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+ servings
Plum Nectarine Cobbler in a baking dish
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5 from 1 vote

Gluten-Free Nectarine Plum Cobbler

The combination of fruit balances perfectly in this Gluten-Free Nectarine Plum 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 minutes
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 269kcal

Ingredients

For the fruit:

  • 400 g plums (about 4)
  • 450 g nectarines (about 4)
  • 1 teaspoon vanilla extract
  • 1 teaspoon bourbon optional
  • 40 g soft light brown sugar
  • ½ lemon juiced
  • 1 tablespoon tapioca flour tapioca starch

For the cornbread topping

  • 240 g gluten-free flour
  • 240 g cornmeal
  • 120 g caster sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 80 ml buttermilk
  • 1 egg medium sized, about 60g
  • 1 tablespoon honey
  • 90 g unsalted butter melted and cooled

Instructions

  • Prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  • Toss the fruit with the vanilla extract, bourbon, sugar and lemon juice in a large bowl and allow to macerate for 1 hour.
  • Make the cornbread topping by whisking together the gluten-free flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  • Whisk together the buttermilk, egg, honey and melted butter in a jug.
  • Pour the wet ingredients into the dry ingredients, stirring until they are completely combined. Set aside for 1 hour for the dough to thicken.
  • Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4.
  • After 1 hour, drain the fruit into the bottom of a baking dish, reserving the syrup. Stir tapioca flour into the syrup until smooth then pour over the fruit.
  • Roll the cornbread dough into 8 even rounds and arrange on top of the fruit in the baking dish.
  • Bake the cobbler for 30 minutes.
  • Rest for 15 minutes before serving.

Notes

Ingredients

Cornmeal. This recipe uses fine cornmeal but you can use a courser grind or polenta.
Buttermilk. You can use 80ml whole milk + 1 teaspoon apple cider vinegar stirred together.

Pro tips

  • TIP #1. Plan ahead. The fruit needs to macerate in the sugar syrup for 1 hour and the cobbler topping needs to rest for 1 hour before baking. Make them both then rest on the kitchen counter before assembling together.
  • TIP #2. The melted butter should be cooled before adding to the rest of the ingredients in the cobbler topping.
  • TIP #3. After baking, rest the cobbler for 15 minutes before serving so the fruit has time to settle in its juices.

Make Ahead

Allow the cobbler to cool completely before storing in the fridge for up to 3 days. Re-heat in an oven pre-heated to 180°C/160°C fan assisted oven/gas mark 4 for 15-20 minutes.

Freeze

Bake the cobbler and allow to cool completely before covering the whole dish with plastic wrap and aluminium foil. Store in the freezer for up to 2 months. Allow to defrost at room temperature before re-heating. Re-heat in an oven pre-heated to 180°C/160°C fan assisted oven/gas mark 4 for 15-20 minutes.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 portion, assuming the cobbler is served into 8 portions. 

Nutrition

Calories: 269kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 334mg | Fiber: 4g | Sugar: 25g | Vitamin A: 565IU | Vitamin C: 7.8mg | Calcium: 71mg | Iron: 1.4mg