With a layer of melted butter, batter, and fruit, this simple “Cuppa Cuppa Cuppa Cobbler” strays from the typical two-layer cobbler with fruit on the bottom and a crumble or biscuit on top. Then, as this cobbler bakes, the batter rises up and over the peaches and forms a cakelike treat, the edges of which become lightly crisped by the melted butter.
August 22 is my dad’s birthday. So when I read recently that this dog day of summer is also “National Eat a Peach Day,” I knew he’d appreciate the fitting overlap.
Though my dad has never done much cooking, in many ways he’s the person who taught me to eat with the seasons. While Mom typically made the weekly grocery runs, Dad was a Central Market regular, bringing home an ever-evolving rainbow of produce for all to enjoy.
Peach season—his favorite—called for special runs to Cherry Hill Orchards. I asked him recently when he began these weekly trips, and he told me he first went for apples 40-some years ago, when the store was located on New Danville Pike.
When the “new” store was built 34 years ago on the corner of Long Lane and Marticville Road, he added peaches to his seasonal shopping list. (For the record, Dad called to verify the date!)
So while Dad’s birthday and National Eat a Peach Day are a couple weeks away, I’m sharing his favorite peach cobbler recipe now, for those who, like Dad, may wish to enjoy it several times throughout the all-too-fleeting peach season.
The recipe’s catchy name refers to the amount of flour, sugar, and milk included in it. I first enjoyed this dessert at the home of a childhood friend many years ago, when it was whipped up for last minute guests using canned peaches and a full stick of butter.
Fresh peaches elevate the dish, although the canned variety may certainly be used for an easy winter treat. (In this case, drain them first.) As for the butter, I found that a lesser quantity supplied plenty of flavor and a nice crispy edge without the hint of greasiness I sometimes noticed in the original recipe.
Though intended and typically enjoyed as an after-dinner dessert, Dad considers this treat akin to a donut and occasionally enjoys a serving after his daily bowl of cornflakes. My mom lights up when I heap in additional fruit—requiring extra cooking time and occasionally resulting in overflow!
- 6 tablespoons butter*
- 1 cup (4.5 ounces/127 grams) all-purpose flour (may substitute an all-purpose gluten-free flour blend)
- 1 cup (192 grams) granulated sugar
- 1 tablespoon baking powder
- scant 1/4 teaspoon kosher salt
- 1 cup (240 ml) milk of choice
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped peaches (from 2-3 large peaches; see notes)
- Optional: cinnamon sugar; ice cream or whipped cream for serving
Preheat the oven to 350 degrees F.
Place the butter (as is–you will melt this soon) in an 8-inch square or similar size baking dish. Set aside.
Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the milk and vanilla, stirring just until the dry ingredients are thoroughly combined. As you are finishing up with the batter, place the baking dish in the oven to melt the butter. (You don’t want the butter to burn, so avoid putting the dish in the oven too early.It should take about 4-5 minutes to melt cold butter.)
Once the butter has fully melted, remove the baking dish from the oven, and pour the batter over the melted butter. Do not stir.
Evenly distribute the chopped peaches over the batter. Again, do not stir. Sprinkle with a little cinnamon sugar, if desired. (I use about 1 1/2 teaspoons of sugar and 1/8 teaspoon cinnamon, but you can eyeball it or skip it entirely.)
Bake the cobbler for 35 to 45 minutes. The batter will rise up and around the peaches as it cooks. You’ll know the cobbler is cooked throughout when the edges are a deep golden brown. Check a few minutes early and adjust the time if necessary, as all ovens vary.
Serve the cobbler warm or at room temperature, with a scoop of optional ice cream or whipped cream.To best preserve freshness, cover and refrigerate any leftovers.
When peaches are very ripe, the skins will often peel off easily. If this isn’t the case, score an “X” on one end, and then immerse in boiling water for 30-40 seconds. The edges of the “X” will begin to peel back. At this point, the skins will peel off easily.
Canned and drained peaches may be used when fresh aren’t available.
A few more things:
- This recipe has proved to be fairly flexible over the years. For instance, I’ve baked the cobbler at 375 degrees F, reducing the cooking time slightly. For a bit of caramelized sweetness, I’ve sprinkled a tablespoon or so of additional sugar over the surface at the end of baking time and broiled for a minute or two, watching very closely to avoid burning.
- I’ve also varied the pan size. I tend to use an 8-inch square or similar size rectangular dish (pictured) because I like the batter to be a bit deeper, but I’ve actually baked a thinner version in a 9×13 pan and it did work.
- I’ve added extra fruit (in this case, watch for overflow and place a baking sheet under your pan for added insurance!), and mixed the peaches with a variety of berries. As always, be sure to monitor closely if you deviate from the recipe.