In fact as far as cobbler variations go there is: crumble, crisp, buckle, betty, spoon cake, etc.
Weird, right? And as far as my academic research took me (aka-I googled it) it seemed like each term had a pretty loose definition of which was which… so I went with alliteration. Always.
But if you are making this for mixed company and they ask what the heck a buckle is-just tell them its a cobbler. This will put everyone’s mind at ease.
Watching the white ice cream melt into the dark berry buckle is a summer-time pleasure not to be missed.
Some people would say that about roller-coasters. But I’m a foodie, not a dare devil.
(As you obviously have to be a dare devil to enjoy roller-coasters… or maybe I’m just a wuss.)
Blackberry Blueberry Buckle, makes 6-8 servings. Adapted from this cookbook.
Ingredients: 16 oz blackberries*, 12 oz blueberries*, 1/2 cup sugar, 2 tablespoons corn starch, 3/4 cup flour, 1/2 cup sugar, 1 teaspoon lemon zest (optional), 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup milk, 1/2 teaspoon vanilla, and 3/4 cup melted butter.
For the filling*: mix together the fresh (or frozen and thawed) berries, 1/2 cup sugar and 2 tablespoons corn starch. I did this right in my baking dish as the berry mix will be on the bottom anyway, and I hate washing extra dishes. Win, win.
For the batter: Whisk together flour, sugar, lemon zest, baking powder and salt. Then mix in the egg, milk and vanilla until just combined. Pour in the melted (and slightly cooled) butter and mix until you have a cohesive batter.
Spoon the batter over the berries in your baking dish. The batter will not perfectly cover the whole dish, don’t worry it will spread out a bit while cooking. Bake at 350 F for 45-60 minutes (I believe mine was done around 50 minutes).
*As you can see in my photos I used a uniquely shaped vintage pyrex to bake my buckle in. If you use a traditional square pan you may want to use a few less berries but the same batter measurements. If you use a traditional rectangle dish (9×13) then you may want to use a few more berries and double the batter measurements.