Allergy Free Berry Buckle

Summer calls for berries!

I don’t know about you, but I’m bad about buying berries and not using them up before they go bad. One of my favorite ways to use leftover berries is in a sweet treat called a buckle. My husband likes to describe a buckle as a marriage between a cake and a cobbler, and I think that’s an apt description.

As always, I’ve made this with my family’s food allergies in mind.

Berry Buckle

Ingredients:

Buckle:

• 3/4 cup brown sugar
• 1/4 cup Earth Balance Soy Free Vegan Buttery Spread
• 1 tablespoon Bob’s Red Mill Egg Replacer (More on this in a bit.)
• 2 cups Bob’s Red Mill Gluten Free Flour (the BLUE bag)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups berries of your choice

Crumble Topping:

• 1/2 cup brown sugar
• 1/3 cup Bob’s Red Mill Gluten Free Flour
• 1/2 teaspoon cinnamon
• 1/4 cup Earth Balance Soy Free Vegan Buttery Spread

1. Preheat the oven to 375 degrees
2. Prepare an 8X8 square baking dish with vegan butter or oil.
3. In a mixing bowl, cream together the brown sugar and softened vegan butter until fluffy.
4. Now this is the important part with the egg replacer. For Bob’s Red Mill Egg replacer, you are going to need 2 tablespoons of water per 1 tablespoon of replacer. I deviate from the directions on the bag. For step number 4, you are going to add ONLY your 2 tablespoons of water.
5. Add milk and blend.
6. In a separate bowl, sift your 2 cups flour, baking powder, and salt.
7. NOW! Add your one tablespoon of egg replacer to the dry ingredients and mix.
8. Mix your dry ingredients into your wet ingredients.
9. Gently fold in your berries. (I used a mix of raspberries and blackberries today.)
10. Spread your batter evenly into your 8X8 pan.
11. For your crumb topping, combine your sugar, flour, and cinnamon. With a pastry blender, two knives, or my favorite, clean hands, cut in your vegan butter until the mix is crumbly. Sprinkle over your batter in the pan.
12. Bake at 375 degrees for 45-50 minutes or until your cake tester comes out clean.

My favorite way to serve this is warm with a healthy serving of vanilla ice cream. I used a So Delicious brand vanilla ice cream that only contains coconut.