This traditional southern-style “cuppa cuppa cuppa sticka” cobbler is the kind I grew up eating in Georgia. It is extremely easy to make, consisting of a layer of melted butter, a cake-like batter, and fruit pressed into the top, which is notably different than a two-layer cobbler with fruit on the bottom and a more biscuit-like topping. As it bakes, the batter rises up over the fruit to create a ‘cobblestone’ effect, and the melted butter crisps up the edges. The combination of cakey, crispy, and juicy textures add up to a delightful summer dessert experience! Best of all, you can make it Paleo, AIP, vegan, or gluten-free, depending on your preferences; they all taste phenomenal!
Peach season has always made me feel like “summer is finally here!”
Growing up, I can remember my grandma driving to her brother’s property in Alabama to pick tons of fresh peaches - more than we could possibly eat before they spoiled. So she would can a lot of them and make peach cobbler with the rest.
The funny name for this type of cobbler refers to the amount of each ingredient used. There’s a cuppa flour, a cuppa sugar, a cuppa milk, and a sticka butter.
But wait, hang on - that’s a lot of sugar.
When adapting this classic recipe into a healthier gluten-free, Paleo, AIP, and vegan version, I knew I needed to cut the sugar way down, and thus also reduce the amount of butter (or coconut oil) used.
If you have a strong sweet tooth, though, you can use a full cup of sweetener, just make sure to use a full 8 tbsp (a sticka butter) of fat if you do that.
You’ll notice the color of this cobbler is darker than you may be used to. That’s because there are no refined or bleached ingredients in it!
I have made this cobbler using a variety of different flours and flour blends. You really can’t go wrong! I’ll give you instructions for how to make 2 distinct variations.
My favorite version (version 2 in the recipe card) uses a blend of equal parts coconut and cassava flours.
The coconut flour makes the cobbler so soft, tender, moist, and cakey.
But coconut flour is a very thirsty flour, so when making that version you have to double the amount of coconut milk…. Kinda messes up the name, since it then becomes ‘cuppa two cuppa half cuppa’ haha
Tips For Making gluten-free Southern Style Cuppa Cuppa Sticka Peach Cobbler
Use ripe peaches. They should be fragrant and give just slightly with gentle pressure. If you have hard, unripe peaches, leave them on a windowsill and check them daily until they are ripe. Do not use unripe peaches in your cobbler!
Don’t peel the peaches. There is no need to peel peaches for a cobbler. Save yourself the time and mess and cook them with the peel on. They’ll cook down to be so soft and tender, it won’t impact the texture at all.
Use freestone peaches rather than clingstone. The “stone” in the name refers to the pit in the center of the fruit (hence the family of stone fruit to which peaches belong, along with plums, apricots, etc.) As the name implies, clingstone peaches cling firmly to their stones and can make for a messy, frustrating slicing experience. Freestone peaches give up their stones freely - they will just pop right out after the peach has been cut in half.
Don’t overcook the cobbler. Check on it early, after 20 minutes. They cook up perfectly after 25 minutes in my oven, but ovens can vary dramatically. The edges should be crispy and browned and the filling bubbling when it is done.
Use your favorite all purpose gluten-free flour blend, if you prefer. I love the ease of the Bob’s Red Mill Paleo blend. If you aren’t worried about strict Paleo, use your other favorite GF flour blend
You can use more sugar and butter if you want. This recipe works perfectly in the traditional ‘cuppa cuppa cuppa sticka’ ratios. I just don’t enjoy eating a cobbler that is that sweet! But if you want to make it the old fashioned way, use 1 cup of your flour of choice, 1 cup of sweetener of choice, 1 cup of milk of choice, and a whole stick (8 tbsp) of butter.
Substitutions For Paleo, AIP, and Vegan Cuppa Cuppa Sticka Peach Cobbler
Use coconut oil instead of butter. This makes the cobbler completely dairy-free.
Use cassava flour to make it nut-free. The Bob’s Red Mill Paleo flour blend consists of coconut flour, almond flour, arrowroot starch, and tapioca starch. Almond flour is not AIP. You can also make version #2 for tree nut-free, Paleo, AIP, and vegan.
