I got a couple pints of blueberries at the farmers' market yesterday,
and I'm going to make a buckle with them.

A buckle is made by putting fruit (typically berries) into a pan,
pouring cake batter over it, and baking until done. The difference
between an upside-down cake and a buckle is the amount of batter you
use. I'm told that some people in the South incorrectly refer to it as a
cobbler. (Some people call *any* fruit dessert a cobbler, evidently.)

The berries will be simply sprinkled with sugar and put into a deep
square cake pan. The cake batter will be flavored with lemons and cardamom.

I'll see if Lin wants to take pictures, but she might be tired of using
her camera; she just spent a weekend at a dog show.

Bob

In article om>,
says...
>
> I got a couple pints of blueberries at the farmers' market yesterday,
> and I'm going to make a buckle with them.
>
> A buckle is made by putting fruit (typically berries) into a pan,
> pouring cake batter over it, and baking until done.

Here we call that Eve's Pudding (traditionally done with apples but
works just as well with any raw fruit).

Janet UK

Bob Terwilliger wrote:

> A buckle is made by putting fruit (typically berries) into a pan,
> pouring cake batter over it, and baking until done. The difference
> between an upside-down cake and a buckle is the amount of batter you
> use. I'm told that some people in the South incorrectly refer to it as a
> cobbler.

So how do you define a cobbler?

"George M. Middius" > wrote in message
...
> Bob Terwilliger wrote:
>
>> A buckle is made by putting fruit (typically berries) into a pan,
>> pouring cake batter over it, and baking until done. The difference
>> between an upside-down cake and a buckle is the amount of batter you
>> use. I'm told that some people in the South incorrectly refer to it as a
>> cobbler.
>
> So how do you define a cobbler?

I asked about this once before but never really got an answer. Alton Brown
made a cobbler but he used a pie crust for it. However he didn't roll the
crust out. He sort of crumbled it over the top.

Julie Bove wrote:

> >> A buckle is made by putting fruit (typically berries) into a pan,
> >> pouring cake batter over it, and baking until done. The difference
> >> between an upside-down cake and a buckle is the amount of batter you
> >> use. I'm told that some people in the South incorrectly refer to it as a
> >> cobbler.
> >
> > So how do you define a cobbler?
>
> I asked about this once before but never really got an answer. Alton Brown
> made a cobbler but he used a pie crust for it. However he didn't roll the
> crust out. He sort of crumbled it over the top.

But Alton is a Southerner, so whatever he says on the subject is
wrong.

In article om>,
Bob Terwilliger > wrote:
>I got a couple pints of blueberries at the farmers' market yesterday,
>and I'm going to make a buckle with them.
>
>A buckle is made by putting fruit (typically berries) into a pan,
>pouring cake batter over it, and baking until done. The difference
>between an upside-down cake and a buckle is the amount of batter you
>use. I'm told that some people in the South incorrectly refer to it as a
>cobbler. (Some people call *any* fruit dessert a cobbler, evidently.)
>
>The berries will be simply sprinkled with sugar and put into a deep
>square cake pan. The cake batter will be flavored with lemons and cardamom.
>
>I'll see if Lin wants to take pictures, but she might be tired of using
>her camera; she just spent a weekend at a dog show.
>
Blueberry buckle is awesome. I usually use Penzey's Cake Spice or Baking
Spice in the struesel but cardamom sounds great.

I go by Greg Patent's explanation: it's yellow cake with fruit in the
batter, more fruit on top, and struesel. I like blueberry the best, but
sour cherry (cardamom in the struesel) comes in second.

I had an article bookmarked about some of the old-timey names (bettys,
buckles, slumps, etc.) but it seems to not have made it on my backup when
I got the new computer.

ObFood: peach crisp, ginger in the topping. Served with a selection of
the bay area's finest commercial icecream: ginger from Bi-Rite, cardamom
from Tara's, boysenberry sorbet from Scream, Straus Family vanilla.

Charlotte
--

On Mon, 25 Jun 2012 03:50:44 +0000 (UTC), (Charlotte L.
Blackmer) wrote:

> ObFood: peach crisp, ginger in the topping. Served with a selection of
> the bay area's finest commercial icecream: ginger from Bi-Rite, cardamom
> from Tara's, boysenberry sorbet from Scream, Straus Family vanilla.

How many places did you go to buy all these things?


--
Food is an important part of a balanced diet.

Julie Bove wrote:

>> So how do you define a cobbler?
>
> I asked about this once before but never really got an answer. Alton Brown
> made a cobbler but he used a pie crust for it. However he didn't roll the
> crust out. He sort of crumbled it over the top.

A cobbler is fruit on the bottom with either a pie-crust topping or a
biscuit topping.

Bob

Charlotte L. Blackmer wrote:
> In article om>,
> Bob Terwilliger > wrote:
>> I got a couple pints of blueberries at the farmers' market yesterday,
>> and I'm going to make a buckle with them.
>>
>> A buckle is made by putting fruit (typically berries) into a pan,
>> pouring cake batter over it, and baking until done. The difference
>> between an upside-down cake and a buckle is the amount of batter you
>> use. I'm told that some people in the South incorrectly refer to it as a
>> cobbler. (Some people call *any* fruit dessert a cobbler, evidently.)
>>
>> The berries will be simply sprinkled with sugar and put into a deep
>> square cake pan. The cake batter will be flavored with lemons and cardamom.
>>
>> I'll see if Lin wants to take pictures, but she might be tired of using
>> her camera; she just spent a weekend at a dog show.
>>
> Blueberry buckle is awesome. I usually use Penzey's Cake Spice or Baking
> Spice in the struesel but cardamom sounds great.
>
> I go by Greg Patent's explanation: it's yellow cake with fruit in the
> batter, more fruit on top, and struesel. I like blueberry the best, but
> sour cherry (cardamom in the struesel) comes in second.
>
> I had an article bookmarked about some of the old-timey names (bettys,
> buckles, slumps, etc.) but it seems to not have made it on my backup when
> I got the new computer.
>
> ObFood: peach crisp, ginger in the topping. Served with a selection of
> the bay area's finest commercial icecream: ginger from Bi-Rite, cardamom
> from Tara's, boysenberry sorbet from Scream, Straus Family vanilla.
>
> Charlotte

I have never had (or made) sour cherry buckle, which sounds like a
great idea. I have worked on perfecting blueberry buckle for
decades. I succeeded last year, but I am thinking my many layers
of notes cannot be deciphered now. I should have done that when
it all seemed so obvious to me.

--
Jean B.

I wrote:

> I got a couple pints of blueberries at the farmers' market yesterday,
> and I'm going to make a buckle with them.
>
> A buckle is made by putting fruit (typically berries) into a pan,
> pouring cake batter over it, and baking until done. The difference
> between an upside-down cake and a buckle is the amount of batter you
> use. I'm told that some people in the South incorrectly refer to it as a
> cobbler. (Some people call *any* fruit dessert a cobbler, evidently.)
>
> The berries will be simply sprinkled with sugar and put into a deep
> square cake pan. The cake batter will be flavored with lemons and cardamom.

A monkey wrench got thrown into the works when one of the diners sprung
it on me that she was following a gluten-free diet. So I ended up buying
a gluten-free cake mix (Bob's Red Mill Gluten-Free Vanilla Cake Mix),
flavoring it with cardamom and lemon, and pouring it over the
lightly-sweetened berries. It was good, but not great.

Bob