New This Month

Mango-Pineapple Buckle


Tropical fruit adds a fresh twist to this traditional dessert that is halfway between a coffeecake and a crumble.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, April 2003


  • 1 stick (1/2 cup) unsalted butter, room temperature, plus more for baking dish
  • 1 small or 1/2 medium pineapple (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch pieces
  • 2 ripe mangoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons dark-brown sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs


  1. Preheat oven to 350 degrees. Butter a 2-quart baking dish. Toss pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together flour, cinnamon, salt, and baking soda.

  2. Beat butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each. Add flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold rest into batter.

  3. Spread batter into prepared baking dish; sprinkle reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.

Reviews Add a comment

  • jane_wa
    4 OCT, 2008
    This was very good. I made it for a summer dinner party and the guests really enjoyed it. The problem with the recipe is that the ingredient list is missing the number of eggs. Step 2 reads, "Add eggs..." I simply guessed that I should add two eggs and that seemed to be right.