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

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free plum cobbler, plum nectarine cornbread cobbler, plum nectarine cornbread cobbler recipe
Servings: 8 people
Calories: 269kcal
Author: Georgina Hartley

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

Instructions

  • Pre-heat the oven to 170°C.
  • First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  • 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.
  • Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  • In a jug whisk together the buttermilk, egg, honey and melted butter.
  • Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  • 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.
  • Bake the cobbler for 25-30 minutes.

Nutrition

Calories: 269kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 334mg | Fiber: 4g | Sugar: 25g | Vitamin A: 11.3% | Vitamin C: 9.4% | Calcium: 7.1% | Iron: 7.5%

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.

Pickled Mirabelles

These Pickled Mirabelles are a deliciously sweet sour accompaniment to any cheese or charcuterie platter.

My preserving habit is out of control. Our vast array of jarred goods are now happily commandeering every single shelf in our fridge. So much so that I have banned myself from doing any further food shopping until we have started to finish off some of the contents of those jars. It’s easier said than done as every little jar has its own special purpose in our kitchen:

All these preserves are needed, constantly used and enjoyed.

Pickled Mirabelles

The worst thing is that yesterday, I added another jar to the fridge so really I might as well forego proper meals completely and just dig into the horseradish with a spoon and call it lunch. Meet these wonderfully addictive Pickled Mirabelles.

What are mirabelles?

The mirabelle is a small stone fruit from the plum family. They can most commonly be found in Lorraine in France, although the ones I used were from Essex, and have a short season in the late summer. They are yellow, tiny and particularly sweet and juicy. Mirabelles make a very lovely jam, but here we’re doing something a little bit different.

Pickling fruits

Pickling fruits is incredibly satisfying and excellent way to use up a glut of fruit that isn’t dessert based. They make a wonderful addition to any cheeseboard or charcuterie platter. When we brought a kilo of mirabelles home from the farmers’ market I knew they would be ideal for this purpose.

This is a simple recipe to follow, one of those assembly type affairs where you more or less put everything in a saucepan, bring to the boil for a few minutes then decant into jars. Really, the best kind of preserving.

Pickled Mirabelles

These Pickled Mirabelles are golden and jewel like in the jar, and when you remove them they sparkle in the October sunshine making them look utterly irresistible.They taste sweet with just a touch of sourness which makes them absolutely ideal with cheese or cold meats. They do have a small stone in the middle though so you must be careful when you pop them in your mouth that you don’t break your tooth.

What can you do with the leftover pickling syrup?

Don’t throw that leftover pickling syrup away whatever you do. It has a myriad of uses in your kitchen, not least:

  • salad dressings – whisked in with a little extra vinegar and olive oil
  • stews or casseroles – image a couple of tablespoons in one of your family favourite dishes. A pinch of sweet and sourness.
  • marinades – you can marinate chicken breasts or thighs in this syrup. Then grill or roast for a delicious dinner.

Pickled Mirabelles

If you are looking for some more stone fruit recipes then how about:

Plum Nectarine Cornbread Cobbler
Plum Brown Butter Almond Cake
Damson Orange Cinnamon Jam

If you make these Pickled Mirabelles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Pickled Mirabelles

A deliciously sweet sour accompaniment to any cheese or charcuterie platter
Prep Time10 mins
Cook Time14 mins
Resting time1 hr
Course: Condiment
Cuisine: British
Keyword: mirabelle recipe
Servings: 1 kg
Author: Georgina Hartley

Ingredients

  • 1 kg mirabelles
  • 600 ml cider vinegar
  • ½ cinnamon stick
  • 900 g granulated sugar
  • 4 cloves
  • ¼ teaspoon ground nutmeg

Instructions

  • Prick each Mirabelle with a cocktail stick so the fruit doesn’t split in the pan, the place in a large saucepan with the rest of the ingredients.
  • Bring to a boil, then simmer for 4 minutes.
  • Take off the heat and remove the mirabelles with a slotted spoon, decanting into sterilised jars.
  • Place the syrupy vinegar back onto the heat then bring back to a boil and keep at a rolling boil for about 10 minutes until the syrup reduces slightly. Remove from the heat and leave to cool.
  • Once cooled, spoon the syrup into the jars with the mirabelles until filled and seal.
  • If there is any vinegar syrup left over then decant into a separate bottle and use for salad dressings.

Notes

Adapted from Diana Henry’s 'Cerises au Vinegar' in Salt Sugar Smoke