SUMMER BERRY BUCKLE

Summer Berry Buckle image

Provided by Molly O'Neill

Categories dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 13

Ingredients

1/2 cup sugar
1/2 cup dark brown sugar
1 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/3 cup chopped toasted pecans
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg, beaten
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 cup buttermilk
6 cups assorted berries (like blueberries, raspberries, blackberries and strawberries)

Steps:

Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside in refrigerator until needed.
To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternately with the buttermilk. Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.
Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream, if desired.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 312 milligrams, Sugar 37 grams, TransFat 1 gram