0 (0)


Cornmeal buckle with plums

Cornmeal buckle with plums
Gary Friedman / Los Angeles Times

A perfectly ripe plum of the perfect variety, harvested on the perfect summer day, shipped and stored in the perfect way and delivered to you when you are in the perfect frame of mind to enjoy it--this is a rare ... Read more

Total time: 1 hour, 45 minutes | Serves 6 to 8


  • 1/2 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, cut into 1-tablespoon pieces

Step 1In a food processor, pulse together the sugar, flour, salt and butter until the pieces are the size of coarse crumbs.

Cornmeal buckle

  • 1/4 cup (1/2 stick) butter, softened, plus more for preparing pan, divided
  • 1 1/2 cups flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 pound plums (about 4), cut up

Step 1Heat the oven to 350 degrees. Butter a 9-inch glass pie plate and set aside.

Step 2In a large bowl, sift together the flour, cornmeal, baking powder and salt.

Step 3In another large bowl, beat the 1/4 cup of butter with the sugar and egg until it is fairly light and fluffy. Add half of the milk and beat until smooth. Gradually add the remaining milk while beating.

Step 4Stir the dry ingredients into the wet ingredients just until well moistened. It will be the texture of cake batter. Fold in the plum pieces. Pour the batter into the pie plate and spread evenly. Scatter the topping mixture evenly over the top. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Step 5Remove from the oven and let stand 20 minutes before serving. (If you serve the buckle the next day, warm it briefly in the microwave before serving.)

Note: A buckle is an old-fashioned American dessert, so named, supposedly, because of the way the center collapses when it is removed from the oven. This recipe is a twist on a boysenberry and peach buckle from the newest revision of "Joy of Cooking." Replacing some of the flour with cornmeal provides a bittersweet complement to the tart-sweet plums.


Squash and bean stew with merken
Squash and bean stew with merken

Charlotte misu
Charlotte misu

Spring herb salad with warm blue cheese
Spring herb salad with warm blue cheese

Red and golden beets with oranges, endive and walnuts
Red and golden beets with oranges, endive and walnuts

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Ford's Filling Station butterscotch pudding
French twists
Mom's holiday crescent cookies
Snowflake pretzel rods