Ingredients
The Filling
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar, divided
The Base
- 1/2 cup unsalted butter, soft
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
The Topping
- 1/2 cup sugar cookie dough (for topping)
Instructions on the next page 👇👇
Directions
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Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan to prevent the buckle from sticking.
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In a bowl, mix the cranberries with 1/2 cup of the granulated sugar and set aside. This step allows the cranberries to release their juices, enhancing their flavor.
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In a separate bowl, cream together the softened butter and the remaining 1/2 cup of sugar until light and fluffy. This process incorporates air into the mixture, giving your buckle a lovely texture.
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Beat in the eggs one at a time, ensuring everything is well combined. Then, stir in the vanilla extract for a hint of warmth and flavor.
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In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture until thoroughly mixed together.
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Fold in the sugared cranberries gently, making sure they are evenly distributed throughout the batter. This step is crucial for achieving that tremendous burst of flavor.
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Pour the batter into the prepared pan and spread it evenly. An even layer helps ensure that your buckle bakes uniformly.
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Crumble the sugar cookie dough over the top. This creates a sweet, crunchy topping that contrasts beautifully with the moist buckle underneath.
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Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown and slightly pulling away from the sides of the pan.
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Allow to cool before serving. This cooling period enhances the flavor and texture, allowing the buckle to set properly.
Continue reading on the next page 👇👇