Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Plum Nectarine Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

You can tell the season is changing as soon as we came into September. It’s the mornings that make the difference. We are usually out first thing walking Billy Buddy, Beau in the buggy, Cole sitting on his little buggy board seat. In August we could get away with t shirts at 7am but now, almost overnight, it’s jumpers and jackets.

overhead shot of plums and nectarines in a bowl

It’s amusing how we can always be so taken aback by the shifting seasons when it happens every single year and really you wonder why it always seems to come as a gleeful surprise. But it is exciting as we see the new fruits being ushered in at the farmers’ market. The table still has a few berry stragglers but really its plums, damsons, apples and pears which take centre-stage.

overhead shot of plums and nectarines in a baking dish

I had the absolute joy of going to the farmers market by myself last weekend. For the first time ever maybe? Cole and Beau were out for the day with their grandparents and Luke and I had to work. When my work entails browsing the farmers’ market for delicious produce which catches my eye you know I have chosen the right career for myself. Even if my bank balance doesn’t always agree.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream

These plums looked glorious, small vibrant orangey red and they definitely stood out. Last year Cole loved plums, that was no indication that he might be into them this year, but I grabbed a couple of punnets with an aim to turn them into something delicious for us all with a few left over for our weekly fruit bowl.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream and a serving spoon

I have been wanting to make a nectarine cobbler for the past few weeks now, married with the gluten-free cornbread mixture I perfected earlier on in the summer. A beautifully easy late summer dessert. These plums seemed a perfect partner for the sweet juicy nectarines. They bring out the perfect balance in each other, plums can be a gamble, either sweet or tart and you’re never quite sure what you’ll be getting until you started eating one. I mixed the fruit with a small smattering of brown sugar and some homemade bourbon vanilla extract, but you can use just normal vanilla extract and/or a teaspoon of bourbon as well if you like.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

Cobblers, crisps and crumbles are ideal desserts for bridging the gap between seasons, at the moment whilst the midday air is still warm they are delicious with ice cream but towards the end of the month we’ll probably be serving them with custard.

side shot of a plate of plum nectarine cornbread cobbler on a table

Print Recipe
Plum Nectarine Cornbread Cobbler {gluten-free}
The combination of fruit balances perfectly in this gluten-free Nectarine Plum Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.
overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon
Course dessert
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 people
Ingredients
For the fruit:
  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar
For the cornbread topping
  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled
Course dessert
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 people
Ingredients
For the fruit:
  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar
For the cornbread topping
  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled
overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon
Instructions
  1. Pre-heat the oven to 170°C.
  2. First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  3. Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
  4. Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  5. In a jug whisk together the buttermilk, egg, honey and melted butter.
  6. Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  7. With your hands roll the cornbread mixture into large even flat rounds and place on top of the fruit in the baking dish, making sure all the fruit is covered to the best you can.
  8. Bake the cobbler for 25-30 minutes.

If you like this recipe then you may like…

Plum Brown Butter Almond Cake

Plum Brown Butter Almond Cake

Blackberry Lemon Pudding

Blackberry Lemon Pudding on a plate

Sticky Toffee Baileys Pudding

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.