I picked up some raspberries on sale during my last grocery shop and decided to try making these little buckles with them. They were pretty nice! Although I had to play around with the baking times a bit since I was using six 250mL baking dishes rather than eight 180mL ones. That wasn't a huge issue though. They just needed a few extra minutes to finish cooking through.

Photo goes here.

Raspberry-Pistachio Buckles

Slightly adapted from The Perfect Cake by America's Test Kitchen

Ingredients

• 1/2 c. pistachios, divided
• 4 Tbsp. unsalted butter, softened
• 3/4 c. sugar
• 1/4 tsp. coarse sea salt, ground
• 2 large eggs
• 1/3 c. heavy (35%) cream
• 1 tsp. vanilla extract
• 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 3 c. fresh raspberries¹

Directions

1. Toast 1/4 c. of the pistachios over medium heat until fragrant (~4 minutes). Set aside to cool.
2. Preheat oven to 190°C (375°F) and grease your ramekins. (I used six 250mL ramekins for mine.)
3. Add the pistachios to a blender or food processor and grind.
4. Add the butter, sugar, and salt and pulse to mix.
5. With blender/processor running, add the eggs, one at a time.
6. Pour in the cream and vanilla with blender still running and process until smooth.
7. Pour mixture into a bowl.
8. Add the flour and baking powder and stir to mix.
9. Add the raspberries and stir to combine.
10. Spoon mixture into ramekins and sprinkle with remaining 1/4 c. of pistachios.
11. Place ramekins on baking sheet and bake at 190°C (375°F) for 35-45 minutes.
12. Transfer to wire rack to cool.
13. Serve plain or with whipped cream.

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Variations

Blackberry-Walnut Buckles

Ingredients

• 1/2 c. walnuts, divided
• 4 Tbsp. unsalted butter, softened
• 3/4 c. sugar
• 1/4 tsp. coarse sea salt, ground
• 2 large eggs
• 1/3 c. heavy (35%) cream
• 1 tsp. vanilla extract
• 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 3 c. fresh blackberries

Cherry-Almond Buckles

Ingredients

• 1/2 c. sliced or slivered almonds, divided
• 4 Tbsp. unsalted butter, softened
• 3/4 c. sugar
• 1/4 tsp. coarse sea salt, ground
• 2 large eggs
• 1/3 c. heavy (35%) cream
• 1 tsp. almond extract
• 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 3 c. frozen sweet cherries, thawed (or fresh pitted sweet cherries)

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¹ ATK notes that frozen raspberries don't work well for this recipe as they're too wet and mushy. ^Back