Y’know, I have no idea what a “buckle” is, other than the metal object one uses to attach things with straps. But it appears to be some kind of American dessert-like object resembling a tall clafoutis, so I’m going to roll with it. I got this recipe from Martha Stewart. She used mangoes, but lacking those (and unwilling to pay the $3 each price tag on them, thanks Newfoundland), I used some oranges that had seen better days and I didn’t want to waste them.
Preheat your oven to 350°F and grab yourself a 2-quart baking dish. I’m not sure, having never made this before, if the dish should be wide and shallow or narrow and deep (like this one), but I worked with what I had. Use some butter to grease the sides and bottom of the dish. There are definite benefits to butter that comes in sticks for this.
Peel and core a small pineapple and cut it into smallish chunks. I did this a few days ago and discovered that despite the aroma coming from the whole fruit, the flavour was rather disappointing — hence this dessert. I did the same thing with 4 small navel oranges that were nearing the end of their days. I cut off the peel with a knife and also cut out the pith from the centre, then cut the orange into eighths.
Toss those into a container and sprinkle with 2 tablespoons brown sugar. Toss them to coat in the sugar and leave them aside for now.
In a small bowl, whisk together 3/4 cup plus 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon baking soda and a pinch of salt. Set that aside for the nonce.
In the bowl of a mixer, beat together 1/2 cup unsalted butter (equivalent to 1 stick) and 1/2 cup granulated sugar.
Keep going until it’s super fluffy.
Add in 2 eggs, one at a time, beating in between additions until fully incorporated. Then drop in 1 teaspoon vanilla. As you can see, I did not measure this. And I don’t care.
Slowly add in your flour and mix all together.
Dump all but about 1 cup of your fruit into the batter and fold it all around until it’s fully mixed. Pour the fruit and batter into your dish and add the remaining fruit on top.
Bake for 45-50 minutes, until fluffy and golden brown on top. I was so annoyed with the fact that my Bookmark Brownies weren’t cutting properly that I may have forgotten to set the timer for this and ended up winging it.
Scoop some out and serve warm with a bit of whipped cream. TASTY!
The best part about this was heating up a scoop of this the next day for breakfast and topping it with my favourite yogurt. I highly recommend that.
