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Cuppa Cuppa Blueberry (or Blackberry) and Peach Cobbler
CUPPA The old-school Cuppa Cuppa Peach Cobbler is an easy dessert that has delighted generations. (Photo: Andria Frankfort)
Pediatrician Lindy McGee has fond memories of her mother making this “old-school” Cuppa Cuppa Blueberry (or Blackberry) and Peach Cobbler. “There was an empty lot at the end of our street in Briarmeadow where dewberries grew. My mother was not a cook at all, but every summer we would pick dewberries and she would make this cobbler.” The recipe, which is more like a cake studded with fruit than a cobbler, gets its name from the “cuppa” flour, “cuppa” sugar, “cuppa” milk, and “sticka” butter. Lindy says, “It is really easy!”
8 tablespoons butter (1 stick)
1 cup self-rising flour (or 1 cup all-purpose flour plus 1 ½ teaspoons baking powder)
1 cup sugar
Pinch of salt
1 cup whole milk
1 teaspoon vanilla
4 peaches, chopped
¼ cup blueberries (or blackberries)
Preheat the oven to 350 degrees. Place the butter in a 9”x13” baking dish and put it in the oven to melt.
In a large bowl, stir the flour, sugar, and salt together. Add the milk and vanilla. Whisk until smooth. When the butter has melted, remove the baking dish from the oven and swirl the melted butter around to coat the bottom and sides of the dish.
Pour the batter into the hot baking dish, using a spatula to even the top out. Scatter the fruit over the top of the batter. Bake for 35 to 40 minutes, until the edges begin to brown.
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