Description
Nostalgic for a dessert that brings back childhood memories? Say hello to Cupa Cupa Cupa Cobbler! This old Southern classic, named for its simple “one cup” measurements, combines a buttery, golden batter with juicy fruit for a comforting, no-fuss treat. Perfect for family dinners, potlucks, or whenever you crave a warm, fruity dessert, this cobbler is as easy as it is delicious.
Ingredients
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Self-Rising Flour (1 cup): Forms a soft, cake-like topping with built-in leavening for ease.
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Granulated Sugar (1 cup): Sweetens the batter and balances the fruit’s tartness.
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Milk (1 cup): Thins the batter for a pourable consistency.
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Unsalted Butter (1 stick, ½ cup): Melts to create a rich, crispy base and golden edges.
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Fruit (2 cups, peaches, berries, or cherries): Provides juicy, flavorful filling; fresh or frozen work well.
Substitutions and Variations
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Flour: If you don’t have self-rising flour, use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
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Fruit: Use peaches, blackberries, blueberries, raspberries, cherries, or a mix. Canned fruit (drained) works in a pinch.
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Sugar: Reduce to ¾ cup for a less sweet cobbler, or use brown sugar for a caramel-like flavor.
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Milk: Substitute with buttermilk for a tangier taste or plant-based milk (like almond or oat) for a dairy-free version.
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Butter: Replace with coconut oil or a dairy-free butter alternative for a vegan option.
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Gluten-Free: Use gluten-free self-rising flour or a gluten-free all-purpose flour blend with baking powder.
Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Melt the Butter:
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Place ½ cup (1 stick) unsalted butter in a 9×9-inch baking dish.
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Place the dish in the oven to melt the butter while it preheats, about 5 minutes. Remove once melted.
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Prepare the Batter:
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In a medium mixing bowl, combine 1 cup self-rising flour, 1 cup granulated sugar, and 1 cup milk.
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Stir until just combined, avoiding overmixing to keep the batter light. It’s okay if there are a few small lumps.
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Assemble the Cobbler:
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Carefully pour the batter over the melted butter in the baking dish. Do not stir, as the butter will rise around the batter during baking.
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Spoon 2 cups of fruit (peaches, berries, or cherries) evenly over the batter. Do not stir, allowing the fruit to sink slightly during baking.
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Bake:
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Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.
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Serve:
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Let the cobbler cool for 5–10 minutes to allow the juices to settle.
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Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert.
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Cooking Tips
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Don’t Stir: Keep the layers of butter, batter, and fruit separate to achieve the cobbler’s signature crispy edges and juicy pockets.
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Fruit Prep: If using fresh fruit, wash and pit (for cherries) or slice (for peaches). Frozen fruit can be used straight from the freezer; add 5 minutes to the bake time if needed.
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Check Doneness: The cobbler is done when the topping is golden and a toothpick inserted into the batter (avoiding fruit) comes out clean.
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Even Fruit Distribution: Spread fruit evenly to ensure every bite has a burst of flavor.