Apricot & raspberry buckle
Apricot & raspberry buckle is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains roughly 6g of protein, 22g of fat, and a total of 409 calories. For 97 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. It works best as a dessert, and is done in approximately 1 hour and 15 minutes. A mixture of apricots, eggs, self-raising flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 127 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so awesome. Users who liked this recipe also liked Apple-Apricot-Ginger Buckle, Cherry-Raspberry Buckle, and Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
6 apricots, stoned and sliced
200g softened butter
2 tsp cinnamon
2 tbsp demerara sugar
3 eggs
200g raspberries, fresh or frozen
175g self-raising flour
175g caster sugar
2 tsp vanilla extract
Equipment:
oven
bowl
Cooking instruction summary:
Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs. Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin. Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.
Step by step:
1. Heat oven to 180C/fan 160C/gas
2. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs. Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin. Scatter over the remaining fruit, then sprinkle with the crumble mix.
3. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin.
4. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.
Nutrition Information:
covered percent of daily need
