, and cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

Notes

Achieving a truly delicious buckle hinges on a few key points. Firstly, ensure your butter for creaming is genuinely softened to achieve a light, airy batter, while the butter for the topping must be very cold to create a crumbly streusel. Do not overmix the batter once the flour is added; mix only until just combined to prevent gluten development and a tough texture. For the apples, uniform slicing ensures even cooking. Serving this warm with a scoop of high-quality vanilla bean ice cream or a dollop of crème fraîche elevates it from a simple dessert to a truly decadent experience. A pinch of freshly grated lemon zest in the batter could also brighten the flavors.