Easy Apple Buckle
Published Sept. 13, 2024
- Total Time
- About 1½ hours, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 20 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter (1 stick)
- 2large apples (such as Braeburn, Gala, Fuji, Honeycrisp or Granny Smith)
- 1cup/128 grams all-purpose flour
- 1¼teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon coarse kosher or fine salt
- ½teaspoon baking powder
- 1cup/200 grams sugar
- 1cup/240 milliliters whole or reduced-fat milk
- 1teaspoon vanilla extract
- Ice cream, for serving
Nutritional analysis per serving (8 servings)
319 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 3 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees and place a rack in the center. While the oven is heating, add the butter to a 9-by-5-inch loaf pan and place in the oven until the butter has almost melted (check after 5 minutes). Remove the pan from the oven and set it aside to cool slightly.
- Step 2
Peel, core and thinly slice the apples.
- Step 3
In a medium bowl, whisk the flour, salt and baking powder together. Add the sugar, milk and vanilla and whisk until combined. Then whisk in the melted butter from the loaf pan until combined and no lumps remain.
- Step 4
Pour the batter into the pan that was used to melt the butter. Arrange the apple slices in the batter with the rounded edges facing up, leaving a small space between each for the batter to seep in. Bake until golden all over and set, 65 to 70 minutes. Let cool slightly before serving with ice cream.
Private Notes
Comments
Postscript: just made the buckle with still-firm nectarines (no need to peel them) and the finished product may be better than the apple version. Just saying…
This was easy and really good. (Took forever to bake however.) However, it is incomprehensible to me baking apples without cinnamon. I added a teaspoon of Penzy’s Pie Spice (similar to apple pie spice) and it was great! Served with vanilla ice cream.
I peel apples if they're not organic. Conventionally grown apples can be sprayed with pesticides and herbicides many, many times, including after harvest, which is why they're one of the dirty dozen. Look at the EWG's website for a complete description.
Has anyone made this in a cake pan as opposed to a loaf pan?
Can I make any of this a few hours ahead of time ?
@joc. you could mix most of the wet and dry ingredients separately, and you could also peel and slice the apples and then sprinkle them with lemon juice to prevent browning. Then when it’s time to bake, melt the butter and let it cool at least 10 min, mix dry wet ingredients, assemble and bake. Peeling and slicing the apples is the most time-consuming step of this recipe. Whoever says this takes just 5 minutes of prep time must own an apple corer and work super fast
Noticed people are struggling with mixing melted butter with the batter but in a traditional buckle recipe the butter is melted in the pan and then the batter is poured into the melted butter but never mixed then the fruit is added. I’ve always done it that way & it works.
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