Marblemount Homestead: A recipe for plum cobbler - gluten free, dairy free, no refined sugar

Social media can make you drool, doesn't it? I posted a picture of Eva in front of the oven watching my plum cobbler bake, and so many of you begged for the recipe.

Well, here it is. I'm so nice, aren't I? And if you want me to send you the printer-friendly recipe, just click here!

Click here to get my recipe

But before you get cranking on this, come on over to Instagram and Facebook to give me a Follow, so you can keep seeing pictures you want to drool over.

This plum cobbler was inspired by a Betty Crocker recipe I found online, but I modified it a bunch. I used gluten free flour and no refined sugar but maple syrup instead, but you can totally substitute plain flour (same amount as gluten free) and white refined sugar instead.

Ingredients:

For Filling:

4 cups ripe plums (Italian plums that are not too juicy)

1/4 cup freshly squeezed lime or lemon juice (about 2 limes or 1 huge lemon)

1/4 cup maple syrup (or more if your plums are on the tarter side)

3 Tablespoons corn starch

For Topping:

1 cup flour or gluten free flour (I love Namaste Gluten Free Organic Perfect Flour Blend)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 Tablespoons coconut oil or butter

1 Tablespoon maple syrup

1/2 cup milk (or almond milk or coconut milk)

Instructions:

Preheat the oven to 400 degrees F.

Cut plums in quarter pieces, take the seeds out.

Put lime juice, maple syrup, corn starch and plums into a saucepan and bring to a boil.

Stir constantly until it bubbles and thickens. This only takes a couple of minutes once it boils. Don't let it burn! We don't want no charred cobbler, darlin'!

Put this onto a pie plate.

Put in the preheated oven to keep warm.

Then mix the topping ingredients:

Put flour, baking powder and salt in a bowl and mix together.

Cut the oil or butter into this with a pastry blender or two knives until this resembles wet sand.

Then add milk (or almond or coconut milk) and 1 Tablespoon maple syrup and mix til it forms a soft dough.

Drop this dough onto the plum mixture by blobs.

Bake for 25 to 30 minutes. Hint: you might want to put a baking sheet underneath this to catch the bubbling-over syrupy stuff so your oven won't start smoking. How do I know this? Hmpf.

Serve this sucker with plenty of whipping cream.