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Peach Cobbler with Brown Butter Chestnut Biscuits {gluten-free}

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Gluten-Free Peach Cobbler Brown Butter Chestnut Biscuits

The day before we left for Minneapolis, my mom brought me a bag of peaches from her tree. I wish I could say this peach cobbler with brown butter chestnut biscuits was made from her peaches, but I’d be lying. I thought about saying it anyway – how would you ever know? – but then I remembered something: I’m a terrible liar.

Gluten-Free Peach Cobbler Brown Butter Chestnut BiscuitsGluten-Free Peach Cobbler Brown Butter Chestnut BiscuitsGluten-Free Peach Cobbler Brown Butter Chestnut Biscuits

“Organic peaches,” she said as I inspected the bag of bruised, roughed-up peaches, hoping the qualification would make-up for their ho-hum appearance. It did. A bag of home-grown peaches pleading with me to do something – anything – with them, and an empty suitcase waiting to be packed. So I asked my mom to chop them up and toss them in the freezer.

I came in a few minutes later to find her painstakingly peeling each (extra ripe and smushy) peach with a paring knife and heaps of determination. Turns out my mom hates peach fuzz – she says it feels like she’s eating cotton balls. In fact, she’d rather eat the cotton balls. Now I’ve got a huge tupperware full of peeled, sliced peaches in my freezer to snack on like popsicles all summer long.

A tupperware that I accidentally defrosted last week for dinner when I meant to pull out my tomato sauce with stewed zucchini (made from my mom’s tomatoes! This time it’s not a lie.). We got take-out that night, but not before I snagged a few peaches. Note to self: organize freezer.

Gluten-Free Peach Cobbler Brown Butter Chestnut BiscuitsGluten-Free Peach Cobbler Brown Butter Chestnut BiscuitsGluten-Free-Peach-Cobbler-Brown-Butter-Chestnut-Biscuits-5

One of the only dishes I’ll gladly break the “don’t turn the oven on in the summer” rule for is this gluten-free peach cobbler. Unlike some fruit that turns jammy when cooked, stone fruit – and peaches in particular – get sweeter and more luscious with a little heat. If you’re not so lucky to get cream of the crop peaches, a few minutes on the stove with a sprinkle of sugar can instantly rehabilitate dull-tasting peaches.

These brown butter chestnut biscuits are the real cat’s meow of this recipe though. Since traditional buttermilk drop biscuits use cold butter cut into the flour to create flakiness, I kept that same method by chilling the browned butter until firm again. The brown butter adds depth and a seductive nuttiness to the biscuits that weds beautifully with the earthy chestnut flour. Contrasting the warm peaches with a cozy wintry layer like brown butter chestnut biscuits brings out the bright peach notes with a rustic flair.

Gluten-Free Peach Cobbler Brown Butter Chestnut BiscuitsThanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

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Peach Cobbler with Brown Butter Chestnut Biscuits {gluten-free}
Author: 
Yields: 6 servings
 
Ingredients
Peach Filling
  • 2½ lbs fresh peaches, sliced into eighths (4-5 peaches)
  • 1 tablespoon tapioca starch
  • 3 tablespoons brown sugar
Brown Butter Chestnut Biscuits
  • ¼ cup plus 2 tablespoons chestnut flour (44g)
  • ¼ cup plus 2 tablespoons gluten-free oat flour* (38g)
  • 2 tablespoons sweet rice flour (17g)
  • 2 tablespoon tapioca starch (18g)
  • ¼ teaspoon xanthan gum
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3½ tablespoons unsalted butter**
  • ¼ cup plus 3 tablespoons cold buttermilk
Instructions
  1. First, brown the butter: In a small pan, heat the butter. After the butter melts and foams, it will begin to turn golden brown with a nutty aroma. Stir frequently, watching carefully until it just browns. Pour the browned butter with any crispy bits into a parchment-lined bowl and refrigerate until solid, at least an hour.
  2. Preheat the oven to 450°F.
  3. Toss the peaches with tapioca starch and brown sugar in a medium skillet. Heat on the stove, stirring until just warm and beginning to bubble, 3-5 minutes. If using a cast iron skillet, you can bake it right in the skillet, otherwise, transfer it to an 9-inch round or 9x9-inch square baking dish.
  4. In a medium bowl, whisk together the chestnut flour, oat flour, sweet rice flour, tapioca starch, xanthan gum, sugar, baking powder, soda, and salt.
  5. When the butter is chilled, cut it into ¼-inch pieces, add it to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no bigger than a pea.
  6. Add the buttermilk and stir with a fork to completely combine.
  7. Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of warm peaches.
  8. Bake for 20-24 minutes, until the biscuits are golden brown on top, kissed with a few dark spots.
  9. Serve warm with vanilla ice cream.
Notes
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
**If you don't have time to chill the brown butter, you can skip the brown butter step and just use regular butter - the biscuits will still be tasty! If not browning the butter, use only 3 tablespoons of butter!

