Berry Nectarine Buckle
Berry Nectarine Buckle takes around 1 hour from beginning to end. This dessert has 145 calories, 2g of protein, and 4g of fat per serving. This lacto ovo vegetarian recipe serves 20 and costs 37 cents per serving. 107 people found this recipe to be delicious and satisfying. A mixture of fat-free milk, brown sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. With a spoonacular score of 17%, this dish is not so excellent. Similar recipes are Peach and Nectarine Buckle, Nectarine Brown Butter Buckle, and Berry Buckle.
Servings: 20
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
2-1/2 teaspoons baking powder
1/2 cup fresh blackberries
1 cup fresh blueberries
1/3 cup packed brown sugar
6 tablespoons butter, softened
2 eggs
1/2 cup fat-free milk
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
1/2 cup fresh raspberries
1/2 teaspoon salt
3/4 cup plus 1 tablespoon sugar, divided
1-1/2 teaspoons vanilla extract
Equipment:
bowl
baking pan
toothpicks
Cooking instruction summary:
Directions For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside. In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter. Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 20 servings. Originally published as Berry Nectarine Buckle in Light & TastyJune/July 2006, p47 Nutritional Facts 1 piece equals 177 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
2. In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
5. Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
6. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
7. Serve warm.
Nutrition Information:
covered percent of daily need
