Easy Gluten-Free Plum Cobbler

Ingredients

• For the filling:
• Nonstick cooking spray
• 1/2 cup granulated sugar
• 1/4 cup sweet rice flour
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest from 1 lemon
• 3 pounds ripe black plums, pitted and quartered
• For the topping:
• 3/4 cup sorghum flour
• 2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/2 cup buttermilk
• 1/2 stick unsalted butter, melted
• Ice cream, for serving, optional

Directions

1. Preheat your oven to 350 degrees F. Coat a 10-inch cast iron skillet or a 9-inch square cake pan with nonstick cooking spray.
2. In a large bowl, mix together the granulated sugar, sweet rice flour, cinnamon, and lemon zest. Use your fingers to rub everything together, then add the plums and stir with a wooden spoon. Spoon the plum mixture into the prepared skillet or cake pan.
3. In a small bowl, whisk the sorghum flour, sweet rice flour, granulated sugar, baking powder, and salt until combined.
4. Pour the buttermilk and melted butter into the dry ingredients, and stir until you have a batter. Drop spoonfuls of the batter over the plums; don’t worry, it isn’t supposed to cover all of the fruit.
5. Bake until the topping is set and golden and the filling is bubbling, about 40 minutes. Take the pan out of the oven and set it on a wire rack to cool. Serve warm or at room temperature, with or without ice cream. Cover any leftover cobbler and store it in the refrigerator for up to 3 days.