Blueberries and plums canoodle beneath tender gluten-free biscuits laced with the sunny taste of corn flour in this late-summer cobbler.
I'm excited to share a little project that Sarah and I have been working on: a video trailer for Alternative Baker! We found the perfect song to pair with footage of me making some of my favorite treats from the book (spoiler: this cobbler is one of them!) by The Good Lovelies, whose lush harmonies make us want to get in the kitchen and cook. A huge thanks to The Good Lovelies for kindly sharing their song Kiss Me in the Kitchen, to Page Street Publishing Co. for making this video possible, and most of all to Sarah for being a rockstar videographer and friend! Sarah's sharing a gorgeous tart recipe adapted from the book today as well – YUM.
This cobbler recipe holds an extra special place in my heart not only because it is a delicious, sweet-tart, late-summer treat, but also because it represented a sort of turning point in the book making process.
Pre-book, cobbler was one of my biggest nemeses in baking, both with and without alternative flours, and I would take a crisp over a cobbler any day. But I was hell-bent on having a cobbler join the crisps and pandowdies in my Rustic Fruit Desserts chapter, so I cranked out cobbler after cobbler hoping to hit upon the magic formula of light, craggy biscuit that stayed crisp on top and moist in the middle.
One cobbler resembled tight brown meatballs atop a sea of peaches. Another had tough, dry biscuits that were pasty and undercooked in the middle. A recipe I found online baked up looking like turd-topped fruit. My manuscript was due in a few short weeks, which I needed to spend tying up loose ends, not making (literally) crappy cobbler!
I was close to giving up when a recipe tester came to the rescue. A longtime blog reader, Caterina had sent me a five paragraph-long email after I'd put out a call for recipe testers, fleshing out a three-pronged argument on why I should pick her. I thought, "This chick's going to be SUPER annoying," but I wasn't about to turn down a pair of helping hands.
Instead, Caterina was my savior. She hunkered down in the trenches with me during crunch time, testing recipes, giving detailed feedback, supporting my worries with kind words at all times of day. This total stranger gave hours, days, weeks of her time helping me out for no reason other than being a kind (Canadian) soul.
When I came crying to Caterina for cobbler help, she sent back what seemed like an odd recipe. Inspired by a formula from Gourmet that boasted nearly 500 positive reviews, she heated the liquid before adding it to the biscuits. Instead of the hot water called for in the original recipe, she chose equal parts yogurt and cream. She swore up and down that she'd hit upon cobbler perfection.
But I was a dork. I was short on time and skeptical of her crazy, hot biscuit ways. The cardinal rule of biscuit-making is that you must keep the butter cold cold cold at all costs. Heating the liquid seemed insane. I told Caterina as much, but she kept insisting. So I tried making the biscuits with hot milk, and she was right: they baked up craggy and light. Still not perfect, though. Caterina urged again, "Try the yogurt and cream mixture, its perfect!!!" So I finally did.
Like me, Caterina obsesses over dessert while exercising. "Today at the gym I was creating a blueberry cobbler recipe in my head with creme fraiche scones," she wrote. So I threw blueberries together with some plums I had lying around. I needed to use corn flour in another recipe, so I added it into the biscuits since I like it with both plums and berries. I stirred up Caterina's biscuit formula, hot dairy and all, put it in the oven, and crossed my fingers and toes.
This cobbler was so good, I practically cried. The fruit was barely sweet, almost bracing – a huge relief as my tastebuds were so saturated with sweetness at this point, I could hardly stomach dessert anymore. Craggy, golden biscuits sang with the warm, grassy flavor of corn flour. The hot, acidic dairy went to work on the baking powder in the biscuit dough, giving it an instant lift that left them airy and light. The cream gave them meltingly tender middles and a rich complexity.
I made this cobbler just before heading out of town to tag along with Jay to Ashland, Oregon where he was performing and I would spend the entire time holed up in our hotel typing away. I ate this cobbler cold, topped with plain yogurt, the thick indigo compote juicy against nubby biscuits and tart yogurt. At that moment in time, it was my favorite dessert in the entire book. More so than Chocolate Bergamot Truffle Tart with Olive Oil and Flaky Salt. More so than Stone Fruit and Marzipan Crumble. More so even than Chocolate Zucchini Cake with Matcha Cream Cheese Frosting. I was so thrilled with this cobbler formula that I added two more cobblers to the book – one version with strawberries, rhubarb, and ginger amaranth biscuits, and an early fall version with peaches, cinnamon, teff flour, and whiskey.
