Plum Cobbler with Blueberries (Gluten-Free)

This gluten-free plum cobbler combines juicy fresh plums and blueberries with a soft, tender topping that turns lightly golden as it bakes. The fruit becomes saucy and jammy underneath, while the cobbler topping gives you a simple contrast of soft, cake-like texture and golden edges.

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Gluten-free plum recipe

If you love desserts made with fresh fruit, this plum cobbler is an easy late-summer dessert to add to your list. Juicy plums bring plenty of flavor and a touch of acidity, while blueberries add extra sweetness and beautiful color.

The topping comes together in one bowl and is spooned directly over the fruit before baking. As the cobbler bakes, the plums and blueberries release their juices, which thicken with cornstarch into a saucy fruit filling underneath the soft, tender topping.

Plum recipes are popular on this blog, and if you love this combination of sweet and tart fruit, you might also like this Plum Crisp and Plum Crumble. They’re both easy ways to make the most of fresh plums when they’re at their best.

What goes in: ingredient notes

The main ingredients of this recipe are:

• Flour: gluten-free all-purpose flour blend.
• Butter: unsalted butter, melted.
• Milk: Whole milk for best flavor and consistency.
• Sugar: White granulated sugar for the batter and brown sugar for the fruit filling.
• Cornstarch: Thickens the juices released by the fruit as it bakes.
• Plums: Choose ripe but still firm plums so they hold their shape as they bake.
• Blueberries: Fresh or frozen berries both work. If using frozen blueberries, add them straight from the freezer without thawing.

How to make plum with berries cobbler

For the topping:

Whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar in a medium bowl.

Add the melted butter and milk and stir just until the ingredients are combined. Cover and refrigerate the topping for about 20 minutes.

For the filling:

While the topping chills, prepare the filling. In a large bowl, toss the sliced plums and berries with the sugar, lemon juice, and cornstarch until evenly coated. Transfer the mixture to a 9-inch baking dish and let it rest for 15 minutes.

Assemble the dessert:

Preheat oven to 350°F (180°C).

Spoon portions of the chilled topping over the fruit. Try to distribute the dough evenly while leaving some small gaps between the pieces so the fruit can bubble through as it bakes.

Brush the topping lightly with heavy cream and sprinkle with coarse sugar.

Bake for 50 minutes or until the topping is golden brown and the fruit is bubbling around the edges.

Let the cobbler rest for about 10–15 minutes before serving. This gives the fruit filling time to set.

Serve warm with a scoop of ice cream or a dollop of fresh whipped cream.

Keep leftovers covered in the refrigerator for up to 3 days. To reheat the dessert, warm it in a medium oven for about 15 minutes.

Good to know: Baking tips

• Plums: choose ripe but firm plums; they must keep their shape while baking. Overripe plums release more liquid and could make the filling watery. What are the best plums for baking? Italian prune plums are a favorite for baking, naturally sweet and firm, as are black and red plums.
• Don’t thaw frozen mixed berries/blueberries. Add them directly to the fruit mixture. Thawing releases extra liquid before baking.
• Don’t overmix the topping. Stir just until the flour is incorporated. Overmixing can make the topping dense.
• Leave some gaps between the topping pieces. This allows the fruit to bubble through the topping and helps it bake evenly.
• Let the cobbler rest before serving. The fruit filling will continue to thicken as it cools slightly.

You might wonder: FAQ

Can I use frozen blueberries? Yes. Frozen blueberries or mixed berries work very well in this cobbler. Add them directly to the fruit mixture without thawing first. Thawed blueberries release more liquid and can make the filling watery.

Do I Need to Peel the Plums? No, you don’t need to peel the plums. The skin softens while baking and adds flavor and color to the fruit filling.

Can I omit the blueberries/mixed berries? Yes. You can make this cobbler with plums only. Simply replace the blueberries with an equal amount of additional plums, keeping the total amount of fruit the same. The baking time should remain about the same, but bake until the fruit is bubbling and the topping is golden.

Can I make cobbler ahead of time? Yes. You can prepare the fruit filling and cobbler topping separately and keep them refrigerated. Assemble the cobbler just before baking for the best topping texture.

For more gluten-free fruit desserts

• Plum Crisp
• Apple blueberry crumble
• Plum tart
• Pear crisp
• Strawberry clafoutis

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