Gluten-Free Peach Brown Butter Buckle

July 19, 2013
4 Ratings
Photo by Shauna James Ahern
  • Serves 8
What You'll Need
  • 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.

See what other Food52ers are saying.

  • Susan Jones
    Susan Jones
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  • Stefanie Kravitz
    Stefanie Kravitz
Shauna writes about food. Danny cooks it. We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream. Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.

10 Reviews

Stefanie K. August 27, 2020
I made this buckle and it had good flavor but I think the recipe needs a little work. The cake batter was good but completely overflowed the top of the pan. I think it would have been better without all of the juice from the peaches. It was also too sweet and if I make it again, I would cut down the sugar. The topping was not crumbly at all, it was a mushy mess. I added almond flour to make it more like crumbs but again I think the melted butter was not correct, it would have been better to use cold butter and cut it into the flour mixture.
sacramentobaker July 1, 2020
SO GOOD!! I made this for my graduation brunch and it disappeared quickly. It is so easy and best eaten warm with ice cream
Susan J. July 27, 2015
Why is everything measured in spoons or cups EXCEPT the flour? How much flour is 265 grams
Bryan L. July 28, 2015
google a conversion table
kelly F. August 25, 2013
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.
Jennifer V. August 22, 2013
Followed this to the letter. I got soup. Ideas what might have gone wrong.
peaches September 23, 2013
The Ahern's recipes never work, so don't bother.
AmyEvans July 27, 2013
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.
goyloya July 26, 2013
any suggestions for sugar substitute? can this work with honey?
Randi July 22, 2013
Do you leave the skin on? Sounds delicious.