Now instead of filling me with loathsome venom as it once did, cobbler fills my heart (and my mouth) with warmth and love. It reminds me of the camaraderie I found in the unlikeliest of places during an otherwise lonely project, and of all the helpful hands that went into making Alternative Baker.
This cobbler has a high fruit-to-biscuit ratio, which Caterina and I both love. You can trade the plums for ripe peaches or nectarines and the blueberries for raspberries, blackberries, or huckleberries. If you want to get your hands on a copy of Alternative Baker, it can be preordered anywhere books are sold (links to the usual places and more info here).
More Cobbler Recipes:
- Gluten Free Apple Cobbler with Maple & Rhubarb
- Southern-Style Peach Cobbler with Maple Sugar, Bourbon + Brown Butter {Gluten-Free}
- Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
- Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this blueberry plum cobbler recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits {gluten-free}
Print Recipe Pin RecipeIngredients
Filling:
- 1 1/4 lb plums or pluots (580 g) (about 8 medium, or 41⁄2 cups sliced)
- 9 oz fresh blueberries (255 g) (2 cups)
- 1/3 cup organic granulated cane sugar (70 g)
- 1 tbsp cornstarch (7 g)
- 1/8 tsp fine sea salt
Biscuits:
- 1/3 cup sweet white rice flour (50 g)
- 1/3 cup corn flour (40 g)
- 1/3 cup GF oat flour (35 g)
- 2 tbsp organic granulated cane sugar, plus 2 tsp (8 g) for sprinkling the biscuits (25 g)
- 1 tsp baking powder 1⁄4 tsp fine sea salt
- 4 tbsp cold, unsalted butter, in 1⁄4" (6 mm) dice (56 g)
- 1/4 cup plain, whole-milk yogurt (60 ml)
- 3 tbsp heavy cream, plus 1 tbsp (15 ml) for brushing the biscuits (45 ml)
- vanilla ice cream or lightly sweetened whipped cream, for serving
Instructions
- Position a rack in the center of the oven and preheat to 425ºF (220ºC).
- To make the filling, halve the plums (or if they cling to the pit, cut them off of the pit) and cut them into 1⁄2-inch (1.3-cm) wedges. Rinse the blueberries and drain well. Combine the sliced plums, blueberries, sugar, cornstarch and salt in a large bowl, and toss to combine. Scrape the fruit and any juices into a 9-inch (23-cm) square or 10-inch (25-cm) round baking dish or the equivalent, and place the dish on a rimmed baking sheet to catch any drips. Place in the oven and bake for 20 minutes, until the juices bubble thickly.
- While the filling bakes, make the biscuits. In a large bowl, combine the sweet rice, corn and oat flours with the 2 tablespoons (25 g) sugar, baking powder and salt. Add the butter, and rub with your fingertips or cut in with a pastry blender until the butter is somewhat worked in with lots of little pea-sized butter bits. Chill this mixture until needed, about 10 minutes.
- When the fruit is nearly done, combine the yogurt and 3 tablespoons (45 ml) cream in a small saucepan. Place over a medium flame and heat, stirring frequently, until the mixture is hot and steamy, 1–2 minutes (don’t let it boil or it might separate). Quickly but gently stir the hot dairy into the butter/flour mixture, stirring just until combined, evenly moistened and no floury bits remain; do not overstir. Remove the fruit from the oven, give it a gentle stir to redistribute, then use a tablespoon to drop the batter onto the fruit, creating 10–12 rough mounds. Immediately dab and brush the tops with the remaining 1 tablespoon (15 ml) cream and sprinkle with the remaining 2 teaspoons (8 g) sugar.
- Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 18–25 more minutes. Let the cobbler cool for at least 10 minutes to allow the fruit to thicken up and the biscuits to finish baking from residual heat. Scoop into bowls and serve warm, topped with scoops of vanilla ice cream, or at room temperature with whipped cream. The cobbler is best within a few hours of baking, but leftovers can be refrigerated airtight for up to 2 days. Reheat before serving.
