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Gluten Free Peach Blueberry Buckle
This gluten free peach blueberry buckle is a combination of a cake and a fruit crisp. It's filled with fresh summer berries and just begs for a scoop of vanilla ice cream on top!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Keyword:
gluten free peach blueberry buckle, peach blueberry buckle
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
For the cake layer
1/2
cup
softened unsalted butter
1/3
cup
coconut sugar
1
egg
1/2
teaspoon
vanilla
1/3
cup
almond or coconut milk
1 1/4
cup
gluten free flour blend
1 1/2
teaspoons
baking powder
1/2
teaspoon
cinnamon
1/2
teaspoon
ground ginger
1/4
teaspoon
nutmeg
1/4
teaspoon
kosher salt
For the fruit layer
3
ripe peaches
peeled, pitted and sliced
3/4
cup
blueberries
1
tablespoon
lemon juice
For the streusel layer
2
tablespoon
cold butter
3
tablespoons
coconut sugar
3
tablespoons
gluten free flour blend
3
tablespoons
chopped pecans
1/2
teaspoon
cinnamon
1/4
teaspoon
nutmeg
1/4
teaspoon
ground ginger
pinch
kosher salt
Instructions
Preheat oven to 350 degrees and grease a 10 inch skillet or baking dish with butter.
Whisk the butter and sugar until smooth in a medium bowl.
Add the egg and vanilla and whisk again.
Add the milk and whisk once more until smooth. Set aside.
Combine the flour, baking powder and spices in a separate bowl.
Add the flour mixture to the wet ingredients slowly whisking together to incorporate as you go.
Spread the batter onto the bottom of the skillet in an even layer.
Combine the peaches, blueberries and lemon juice in a small bowl. Toss together then pile on top of the cake batter in the skillet.
Make the streusel by combining all the ingredients in a small bowl and working the mixture with your fingers or a fork until crumbly.
Sprinkle the streusel on top of the fruit.
Bake for about 40 minutes until cake layer is cooked through.
Remove from oven, let cool for 10 minutes before slicing.
Serve with vanilla ice cream.
Nutrition
Serving:
1
SERVING
|
Calories:
410
kcal
|
Carbohydrates:
41
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
61
mg
|
Sodium:
241
mg
|
Fiber:
3
g
|
Sugar:
20
g