Autumn Apple Buckle Recipe

Ingredients for Autumn Apple Buckle

• All Purpose Flour
• Dark Brown Sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons lemon zest
• Pinch of salt
• Unsalted Butter
• ½ cup chopped walnuts
• 1 ½ teaspoons baking powder
• Ground Ginger
• 1 cup granulated sugar
• ¼ cup honey
• Pure Vanilla Extract
• 2 large eggs
• Half And Half
• Granny Smith Apples
• Sweetened Whipped Cream

How to Make Autumn Apple Buckle

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
2. Make the crumb topping:
3. In a food processor, combine 1 cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon zest, and a pinch of salt. Pulse until combined.
4. Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
5. Add ½ cup chopped walnuts and pulse 3 times. Transfer to a bowl and set aside.
6. Make the batter:
7. Whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon ground ginger, and a pinch of salt in a medium bowl.
8. In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy (about 3 minutes).
9. Beat in ¼ cup honey.
10. Add 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 2 large eggs. Beat until well combined.
11. Gradually add the dry ingredients and ½ cup half-and-half alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
12. Gently fold in 4 cups peeled and diced apples.
13. Pour batter into the prepared pan and spread evenly.
14. Sprinkle the crumb topping evenly over the batter.
15. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
16. Let cool in the pan for at least 30 minutes before releasing the springform ring. Cool completely on a wire rack.
17. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
18. Make ahead: Store leftover buckle in the refrigerator for up to 3 days. Reheat gently before serving.