Easy Gluten-Free Plum Cobbler Recipe

Gluten-Free Tuesday

Delicious, no-compromise recipes for those who need to live a gluten-free lifestyle, but don't want it to taste like it.

Easy Gluten-Free Plum Cobbler Recipe

Gluten-Free Plum Cobbler. [Photograph: Elizabeth Barbone]

Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table.

Why this recipe works:

  • Sorghum flour and sweet rice flour combine to create a flavorful and tender cobbler topping.
  • Thick-cut plums soften and cook down just enough during baking while maintaining some structure.
  • Lemon zest adds a burst of freshness to the filling.

Variation: To make Peach-Plum Cobbler, replace one pound of the plums with one pound of fresh, sliced peaches. Other ingredients and cooking time remain the same.

Recipe adapted from "The Homesick Texan's Family Table" by Lisa Fain (Ten Speed Press 2014)

  • Yield:Serves 6
  • Active time: 15 minutes
  • Total time:1 hour

Ingredients

  • For the Filling:
  • Nonstick cooking spray
  • 1/2 cup (4 ounces) granulated sugar
  • 1/4 cup (1 ounce) sweet rice flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest from 1 lemon
  • 3 pounds ripe black plums, pitted and quartered
  •  
  • For the Topping:
  • 3/4 cup (3 ounces) sorghum flour
  • 1/4 cup (1 ounce) sweet rice flour
  • 1/2 cup (4 ounces) granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup buttermilk
  • 1/2 stick (2 ounces) unsalted butter, melted
  • Ice cream, for serving (optional)

Directions

  1. 1.

    For the Filling: Preheat oven to 350°F. Spray a 10-inch cast iron skillet or a 9-inch square cake pan with nonstick cooking spray.

  2. 2.

    In a large bowl, combine granulated sugar, sweet rice flour, cinnamon, and lemon zest. Rub mixture together with your fingers. Add plums and stir with a wooden spoon. Transfer mixture to the prepared skillet or cake pan.

  3. 3.

    For the Topping: In a small bowl, whisk together sorghum flour, sweet rice flour, granulated sugar, baking powder, and salt.

  4. 4.

    Add buttermilk and melted butter to the dry ingredients and stir until a batter forms. Drop the batter over the plums; the batter won’t totally cover the fruit filling.

  5. 5.

    Bake until topping is set and golden and the filling comes to a boil, about 40 minutes. Remove pan from oven and place on a wire rack to cool. Serve warm or at room temperature with or without ice cream. Store leftover cobbler covered in the refrigerator for up to 3 days.