Vitamin E for your baby’s cell structure, plus satisfying your sweet cravings.
SERVES 12
HAVING friends and family over and you need a special dessert? Here you go. This riff on a traditional buckle places the fruit at the bottom of the baking dish, the batter on top, and a delicious crumble on top of that. Gluten-free? Substitute with all-purpose gluten-free flour. Dairy-free? Use oil, not butter, and in place of the buttermilk, use your favorite nondairy milk mixed with 1 tablespoon of cider vinegar. Vegan? Omit the eggs, too. You can refrigerate leftovers for three days, or freeze for up to one month.
Cooking spray
3 cups fresh or frozen blueberries
2 cups fresh or frozen blackberries
¼ cup sugar
¼ cup all-purpose flour
⅓ cup sugar
⅓ cup all-purpose flour plus 1 tablespoon
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1 cup sliced almonds
2 cups all-purpose flour
¾ cup sugar
⅔ cup ground flaxseeds
1 tablespoon baking powder
⅔ cup canola oil or melted unsalted butter
2 large eggs
1 cup buttermilk
• Prepare the fruit layer: Preheat the oven to 350°F. Grease a 9 x 13 x 2-inch cake pan with cooking spray.
• In a bowl, mix together the berries, sugar, and flour until well combined. Transfer the mixture to the prepared cake pan and set aside.
• Prepare the crumble topping: Combine all the crumble ingredients, except the almonds, in a small bowl and quickly mix with a pastry blender or your fingers until the dough is broken into small bits. Mix in half of the almonds and refrigerate until ready to use.
• Prepare the cake batter: In a large bowl, whisk the flour, sugar, ground flaxseeds, and baking powder; set aside.
• In a separate bowl, combine the canola oil, eggs, and buttermilk and whisk until well blended. Add the egg mixture to the flour mixture and whisk until combined. Spread the batter over the fruit mixture in the cake pan.
• Evenly distribute the crumble topping over the batter. Sprinkle the remaining ½ cup of almonds on top. Bake for 1 hour, or until the top is browned and a tester inserted into the center comes out clean (apart from a bit of blueberry juice). Remove the buckle from the oven and allow to cool before serving. Refrigerate leftovers.
One fifteenth of the blueberry crumble: Calories: 339 cals; Protein: 6 g; Carbohydrates: 43 g; Fat: 17 g; Fiber: 4 g; Sodium: 140 mg; Vitamin E: 3 mg; Manganese: 0.4 mg; 3 CARBS