This recipe is adapted to gluten-free cooking from a recipe featured in The America's Test Kitchen - Family Baking Book- Individual Blackberry-Walnut Buckles. Prepared in a food processor- this recipe is fast and easy!
Serve with cherry juice glaze, whipped cream or ice cream for a rustic dessert.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 to 12 servings
Ingredients:
- 2/3 cup cane sugar
- 3/4 cup toasted almonds
- 4 tablespoons softened unsalted butter
- 1/4 teaspoon salt
- 1/4 cup buttermilk OR dairy-free substitute
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 cup all-purpose gluten-free flour blend (see tip!)
- 1/2 teaspoon gluten-free baking powder
- 2 cups (2 15- ounce cans) unsweetened, pitted, drained dark cherries - cut cherries in half and reserve juice
- 1/2 teaspoon guar gum (add only if the gluten-free flour blend you use does not contain xanthan or guar gum)
- To Make Cherry Juice Glaze-
- 1 cup reserved cherry juice
- 1/4 cup arrowroot starch OR cornstarch
- 1/2 cup sugar
- 1/2 teaspoon almond extract, optional
- Cook's Note - How to toast almonds
Preparation:
Preheat oven to 375° F / 190°
Prepare bakeware - Buckle can be baked in eight 6-ounce ramekins, large or regular muffin pans or in one 8x8 baking dish. Butter or spray bakeware. If using individual ramekins set them on a large baking sheet.
- Place sugar, 1/4 cup of the toasted almonds, butter and salt in a food processor bowl and pulse until the nuts are finely ground and the mixture is well combined.
- Add buttermilk or dairy-free substitute, eggs and almond extract and pulse until the mixture is smooth.
- Add gluten-free all-purpose flour blend and baking powder to wet ingredients and pulse to combine. Only add guar gum if your gluten-free flour blend does not contain xanthan or guar gum.
- Pour the batter into a mixing bowl and fold in prepared cherries. Fill ramekins, muffin cups about 2/3 full with batter, or add all to cake pan.
- Coarsely chop remaining 1/2 cup toasted almonds and scatter nuts on top of the batter.
- Bake in preheated oven for about 30 minutes or until done.
Servings - 8 to 12 depending on bakeware used.
To make cherry juice glaze:
Pour reserved cherry juice in a medium saucepan. Add arrowroot OR cornstarch and whisk to dissolve. Add sugar and over medium heat whisk until the mixture thickens. Remove from heat and whisk in almond extract.Cook's Tip-
I used 1/4 cup almond meal, 1/4 cup superfine brown rice flour, 1/4 cup arrowroot flour and 1/4 cup tapioca flour with good results. If you use your favorite all-purpose gluten-free baking mix add guar or xanthan gum only if your mix doesn't contain it.Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
