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Fruit Buckle

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. pumpkin pie spice
  • 1/2 cup milk
  • Ad
  • 3 cups blueberries, raspberries and/or chopped, peeled peaches, nectarines, or pears
  • Nut topper


Beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar. Add egg; beat until fluffy. Combine flour, baking powder, and pumpkin pie spice; add alternately with milk to sugar mixture. Spread in a greased and floured 9x13 inch baking pan. Sprinkle with fruit and Nut Topping. Bake in 350 degrees oven for 30-35 minutes. Cool for 1 hour. Serve warm with whipped cream, if desired. Makes 15 servings.

Nut Topper


  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. pumpkin pie spice


Combine flour sugar and brown sugar. Cut in 1/4 cup margarine or butter until crumbly. Stir in 1/2 cup toasted, chopped nuts.

By Robin from Washington, IA


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