Gluten Free Maple Rye Whisky Peach Buckle
Recipe Type: Dessert, Baking
For the fruit filling:
  • 2 cups, frozen peaches, thawed, juice reserved
  • 4 T maple rye whisky
  • 2 T maple syrup
  • 1-1/2 T chopped rosemary
  • 1 tsp sea salt
For the buckle topping:
  • ¾ cup gluten free flour
  • ¼ cup of the reserved peach juice from thawing fruit
  • 1 egg
  • 2 T pure maple syrup
  • 4 T unsalted butter, room temperature
  • ½ tsp baking soda
  • ¼ tsp salt
  1. Preheat oven to 350F. In a baking pan, toss the fruit filling together and spread evenly. Let the fruit marinade 15 -30 minutes. Meanwhile, prepare the batter for the topping. Cream the butter and maple syrup until fluffy. Add the egg and beat to combine and add in the rest of the ingredients to create a loose batter. Let it sit until the peaches are ready; it will firm up in that time a little
  2. Spread the batter over the peaches and bake for 25 minutes until golden on top and springy to touch. Cool on rack for a few minutes and then scoop and serve with generous sides of whipped cream or ice cream.
Recipe by Honest Cooking by Mercato Fabbrica at