Triple Berry Buckle is not at all what other sites tout as authentic buckle. This is truly the way to do it, with just enough cake batter to hold together the rich, syrupy fruit that is bubbling up through the batter that “buckles” as it is cooking. Enjoy this classic New England dessert as it should be made.

/ cup flour

1 teaspoon baking powder

2 tablespoons brown sugar

/ cup milk

1 egg, beaten

1 tablespoon apricot preserves

1 teaspoon vanilla

3 cups (1 pound bag) frozen or fresh berries *

1 tablespoon cornstarch

Preheat oven to 350 degrees F. Mix flour, baking powder and brown sugar until blended well. Add milk, egg, preserves and vanilla, stirring until just combined; set aside. (Lumps are perfectly fine.) In another bowl, toss berries with cornstarch and transfer to an 8-inch– square pan. Pour batter over the berries evenly without mixing. Bake 34-36 minutes, or until browned on top and the liquid is bubbling up as a syrup. You will not be able to test doneness by touching because of the berries. Remove from oven to cool slightly before serving with ice cream or whipped topping.

* Any combination of strawberries, raspberries, blackberries, blueberries and raspberries. As long as you use the correct amount, even one type of berry will work perfectly.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.