Blackberry Buckle
CATEGORIES
INGREDIENTS
- Cooking Time: 45
- 1/2 cup shortening
- 1 cup sugar, divided
- 1 egg, beaten
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blackberries
- 2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- Just a fine sprinkle of freshly grated nutmeg, if you like
- 1/4 cup cold butter
- 1/2 cup oats (can use 1/2 c flour instead if you prefer, but we like the oats best)
DIRECTIONS
- In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy.
- Add the egg and mix well.
- Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
- Spread into a greased 9-in. square baking dish.
- Toss the blackberries with lemon juice, sprinkle over batter.
- In a small bowl, combine the cinnamon, nutmeg and remaining sugar and oats.
- Cut in the butter until mixture resembles coarse crumbs.
- Sprinkle over berries.
- Bake, uncovered, at 350* for 45 minutes or until a toothpick inserted near the center comes out clean.
- I usually carry sweetened cream in my whip cream maker to top it, but you could use Cool Whip or a can or Redi*Whip.