Buckles have become one of my go-to baked goods. I find that few people are familiar with them, so you seem pretty stinkin' smart when you pull out a delicious, fruit-laden, streusel-topped, rustic cake-like dessert. They're pretty quick and easy to put together (about 30-minutes of hands-on time), and can be made with just about any combination of berries, stone fruit, pome fruit, and even rhubarb ( https://food52.com/recipes/22207-cory-schreiber-julie-richardson-s-rhubarb-buckle-with-ginger-crumb ). I've made this version autumnal by combining apples, pears, and cranberries with brown sugar, molasses, and warm spices. I've replaced some of the all-purpose flour in my base recipe with oat flour. I also scaled back a bit on the butter and sugar. In my (probably delusional) mind the changes turn it into reasonable breakfast dish; a kind of cakified baked oatmeal and fruit ;-). To take it further into breakfast territory I like to serve it with a generous dollop of barely sweetened greek yogurt or skyr. I recently served it for dessert with whipped crème fraîche and cream. It made a perfect ending for a late autumn supper.

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