Blackberry Buckle

My mother never baked pies, cobblers, buckles, or crisps, and since I didn’t have the opportunity to meet my grandmothers, coming home or going to grandma’s house for a piece of freshly baked pie was just not part of my childhood.  It is only in the last few years that I have thought how nice it would be to have recipes that were handed down for more than one generation.

Thankfully my children grew up with all four of their grandparents.  My mother passed away many years ago but Bubbie is still cooking up a storm in Toronto.  Both grandmothers loved to cook and both had the pleasure of feeding their grandchildren.  If I asked my children which dishes they loved eating when they went to their grandmothers, I am not sure what they would say, but I would venture to guess it wasn’t dessert.  So back to my fantasy.  It could be any kind of fruit at all, baked with a crust, topped with dough, sprinkled with crumbs, or oozing in a buckle, and really who cares what it’s called.  My plan is to bake each of these desserts this summer, all made with different types of fruit and various toppings, until I find my favorite.  Maybe one day it will even be passed down.  I’ll keep you posted.
Blackberry Buckle
1 cup flour
1½ tsp baking powder
¼ tsp salt
½ cup butter, room temperature
½ cup sugar
1 extra-large egg
5 Tb milk
1 Tb Creme de Cassis
1 1/2 tsp vanilla
3 cups fresh blackberries
Preheat oven to 375 degrees.  Over a large piece of wax paper, sift together flour, baking powder and salt.  In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy.  Add egg and beat till smooth.  In a small bowl, combine milk with vanilla and Creme de Cassis.  Alternately add milk and dry sifted ingredients to the butter mixture, beating well after each addition.  Pour batter into a greased and floured 1½ quart baking dish.  Spread blackberries over batter.
Crumble topping:
¼ cup sugar
¼ cup flour
1 tsp cinnamon
3 Tb cold butter
Combine sugar, flour, and cinnamon.  Add small bits of butter at a time, until mixture is crumbly and sprinkle over blackberries.  Bake for about 35-40 minutes.  Serves 4-6