Saffron Stone Fruit Cobbler

Nut-free, golden, and glow-inducing — this summer classic gets a mood-boosting upgrade with a therapeutic dose of saffron blended into a buttery einkorn crust. Enjoy this nostalgic yet elevated warm-weather treat with those you love.

Serves: 6–8

Prep Time: 15 minutes

Bake Time: 35–40 minutes

 Filling:

• 6 cups sliced stone fruit (peaches, nectarines, plums, or apricots)
  
  

• ¼ cup coconut sugar
  
  

• 1 teaspoon vanilla extract
  
  

• Pinch of sea salt
  
  

Cobbler Topping:

• 1½ cups einkorn flour
  
  

• 4 tablespoons Warm Feelingssaffron latte powder
  
  

• 1½ teaspoons baking powder
  
  

• ¼ teaspoon sea salt
  
  

• 2 tablespoons coconut sugar
  
  

• 1 teaspoon lemon zest
  
  

• ¼ cup cold butter, cut into small pieces
  
  

• ¼ cup full-fat coconut milk
  
  

Instructions:

1. Preheat oven to 350°F (175°C).
   
   

2. Prepare the filling: In a large bowl, toss the sliced stone fruit with coconut sugar, vanilla, and sea salt. Let sit to draw out juices.
   
   

3. Make the topping: In another bowl, whisk together einkorn flour, saffron latte powder, baking powder, sea salt, coconut sugar, and lemon zest. Cut in the cold butter until crumbly. Stir in coconut milk just until the dough comes together — thick but scoopable.
   
   

4. Assemble: Pour the fruit into a 9x9" baking dish. Drop spoonfuls of the saffron-lemon dough evenly over the top.
   
   

5. Bake for 35–40 minutes, until the fruit is bubbling and the topping is golden.
   
   

6. Let cool slightly, then serve warm on its own or with a scoop of vanilla ice cream.