Blueberries and plums canoodle beneath tender gluten-free biscuits laced with the sunny taste of corn flour in this late-summer cobbler.
This recipe comes directly from my cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours
This cobbler carries the sunny flavor of corn flour in light, buttery biscuits perched atop indigo blueberry-plum compote. Adding hot yogurt and cream to the biscuit dough may seem like an odd instruction, but it’s the key to fluffy biscuits that bake up light, craggy and full of flavor. The biscuits taste like very moist, tender cornbread, the perfect foil for tart-sweet summer fruit.
I especially like this cobbler at room temperature with a scoop of yogurt or whipped cream.
Feel free to trade the plums for peaches, or the blueberries for black- or raspberries; all are lovely with stone fruit and corn.
Be sure to use fine, pale yellow corn flour in the biscuits rather than cornmeal or cornstarch.
Nutritional values are based on one of six servings.