Fourth of July

"Cuppa Cuppa Cuppa Sticka" Peach and Blueberry Cobbler

July 11, 2013
12 Ratings
Photo by James Ransom
  • Serves 6 to 8
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. —Kate Williams

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Ashley Marie Binkley
    Ashley Marie Binkley
  • MBE
  • Annelle Miller
    Annelle Miller
  • kumalavula
  • Donna Hayes
    Donna Hayes

40 Reviews

RSaiki July 15, 2023
I didn't have any "fruit" per se, so I cut up some old socks into bite sized pieces and used that. And I substituted some WD-40 for butter. And define "milk"...And 9x13" pan? Really? I used a coffee can. And 350 degrees? Isn't temperature somewhat subjective? End of the day, I wasn't that impressed and have had better. (Seriously folks, how about following a recipe, then review it. I thought it was great. Easy too).
Barbara M. September 12, 2020
This was amazing... the second time, after realizing it said 'self-rising flour' and using all purpose flour the first time. ;-)
Ashley M. July 9, 2019
This cobbler recipe is amazing. I used about a pint of blueberries and a peach more so I had to bake it for about 12 minutes more but it was so worth it.
Julia C. September 27, 2018
Friends raved! Thank you so much for this easy and delicious recipe. I made it with raspberries and peaches 🍑. Unfortunately, my peaches were flavorless so I roasted them alone mixed with some sugar, 3/4 cup, 1 tsp. Cinnamon, 1/2 tsp. Cardomen, and 1/2 tsp. Ginger to encourage some preachiness. The recipe is a keeper. My peaches weren’t, but those raspberries. Yum! Lemon crepe fraiche ice cream would be an exceptional a la mode, I think.
MBE August 14, 2018
Two 9 x 13 pans. Home bakers don't generally have pan sizes that exceed a 9 x 13. If your doing that best to simply make two batches.
Ann F. August 14, 2018
What would be the best way to double this recipe?
MBE May 18, 2018
Worth keeping a bag of self-rising flour in my freezer (yes you can make your own but typically the flour in self-rising is made from a lower-protein wheat, so the resulting biscuits etc. are a bit more tender). A great recipe to have on hand during fruit season(sure it will be great with most any stone fruit). I made mine with some peaches I needed to use from the freezer but can't wait for fresh peaches, cherries etc. etc. Also think I will try with rhubarb.
Annelle M. March 2, 2018
One may find that the best results occur from following the recipe as written.
Baiba R. September 10, 2017
I wasn't as thrilled with this cobbler. My mistake was to not use self-raising flour, perhaps, but generally the fruit tasted great - but other cobbler recipes have been better.
mmann15 August 27, 2017
Can self-rising flour be substituted with all-purpose flour?
kumalavula August 28, 2016
i used 6 tbs of butter, subbed in some corn meal to replace some of the flour and did a mix of nectarines and the last of the rhubarb in the garden. it came out great and the consistency was fine; i would make it in a smaller pan next time so that it's not quite so thin. it was so spread out that it felt shallow when dishing it up but with some ice cream this is divine!
Donna H. July 5, 2016
Is there a recipe for "self rising flour"? I don't think I can get that where I live.
mrslarkin July 5, 2016
Yes! Here's the article
Kymberle C. November 22, 2015
I made this last week only had canned peaches but it still was awesome good. My parents and I sat in a warm house watched it snow and ate hot from the oven cobbler with of course vanilla ice cream on top.This recipe is so easy and quick to make it was the perfect something sweet for after dinner we all crave. Thank you..
Emma H. September 19, 2015
I made this last night for my house mate's birthday- it was SUCH a huge hit. Paired with Tillamook vanilla ice cream- perfection. Thanks for sharing, you made me a very popular lady last night.
Shelli September 5, 2015
This is by far the best cobbler recipe EVER. When I first pulled out of oven I thought there was too much butter but after it sat and rested it all came together. This will be my go to cobbler from now on. The only thing I did different is I used only peaches tossed in honey and butter then I roasted them. DELISH!!
Cindy E. July 28, 2015
I'm scared to death to buy fresh peaches for good ones are hard to find. Can you use canned peaches?
Ariadne M. July 24, 2015
Looks so easy--and perfect for the season! Can't wait to try it--thanks so much for sharing. Cobblers are awesome comfort food :)
Ariadne M. August 6, 2015
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!
Windischgirl July 19, 2015
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!
Windischgirl August 12, 2015
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?
anisa July 29, 2021
Had the same experience. Wish I'd seen this before making. Make sure to use the called-for pan size.
thirschfeld August 21, 2013
This is the cobbler I grew up with. Still make it. The kids love it. Wonderful.
TheWimpyVegetarian August 17, 2013
I'm making this for a party tonight. How long should it bake for? I don't see the time??
Kate W. August 18, 2013
35-40 minutes. I just realized I left out the baking time yesterday! Updating soon.