8 - 10 servings
A buckle is essentially a coffee cake full of fruit. Everybody loves this recipe! The grapes add vibrant flavor and color, but feel free to use any grapes, berries or stone fruit.
1 stick Unsalted Butter, divided
⅔ cup Sugar
¼ cup Brown Sugar
⅔ cup Flour
1 teaspoon Cinnamon
½ teaspoon Flaked Sea Salt
1 teaspoon Nutmeg
1½ sticks Unsalted Butter
¾ cup Sugar
2 teaspoon Vanilla
1⅓ cups Flour
½ teaspoon Salt
¼ teaspoon Baking Powder
4 cups Melissa’s Red Muscato™ Grapes
Preheat oven to 350 degrees.
Butter a 2 quart baking dish and set aside. (If possible, use glass or pyrex—the fruit makes this so pretty that it is nice to be able to see through the dish.)
First, make the topping. Cut two-thirds of the butter into small cubes; melt the rest in the microwave. In a bowl, stir together sugars, flour, cinnamon and salt. Using a microplane, grate nutmeg and zest lemon directly over other ingredients. Pour in melted butter and stir until you get a coarse, sandy paste. Add cubed butter and mix by hand until evenly distributed. Refrigerate while you prepare batter.
In a mixer, cream butter and sugar until fluffy and light, up to five minutes, and then add vanilla.
Whisk together flour, salt and baking powder. Alternating, beat flour mixture and eggs into butter, beating after each addition to incorporate.
Gently fold fruit into batter.
Pour mixture into prepared dish and sprinkle topping over the surface. Bake until a toothpick comes out clean, 60-75 minutes.
If you can stand to wait, cool completely before enjoying.