Gluten-Free Peach Cobbler Brown Butter Chestnut Biscuits

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38 Comments

  7. ordering chestnut flour as soon as i get back from our trip this weekend. definitely worth turning the oven on for.

    and i loved reading this story, everything from your mom peeling those peaches, to accidentally thinking this was the tomato white bean stew.
    xo!

    Reply

  8. I just picked up a bag of peaches last week with intentions of doing awesome things, but I forgot about them and now I have to use them STAT. This is happening ASAP! Also, your momma sounds lovely, peaches FTW.

    Reply

  10. WOW! What a peach cobbler. Those peaches look breathtaking. I am so new to baking with alternative flours and am dying to get my hands on chestnut/coconut/brown rice, etc flours. So much learning to do, but thanks to your beautiful blog I have so many great recipes to experiment. <3

    Reply

    • Thank you so much! It’s hardly a match for your beautiful peach cobbler! The world of alternative flours is vast – there are still so many I’ve never used and am dying to try! They add so many flavors to baked goods!

      Reply

  12. YOU BROWNED IT AND THEN YOU CHILLED IT. (The buttah.) You are so much better at time management than me. Baking, too, but we already knew that. Looks amazing, lady.

    Reply

    • Hahahaha – I mean, the first time I tested the recipe, I didn’t brown the butter. Then once I knew the biscuits would work with normal butter, THEN I managed my time. It works both ways. Remember that time I made cobbler and then baked it like 75 degrees too low and the biscuits sunk into the fruit?

      Reply

    • Chestnut flour such a unique but smooth flour – and it replaces so nicely in traditional baked goods! You could even start by just swapping in 1/3 of your AP flour with chestnut flour for just a hint of it’s sweet toastiness!

      Reply

  15. So funny about your mom and peach fuzz – my husband is the same. He can’t deal with unpeeled apricots either.

    I honestly can’t get enough peaches this time of year and I’m happy to eat them plain, over the sink with juice dripping down my wrists, and just a smidge happier eating them grilled or in a gorgeous cobbler like this! Heat really does add that extra something to peaches. And the texture of the biscuits looks fabulous! I genuinely prefer baked goods with whole grain flours – white flour based goodies are often too sweet or texture boring. So these look just perfect and cooling the brown butter before adding it is just genius.

    Happy weekend, Sarah!

    Reply

    • Unpeeled apricots?! Woah. That’s some dedication if he actually peels them! I wholeheartedly agree with you – alternative flours add so much more flavor to the baked goods! <3

      Reply

  16. Chestnut anything is soooo good, but I’ve never tried chestnut flour and this sounds like such an exciting recipe. Your mom really sounds like my mom~well, my mom, being korean and all, has to peel everything to begin with. (I don’t know why they do that???) But she doesn’t consume or let ME consume peach fuzz unless she’s scrubbed it with something like sandpaper, haha. I guess it’s much healthier that way but who really has the time to scrub them all? ;)

    Reply

    • Hahaha – woah – I had no idea there were health reasons for it too (is that really a thing?!?! Oh our moms are so silly with their peeling! I definitely don’t have time for that!

      Reply

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