A buckle is an old-fashioned American dessert that is somewhere between a crisp and a cake.
8 SERVINGS
Topping
½ |
cup sugar |
6 |
tablespoons all-purpose flour |
¼ |
teaspoon salt |
8 |
tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces |
Cornmeal Buckle
1½ |
cups all-purpose flour |
¼ |
cup yellow cornmeal |
2 |
teaspoons baking powder |
½ |
teaspoon salt |
8 |
tablespoons (1 stick) unsalted butter, softened |
1 |
cup sugar |
1 |
large egg |
½ |
cup milk |
1 |
pound plums, pitted and cut up |
For the topping: In a food processor, pulse together the sugar, flour, salt and butter until the mixture resembles coarse crumbs.
For the buckle: Heat the oven to 350 degrees. Butter a 9-inch glass pie plate. In a large bowl, sift together the dry ingredients.
In another large bowl, with an electric mixer, beat the butter with the sugar and egg until the mixture is fluffy, 2 to 3 minutes. Add half the milk and beat until smooth. Gradually beat in the rest of the milk.
Stir the dry ingredients into the wet ingredients just until well moistened. The mixture will be the texture of cake batter. Fold in the plum pieces. Pour into the pie plate and spread evenly. Scatter the topping mixture evenly over the top. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Serve warm.