Ingredients for Autumn Apple Buckle
- 2 ½ cups all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon zest
- 2 pinches salt
- 1 cup (2 sticks) unsalted butter
- ½ cup chopped walnuts
- 1 ½ teaspoons baking powder
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup half-and-half
- 4 cups peeled and diced apples
- Sweetened whipped cream, as desired for serving
- Vanilla ice cream, as desired for serving
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Autumn Apple Buckle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Autumn Apple Buckle
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- Make the crumb topping:
- 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.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
- Add ½ cup chopped walnuts and pulse 3 times. Transfer to a bowl and set aside.
- Make the batter:
- 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.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy (about 3 minutes).
- Beat in ¼ cup honey.
- Add 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 2 large eggs. Beat until well combined.
- 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.
- Gently fold in 4 cups peeled and diced apples.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
- Let cool in the pan for at least 30 minutes before releasing the springform ring. Cool completely on a wire rack.
- Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
- Make ahead: Store leftover buckle in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
171g
Fat
84g
Carbs
27g
