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.