Baked Good / Breakfast / Cake / Dessert

Apple Cranberry Buckle


Apple Cranberry Buckle

 The folks at Standard Baking Company in Portland, Maine are artists!  I don’t stop there as often as I used to, but when I do I treat myself to their fruit buckle.  If you can eat gluten, make certain to swing by Standard during your next visit to Maine.  So many delicacies, so little time!

 The following is my GF take on their Buckle.  It’s easy (uses only one kind of flour) and delicious! These can be served plain or with butter and jam for breakfast, or for dessert a la mode or with (cinnamon) whipped cream.  I’m looking forward to baking them for Gus!

 Apple Cranberry Buckle – serves 6



1 Cup (5 oz.) Sorghum Flour (Bob’s Red Mill is a good variety.)

½ Cup (4 oz.) granulated sugar

1 Teaspoon baking powder

½ Teaspoon Xantham Gum

¼ teaspoon salt

Pinch of grated nutmeg

1 egg, room temperature

½ cup heavy cream, room temperature

¼ cup vegetable oil

2 Teaspoons fresh lemon zest

1 Teaspoon vanilla


½ Cup chopped fresh cranberries

½ Cup chopped peeled apple

2 Tablespoons sugar

1 teaspoon Sorghum Flour

Streusel Topping:

3 Tablespoons melted butter

¼ cup dark brown sugar

¾ Cup (2.75 oz.) Sorghum flour

Pinch of salt


Preheat the oven to 375 F. Generously butter a 6 serving large muffin tin.

  1. Mix the dry ingredients in a medium sized bowl and whisk to blend.
  2. Blend the sugar and oil in a standing mixer.
  3. Add the egg and vanilla; mix until well blended.
  4. Add the flour mix and heavy cream alternating three times, starting and finishing with the dry ingredients, until just blended.  Scrape down the sides with a rubber spatula as necessary.
  5. Evenly divide the batter in the muffin pan.
  6. In a small bowl toss the fruit with the sugar and flour.  Evenly divide the fruit mixture over the batter.
  7. In a small bowl mix the streusel ingredients with a fork until blended.  Divide the topping over the fruit.
  8. Bake at 375 F for 25 minutes, rotating the pan half way through the cooking time.
  9. Cool for 5-10 minutes before removing from the pan.

Note: You can also make this as a cake using an 8 x 8 inch pan.  Bake for 35 -40 minutes, rotating the pan in the oven after 20.



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