This cherry and apricot buckle will melt in your mouth! The soft breading surrounding plump cherries and apricots make for a blissfill taste experience.
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This cherry and apricot buckle will melt in your mouth! The soft breading surrounding plump cherries and apricots make for a blissfill taste experience.
2 cups whole wheat pastry or unbleached white flour
4 cups fruit-1 1/2 cups pitted cherries and 2 1/2 cups chopped, pitted apricots
1/4 tsp salt
1 tbsp Clabber Girl Baking Powder
juice and zest of one small lemon
4 tbsp butter, cold and cut into bits
1 cup sugar
For the streusel:
1 egg, lightly beaten
3/4 tsp salt
1 cup whole wheat pastry or white whole wheat flour
2 eggs
1/4 cup turbinado sugar*
1 cup plain yogurt (whole milk or low-fat, not fat free)
1/2 tsp Clabber Girl Baking Powder
1/4 cup melted butter
1/4 tsp cinnamon
For the batter:
1 1/2 tsp vanilla
1/4 tsp nutmeg, preferably fresh grated
First make the batter-
Brush a 9 x 13-inch baking pan with butter, set a rack in the center of the oven and preheat to 350 F.
In a medium size bowl, whisk together the flour, baking powder, sugar and salt. In another bowl, whisk together the eggs, yogurt, melted butter and vanilla. Make a well in the center of the dry ingredients and lightly whisk in the egg and yogurt mixture. If it seems dry, stir in another tablespoon or two of yogurt.
In a separate bowl, toss the fruit with the lemon juice and zest. Spread half the batter in the prepared pan and top with half the fruit. Repeat with the remaining batter and fruit. Set aside to prepare the streusel.
For the streusel, whisk together the flour, turbinado sugar, baking powder, cinnamon, nutmeg and salt. Cut the butter in with your fingers or a pastry cutter. Gently stir in the egg and, using your hands, squeeze it into almond size chunks and toss over the fruit in the prepared pan.
Bake for 45 to 50 minutes – Rotate pan half way through baking. The fruit should be bubbly and the buckle should spring back when pressed gently in the center with your finger.
Best served warm. Keep covered at room temperature for up to 2 days or refrigerated and re-heated for up to 4 days.
* Turbinado or demerara will impart a nice crunch- white or brown sugar is also fine to use.
2 cups whole wheat pastry or unbleached white flour
4 cups fruit-1 1/2 cups pitted cherries and 2 1/2 cups chopped, pitted apricots
1/4 tsp salt
1 tbsp Clabber Girl Baking Powder
juice and zest of one small lemon
4 tbsp butter, cold and cut into bits
1 cup sugar
For the streusel:
1 egg, lightly beaten
3/4 tsp salt
1 cup whole wheat pastry or white whole wheat flour
2 eggs
1/4 cup turbinado sugar*
1 cup plain yogurt (whole milk or low-fat, not fat free)
1/2 tsp Clabber Girl Baking Powder
1/4 cup melted butter
1/4 tsp cinnamon
For the batter:
1 1/2 tsp vanilla
1/4 tsp nutmeg, preferably fresh grated
First make the batter-
Brush a 9 x 13-inch baking pan with butter, set a rack in the center of the oven and preheat to 350 F.
In a medium size bowl, whisk together the flour, baking powder, sugar and salt. In another bowl, whisk together the eggs, yogurt, melted butter and vanilla. Make a well in the center of the dry ingredients and lightly whisk in the egg and yogurt mixture. If it seems dry, stir in another tablespoon or two of yogurt.
In a separate bowl, toss the fruit with the lemon juice and zest. Spread half the batter in the prepared pan and top with half the fruit. Repeat with the remaining batter and fruit. Set aside to prepare the streusel.
For the streusel, whisk together the flour, turbinado sugar, baking powder, cinnamon, nutmeg and salt. Cut the butter in with your fingers or a pastry cutter. Gently stir in the egg and, using your hands, squeeze it into almond size chunks and toss over the fruit in the prepared pan.
Bake for 45 to 50 minutes – Rotate pan half way through baking. The fruit should be bubbly and the buckle should spring back when pressed gently in the center with your finger.
Best served warm. Keep covered at room temperature for up to 2 days or refrigerated and re-heated for up to 4 days.
* Turbinado or demerara will impart a nice crunch- white or brown sugar is also fine to use.