Recipes Berry Buckle Berry Basket Outdoor Kitchen Epcot International Flower & Garden Festival ’17

Warm Wild Berry Buckle

Makes 8


2 tablespoons lemon juice
3 tablespoons orange juice
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2cup frozen blueberries, thawed
2 cup quartered fresh strawberries, divided
2 cups fresh blueberries


1/3 cup all-purpose flour
1 tablespoon ground cinnamon
1/4 cup brown sugar
1/3 cup oatmeal
1/2 cup butter, melted


1 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
3/4 teaspoon vanilla extract


Strawberry ice cream


Combine lemon juice, orange juice, sugar, and cornstarch in a large bowl. Add thawed blackberries, raspberries, blueberries, and 1 cup of the fresh strawberries. Puree using an immersion blender until smooth.
Gently fold in the fresh blueberries and remaining 1 cup of strawberries.
Set aside.


Preheat oven to 325℉. Line a baking sheet with parchment paper or a silicone baking mat.
Mix all-purpose flour, cinnamon, brown sugar, and oatmeal in a medium bowl. Pour melted butter over dry ingredients and mix until wet.
Sprinkle on prepared baking sheet and bake for 8 minutes. Cool for 20 minutes and crumble.


Preheat oven to 325℉. Spray eight 8-ounce ramekins with non-stick cooking spray.
Combine all-purpose flour, baking powder, and salt in a small bowl. Set aside.
Cream shortening and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
Beat in eggs, one at a time, making sure to scrape the sides of the mixer.
Add 1/2 of the flour mixture, and half of the milk, mixing well. Add remaining flour and milk. Mix in vanilla.


Place 1/3 cup of cake batter in the bottom of each prepared ramekin. Top with 1/3 cup of berry compote.
Bake for 25-30 minutes, until cake is set.
Cool for 5 minutes. Turn warm berry buckles onto a plate. Top with oatmeal streusel and strawberry ice cream.