The Buckle Makes Great Use of Summer Fruit

Simply fabulous. The buckle was slightly spongey, perfect, and I used peaches and blackberries and blueberries, and couldn't stop eating it. Plain, or with black walnut ice cream, or vanilla yogurt, breakfast, dessert or midnight fridge diving, so easy and very delightful. Dare I say maybe even moderately healthy? Ha!

I made this with peaches and blueberries, used almond extract rather than vanilla; very good. Served with ice cream, of course.

Made it Monday night with blackberries (we picked Sunday) & blueberries yum! I cooked it on the grill over indirect heat - it was too hot to turn o the oven!

I prefer Melissa's hair over her ears rather than behind.

Also, good recipe. You could easily substitute an artificial sweetner for the granulated sugar, if that is a problem in your home.

Better with less sugar! Heavens, let the sweeteness of th fruit shine through!

These buckles have been a family favorite for several years. We have a great local orchard and farm store near us. It is now peach season here, and a peach and blueberry mix is great. This recipe is both easy to make and very tasty, too. The nutmeg and lemon zest add a nice touch. We love Melissa's laid back approach to cooking and her videos, too. Keep up the good work!

Buckle Berries are better than other fruit because you can make and do more things than you can do with things such as diced peaches and nectarines even though they are as nicely stated in paragraph 4. The berries are used for the flavor of candy and more things . you can freeze them or recipes .

Thank you, Ms. Clark, for a very interesting and enlightening historical introduction to the family of buckle. I am glad that you recommendation allows the use of different fruit: my preference would be to replace blueberries by pitted cherries.
Can one add some cognac, rum or a similarly invigorating liquid to the recipe?

And how is this all that different from a clafoutis? Just another name?

I'll have to watch the video a few more times, because the first time I was laughing too much at Melissa's enjoyment in saying "buckle batter" to take note of the recipe.

Further to Melissa Clark's buckle.
Following my preceding comment, some 15 hours after the baking of the buckle, i conducted a tasting experiment experiment.
On each of the four thin slices was poured 1.5 teaspoon of cognac, rum, sherry, and port, respectively. The best result was with the cognac. The sherry and port added nothing to the taste of the cake.

For those who may be interested in the liquids that I used:
cognac, Delamain Grande Champagne Delicate et Legère;
rum, Meyer's Jamaican Rum Originally Dark;
sherry, Harveys Bristol cream;
port; Graham's Fine Tawny Porto (no vintage).

Inspired by your presentation and recipe, a buckle was made this Saturday afternoon, by a person who declines to be named. The fruit ingredients were raspberries and blackberries, no cherries being available at food markets. The result is delicious, even though I thought that the whole would be less soft. Perhaps it would become harder after it has been in the refrigerator.

The buckle's texture seems to be able to accept cognac or something similar. I wonder again whether such additions would improve the product?