Whole Grain Pear-Cranberry Buckle Recipe
Serves: 6-8
  • For Topping:
  • ½ cup chopped pecans
  • 1 Tablespoon granulated cane sugar (don’t use all coconut sugar – it doesn’t work well)
  • 1 Tablespoon coconut sugar, muscovado or brown sugar
  • ½ teaspoon cinnamon
  • Coconut oil or butter for greasing pan
  • 2 large (or 3 small) ripe, but firm pears, divided
  • 1 ½ cup whole spelt flour or whole wheat pastry flour*
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 Tablespoons butter or unrefined coconut oil, at room temperature
  • ¼ cup coconut sugar or muscovado sugar
  • ¼ cup granulated cane sugar (or use all coconut sugar)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk (sub kefir or half yogurt, half milk), at room temperature**
  • 1 cup fresh cranberries, divided
  1. Preheat oven to 350 degrees. Grease an 8x8 square or 9 inch round pan with coconut oil or butter. You can also line the pan with unbleached parchment paper to ensure the buckle comes out perfectly.
  2. To make topping, combine pecans, sugars, and cinnamon in a small bowl. Set aside.
  3. Prepare the pears: core and chop 1 pear and set aside. Core, quarter and slice the other pear in ¼-inch slices, but keep the slices together. Set aside.
  4. Whisk together the flour, baking powder, baking soda, and salt.
  5. Using a stand mixer with the paddle attachment, cream the sugars and butter until fluffy, 3-5 minutes. Add in the vanilla and then beat in the eggs one at a time. Scrape down the sides of the bowl.
  6. Add the flour mixture ⅓ at a time, pouring in ½ of the buttermilk in between each time, ending with the flour mixture.
  7. Stir until just combined, scraping down the sides if necessary. Remove bowl from mixer and fold in the chopped pear and ½ cup of cranberries.
  8. Pour batter into dish and spread evenly. Distribute remaining cranberries on top and push them down into the batter slightly to sink in. Arrange pear slices on top of batter. Sprinkle with topping and bake for 50-60 minutes until batter is set. Time will depend on size of baking dish and types of berries used.
*Gluten-free: sub ¾ c. GF oat flour + ¾ c. King Arthur GF flour + ½ t. xanthan gum
**Dairy-free: sub ⅓ cup coconut milk + enough water to make ½ cup total + ½ Tbs. white vinegar
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-pear-cranberry-buckle-recipe/