As we wrap up June and say goodbye to the Spring. It’s also time to bid adieu to one of our favorite Disney festivals. That’s the Epcot International Flower & Garden Festival. However, we didn’t want to shift gears without taking a look back at one of our favorite desserts from the history of this wonderful Walt Disney World soiree. So, today, we’re bringing you the Disney Dishes version of the Warm Berry Buckle Recipe.
It’s sweet, tart, bright and delicious. You’re going to love it!
The components for this Warm Berry Buckle Recipe from the Epcot International Flower & Garden Festival are pretty straight forward. Of course you have your fresh berries and traditional cake ingredients. There’s not too much unexpected there.
If you took the time to look closely at the above photo (or just went ahead and scrolled down to look at the recipe) you may have noticed the inclusion of Frozen Berries. That’s not a mistake. Of course Fresh Berries are a key part of this dish. However, because the freezing process by nature already breaks down these berries, that makes them perfectly suited for the blended portion of the Berry Compote we’ll be creating. You can use the fresh variety throughout, if you prefer. The frozen version just tends to be easier to work with for this specific process.
The first part of this dish that you’ll want to get to work on is the lovely Oatmeal Streusel Crumble that provides a great crunch along with an extra amount of sweetness and hint of cinnamon. This is definitely a step you don’t want to skip.
Begin by preheating the oven to 325ºF and line a baking pan with a silicon baking mat or a sheet of parchment paper. Coat with a light amount of Cooking Spray.
Meanwhile, place the All-Purpose Flour, Light Brown Sugar, Ground Cinnamon, Oatmeal and Melted Butter in a medium bowl. Mix until well combined.
Turn the combined Oatmeal Streusel Crumble ingredients out onto the prepared baking pan and spread evenly. You want to try to get it as thin as possible. Then place in the oven and bake at 325ºF for 10 to 12 minutes.
Once the Oatmeal Streusel has baked through, remove from the oven and place on a baking rack. Allow to cool for at least 20 minutes then break into small pieces like in the photo below. Reserve until ready to use.
The Berry Compote
While the Oatmeal Streusel Crumble is cooling, this would be a great time to get started on the Berry Compote. Now, I used a stick blender for this but I realize you may not own one of those. That’s okay. A traditional blender will work just fine, as well.
Begin by placing the Frozen Blackberries, Raspberries and Blueberries in a medium bowl (if you’re using a stick blender) or your blender. Add the Fresh Lemon Juice, Orange Juice, Granulated Sugar, Cornstarch. and 1 cup of the quartered Fresh Strawberries.
If you are using a traditional blender, pour the fully blended Berry Compote Base into a medium bowl. Then, gently fold in the Fresh Strawberries and Blueberries. Once the Compote is fully combined, cover and store in the refrigerator until ready to use.
Now that we have to other components for our Warm Berry Buckle Recipe ready to go, it’s time to assemble the cakes. Begin by preheating the oven to 325ºF and coat the inside of 8 – 8 oz. ramekins liberally with Cooking Spray.
Now, place the All-Purpose Flour, Baking Powder and Salt in a small bowl and stir until well combined.
Next, place the Shortening and Granulated Sugar in the bowl of an electric mixer with a paddle attachment and cream together. Once the mixture is light and fluffy, beat the Eggs in one at a time, stopping to scrape the sides in between each one. Add half of the Flour Mixture and half of the milk and mix until well combined. Place the remaining portions of the Flour Mixture and Milk, along with the Pure Vanilla Extract, and stir again until it all comes together.
Place about 1/3 of a cup of the Cake Batter into each prepared ramekin and shake lightly to even it out.
Top the Cake Batter with approximately 1/3 cup of the Berry Compote and place the ramekins on a baking sheet. Bake in a preheated 325ºF oven for approximately 25 to 30 minutes. Once the Cake is set, remove and allow to cool for about 5 minutes.
Plating our Warm Berry Buckle
Once the cakes have cooled slightly, it’s time to serve up our Warm Berry Buckle while it’s still exactly that; warm! Gently slide a knife around the edges of the Cake in each ramekin. Turn each one over on to a plate and lightly tap the base until the Cake detaches itself from the ramekin.
- Don’t worry if some of the Berry Compote within the Cake stays in the ramekin. This happened to me, as well. Just take a spoon and add it to the top or side of the Cake on the dish. You can also choose to just leave the whole thing in the ramekin and serve it as is. While it might not be quite as “pretty” a presentation, it is a much easier way to go and ensures everyone gets the all the Cake & Berries.
Top the plated Cake with your desired amount of the Oatmeal Streusel Crumble and a scoop of Strawberry Ice Cream. Serve immediately and enjoy!
