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
• 3 cups blueberries, raspberries and/or chopped, peeled peaches, nectarines, or pears
• Nut topper

Directions

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

Ingredients

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

Directions

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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