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Gluten-Free Plum Cobbler.

Gluten-Free Plum Cobbler

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6


For the Filling

  • Nonstick cooking spray
  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest from 1 lemon
  • 3 pounds ripe black plums, pitted and quartered
  • 3/4 cup sorghum flour (3 ounces; 85 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup buttermilk (4 ounces; 113 grams)
  • 1/2 stick unsalted butter, melted (1/4 cup; 2 ounces; 56 grams)
  • Ice cream for serving (optional)


  1. Preheat oven to 350°F. 

  2. Prepare the Filling: Spray a 10-inch cast iron skillet or a 9-inch square cake pan with nonstick cooking spray.
  3. 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.
  4. Prepare the Topping: In a small bowl, whisk together sorghum flour, sweet rice flour, granulated sugar, baking powder, and salt.
  5. 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.
  6. 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.