Are you a fan of tart or super-sweet desserts? I tend to love anything that contains caramel, crumb topping, vanilla, custard–and when I step into an ice cream shop, I will NEVER order anything tart. Not if you chucked Mjolnir straight at my heart; not if you held Thanos’ Infinity Gauntlet over my head for it. (Yes, I just watched Endgame and am still obsessed…Anyone else??) That being said…
Coffee cakes, muffins, and berry buckles are my biggest exception. When it comes to getting a sweet AND tart start to the day, I can always be found munching on a blueberry muffin or slice of berry coffee cake from the commissary at work. So when I was tasked a couple weeks ago to bring dessert for one of our semiweekly Studio Ghibli movie nights (yes, we’re cool like that), and when our host mentioned that he really liked this One Bowl Sour Cream Coffee Crumb Cake that I brought last time, I knew immediately what I wanted to make. I had been eyeing the berries at Ralph’s for the entire week already and since it’s been 85 degrees these days with nonstop sunshine, berry season has officially started, right? (Sorry, East Coast friends!)
This Summer Berry Buckle is essentially a glorified berry coffee cake with extra crumb on top–the iconic brown sugar topping gives this classic dessert’s top layer a slightly “buckled” look because guys, it’s groaning under the weight of SO MUCH CRUMB. So if you’re a fan of lots and lots of crumb on your fruit desserts, join the club and make this berry buckle right away. I used 1 1/2 cups raspberries and 1/2 cups blueberries, but you can use your favorite mix of berries or whatever you have on hand. I’ve honestly never seen a pan of fruit-infused dessert disappear so quickly, and given that this is one of the lightest and moistest crumb cakes that I’ve ever made with a great tart bite to it, I’m not too surprised!
My favorite part about making this dessert, though? Probably the fact that I barely had to lift a finger to make it–and I don’t just mean that because this is such a simple recipe (which it is!). One hour before our movie gathering, I was scrambling in a panic out the door to buy fresh raspberries and sent the recipe to the new boy in my life–let’s call him Wallflour Boy–because he asked for it before I left. Lo and behold my surprise when I returned twenty minutes later to find him in my kitchen, stirring and folding away at a beautiful bowl of buckle batter! He had even prepped the crumb topping, which I honestly hadn’t expected because I’m usually the one in charge of baking (he’s more of an instant pot kind of guy).
Nevertheless, I tossed in the berries, threw everything into my baking pan, and glowed for 25 minutes while the Summer Berry Buckle bubbled and baked merrily in my oven. In the end, his help meant that we made it just in time to catch Castle in the Sky–and you can bet your fancy summer pants that I was berry happy munching on this dessert all movie night long.