Summer Berry Buckle

If using frozen fruit, do not thaw.

Cut out a circle of parchment paper for the bottom of your pan - no issues with sticking

I used an 8" pan, 4 cups of diced nectarines and 1/2 cup frozen blueberries and it came out delicious (I added a few extra mins. cooking time.) This recipe is very forgiving.

This has become my "go to" summer dessert. I have now made versions of it with berries, peaches and pears. The pear version is heavenly, and it helps you get rid of those ripe pears that just don't look beautiful enough to serve to guests. The leftovers make a great breakfast.
Clafloutis, move over.

I wish the New York Times would start to give ALL measurements in both cups and in weight.

It would be good to know the total weight of fruit called for in this versatile buckle recipe. One cup of raspberries, for example, weighs much less than one cup of blueberries or of chopped solid fruit.

Yum. Doubled the recipe and baked in a 9 x 13 Pyrex to bring to an office party. If at home, I would have removed the buckle from the pan to serve, but in the pan is easier for travel. Not a crumb left, and everyone raved. Used mostly blueberries, but also added 3 diced peaches (skin on).
I was surprised the larger pan did not need much extra baking time. At 50 minutes it seemed about ready. I like the glass baking pan because you can see the color of the bottom to gauge doneness.

I chopped Jonagold apples (I left the peel on), and added raisins and toasted walnuts, plus a generous amount of cinnamon. Delicious -- not just a berry recipe (although it was really good with berries frozen from this past summer).

Served this last nite -- 4 large peaches thinly sliced, 3/4 C blueberries. I too like that it did not have as much sugar as others of its kind, which allowed the flavor to be "fruit forward".

We drizzled on a small container of Fage 0% plain yogurt mixed with 1 level tablesoon of light brown sugar rather than cream or ice cream. Super flavor!

I have made this recipe several times using x-large muffin tins instead of a cake pan. I follow the recipe to the letter with the exception of the cooking time which is about 30 minutes. My 92 year-old father refers to these muffins as "criminal". The batter is perfectly flavored (oh, the lemon!) and just the perfect "glue" to hold the massive amount of fruit. Blueberries and raspberries are the best combo, IMO. Thank you, Melissa!

Be cautious about adding too many strawberries, which are very juicy. Your addition of shredded coconut may have saved the day because it would tighten up the recipe.

Strawberries may not be the best choice for this recipe because they are so mild in flavor and are so moist. Raspberries, blackberries and blueberries (fresh, if you can, frozen if you have to) really make this recipe pop.

A Buckle is one of the few recipes that works at 9200 feet without any adjustments. This is delightful with peaches or blueberries. I prefer a sprinkle of granulated sugar as it has more taste than the powdered sugar.

Really lovely. I made with frozen blueberries so the recipe was incredibly easy. The cake was packed with fruit.

I kept the leftover cake on a cooling rack, covered by a cloth towel, and the cake did not get at all wet. I bet it would also be possible to cut leftovers up and freeze individual portions.

I'd like a bit more lemon so next time I'll increase the zest.

I would substitute either Arrowhead or King Arthur's all-purpose flour, both of which are rice and tapioca based. Some other gluten-free flour mixtures are bean based, and you can definitely tell the difference. We usually add extra leavening, too, since these flours don't rise as well as wheat.

Huge success. Used 2 fresh peeled peaches (slices) and 1.5 cups of big fresh frozen raspberries (unthawed). Other than that followed the recipe to the letter. Served topped with powdered sugar and everyone loved it on it's own. Can't wait to make again!

Waiting for it to cool-so hard! I used rhubarb & raspberries, both frozen (trying to clean out the freezer!). I used white whole wheat flour which made the batter a bit stiff, so I folded a little plain yogurt into it. Can't wait to cut into it.
PS I would probably use a removable bottom pan next time.