• In a large mixing bowl, combine the flour, baking powder, salt and ginger. Set aside.
• In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy.
• Then add in the egg and mix until fully incorporated.
• Take turns adding the milk and flour mixture with the mixer set to low speed.
• Do about ⅓ of each at a time. Let them fully incorporate and then do the other.
• Stop the mixer and gently stir in the fruit, Don't mix it in with the mixer.

To make the topping

• Combine the flour, sugar, and nutmeg in a mixing bowl. Using your hands rub in the butter until the mixture resembles coarse cornmeal.

To bake the buckle

• Pour the batter into 8 or 9 inch baking dish. Round or square whatever you like. I prefer round, so I can cut it into wedges. Make sure you spray the baking dish with non-stick spray before adding the batter.
• Sprinkle the topping evenly over the batter.
• Bake in a 375 degree oven for 30 to 35 minutes or until golden brown on top.
• Allow the buckle to cool for at least 10 minutes before serving.
• Will be good for a couple days after baking.