I have an excess of apples. Not to mention a few too many plums and an extra pear or two hanging out in my fridge. The apples are a result of the nice fall weather, the apple orchard down the street and a school field trip. The rest — I tend to over buy this time of year when everything looks so perfect even at the grocery store.  Needless to say I needed to make a dent in my fruit bowl.

My plan was to make a cobbler – which I’ve never done before.  I usually go for a the crumble.  Then I found something called a buckle.   A buckle is like covering hot fruit with a soft and sweet vanilla cake.  Hmmm….

Officially, I think this recipe falls somewhere in between a cobbler and a buckle.  This topping is a bit crispier than a cake but sweeter than a biscuit.

The plums can be tart, which is why I only use 2 or 3, but  the plums give the filling a gorgeous crimson colour.  I don’t bother peeling the plums.

Autumn Fruit Buckle

  • 3 pounds fruit, peeled, seeded and sliced (3 apples, 1 pear, 3 small plums)
  • 1/3 cup brown sugar
  • 2 Tbsp cornstarch
  • 1 tsp cinnamon
  • pinch cloves
  • 1/4 cup raisins or currants
  • juice of half of lemon
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp white sugar, divided
  • 3 Tbsp cold butter or margarine
  • 2/3 cup soy or nut milk
  • 1 tsp vanilla
  • 1/4 tsp cinnamon

Preheat oven to 425.  In a large bowl mix sugar, cornstarch, cinnamon and spices.  Add sliced fruit and toss to coat with the sugar mixture.  Add the currants and lemon juice and mix well.  Pour into 8” square casserole dish.  Cover dish with aluminum foil and bake for 15 mins….. meanwhile go make the topping.

For the topping.  In a food processor add flours, baking powder, salt and 2 tablespoons sugar.  Add cold margarine and pulse briefly until you have coarse crumbs. In a medium bowl combine vanilla and soy milk.  Add flour mixture to milk and gently fold until just combined.

After the fruit has cooked for 15 minutes, pour the batter on top of the hot fruit, in large scoops.  It’s okay if it does not cover the entire top.  Sprinkle with the remaining tablespoon of sugar and cinnamon.

Return buckle to the oven and bake for addition 30 minutes or until topping is golden brown and fruit is bubbly around the edges.