Apricot-Raspberry Buckle

Apricot-Raspberry Buckle
Photo by Scott Phillips


  • ½ tsp. table salt
  • 2 oz. (¼ cup) cold unsalted butter, cut into small pieces
  • 3 large eggs
  • ¼ tsp. pure almond extract
  • 1-½ tsp. pure vanilla extract
  • 6 oz. (1-1/3 cups) unbleached all-purpose flour
  • 2 cups (about 8 oz.) fresh raspberries
  • + 8 more ingredients
    • ¾ lb. firm, ripe fresh apricots (about 4 large), halved, pitted, and cut into ¾-inch pieces (to yield 2 cups)
    • 1-½ tsp. baking powder
    • ¼ cup granulated sugar
    • 1-½ oz. (1/3 cup minus 1 tablespoon) unbleached all-purpose flour
    • 1 tsp. ground cinnamon
    • 6 oz. (12 Tbs.) unsalted butter, softened at room temperature
    • 1 cup granulated sugar
    • Pinch salt

Position a rack in the lower third of the oven and heat the oven to 375°F. Butter a 9-inch square baking pan. In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry blender or two table knives until the butter pieces resemble small peas. R...

View full recipe at Fine Cooking


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