The “No-Stir” 5-Ingredient Peach Cobbler
This is often called “Cupe-a-Cupe-a-Cupe” cobbler in the South because of the simple ratios.
| Category | Details |
| Prep Time | 5 minutes |
| Cook Time | 40–45 minutes |
| Total Time | 50 minutes |
| Yield | 6–8 servings |
🍴 Ingredients
- ½ cup (1 stick) Unsalted butter
- 1 cup Self-rising flour (must be self-rising for the “lift”!)
- 1 cup Granulated sugar
- 1 cup Whole milk
- 1 can (29 oz) Sliced peaches in heavy syrup (do not drain!)
👩🍳 Instructions
1. The Butter Foundation
- Preheat your oven to 175°C (350°F).
- Place the stick of butter in a 9×13 inch baking dish and pop it into the oven while it preheats. Remove the dish as soon as the butter is completely melted and bubbling.
2. The Simple Batter
- In a medium bowl, whisk together the self-rising flour, sugar, and milk until just combined. A few small lumps are fine—don’t overwork it!
3. The Layering (No Stirring!)
- Pour the batter directly into the center of the melted butter. DO NOT STIR.
- Spoon the peaches AND their syrup evenly over the batter. DO NOT STIR.
4. The Bake
- Place the dish in the oven for 40 to 45 minutes.
- Watch the magic: the batter will rise up around the peaches, forming a golden-brown, slightly crunchy crust on top.
5. The Finish
- Let it cool for 10 minutes to allow the syrup to thicken into a jam-like consistency. Serve warm.
The “Pantry Swap” Tip: If you don’t have self-rising flour, you can make your own by whisking together 1 cup all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt. This provides the necessary “volcano effect” to push the crust through the fruit.