"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Berry Buckle Recipe

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This recipe for Berry Buckle, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Gritten
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup oleo (margarine)
1/2 cup sugar
2 tsp vanilla
1 egg, beaten
1/2 cup milk
1 cup flour
1 tsp baking powder
1/4 tsp salt

Filling:
2 cups boysenberries
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup oleo (margarine)

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup oleo (margarine)

Directions:
Directions:
Preheat oven to 375. Cream butter, sugar, and vanilla. Add beaten egg and mix well. Mix flour, baking powder, and salt. Mix alternately with milk until it is a creamy mixture. Pour into a greased baking pan.

Mix Filling ingredients and pour over first mixture. Mix Topping ingredients until crumbly and sprinkle over the berry mixture. Bake at 375 for 40-45 minutes.

Personal Notes:
Personal Notes:
My Great Grandma Rose always brought Berry Buckle to our family gatherings. She would sometimes use blueberries or raspberries, but it was always my favorite when she made it with boysenberries.

 

 

 

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