Gluten Free Peach Blueberry Buckle

Ingredients

• 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
• 3 ripe peaches (peeled, pitted and sliced)
• 3/4 cup blueberries
• 1 tablespoon lemon juice
• 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

1. 1

   Preheat oven to 350 degrees and grease a 10 inch skillet or baking dish with butter.

2. 2

   Whisk the butter and sugar until smooth in a medium bowl.

3. 3

   Add the egg and vanilla and whisk again.

4. 4

   Add the milk and whisk once more until smooth. Set aside.

5. 5

   Combine the flour, baking powder and spices in a separate bowl.

6. 6

   Add the flour mixture to the wet ingredients slowly whisking together to incorporate as you go.

7. 7

   Spread the batter onto the bottom of the skillet in an even layer.

8. 8

   Combine the peaches, blueberries and lemon juice in a small bowl. Toss together then pile on top of the cake batter in the skillet.

9. 9

   Make the streusel by combining all the ingredients in a small bowl and working the mixture with your fingers or a fork until crumbly.

10. 10

    Sprinkle the streusel on top of the fruit.

11. 11

    Bake for about 40 minutes until cake layer is cooked through.

12. 12

    Remove from oven, let cool for 10 minutes before slicing.

13. 13

    Serve with vanilla ice cream.