As soon as I saw Elizabeth’s post about making Cranberry Buckle with Vanilla Crumb, I had to make it. I innocently put cranberries on the grocery list, only to be told at the store that cranberry season was over and would not be back until next year. But by then I was obsessed with this buckle, as well as a cranberry nut bread recipe I saw in Cook’s Illustrated. I finally found some cranberries at another grocery store, and bought seven bags to stick in the freezer.
If you have done the same, I highly recommend making this buckle. It was amazing, and you end up with excess vanilla crumb (oh happy circumstance!) which I put in the freezer and have been throwing on top of muffins. If you don’t have any cranberries, I think this would also be amazing with frozen raspberries.
(P.S. The recipe is for a 9-inch square baking pan, which I don’t have. I made it in a deep-dish pie tin.)
You can also eat the extra crumb topping by the spoonful right out of the mixing bowl!