I am not a baker. I’m not even a sweets person. I am however a peach cobbler lover. I grew up eating peaches as a child in South Carolina and a juicy peach dripping down my chin is a summertime sensory experience that I can never forget. When I saw this brown butter cobbler on one of my favorite blogs this summer, A Little Yumminess, I didn’t even have to think about it. Just the title of this recipe triggered a deep stirring need to make it immediately!
This recipe originally appeared in the NY Times, and we’ve modified it to make a gluten free version, omitting the almonds, reducing the sugar, and adding blueberries. It’s so easy, you really shouldn’t resist your urge to make it for your family tonight!
- 3 peaches cut into medium sized chunks (skin on)
- ¼ cup sugar to macerate fruit
- Juice of ½ lemon
- 4 tablespoons unsalted butter
- ¾ cup quinoa flour
- ⅓ cup sugar for dry ingredients
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- 1 ½ teaspoons baking powder
- ¾ cup buttermilk
- 1 pint blueberries
- Heat the oven to 350 degrees. Wash fruit and slice peaches, with skin on, into medium sized pieces.
- In a saucepan over medium heat, combine the fruit slices, ¼ cup sugar and lemon juice. Bring the mixture to a low simmer, stirring occasionally for 1-2 minutes, then take the pan off the heat.
- To brown the butter: dice butter into small, even sized pieces. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, paying close attention for a nutty smell. Look for the milk solids to start separating from the butter and very quickly it will start to turn golden. Take off the heat to avoid burning. You’ll see flecks of dark brown appear.
- Pour the brown butter into an 8-inch-by-8-inch baking dish.
- In a mixing bowl, combine the quinoa flour, remaining 1/3 cup sugar, baking powder, nutmeg and salt. Slowly pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened.
- Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter.
- Scatter the nectarine slices and juice as well as the blueberries on top of the batter without stirring.
- Bake until golden brown, 50 minutes. Transfer the pan to a wire rack to cool.
- Serve warm with a side of whipped cream and a sprig of mint on the side.
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