One of my all-time favorite summer desserts is my mom’s peach cobbler. But lately, I find myself experimenting with new variations for my old favorite because of the many fresh plums and nectarines I just about swim in at this time every summer, as well as the coffee flour I discovered at my local Trader Joe’s. (In case you don’t know, coffee flour is made from finely ground up husks of the coffee fruit, the center of which is a coffee bean) I mean, what-the-what?! I love coffee, so it’s more than likely I’ll love coffee flour.
Why would I want to adapt a classic? When I was young, nothing could beat my mom’s cobbler and a glass of cold milk. Forget the ice cream, the cobbler itself was incredible, especially when we had stopped at a farm stand and stocked up on fresh peaches. You would think that this magic should not be messed with–and generally, I wouldn’t. But I wanted to try this new coffee flour, and for it, my taste buds don’t necessarily scream “peaches!” Instead, they ask for something a little darker, like blackberries, and bolder, like plums. Add in the tartness of nectarines, and I had to try it.
And I am more than satisfied with the results. Like all gluten-free desserts, I needed to let this cool a little longer before it would hold together. Even when I didn’t let it cool enough, the friends who volunteered to taste test gave it rave reviews. The coffee flour isn’t as smooth as a traditional flour, but adds that warm, roasty, earthiness without overpowering the dessert. And the combination of fruit and coffee flour? One word: yum.
- 1.5 cups sugar
- 1 cup each blackberries, chopped nectarines, & plums (3 cups total)
- ½ cup gluten-free flour
- ¼ cup coffee flour*
- ⅛ teaspoon salt
- 2 tablespoons baking powder
- ¾ cup sugar
- ½ cup butter
- ¾ cup milk
- Preheat the oven to 350 fahrenheit.
- Slice the stone fruit and place all fruit in a medium mixing bowl. Add half of the sugar and set aside. (Pro tip: the longer the fruit and sugar are together, the juicier they get. If you like that, start as much as a couple hours ahead of time!)
- Sift the flours, salt, and baking powder together. If you have a corn allergy, check out our recipe to make your own baking powder here.
- Mix the remaining sugar into the dry ingredients.
- Add the milk into the dry ingredients to make a batter. It will bubble a little bit, so don’t let it sit too long, or it won’t have the right consistency.
- Place the butter in a 3-quart casserole or Pyrex dish and melt the butter by placing it in the oven. Keep an eye on it, depending on how cold your butter is, it could take a bit to melt.
- Once the butter is melted, pull the pan out of the oven. Pour the batter into the melted butter. Do not stir.
- Next, spoon the fruit and sugar mixture over the batter. Again, do not stir.
- Bake at 350 35-45 minutes until the mixture is bubbly and the get a little darker. It will look like the top of a well-baked brownie.