A Few Recipe Notes:
Since my household is just me and my husband, I like to cut this recipe in half to make just 2 servings. It is such an easy recipe to make and tastes best fresh out of the oven, I prefer to make it fresh whenever I want to eat it rather than make a full sized cobbler and have leftovers.
To make this peach cobbler Paleo, AIP, and vegan, use coconut oil instead of butter, and use cassava flour (the Bob’s Paleo blend contains almond flour, which is not AIP).
If using cassava flour note that the batter will be much thicker than shown in the video, and the texture of the final cobbler will have a touch of gooeyness, as is typical for baked goods using 100% cassava flour.
If making version #2, the batter will be very thick, but this is normal.
Recommended Ingredients
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Gluten-Free Cuppa Cuppa Sticka Peach Cobbler (Paleo, AIP, vegan options)
Ingredients
-
Version 1
- 6 tbsp unsalted butter
- 2 cups ripe peaches, sliced
- 1 cup Bob's Red Mill Paleo Flour Blend, or Otto's Cassava Flour
- 1/2 cup coconut sugar, maple sugar, or sucanat
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp unrefined salt
- 1/2 tsp vanilla extract
- 1 cup full fat coconut milk, canned
- 6 tbsp coconut oil
- 2 cups ripe peaches, sliced
- 1/2 cup Otto's Cassava Flour, sifted
- 1/2 cup coconut flour, sifted
- 1/2 cup coconut sugar, maple sugar, or sucanat
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp unrefined salt
- 1/2 tsp vanilla extract
- 2 cups full fat coconut milk, canned
Version 2 (Paleo, AIP, and Vegan)
Instructions
- The instructions are exactly the same for both versions of this cobbler. Preheat oven to 400F. Place cold butter (or coconut oil) in a 9”x9” casserole dish and place it in the oven to melt. Keep an eye on it to make sure it doesn’t brown.
- Slice the peaches (do not peel). Freestone peaches are the easiest to cut. To cut freestone peaches, use a paring knife to cut the peach in half, starting at the stem. Gently twist both halves and the pull the peach apart. The pit should pop right out, but if it doesn’t, use a spoon to carefully scoop it out. To cut clingstone peaches, you’ll need to make 3 or 4 slices all around the peach starting at the stem, then cut each slice away from the pit. Don’t worry about making perfect slices for cobber.
- In a mixing bowl, add the flour of choice, sweetener, cream of tartar, baking soda, salt, vanilla extract, and coconut milk. Whisk to form a mostly smooth batter (a few lumps are ok).
- Remove the dish with the butter from the oven after it has melted and started to bubble. Pour the batter into the hot baking dish, using a spatula to make sure it spreads over the entire dish, but do not stir the batter into the butter. You want the butter to spill over the top of the batter and coat the edges. The batter will be thinnest if using the Bob’s Red Mill blend, and significantly thicker if using cassava flour or the cassava-coconut blend in version 2.
- Drop the peaches into the batter, distributing them evenly. Gently press them in and do NOT stir. Some should peek out of the batter for the “cobbler” effect (that kinda looks like a cobblestone street).
- Bake the cobbler for 25 to 35 minutes. As it cooks, the batter will rise up over the peaches. The cobbler is done when the edges have started to brown and get slightly crispy and the filling is bubbling. Check on it a few minutes early, since ovens vary.
- Peach cobbler is best served warm with a scoop of vanilla ice cream (I like coconut milk ice cream, there are several good brands available at the store). You can also serve with homemade whipped coconut cream for a Paleo and AIP option.
- You can store leftovers at room temp for one day, but any longer than that you’ll need to refrigerate them.
- NOTES: Since my household is just me and my husband, I like to cut this recipe in half to make just 2 servings. It is such an easy recipe to make and tastes best fresh out of the oven, I prefer to make it fresh whenever I want to eat it rather than make a full sized cobbler and have leftovers. To make this peach cobbler Paleo, AIP, and vegan, use coconut oil instead of butter, and use cassava flour (the Bob’s Paleo blend contains almond flour, which is not AIP).
Details
Other Information
Cuisine: Southern
Keywords: desserts, peach recipe, southern recipe, peach cobbler recipe, gluten-free cobbler, baked Paleo dessert, dairy-free peach cobbler, vegan peach cobbler
Suitable for: Gluten-Free
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