Apricot & raspberry buckle

Name: Apricot & raspberry buckle
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 175 grams self-raising flour; 200 grams softened butter; 2 Tbsps demerara sugar; 2 teaspoons cinnamon; 175 grams caster sugar; 3 eggs; 2 teaspoons vanilla extract; 6 apricots, stoned and sliced; 200 grams raspberry, fresh or frozen

Apricot & raspberry buckle is a lacto ovo vegetarian recipe with 8 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. This dessert has 409 calories, 6g of protein, and 22g of fat per serving. A mixture of apricots, cinnamon, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 127 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.

Ingredients you will need

Demerara Sugar

Breadcrumbs

Cinnamon

Butter

All Purpose Flour

Base

Dry Seasoning Rub

Equipment you will use

Bowl

Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.

Ingredients you will need

Caster Sugar

Raspberries

Apricot

Vanilla

Butter

Spread

All Purpose Flour

Egg

Equipment you will use

Bowl

Scatter over the remaining fruit, then sprinkle with the crumble mix.

Ingredients you will need

Fruit

Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin.

Equipment you will use

Oven

Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Ingredients you will need

Ice Cream

Cream

Tea

Equipment

Oven

Bowl

Ingredients

Servings:

175grams

self-raising flour 200grams

softened butter 2Tbsps

demerara sugar 2teaspoons

apricots, stoned and sliced 200grams

raspberry, fresh or frozen

Recommended wine: Cream Sherry, Moscato Dasti, Port

Buckle works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.