Gluten-Free Peach Brown Butter Buckle

By • July 19, 2013 • 6 Comments

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Serves 8

  • 12 tablespoons unsalted butter
  • 4 cups thick-sliced ripe peaches (about 8 medium peaches)
  • 1 teaspoon fresh lemon juice
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 265 grams gluten-free all-purpose flour mix
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 2/3 cup whole milk (you can use non-dairy milk here)
  • 1/3 cup dark brown sugar
  1. Browning the butter. Set a small skillet over medium-high heat. The butter will start to foam and bubble. Don't touch it. The butter will turn clear for a moment then start to darken. It's easy for butter to burn quickly, so watch it closely. When the butter is browned and smelling wonderful, take the pan off the heat. Allow the butter to cool.
  2. Preparing to bake. Heat the oven to 350° F. Line a 9-inch cake pan with a circle of parchment paper, buttered on both sides.
  3. Macerating the fruit. Add the peaches, lemon juice, 2/3 of the sugar, and the cinnamon into a large bowl. Stir them together.
  4. Making the buckle batter. In a bowl, whisk together 200 grams of the flour, the baking powder, and 1/2 teaspoon of the salt.
  5. In another bowl, whisk together 1/2 of the browned butter and the remaining 1/3 of the sugar. Stir in 1 egg at a time, whisking each one in fully before adding the next. Stir in the milk.
  6. Sprinkle the flour mixture over the liquid mixture and stir them together with a rubber spatula until no visible flour is left. Pour the batter into the pan.
  7. Arrange the peaches over the top of the batter. No need to be too fussy here -- the streusel will cover them.
  8. Making the streusel topping. Combine the brown sugar, the remaining 65 grams of the flour, and the remaining 1/2 teaspoon salt with the remaining brown butter. Stir until the mixture looks like large, damp crumbs. Arrange the streusel topping evenly over the the top of the buckle.
  9. Baking the buckle. Bake the buckle until the top is golden brown and springy to the touch. If you insert a toothpick in the center and you come up with moist crumbs, you're done. (That should take about 40 to 50 minutes.)
  10. Allow the buckle to cool for at least 15 minutes.
Jump to Comments (6)

Comments (6) Questions (1)

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over 1 year ago kelly freeland

I think you need to only use the peaches- not the peaches and the "juice" that is made by the macerating step. I scooped my peaches out of the bowl with a slotted spoon- then a top the "buckle" part. Mine looks just like the picture. Also, I peeled the peaches. Not sure if it was necessary, but like i said- mine resembles the picture. I used Namaste Foods GF All Purpose flour.

Stringio

over 1 year ago Jennifer V. Doctors

Followed this to the letter. I got soup. Ideas what might have gone wrong.

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about 1 year ago peaches

The Ahern's recipes never work, so don't bother.

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over 1 year ago AmyEvans

I just made this with a pint of fresh blueberries instead of peaches, 1/2 the sugar on the fruit, and a little xanthan gum for cakey-ness. Portions on the crumble topping seem a bit off (too much butter for a crumbly texture) but brown butter flavor comes through. Great recipe.

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over 1 year ago goyloya

any suggestions for sugar substitute? can this work with honey?

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over 1 year ago Randi

Do you leave the skin on? Sounds delicious.