The buckle is part of a family of easy, homely fruit desserts that includes crisps, crumbles, pandowdies and cobblers (see here for the differences). This particular recipe is from Martha Stewart’s website, but I changed it a bit by substituting brown sugar for half of the granulated sugar, so that’s how I’ll write it below. I also used frozen raspberries, because I wanted to use up what I had in the freezer; I had less than the amount called for, and it looked like the right amount before I baked the buckle, but after baking, I think more berries would have been better. I’m sure you could turn this into a blueberry buckle, too! Don’t forget to put berries close to the edge of the pan, because the dough will puff up and push the berries around (mine all ended up in the center).
½ cup (1 stick) cold margarine, plus more for baking dish (or room temperature butter)
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 cup all-purpose flour
½ tsp salt
½ tsp baking powder
2 containers (½-pint each) of raspberries (2 ¾ cups)
confectioners' sugar, for dusting (optional)
Preheat oven to 350 °F. Butter a 2-quart oval or square baking dish. In a large bowl, cream margarine and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates.
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