Remember the Cranberry Swirl Cheesecake? Well, I still have another cup or two of fresh cranberries in the fridge. It’s the last batch and the situation has just turned critical. A few more days of neglect and they’ll be turning their red faces black. It is definitely time to look for another winner recipe to finish them off before they finish me off.  So *wiggle* *wiggle* my magic surfing fingers and…TA-DA! A Cranberry Buckle recipe! There was just something about the Buckle and the Crumble in the name of the recipe that made me feel like it was worth trying. Of course seeing the final product on  Wives With Knives and Tastespace had little to do with me deciding on the spot that it was a recipe worth trying. Yeah, right!

In case you don’t know what a Buckle is, then worry not, neither do I. But I did take the liberty to check up on it. Never a wrong time to learn a new word right? Apparently, the Online Merriam-Webster Dictionary doesn’t have this in its list of “Buckle” definitions. Fortunately, I found it here and it says…

Buckle or Crumble - Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

But it was one of those day, when the baking experience became a little more adventurous and challenging  which inevitably required some changes to the recipe. So if you want the unabridged version of this recipe, you’ll find it in “Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson or here.

Ingredients for Vanilla Crumble:

1 cup all purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp salt
1/2 cup cold butter
1 tbsp vanilla

Ingredients for Buckle:

3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla
1/4 cup sour cream
1/4 cup cold evaporated milk + 4 drops lemon juice
1 1/4 cup fresh cranberries (washed, drained and patted dry)

Method:

1. Preheat the oven to 350F. Grease a 9inch square pan.
2. My blushing beauties - washed, drained and patted dry.



3. Prepare the vanilla crumble first.

   Combine flour, both sugars and salt. Whisk to mix.

   Cut the cold butter into small pieces and coat with the flour.

   

   continue cutting the butter until they reach this size.
   

4. Then start using the rubbing-in method.

   Combine the butter into the flour until in resembles fine breadcrumbs. Do not overmix.

   

5. Drizzle the vanilla all over the flour mixture.



6. Use a fork to mix well. Set aside.



7. For the Buckle.

   Combine the flour, baking powder, salt in a bowl. Whisk to combine.

   The original recipe requires a lot more flour but this is all I had to spare. It turned out pretty good!

   

8. Cream butter and sugar in a separate bowl.

Add the softened butter into the sugar


Cream till light yellow and fluffy….Yum!


9. Add egg one at a time and beat till smooth.



Scrape the sides down


and beat a little more.


10. Stir in the vanilla.



11. Beat the evaporated milk until creamy and frothy.

I didn’t have enough sour cream and used this as a substitute



12. Add the sour cream to the evaporated milk and beat till smooth.

Use only 3/4 cup of this mixture.


13. Add the flour mixture in 3 parts into the butter mixture. Alternate with the sour cream - evaporated milk mixture in 2 parts.

I used to get so confused at this step….Duh! But it’s really easy. Follow the beat…


FLOUR


MILK


FLOUR


MILK


FLOUR


TA-DA!!! thick but not stiff


14. Fold in 1 cup of cranberries.

    

Look at them all cosy in there



15. Pour it in the pan.



16. Sprinkle the rest of the cranberries on top.



17. Sprinkle the vanilla crumble over the cranberries to completely cover them.



18. Bake for 40 minutes or until a skewer comes out clean.



19. Enjoy with a cup of coffee….