Wowee, wow, wow, wow! This Warm Berry Buckle Recipe from the Epcot International Flower & Garden Festival is such a lovely dessert. The Cake is light but has enough heartiness that it doesn’t get overwhelmed by the Berries. Speaking of the Berries, the Compote bring the perfect amount of both tartness and sweetness. They balance each other wonderfully and add so much freshness and bright acidity to the dish.
Have I mentioned the Oatmeal Streudel Crumble, yet? Well, that’s a crime because it adds so much to this dessert. Not only does it add a beautiful, crunchy texture change. It also brings a spectacular hint of spice from the Cinnamon.
Cap it all off with the Strawberry Ice Cream which compliments the whole plate with a wonderfully rich creaminess. It also acted as a nice cooling contrast to the warm Cake.
I can’t recommend more that you make this cake for your family this weekend. It’s a wonderful way to keep the spirit of the Flower & Garden Festival going all year around.
Warm Berry Buckle Recipe from the Epcot International Flower & Garden Festival
Makes approximately 8 – 10 servings
For the Oatmeal Streudel Crumble
- 1/3 cup – All-Purpose Flour
- 1 tbls – Ground Cinnamon
- ¼ cup – Brown Sugar – Packed
- 1/3 cup – Oatmeal
- ½ cup – Unsalted Butter – Melted
For the Berry Compote
- ½ cup – Frozen Blueberries – Thawed
- ½ cup – Frozen Raspberries – Thawed
- 2 tbls – Fresh Lemon Juice
- ½ cup – Frozen Blackberries – Thawed
- 3 tbls – Orange Juice
- 2 tbls – Cornstarch
- ½ cup – Granulated Sugar
- 2 cups – Fresh Strawberries – Quartered – Divided
- 2 cups – Fresh Blueberries
For the Cake
- 1 1/3 cups – All-Purpose Flour
- 2 ½ tsp – Baking Powder
- ¼ tsp – Salt
- 1/3 cup – Shortening
- 1 cup – Granulated Sugar
- 2 – Whole Eggs
- 2/3 cup – Milk
- ¾ tsp – Pure Vanilla Extract
- Strawberry Ice Cream (if desired)
For the Oatmeal Streudel Crumble
- Preheat the oven to 325ºF
- Place a Silicon Baking Mat or Parchment Paper on a Baking Pan and coat lightly with Cooking Spray
- Add the All-Purpose Flour, Ground Cinnamon, Brown Sugar, Oatmeal and Melted Butter to a medium bowl and stir until well combined
- Turn the Oatmeal Streusel Crumble Dough out onto the prepared baking pan and spread until even and very thin
- place in the oven and bake at 325ºF for 10 to 12 minutes
- Remove from the oven and place on a rack to cool for at least 20 minutes
- Once cooled, crumble to desired size and reserve until ready to use
For the Berry Compote
- Add Frozen Blackberries, Blueberries and Raspberries to a medium bowl or the canister of a traditional blender along with the Fresh Lemon Juice, Orange Juice, Granulated Sugar, Cornstarch and 1 cup of the Fresh Strawberries
- Using a stick or traditional blender, puree until the mixture is well combined and very smooth
- Gently fold in the remaining Fresh Strawberries and Blueberries
- Cover and reserve in the refrigerator until ready to use
For the Cake
- Preheat the oven to 325ºF
- Prepare 8 to 10 – 8 oz ramekins by liberally coating the inside with Cooking Spray
- Place the All-Purpose Flour, Baking Powder and Salt in a small bowl and mix until well combined
- Add the Shortening and Granulated Sugar to an electric mixer equipped with a paddle attachment and cream together until light and fluffy
- Beat in the Whole Eggs one at a time, stopping to scrape down the sides between each
- Add half of the Flour Mixture and Milk and mix until combined
- Next, add the remaining Flour, Milk and Pure Vanilla Extract and mix until the batter comes together
- Add approximately 1/3 cup of the Cake Batter to each prepared ramekin
- Top the Cake Batter with approximately 1/3 cup of the Berry Compote
- Place the filled ramekins on a baking pan
- Bake in a preheated 325ºF oven for approximately 25 to 30 minutes or until the Cakes are set
- Remove and allow to cool for about 5 minutes
Plating the Warm Berry Buckle
- Gently slide a knife around the edges of the Cake within each remekin
- Turn the ramekins over on top of your desired serving plate and tap the bottom until the Cake releases. (You can also just leave the Cakes in the ramekins, if you prefer)
- Spoon any of the Berry Compote that may remain in the ramekins on the top or to the side of the Cakes
- Add your desired amount of the Oatmeal Streusel Crumble to the top of each Cake
- Top with a scoop of Strawberry Ice Cream
- Serve immediately and enjoy
If you enjoyed this dish, be sure to check out some of our other Disney Festival themed recipes:
If you’re a Disney Fan, be sure to check out our Disney Podcast, as well.