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CARLA HALL Nectarine Blackberry Buckle

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Make your mornings a little sweeter with this summertime breakfast!

1 1/2 sticks unsalted butter, plus tablespoon for greasing
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
2/3 cup buttermilk
5 nectarines, halved, pitted, sliced
1 pint blackberries
zest of 1 lemon
1 stick butter
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup all purpose flour
1/4 teaspoon cinnamon
pinch of Salt
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350°F. Line a 10-inch cast iron skilled with parchment and grease.
For the Cake: melt butter in a small saucepan over medium-low heat until light brown. Set aside to cool.
In a large bowl, whisk flour, baking powder, salt and cinnamon. In a large bowl, whisk together the cooled browned butter sugar and then eggs, one at a time. Stir in buttermilk. Add dry ingredients into wet. Pour batter into prepared pan. In a large bowl toss nectarines and blackberries with lemon zest and arrange them in a single layer on top of the batter.
For the Streusel: in a medium bowl, combine all ingredients for streusel. Mix together to form a crumb. Crumble over nectarines and blackberries. Place in oven and bake for 40-45 minutes.
Meanwhile make your whipped cream. Combine the cream, sugar, and vanilla, and beat until peaks form. Fold in the cinnamon.
Serve the buckle topped with whipped cream.

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