Chef John's Blackberry Buckle

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 20 mins In a bowl, gently combine blackberries, 2 tablespoons of sugar, and vanilla extract. Allow to macerate for 15-20 minutes, drawing out their luscious juices. (20 minutes)

Recipe View 5 mins In a separate bowl, whisk together flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon. Gradually stir in milk until just combined, being careful not to overmix. (5 minutes)

Recipe View 10 mins Melt 6 tablespoons of butter in a skillet over medium-high heat. Pour the melted butter into the bottom of an 8x12-inch baking dish. Pour the batter on top of the melted butter, gently spreading it with a spatula, leaving a 1-inch border of butter around the edges. Avoid mixing the batter and butter. (10 minutes)

Recipe View 5 mins Evenly scatter the macerated blackberries over the batter, then spoon any accumulated blackberry juices over the top. (5 minutes)

Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until the buckle is golden brown and crisped around the edges. (60 minutes)

Recipe View 5 mins While the buckle bakes, melt the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add sliced almonds and cook, stirring constantly, until golden brown and fragrant, about 2-3 minutes. (5 minutes)

Recipe View 1 hrs Once the buckle is out of the oven, sprinkle the toasted almonds evenly over the top. Allow the buckle to cool to room temperature before serving. (60 minutes)