BLUEBERRY-PINEAPPLE BUCKLE

Clock Icon
30 min Prep
1 hr 20 min Total
Pie Iconb
9 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.


Ingredient List
    Filling
  • Small check mark in a circle icon1 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/4 cup butter or margarine, softened
  • Small check mark in a circle icon1/4 cup shortening
  • Small check mark in a circle icon1/2 cup milk
  • Small check mark in a circle icon1 1/2 teaspoons baking powder
  • Small check mark in a circle icon1 teaspoon grated lemon peel, if desired
  • Small check mark in a circle icon1/2 teaspoon vanilla
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
  • Small check mark in a circle icon1 cup fresh blueberries
    Cinnamon Crumb Topping
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/3 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 cup butter or margarine, softened
    Pineapple Sauce
  • Small check mark in a circle icon3 tablespoons packed brown sugar
  • Small check mark in a circle icon1 teaspoon cornstarch
  • Small check mark in a circle icon Juice reserved from crushed pineapple
  • Small check mark in a circle icon1/4 teaspoon lemon juice
Preparation
  1. Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
  2. In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
  3. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
  4. Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Tips
  • If you have time, garnish this home-style dessert with fresh blueberries and small wedges of fresh pineapple.
  • One cup of frozen blueberries, thawed and well drained, can be substituted for the fresh blueberries.