"Cuppa Cuppa Sticka" Peach and Blueberry Cobbler

By • July 11, 2013 21 Comments

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Author Notes: I ate a lot of peaches growing up. We ate plenty of local (Georgia) peaches, but the best selection came (and still comes) from Gaffney, South Carolina, home of the giant peach-shaped water tower. Every couple of weeks during the summer, my mom would drive up to her parents' house in North Carolina and stop by her favorite peach stand in Gaffney. She'd buy as many peaches as she could cram in the car. We'd feast on them for weeks for breakfast, lunch, dinner, and, of course, dessert. I'm pretty sure she still makes a huge purchase every time she drives up and down I-85, even with no kids in the house.

Our family's favorite peach dessert is this dead simple batter-style cobbler we call "cuppa cuppa sticka." There's a "cuppa" self-rising flour, a "cuppa" milk, a "cuppa" sugar, and a "sticka" butter in addition to the fruit and a little vanilla. (It should really have three "cuppas" in the name.) Instead of a two-layer cobbler with fruit on the bottom and a crumble or biscuit on the top, this recipe makes a supremely buttery and moist cake studded with fruit. The butter is melted directly in the pan and isn't mixed into the batter, so it slips and slides around the batter to create these crisp browned edges that truly make the cobbler sing.

Perfectly ripe local peaches are the fruit of choice here, and any variety will work. I often add a handful of blueberries for little bursts of color, which is what I've written here.

Food52 Review: This unique dessert with an amazing name celebrates the season's best bounty -- fresh peaches and blueberries -- by bathing them in butter. There's a kind of sweet satisfaction in watching the quick and simple batter of milk, sugar, flour, and vanilla get poured into the pan and then quickly overtaken by a slosh of hot, melted butter, which bubbles up from the bottom and settles itself heavily in pools around the fresh fruit on top. The result -- crisp, chewy edges and a moist, custard-like center -- puts this dessert in the camp of both a buckle and a clafoutis. It's got parts of both, but is entirely neither. Since it's so fruit-and-butter-laden, I'd probably serve this for a decadent brunch, alongside some scrambled eggs and fresh orange juice.mollydunkncrumble

Serves 6 to 8

  • 8 tablespoons butter
  • 1 cup self-rising flour
  • 1 cup granulated sugar
  • 1 pinch salt
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 4 medium-sized peaches, chopped into bite-sized pieces (about 2 cups)
  • 1/4 cup blueberries
  1. Preheat oven to 350 degrees. Place the butter in a 13x9 baking dish and put it in the oven to melt.
  2. Whisk the flour, sugar, and salt together in large bowl. Add the milk and vanilla, and whisk gently until smooth. (A couple of teeny tiny lumps are okay, but you want the batter to be as smooth as possible.)
  3. Once the butter is melted and starting to bubble, remove the baking dish from the oven and rotate the dish to coat the bottom and sides with melted butter.
  4. Pour the batter into the hot baking dish. Use a spatula to spread it out along the pan. Butter will slop over the sides of the batter -- this is a good thing. Scatter the peaches and blueberries over the batter.
  5. Bake cobbler until the center is just set and the edges are deep golden brown, 35 to 40 minutes. Eat hot, warm, room temperature, or cold from the fridge for breakfast the next morning. Vanilla ice cream is a wonderful topping, but not strictly necessary.

More Great Recipes: Cobblers|Peaches|Fruit|Desserts|Blueberries

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Comments (21) Questions (1)


about 1 month ago Cindy Englund

I'm scared to death to buy fresh peaches for good ones are hard to find. Can you use canned peaches?


about 1 month ago Ariadne Monfalcone

Looks so easy--and perfect for the season! Can't wait to try it--thanks so much for sharing. Cobblers are awesome comfort food :)


24 days ago Ariadne Monfalcone

Made it last week and it tasted fantastic. I just used good peaches from the market, nothing fancy. I'm not sure it rose enough, as I didn't have selfrising flour, so I used the advice of another poster and "made it." Next time I'll try selfrising to see if it makes a difference. Can't wait to make it again!


about 1 month ago Windischgirl

Delicious! I used 1/2 stick of butter, subbed 1/4c cornmeal for some of the flour, and used buttermilk. Making my second one today....I think my first try was under-baked, so I'm also using a slightly larger pan. So easy!


18 days ago Windischgirl

Baked in a different pan and this too was delicious on the edges, mushy and underbaked in the center. Baked any longer and it would have burned. Tastes good but I was disappointed in the texture. Any suggestions?


about 2 years ago thirschfeld

This is the cobbler I grew up with. Still make it. The kids love it. Wonderful.


about 2 years ago TheWimpyVegetarian

I'm making this for a party tonight. How long should it bake for? I don't see the time??


about 2 years ago kate

35-40 minutes. I just realized I left out the baking time yesterday! Updating soon.


about 2 years ago Honeylishuss

I found that this cobbler recipe had way, way too much butter. There was a kind of greasy excess to the dessert so next time I think I will try it with about half the butter and see how it turns out.


about 2 years ago tREX

This was sooooo good!!Thanks, this is my new go to for when the peaches are local and fresh.


about 2 years ago judyschwab

Forgot to add that one of my friends made this with sliced fresh pears in a cast iron skillet. Great brunch dish!


about 2 years ago judyschwab

This is my go to cobbler recipe for almost 40 years. Peaches, nectarines ( no need to peel!), blueberries, blackberries, boysenberries...and combinations thereof. I found by accident by leaving the butter in the oven a bit too long, that oven browned butter gives phenomenal results! Also a little cassis on servings of the berry cobblers is tdf. ( too bad they don't have an emoticon for eyes rolling to the back of the head!) yum.


about 2 years ago lauraandakira

This recipe came just in time for me to use up some peaches. Thank you!


about 2 years ago ATG117

Love how easy it is to commit this recipe to memory. That said, anyone know how to "make" self-rising flour. It's not something I usually have around.


about 2 years ago Guy

1cup of flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of baking powder, then sift or stir with a fork.


about 2 years ago Lesley Salyer

This is exactly how my wonderful Grandmother made cobbler. She had a sour cherry tree and would make this with the sweetened cherries and a touch of almond extract. Cherry and peach were always my favorite. Thanks for the memory! I will have to make one soon. We are from East TN and luckily get lots of S. Carolina peaches at our little farm stands.
We called it Cuppa Cuppa Cuppa Cobbler. :)


about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So cool! I love the name and the story, and the cobbler looks delicious too!


about 2 years ago EmilyC

I love how simple this is, and I'm sure it's delicious!


about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Love the memory, love the recipe!!!


about 2 years ago Yessica

oh my!! we went peach, blueberry and raspberry picking last week and so we have lotsa peaches right now. The blueberries and raspberries have been mostly turned into delicious popsicles for the little ones...yummm. But back to the peaches, this for sure will be in my oven tonight. Thank you very very much!!


about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm loving everything about this!