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Ingredients:
1/4 cup sugar
1-1/2 tsp grated lemon zest
1 tsp vanilla
1 egg
1/4 cup soft butter
1/2 cup milk
6 T. whipping cream
3/4 cup plus 2 T. all purpose flour
3/4 tsp baking powder
1-3/4 cup fresh or thawed frozen blackberries
1/2 tsp salt
Topping:
1 cup sugar
1 cup all purpose flour
1 tsp cinnamon
1/2 cup cold butter
Instructions:
Make and chill topping before making batter. Cut butter and blend ingredients until mixture is like a coarse meal, using your fingers.
Spray 8 porcelain 1/2 cup ramekins generously with Pam. Preheat oven to 425.
In a medium bowl sift together the dry ingredients and toss the zest in with a fork. Combine vanilla, milk, cream in a small bowl. In another small bowl, beat egg well, then using same beaters, cream butter and sugar in a large bowl until light and fluffy. Beat in 1/2 of the egg. Add and mix with beater in three batches, the milk and the flour mix . Then mix in the remaining egg. Into each ramekin, put 2T crumb topping and divide 1/2 of the berries over crumbs. Spoon 2T batter over each. Top with remaining berries and top with 2 T. crumbs. Bake in center of oven for 15 minutes or less, just until golden. Serve warm. Makes 8 buckles.
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Copyright © 1999 - 2004 Lanier Publishing International
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