Notes
Nutrition
Deanne says
What a beautiful book launch video. I've been so excited for this book since I tested a few recipes for you sometime last year and I can't wait to get my hands on a copy. Congratulations on a job well done!
Alanna says
Thank you so much for the testing help and kind words, Deanne! I can't wait for you to see it.
Elizabeth Suti says
Congratulations on your beautiful book! Love the video and look forward to making that cobbler! Elizabeth
Alanna says
Awww, thanks Elizabeth!!! <3 Hope to see you again soon. :)
Lili @ Travelling oven says
Oh this beautiful trailer (and this cobbler, yum!) makes me even more excited about getting your cookbook dear Alanna! Love, love! :-)
Alanna says
Aw, thank you Lili!
valentina | sweet kabocha says
The video is so beautiful and this cobbler look totally delicious!!! <3
Alanna says
Thanks Valentina! <3
Katrina says
Really loving those cornflour biscuits! This looks awesome!
Alanna says
Thanks Katrina!
Kimberly Christie says
LOVE LOVE LOVE!!! the book trailer … crazy Fun and insanely Delish looking!
Alanna says
Aw, thanks Kimberly! We had crazy fun making it. :)
Ann says
I love the trailer!! I also prefer crisps but you have me wondering with this cobbler. :) Congratulations!
Alanna says
Thanks, Ann! Let me know if you try it / veganize it! :)
Caterina says
You are the baking queen Alanna, and I'm so glad that my nagging got you to set aside all those hard learned baking rules that this cobbler laughs at in all its delicious glory! I loved every minute of the recipe testing craziness and I'm infinitely thankful for the connection it birthed. Congrats x million on your masterpiece! Xoxoxoxo
Alanna says
Girl, you and me both! Thanks for coming along on this crazy ride. I owe you big time. Cobblers for life! <3
sophie says
Love the trailer, it looks so fun and delicious. Love the music too.
Alanna says
Thanks Sophie! <3
Jessica Potter says
This trailer is so adorable as are you! I'm thrilled to get my copy of your book soon. The trailer made my mouth water. Yum!
Love, Jessie
Alanna says
Aw, thank you !! <3
Christine // my natural kitchen says
I love your book trailer! So adorable, and SO full of the most perfect-looking treats. I am beyond excited to receive my copy and begin baking -- already, the sponge cake recipe I tested is a favourite of my friend's, and I'm sure there are many more favourites waiting in the book. That amaranth ginger version of this cobbler has my interest too -- soooo soon! xoxo
Alanna says
Thank you so much for the testing help Christine! I can't wait to hear how you like the book and that cobbler. :)
Brooke @ Chocolate + Marrow says
That is just the sweetest story! (And I would've been skeptical too about the heating of the biscuit liquids. But it sounds like it worked, which is awesome!) So many congrats on the book, lady! Looks like it's going to be a hit!!
Alanna says
Hehe, thank you so much Brooke! I'm glad I'm not the only baking skeptic out there. :)
Laura (A Beautiful Plate) says
This is such a lovely post and I love the video so, so much! Such a wonderful story about your friend Caterina and how she helped you problem solve throughout the arduous recipe testing process!!! xo
Alanna says
Thanks so much for reading and watching Laura! <3
Brenda @ a farmgirl's dabbles says
Everything about this is super lovely...the trailer, the cobbler, all the beautiful photos and videos. Everything. Congrats!
Alanna says
Aw, thank you SO MUCH Brenda!
gerry @ foodness gracious says
How on earth do you know the word "Canoodle" lol! I haven't used that word in forever :) Great cobbler btw!
Alanna says
Haha, best word ever?! Thanks Gerry. :)
Taylor @ Food Faith Fitness says
One. I love that you said canoodle. SUCH A GOOD WORD.
And this cobbler? I want to eat it...for breakfast.
Alanna says
Ha! And that is highly recommended! ;)
Matt says
So beautiful! Can't wait to get my hands on your book.
