Fruit buckles are a quintessential old-fashioned favourite. We’ve produced a more rustic version of the old classic using oats and oat flour but with all the familiar flavours. Cut the buckle into squares and top with a generous scoop of your favourite vanilla ice cream or alternative.
Preheat oven to 350 F (180 C).
In bowl, combine dry topping ingredients. Stir to blend. Using fingers, rub in butter until topping mixture comes together in large clumps. Set aside.
For cake, lightly grease 8 in (20 cm) square or round baking pan and line bottom with parchment paper. Butter parchment. Set aside.
In small bowl, stir oat flour, oats, baking powder, and salt together.
In large mixing bowl, beat butter and sugar together until blended. On high speed, beat in eggs, almond extract, and lemon zest until smooth. Reduce speed to low and beat in dry ingredients alternately with milk until all is blended in.
Pour half the batter into prepared baking dish.
Scatter 1 cup (250 mL) raspberries evenly overtop. Spoon with remaining batter and scatter with another 1 cup (250 mL) raspberries. Then add 1/2 the topping, blueberries, and remaining topping.
Bake in centre of preheated oven for 60 minutes, or until cake tester inserted in centre comes out clean. Lay a sheet of foil loosely overtop if cake is browning before cake is fully baked.
Remove baking dish to rack to cool. Once cool, lift out cake using edges of parchment. Place on rack to completely cool. To remove, run the thin blade of a sharp knife around inside edge to loosen cake from sides. Slide large, thin spatula underneath and transfer to serving plate.
Serve buckle cut into squares or wedges and with a scoop of your favourite vanilla ice cream, if you wish.
Tip Berry Buckle can be made with any type of berries. Switch it up with blueberries, cranberries, or even a combination.
This recipe is part of the Berry Berry Beautiful collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.