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Cuppa Cuppa Cuppa Peach Cobbler Recipe

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4.1 from 13 reviews

Cuppa Cuppa Cuppa Cobbler is a delightful twist on traditional peach cobbler featuring a unique layering technique where melted butter forms the base, followed by the batter and then fresh peaches. As it bakes, the batter rises over the fruit, creating a soft, cake-like texture with lightly crisped edges. This easy-to-make dessert is perfect for showcasing ripe peaches and can be customized with cinnamon sugar or served with ice cream or whipped cream for an extra indulgence.

Ingredients

Butter

  • 6 tablespoons butter (can substitute non-dairy butter such as Earth Balance or Miyoko’s vegan butter)

Dry Ingredients

  • 1 cup (4.5 ounces/127 grams) all-purpose flour (gluten-free all-purpose flour blend optional)
  • 1 cup (192 grams) granulated sugar
  • 1 tablespoon baking powder
  • scant ¼ teaspoon kosher salt

Wet Ingredients

  • 1 cup (240 ml) milk of choice
  • 1 teaspoon vanilla extract

Fruit

  • 2 cups peeled and chopped peaches (from 2-3 large peaches)

Optional

  • Cinnamon sugar (about 1½ teaspoons sugar mixed with ⅛ teaspoon cinnamon)
  • Ice cream or whipped cream for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the cobbler.
  2. Prepare Butter Base: Place the 6 tablespoons of butter in an 8-inch square or similar size baking dish and set aside without melting it first.
  3. Make Batter: In a medium bowl, combine the flour, sugar, baking powder, and kosher salt. Add the milk and vanilla extract, stirring gently just until the mixture is fully combined but not overmixed for a tender batter.
  4. Melt Butter in Oven: Place the baking dish with butter into the preheated oven to melt it gently. Avoid leaving it in too long to prevent burning. It should take about 4 to 5 minutes to fully melt.
  5. Assemble Cobbler: Remove the dish from the oven once the butter is melted. Pour the batter immediately over the melted butter but do not stir. Then evenly distribute the peeled and chopped peaches over the batter without stirring to create distinct layers.
  6. Add Topping (Optional): Sprinkle cinnamon sugar on top if desired, to add a touch of warmth and sweetness.
  7. Bake: Bake the cobbler for 35 to 45 minutes at 350℉. The batter will rise and envelop the peaches, and the edges will turn a deep golden brown, indicating it is done. Check near the 35-minute mark to avoid overbaking due to oven variations.
  8. Serve: Enjoy the cobbler warm or at room temperature. Optionally serve with ice cream or whipped cream. Refrigerate any leftovers in a covered container to preserve freshness.

Notes

  • You can substitute regular butter with your favorite non-dairy butter options such as Earth Balance baking sticks or Miyoko’s vegan butter for a dairy-free version.
  • To peel peaches easily, score an “X” on the bottom and immerse them in boiling water for 30-40 seconds, then peel off the skins.
  • If fresh peaches are unavailable, canned and drained peaches may be used instead.
  • The recipe is flexible: baking at 375℉ can shorten cooking time slightly; sprinkling extra sugar on top and briefly broiling adds caramelization but watch carefully to avoid burning.
  • Different pan sizes can be used. An 8-inch square dish produces a thicker batter layer, while a 9×13-inch pan results in a thinner layer and may require adjusted baking time.
  • Feel free to add extra fruit; if so, place a baking sheet under the dish to catch any overflow and watch baking times carefully.
  • Mixing peaches with berries or other fruits can create variations but requires close attention during baking.

Find it online: https://marthatasty.com/cuppa-cuppa-cuppa-peach-cobbler-recipe/