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We
sure do have some goofy-named foods in America. Britain has their
“fools” and “messes,”
and France has “bêtises,”
which translates to “stupidities” – as well as pêts de nonne,
which, because I’m polite, will only say that refers to the wind that
comes out of the backside of nuns – and leave it at that. Stateside,
we have our grunts, buckles, and pandowdies, as well as burgoo.
And it’s hard to explain to foreigners, but we also drink mules.
Go figure.
But
most of our quirky dessert names reference baked fruit or berry desserts,
which seem a little tame in comparison to our bolder European
counterparts. But I’m fine with that, as I’m not sure I want to eat
anything with “flatulence” in the title.
There
are a couple of theories for the name “buckle.” One is that the berries “buckle”
under the weight of all the topping. Another is that a young woman made
this in a Pillsbury Bake-Off, claiming that it was so good that it made
boys “buckled under” when they tasted it.
This
particular buckle is adapted by Rustic Fruit
Desserts, a friendly little cookbook by Cory Schreiber and
Julie Richardson that came out a while back, which I’m revisiting
now that it’s blueberry season. It’s the kind of baking book you
want to keep handy, especially when fruits like blueberries, nectarines,
and even rhubarb is in season. It’s compact, but filled with home-style
fruit recipes, the kind we all want to make. No matter what you call
them.
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