Megan’s Berry Buckle
Before moving to Italy, I used to “host” Sunday night dinners at my house for my beach volleyball crew. I was famous for my sautéed clams, sangria and berry buckle. Oddly enough until last night, the only one I had ever made here was the clams. I got the baking buzz and decided to treat Lui and Simona (aka our “rent-a-kid”) to my dessert concoction (loosely based on the one made at the old restaurant Cynthia’s on Melrose for you LA friends)...
* 1 cup of flour
* 1/2 cup of sugar
* 1/2 cup of brown sugar
* 1/2 stick of butter (at room temperature)
* pinch of salt
* 2 cups of blueberries
* 1 cup of raspberries (Although any berry or even peaches work too)
* Vanilla ice cream (or in our Italian case, fior di latte)
Mix the dry ingredients together making a choppy mixture. You can add more butter if it doesn’t look choppy enough.
Take half the mixture and mix it up with the berries, then fill 4 small ramekins with it. Take the other half of the mixture and pat it on top of the berries. Set in frig for a 1/2 hour or more.
Heat oven at 400 degrees. Place the ramekins on a cookie sheet with wax paper underneath. Cook for 20 minutes or until it’s bubbling over. Place each hot ramekin on a small dish and plop a large dollop of ice cream on top. Serve hot.