I spent a week with my family at the beach this summer, and one of the many dishes I made during that sunny, seafood-infused time was this cinnamon-and-sugar topped blueberry buckle.
Here we are in the tall cotton season of fresh summer fruits, and I have been making the most of the fresh strawberries, blueberries, raspberries, and cherries at the farmers’ market and local organic grocery store. While not technically in season yet, I also picked up a few peaches last weekend to add to a bunch of cherries for a batch of individual slumps with cinnamon oatmeal biscuit topping.
Every year I mean to pick up a cherry pitter, but then I don’t. This year I used a chopstick to get the job done. Whatever works…
While I love fruit mixed into muffins and cakes, when they’re this fresh it’s best to just toss them in some flour and brown sugar, then top them with the crumble, crisp, or biscuit topping of your choice.
If you need some clarification on what distinguishes the difference between slumps, grunts, buckles, crisps, and betty’s check out the post I did for Yankee on Funny Names for Old Fashioned Fruit Desserts.
This could have easily made one big slump, but I opted to use my sunny yellow ramekins for single-sized portions. I added a few spoonfuls of fruit to each ramekin, then let it heat up in the oven before topping it with a heaping spoonful of biscuit dough.
After baking the fruit was bubbling and the biscuit was a golden brown. Time to dig in.
But actually, why stop there? A spoonful of homemade whipped cream brought the whole thing home.
I can’t believe I stopped to take this picture before eating the last bite.
Summer Sunday dessert perfection, and you can modify the recipe to suit whatever fresh summer fruit you have on hand.
Cherry Peach Slumps with Cinnamon Oatmeal Biscuit Topping
Adapted from “Yankee’s B&B and Inn Directory”
3 cups of fruit total, peeled if necessary and cut into even-sized pieces
1/2 cup brown sugar (or to taste)
1/4 cup flour
1/2 teaspoon ground ginger
Butter for greasing
Cinnamon Oatmeal Biscuits (This will make more batter than you’ll need, but I like having extra to make a bunch of stand-alone biscuits)
1 1/2 cups flour
1/2 cup oats
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/3 cup sugar
1 egg, lightly beaten
1/3 cup milk
1/3 cup butter melted
Cinnamon sugar for sprinkling
- Preheat oven to 400 degrees and lightly grease a baking dish or individual ramekins.
- In a medium bowl, combine fruit with brown sugar, flour, and ginger. Toss to coat, then spoon into the dish or ramekins and bake for about 10 minutes. If using ramekins place on a foil-lined baking sheet before baking.
- While fruit is heating up, combine dry ingredients of oatmeal biscuit mix in medium bowl. Add beaten egg, milk, and melted butter, stirring just until moist. Do not over mix!
- Place spoonfuls of biscuit dough evenly over the dish, or one each per ramekin. Sprinkle lightly with cinnamon sugar and return to the oven.
- Bake for about 15 minutes or until biscuits are lightly golden and fruit is bubbling.
- Serve warm with fresh whipped cream or vanilla ice cream.
Yield: 6-8 servings
As I have said many times, I get a lot of magazines. They are split pretty evenly between food and mom magazines, which I think is totally normal for a single 30-year old woman with a weakness for cheap subscriptions to publications that trend towards crockpot recipes, “design on a dime” tips, and the occasional Jamie Lee Curtis interview.
Or in the case of the January 2012 issue of Woman’s Day, a Valerie Bertinelli interview…with recipes.
Nobody was more surprised than me to find myself thinking about one of Val’s favorite book group cakes (Blueberry Buttermilk) days after flipping through the issue, but I thought “Why fight it?” and made the darn cake.
And guess what? It came out just like I dreamed it would.
Tangy buttermilk mixed with tons of frozen wild blueberries (since it’s January that was my best bet…) in a tender crumb makes for the perfect Sunday morning coffee treat.
Also, if sliced into 24 pieces, each slice clocks in at only 188 calories.
A classy cake like this would also be a jolly good choice for any of you out there looking for snacks to enjoy while you watch the premiere of season 2 of Downton Abbey this evening on PBS! I have a feeling I will be enjoying a slice with a
gin and tonic pot of tea while I roll my eyes at Mary and ponder O’Brien’s curly bangs.
Blueberry Buttermilk Cake
Adapted from Valerie Bertinelli in Woman’s Day Magazine (Oh Mylanta…)
2 1/4 teaspoons baking powder
3/4 tsps. baking soda
3/4 tsps. kosher salt
3 3/4 cups plus 1 Tbsp. all-purpose flour
2 large eggs
2 large egg whites
1 3/4 cups buttermilk
1 1/2 cups granulated sugar
1/2 cup canola oil
2 tsps. grated lemon zest
2 cups fresh blueberries or one 15-oz pkg frozen wild blueberries, thawed and drained
2 Tbsps.coarse sugar (optional)
- Preheat the oven to 350 degrees, and spray a 9-inch springform pan.
- In a large bowl, whisk together the baking powder, baking soda, salt, and 3 3/4 cups flour.
- In a medium bowl, whisk together the eggs, egg whites, buttermilk, sugar, oil, and zest. Make a well in the center of the flour mixture and pour in the wet mixture until just combined – do not overmix. There should be some lumps.
- In a small bowl, toss the blueberries with the tablespoon of flour. Using a rubber spatula, fold all but 1/2 of the blueberries into the batter and smooth into the prepared pan. Sprinkle the reserved blueberries on top, then sprinkle with coarse sugar.
- Bake for 70-75 minutes or until cake is brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove the outer ring of the pan and transfer to a wire rack to cool completely.
- Slice and serve!
Yield: 24 thin slices