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Prepare the Filling: Spray a 10-inch cast iron skillet or a 9-inch square cake pan with nonstick cooking spray.
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In a large bowl, combine granulated sugar, sweet rice flour, cinnamon, and lemon zest. Rub mixture together with your fingers. Add plums and stir with a wooden spoon. Transfer mixture to the prepared skillet or cake pan.
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Prepare the Topping: In a small bowl, whisk together sorghum flour, sweet rice flour, granulated sugar, baking powder, and salt.
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Add buttermilk and melted butter to the dry ingredients and stir until a batter forms. Drop the batter over the plums; the batter won’t totally cover the fruit filling.
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Bake until topping is set and golden and the filling comes to a boil, about 40 minutes. Remove pan from oven and place on a wire rack to cool. Serve warm or at room temperature with or without ice cream. Store leftover cobbler covered in the refrigerator for up to 3 days.