Fruit buckle

Now that Chilean fruit is so bountiful in the stores here in Canada, I can't resist making this luscious dessert, instead of waiting for July. It's called a buckle because the topping usually buckles as it cools. I make it in a 10" cast-iron skillet. It's dynamite with sweet cherries!

Oven: 350 degrees.

1. Topping
1/3 cup soft butter
1/4 cup brown sugar
1 cup flour
1/2 cup oats, or nuts; optional
Dash of salt
Mix and set aside

2. Fruit
4 cups fruit in 1” pieces or coarse slices (plums quartered, whole pitted cherries)
1/2 cup sugar or to taste
Juice and zest of a lemon
Dash of salt
Mix and set aside

3. Cake Batter
1/3 cup melted butter
1/2 cup milk
1 egg
1 tsp. vanilla
Mix and set aside
1 cup flour
1/2 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. each allspice and nutmeg
Mix dry ingredients; add liquid and mix lightly. Melt 2 tbsp. butter in skillet, swirl to cover inner surface. Add batter, then fruit, then topping. Bake for 1 ½ hrs. on middle rack.