Gluten-Free Stonefruit-Blackberry Cobbler with Coffee Flour

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.


Gluten-Free Stonefruit-Blackberry Cobbler with Coffee Flour
Prep time
Cook time
Total time
Gluten-free summer fruit cobbler with coffee flour.
Recipe type: Dessert
Cuisine: American
  • 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
  1. Preheat the oven to 350 fahrenheit.
  2. 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!)
  3. 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.
  4. Mix the remaining sugar into the dry ingredients.
  5. 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.
  6. 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.
  7. Once the butter is melted, pull the pan out of the oven. Pour the batter into the melted butter. Do not stir.
  8. Next, spoon the fruit and sugar mixture over the batter. Again, do not stir.
  9. 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.


About the Author:

Professional by day and fun-loving foodie by night. She and her husband live in Southern California with their dog Riggins. Ashley’s skills in the kitchen, her love for understanding food, and ability to write in complete sentences shines through in the blogs that she writes.

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