Berry Nectarine Buckle Recipe
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 6 tablespoons butter, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free milk
- 1 cup fresh blueberries
- 1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
- 2. In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
- 3. Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
- 4. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 20 servings.
1 piece equals 177 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Berry Nectarine Buckle
"I really enjoyed this recipe. My husband on the other hand LOVED this recipe. He said next time I make it...you will make it again....it may have a serving size of 1 instead of 20. We both agreed that it is good for desert as well as breakfast and a tea. I like that it uses fresh or frozen fruit. I had a little problem with the directions the first time but I'll get it right next time. I could go on and on. Just make it."
"Loved this recipe! Yummy and easy to make! I also served it warm with frozen vanilla yogurt! Delicious!"
"Winner!!! Especially when the local grocer had all these fruits on sale. I served this up at our church with a scoop of Vanilla Yogurt. It was a HIT."
"Super yummy- omitted raspberry and blackberry as my husband ate them before I made the recipe. Served with cool whip. No one knew it was healthier version."
"I have made this several times. Every time someone asks for the recipe. I use peaches in the place of nectarines. Delicious!"
"This was very easy to make. This was excellent .The company I had over loved and they each wanted the recipe. I'm sure I will be making many more times."
"Vollie at a Sr. Cit'z meal prep center (right at 1,000 meals per day) and we do something very close to this.DO MORE!!'Nuff said?"
"I have made this since seeing it in my Light & Tasty Mag in 2006 and it is always a hit! Freezes well and is a wonderful flavor treat for the seasonal recipes!"
"I clipped this recipe from Taste of Home several years ago. It is one of my favorite "coffee cake" recipes or healthy dessert recipes. I was glad to see it posted as I need to make something yummy for a neighborhood breakfast so this will be it!"
"I have made this twice, and I love it. I live alone so that amount was way too much for me. I tried freezing it. It freezes absolutely wonderfully. I love, love, love this recipe. I wish blackberries and raspberries didn't have seeds."
"I haven't actually made this yet, but I intend to do so....it sounds sooooooooooo yummy!I really like recipes using fresh fruit and this combination would work well...can't wait to try it!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.