Hey, email subscribers! Do you want to see one of my most beloved recipes that somehow I accidentally left out of the “True North Cabin Cookbook?” Here it is. I have no idea how I let it get cut or if I committed it from the original manuscript but as a subscriber you get an exclusive and this fruit buckle recipe is killer with all the fruit this time of year.
On the island, I have a favorite go-to dessert. It is a fruit buckle. I think I make this so much because I always have the main ingredients on hand (eggs, flour, sugar, butter, cinnamon). Being on an island requires strategically planned grocery store trips. There is nothing my husband hates more on a warm July day than driving the boat to accompany his mom or me to the grocery store. I think his complete lack of patience was why I learned how to operate the boat. I wanted to be able to buzz into town whenever the desire to make something delicious struck me. I was a guest on the island for at least 5 years before I learned how to get comfortable enough to drive the boat by myself.
To make this dessert, all you need is to add some fruit. I initially found the Plum Buckle recipe that used plums naturally in the Outdoor Living Cookbook by William Sonoma. I quickly adapted the recipe to reflect the fruits of the season, as the plum season in Minnesota is pretty short. Technically a buckle is a cake with a streusel topping. The batter is thick like cookie dough but a little wetter. Once the dough is mixed, you press it into a square or round cake pan. I like to use a tart pan, so you get the pretty fluted edges. After you pick your pan, you press your fruit into it. I have used peeled apples, unpeeled peaches and nectarines, fresh blueberries, strawberries, raspberries, cherries, plums, and even rhubarb stalks cut into ½-inch pieces.
When you need dessert, and you have an hour for cooking and 15 minutes to assemble — this is a winner.
butter. I like to use a springform pan, but a square pan will work too.
beat on low until well blended