It is Friday and I can’t even BEGIN to express how pathetically grateful I am that this week, which has just been horrific, is at an end. On the upside, I’m please to report that what had us so very frightened at the beginning of the week turned out to be pretty much a non-issue. We still don’t have the whole story or all of the results so I still can’t post about it, but as soon as I do, I will. But aside from the fact Beloved seems to be coming down with a cold and has some odd rash on the left side of his face, we’re all fine and everything seems to be returning to normal.
Or I so fervently hope.
Anyhoo, today’s recipe is my version of the classic fruit buckle. The base of buckle is a rich cake batter, which is sprinkled with fresh fruit and then topped with a streusel mixture. During the baking process, the cake batter rises up around the fruit, encasing the fruit in batter and causing the streusel to buckle, giving it a bumpy, uneven appearance.
Is it good? Well, let’s just put it this way: I don’t think this lasted 24 hours in our house. We’d all walk by the covered dish it was in, sitting on the counter in the kitchen and cut a tiny piece, which decimated it pretty quickly (and no, it wouldn’t be inappropriate to suggest we were finding excuses to walk past it).
If you have a nut allergy, I apologize, because this is just full of almonds, which accounts for it’s calorie and fat content. However, if you don’t this is one of those special treat desserts that is certain to please your family. I used blackberries because they were on sale at the store (it may not be berry season here, but it is in California), but you can use just about any fruit you want. I may make it again this summer when the local peaches are ripe. Mmmmm, peaches…
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons potato flour
- 1/4 teaspoon kosher sea salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/4 cup ghee or clarified butter, melted
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 pint fresh blackberries
- 1 cup coarsely chopped almonds
- 1/4 cup tapioca flour
- 2 tablespoons potato flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut sugar
- 3 tablespoons ghee or clarified butter, melted
- Preheat the oven to 350 F.
- Stir together the dry ingredients – the flours, salt, baking soda and coconut sugar – in a large mixing bowl. Add the wet ingredients – eggs, ghee, and vanilla – and mix on medium speed until the ingredients are combined. Increase the speed to high and mix until the batter is very smooth, about 2 minutes.
- In a separate bowl, combine all the ingredients for the topping except the ghee. Stir in the ghee, one tablespoon at a time, until the mixture is moist and crumbly, but not wet.
- Pour the batter into a well-greased 8″ x 8″ baking dish and scatter the blackberries evenly over the surface, then top with the almond mixture (there will be a lot). Bake for 30 to 40 minutes, or until a knife inserted into the center comes out clean.
- Cool completely on a wire rack; cut into squares and serve.
- Nutrition (per serving): 448 calories, 31.6g total fat, 96.5mg cholesterol, 132.5mg sodium, 382mg potassium, 33.4g carbohydrates, 6.9g fiber, 16.7g sugar, 7.4g protein