Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

Warm, bubbly and subtly sweet stone fruit, fresh from the oven. Cool on the window sill vision of lingering summer.

Golden biscuit topping, the warmth of basil and garlic wafting in the afternoon air. Cobbler in stripped down simplicity.

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

This isn’t your typical, syrupy sweet cobbler. While I do appreciate that kind of warm fruit dessert with a buttery biscuit topping, bidding farewell to summer with a mellower approach to cobbler was refreshing after a recent slew of vacation indulgences.

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

Stone fruit is the spotlight of this cobbler, mostly because the fresh fruit at the market was so ripe and irresistible, I couldn’t decide on just one type.

An equal mix of tender yellow peaches, juicy plums, and luscious nectarines are tossed together with just a bit of lemon juice and cornstarch to thicken all the juicy goodness that forms as the fruit cooks.

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

I am obsessed with the combination of sweet and savory. It keeps my palate on its toes. I like when I can’t decide which I taste more, the sweet or savory, enjoying the guessing game…and any excuse really to keep eating.

This gluten-free biscuit topping, made primarily with Bob’s Red Mill Gluten-Free 1:1 Baking Flour and yellow cornmeal, is not as sweet as past biscuit toppings I’ve made for picnic dessert cobblers. Rather than adding brown sugar and butter, I used finely minced basil and garlic for an almost pesto-like essence.

This topping isn’t as buttery as a traditional biscuit topping, bearing a more hearty texture and bolder, savory flavors.

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

The baked stone fruit is warm and subtly sweet, ripe in its natural essence, bubbling in an unsweetened, thick sauce. Because the fruit isn’t very sweet, it balances instead of starkly contrasting against the herbed, golden biscuit topping.

The smell that fills the kitchen as the cobbler bakes is also a blend of sweet and savory. The smell of basil hovers just above that of the warm baking fruit.

The cobbler is filled with mixed textures as well as flavors. The peaches soft, almost melt in your mouth, the nectarines firmer, the plums lingering somewhere in between.

To really enhance these flavors, dollop a scoop of vanilla bean ice cream on top of the warm cobbler (coconut milk or almond milk versions are especially delicious). The creamy vanilla deepens the flavors and pairs nicely with the natural sweetness of the fruit and savory basil essence of the gluten-free biscuit topping.

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping l

Summer may be nearing an end, but this Gluten-Free Stone Fruit Cobbler will help ease the transition. Scoop yourself a hearty serving, sit out on the back deck, and relish in whatever warmth lingers before the crisp, cool air begins to waft by.

I would love to hear from you. What summer dish are you still hanging onto as we had into fall?

For more food related fun, and to see what’s cooking up in my kitchen, follow me on:
Facebook l Twitter l Instagram Pinterest l Google+ Bloglovin’ l Yummly

Gluten-Free Stone Fruit Cobbler with Savory Basil Biscuit Topping
Prep time
Cook time
Total time
Naturally sweet and savory gluten-free cobbler brimming with ripe stone fruit and topped with a basil biscuit topping.
Serves: 8-10 servings
Stone Fruit Filling
  • 4 ripe plums
  • 4 ripe nectarines
  • 4 ripe yellow peaches
  • 1 tsp lemon juice
  • 2 tbsp gluten-free cornstarch
For the Biscuit Topping
  • ¾ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
  • ¼ cup yellow cornmeal
  • ¼ tsp sea salt
  • 1½ tsp baking powder
  • ½ cup buttermilk
  • ¼ cup fresh basil leaves, finely minced,
  • 1 clove garlic, finely minced
  • 1 tbsp olive oil
  1. Preheat oven to 400 F. Set aside a 3-quart oven proof baking dish.
  2. Remove the skins from the peaches. Slice a tiny "x" at the bottom of each peach. Bring a large pot of water to a boil. Fill a large mixing bowl with cold water and ice. Dunk 4-5 peaches at a time in the boiling water, letting sit in the boiling water for 1 minute. Remove peaches with a slotted spoon and dunk in the bowl of ice water. Let sit for 30 seconds, then remove and place peaches on a cutting board. Starting with the small "x" you sliced at the base, peel away the skin from the peaches and set aside. Repeat for all peaches.
  3. Slice each piece of stone fruit in half, removing the pit in the center. Slice each half into half-moon slices. Place into the bottom of a 3-quart dish. Sprinkle lemon juice and cornstarch over the fruit and toss to coat.
  4. In a small bowl, combine the finely minced garlic and basil leaves with the olive oil. Set aside as your finish preparing the cobbler.
  5. In a medium-sized mixing bowl, whisk together the dry ingredients. Add the buttermilk and stir until a coarse dough forms. Finally, add the basil, garlic, and olive oil and stir until combined.
  6. Spoon the biscuit topping over the peaches - it doesn't have to cover all the peaches. Bake, uncovered, for 35-40 minutes until the fruit bubbles and the biscuit topping is golden.
  7. Remove from oven and let cool for 10-15 minutes. Divide into bowls and serve with vanilla ice cream (or dairy-free almond milk or coconut milk based ice cream).
After I tossed the stone fruit in the lemon juice and cornstarch, the skins of the plums began to shed and come off. I ended up removing the skins from those slices, but you are welcome to keep them on if you prefer.
To make this recipe vegan, combine almond milk with a teaspoon of lemon juice in place of the buttermilk.

To receive recipes right in your Inbox, subscribe to the Steph in Thyme newsletter. Don’t worry, I’ll never share pictures of cats or email you more than once a week.


    • steph says

      Thank you! We got those olive wood pieces at a Christmas Market stall in Germany last winter. I love olive wood, so rustic and “homey.”

    • steph says

      Thank you!I love how basil pairs well with both sweet and savory. So glad I grew a ton in my garden this year, put it to good use!

  1. says

    It’s so easy to just stick to using stone fruit in sweet desserts. You really hit it out of the park with the basil biscuit topping and savory filling. I just want to grab it off of the screen! I also love Bob’s Red Mill 1 to 1 Flour. I have found that it works in many of my GF recipes.

    • steph says

      Aw thank you so much, your comment made my day! Bob’s 1 to 1 Flour is awesome, it is so versatile and is one of my favorite GF flours as well. Thanks for visiting!

  2. says

    I am not sure if I would like this. The topping seems a bit strange, but then again there are things that don’t seem to belong together, but taste great. I will have to try this out!

    • steph says

      It’s definitely a different approach to cobbler – it’s subtly sweet instead of sweet like “regular” cobbler, with a savory layer to it, too. It’s not for everyone, but then again what recipe is? If you try it, let me know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>