Alanna says
Thanks Matt! Can't wait to hear what you think. :)
Jennifer Farley says
#TrailerGoals. Also, I love that you used canoodle in a recipe description. And, I want to eat this. Finally, you're awesome and I can't wait for the book.
Alanna says
Haha, thanks Jen. :) You're awesome and I can't wait for YOUR book!
Lori Rice says
This video is the BEST! Love it and I can't wait to see the book!
Alanna says
Aw, thank you Lori! <3
Stephan Tobin says
This video, with the music, your pretty face and the excellent videos brought tears of joy to my eyes. I'm proud of you and touched by your accomplishments. I'm looking forward to receiving the book!
Love,
Dad
Stephan Tobin says
By the way, who did the music? It's perfect for the video.
jenny lomas says
That looks so yum! you can't get GF oats here in NZ, am wondering what you would suggest as a GF alternative? Many thanks!
Alanna says
Oh that's too bad! I would probably try either sorghum flour or a GF AP blend in place of the oat flour. Oat flour is a bit unique for its soft, starchy texture and protein content, so the biscuits may be less pillowy without it. Let me know how it goes!
iva@culinary postcards says
I have my hands on your recipes and now want to make this as well, ASAP :) What would be the best way to substitute white rice flour? How a bout barley flour, what do you think? Thank you!
Sarah @ Snixy Kitchen says
You have now idea how happy this makes me!! And I swear I must not have been paying close enough attention because I didn't even realize you heated the cream and butter!
Tessa | Salted Plains says
This story made me smile and laugh out loud. So awesome! :) Can't wait to pour through those beautiful pages! And seriously, that trailer is the best! <3
Didina Gnagnide Angorinie says
Hello, I love your work with various flours, please keep going! Forgive me for my ignorance but, can these cobbler biscuits be eaten as savoury Southern biscuits? And what can the sweet rice flour be replaced with? I can't get it certified gluten-free in my country for now.
Lots of buckwheat, Didi
Didina Gnagnide Angorinie says
Also, a substitute for oat flour? Sorry again.
Alanna says
You could try a GF AP blend in its place, or maybe sorghum flour, though the texture will likely be different. Substitute by weight if you can!
Alanna says
Good question - I haven't tried baking these as plain drop biscuits, but it's possible they would work! I would try a GF AP blend in place of the sweet rice flour, such as Bob's Red Mill 1 to 1. :)
Didina Gnagnide Angorinie says
I tried them on their own today, the batch was very small for a full-course dinner and I didn't have oat flour so I used more corn in its place (so they probably came out a bit more frail), but they were very addictive and shortbready. Have you ever tried using only yogurt? Cream is not something I have on hand everyday so I probably will. Anyway I would triple the batch and use them as savory biscuits with a little more salt, I want to see what happens if I cut them with a glass (not dropped) like most biscuits. ~ Didi
Julia says
I made this recipe last weekend (the perfect time of year for juicy juicy plums and blueberries!) and it was a stunning success. My mother, who wiggles her eyebrows every time I bring over a "gluten free" dessert was nothing but compliments about how perfect this dessert was and what a welcome and unexpected addition the corn flour was. We served it with some vanilla bean ice cream and it was a perfect addition. Hip hip hooray! Thank you for this beautiful summer dessert.
Alanna says
Aw I'm so glad this was a hit even with the skeptics - that totally makes my day! Gluten-free conversion therapy, lol! Thanks so much for the sweet note, I really appreciate it.
Halle says
I'm not much of a baker, much less a GF baker. I kept looking at this recipe and deciding it was too hard. Finally on this quiet, cloudy Sunday, just as the Italian plums from a neighbor were getting mushy, I made it. I doubled the dough and didn't have enough plums, so added frozen blueberries and frozen raspberries. I didn't have cornstarch, used some of the rice flour and some cinnamon. I had to redo the yogurt and half and half (no heavy cream) because I boiled the first batch. I used coconut sugar. And so on. And in spite of everything, it turned out to be the best GF dessert I've ever made. Maybe just the best one ever. Thank you so much!
Alanna says
Awww that's wonderful! I'm so glad the recipe turned out well, especially with all those changes, which sound delicious!
Halle says
Oh! I also used vegan butter, that I didn't measure. Lol.
Alanna says
Haha amazing!