Chef John's Blackberry Buckle

Chef John's Blackberry Buckle

Chef John

"This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 50 m servings 339 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
  3. Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
  4. Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
  5. Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
  6. Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
  7. Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 23
  1. 28 Ratings

Most helpful positive review

I made this with no changes. My daughter said "you're the second best chef in the world" who's the first? "Chef john. Thanks so much. Keep these coming, my family loves them.

Most helpful critical review

This came out very dry.

Most helpful
Most positive
Least positive

I made this with no changes. My daughter said "you're the second best chef in the world" who's the first? "Chef john. Thanks so much. Keep these coming, my family loves them.

Absolutely fantastic, my new favorite blackberry dish. No changes required. Simple and easy, Thanks for submitting!

The whole family loved it! Very simple to prepare followed directions exactly, the only hard part was waiting for it to finish because the house smelled so good!

Yes, I will make it again but with changes. First, the recipe called for lining the pan in melted butter, but I used salted, and it made the batter too salty. Next time I will use unsalted but...

Made this with some of the fresh blackberries growing all over the Pacific Northwest right now. I used my 12-inch cast iron skillet and it fit great. Not sure if it's because the cast iron condu...

This was excellent but I decided to make it even more low carb by substituting 1/2 cup coconut flour for some of the all purpose flour. I had to add just a touch more milk and we love the flavor...

REALLY GOOD EASY That says it all. Make again.

Made this but used blue berries, every one loves it, is so simple and delicious ! Chef John rocks!

The ONLY thing I did different is: I exchanged the white sugar with Turbino raw, and I also added some Cardamom! Absolutely divine!!! Everyone RAVED.... love it and will make it many times ...

Other stories that may interest you