Gluten-Free Plum and Cherry Cobbler

Name: Gluten-Free Plum and Cherry Cobbler
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Ingredients: 2 1/2 lb. (1.25 kg) plums, pitted and each cut into 6 wedges; 2 cups (8 oz./250 g) pitted cherries (fresh or thawed frozen); 1/2 cup (4 oz./125 g) granulated sugar; 2 Tbs. cornstarch; 1 Tbs. vanilla extract; 3/4 cup (6 fl. oz./180 ml) buttermilk; 1 egg; 2 tsp. vanilla extract; 2 cups (8 oz./250 g) plus 2 Tbs. almond flour; 1/2 cup (2 1/2 oz./75 g) medium-grind gluten-free cornmeal; 1/4 cup (2 oz./60 g) plus 2 Tbs. granulated sugar; 1 Tbs. baking powder; 1/2 tsp. kosher salt; 1 Tbs. grated lemon zest; 6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces; 1 Tbs. turbinado sugar; 1/2 cup (2 oz./60 g) sliced almonds; 2 cups (16 fl. oz./500 ml) cold heavy cream; 1/2 cup (2 oz./60 g) confectioners&rsquo; sugar; 1 tsp. almond extract; <br> Confectioners&rsquo; sugar for dusting

Prep Time: 25 minutes

Cook Time: 45 minutes

Servings: 8

There’s nothing like a homey cobbler to show off summer’s fresh bounty. Here we feature two favorite stone fruits—juicy plums and sweet cherries—and add a gluten-free topping made with almond flour and cornmeal. If you’re using fresh cherries, a cherry pitter makes fast work of removing the pits.

Printer Friendly Version

Tweet
Pin It

Ingredients:

For the filling:

2 1/2 lb. (1.25 kg) plums, pitted and each cut into 6 wedges
2 cups (8 oz./250 g) pitted cherries (fresh or thawed frozen)
1/2 cup (4 oz./125 g) granulated sugar
2 Tbs. cornstarch
1 Tbs. vanilla extract

For the topping:

3/4 cup (6 fl. oz./180 ml) buttermilk
1 egg
2 tsp. vanilla extract
2 cups (8 oz./250 g) plus 2 Tbs. almond flour
1/2 cup (2 1/2 oz./75 g) medium-grind gluten-free cornmeal
1/4 cup (2 oz./60 g) plus 2 Tbs. granulated sugar
1 Tbs. baking powder
1/2 tsp. kosher salt
1 Tbs. grated lemon zest
6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
1 Tbs. turbinado sugar
1/2 cup (2 oz./60 g) sliced almonds

For the almond whipped cream:

2 cups (16 fl. oz./500 ml) cold heavy cream
1/2 cup (2 oz./60 g) confectioners’ sugar
1 tsp. almond extract
Confectioners’ sugar for dusting

Directions:

Preheat an oven to 400°F (200°C). Butter a 9- or 10-inch (23- or 25-cm) ovenproof fry pan.

To make the filling, in a large bowl, toss together the plums, cherries, granulated sugar, cornstarch and vanilla. Spread the filling evenly in the prepared pan. Transfer to the oven and bake until the fruit starts to soften, about 15 minutes.

Meanwhile make the topping: In a medium bowl, whisk together the buttermilk, egg and vanilla. In a large bowl, whisk together the almond flour, cornmeal, granulated sugar, baking powder, salt and lemon zest. Using a pastry blender, cut in the butter until crumbly. Add the buttermilk mixture and stir just until a wet dough forms.

Remove the filling from the oven. Reduce the oven temperature to 375°F (190°C).

Drop the dough onto the filling in 6 or 7 mounds, spacing them evenly. Sprinkle the dough with the turbinado sugar. Return the pan to the oven and bake until the fruit is bubbling and the topping is golden, about 20 minutes. Sprinkle the topping with the almonds and continue baking until the almonds are deep golden and a toothpick inserted into the topping comes out clean, about 10 minutes more.

Transfer the fry pan to a wire rack and let cool for 15 minutes.

Meanwhile, make the almond whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form, about 2 minutes. With the mixer running, add the confectioners’ sugar and almond extract and beat until combined, about 30 seconds. Increase the speed to high and beat until medium-stiff peaks form, about 45 seconds more.

Dust the cobbler with confectioners’ sugar and serve with the almond whipped cream. Serves 8.

Williams Sonoma Test Kitchen

Return to Previous Page