Gluten-Free Plum Berry Cobbler (easy & juicy)
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.
Ingredients
For the topping:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- ⅔ cup milk
- ¼ cup butter, melted
- 2 tablespoons heavy cream, for topping
- 2 tablespoons coarse sugar, for topping
For the fruit filling:
- 1 lb plums (500g)
- 1 lb blueberries (500g)
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
Instructions
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 combined. Cover and refrigerate the topping for about 20minutes.
For the fruit 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 for15 minutes.
Assemble:
- Preheat oven to 375°F (190°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 whipped cream.
Notes
Storing: Keep leftovers covered in the refrigerator for up to 3 days. To reheat them, warm the dessert in a medium oven for about 15 minutes.
Berries: Fresh or frozen berries work well, but don't thaw them; add them directly to the filling mixture.