Gluten-Free Individual Blueberry-Almond Buckles
By Sara MayerPublished on May 23, 2019
Time
1¼ hours
Yield
Serves 8
Ingredients
Before You Begin
Do not substitute frozen berries here. Serve warm with vanilla ice cream or whipped cream.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray eight 6-ounce ramekins with vegetable oil spray and place on rimmed baking sheet.
- Process sugar, 1/4 cup almonds, butter, and salt together in food processor until finely ground, 10 to 15 seconds. With processor running, add cream, eggs, and almond extract and continue to process until smooth, about 5 seconds. Add flour blend and baking powder and pulse until incorporated, about 5 pulses.
- Transfer batter to large bowl and gently fold in blueberries. Spoon batter into prepared ramekins and sprinkle evenly with remaining 1/4 cup almonds. (Buckles can sit at room temperature, covered with plastic wrap, for up to 2 hours.)
- Bake buckles until golden and beginning to pull away from sides of ramekins, 25 to 30 minutes, rotating sheet halfway through baking. Let buckles cool on wire rack for 10 minutes before serving.
Time
1¼ hoursYield
Serves 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We made the simple batter for these buckles in the food processor, folding in the berries at the end, which kept prep work and dishes to a minimum. This recipe requires very little flour because we grind up nuts to give the batter both flavor and structure; as a result, our gluten-free flour blend worked easily here. It helps too that these buckles are laden with fresh fruit and are meant to be moist and dense and not firm and cakey. Plus the ramekins help these buckles cook evenly, and we didn’t have to worry about soggy centers or even about unmolding. For a nice finishing touch, we topped the buckles with a portion of the nuts before baking. Coating the ramekins with vegetable oil spray prevented the buckles from sticking.
Before You Begin
Do not substitute frozen berries here. Serve warm with vanilla ice cream or whipped cream.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray eight 6-ounce ramekins with vegetable oil spray and place on rimmed baking sheet.
- Process sugar, 1/4 cup almonds, butter, and salt together in food processor until finely ground, 10 to 15 seconds. With processor running, add cream, eggs, and almond extract and continue to process until smooth, about 5 seconds. Add flour blend and baking powder and pulse until incorporated, about 5 pulses.
- Transfer batter to large bowl and gently fold in blueberries. Spoon batter into prepared ramekins and sprinkle evenly with remaining 1/4 cup almonds. (Buckles can sit at room temperature, covered with plastic wrap, for up to 2 hours.)
- Bake buckles until golden and beginning to pull away from sides of ramekins, 25 to 30 minutes, rotating sheet halfway through baking. Let buckles cool on wire rack for 10 minutes before serving.
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