Not only is it surprising that an upscale French cookware manufacturer has a four-ingredient cobbler recipe, it’s even more surprising what those ingredients are. But if you are willing to go old school and put your cobbler in the oven, a $12 knock-off from Aldi’s will do the trick quite nicely. So if you have a hankering to bake your cobbler amongst the hot dogs and burgers at your next cook-out, whip out the gold card and Emile Henry will fix you up. The claim to fame of Emile Henry’s line of Flame ceramic cooking vessels is that they can be used on top of the stove, and their super-easy four-ingredient recipe is designed to be used on top of a grill. Perhaps not coincidentally, the recipe makes use of Emile Henry’s $130 Flame stewpot. High-end French ceramic bakeware manufacturer Emile Henry, known for more than a century for the even heat distribution of its cookware, has a recipe for a four-ingredient peach cobbler on their website - of which the only ingredient it has in common with the cuppa, cuppa recipe is the fruit. And it turns out that Americans in general, and Southerners in particular, are not the only ones looking for a shortcut in the kitchen. So even the simplest of recipes can have variations.
CUPPA CUPPA LONG BEACH HOW TO
“She taught me how to do this when I was still so little that I needed a chair to reach the counter,” said Jackson. Her Ma Ma Barker’s Black Berry Cobbler recipe does not use milk. And has buoyancy.”ĭottie Jackson takes another variation on the vintage recipe. Winemiller defended the honor of her cobbler and said to Buckley, “Brittany, I always use the juice from the peaches. My grandma doesn’t either.” Winemiller added, “my grandma’s is always good.” Indeed, her grandmother WillaDean Queen is a Mount Airy cobbler/sonker maker of note.īrittany Buckley was skeptical of butterless cobbler. “I feel like the butter would make it too heavy,” she said.Ī bit of questioning reveals that Winemiller doesn’t substitute margarine or lard or coconut oil or some other fat for the butter. Sheryl Mohn says, “this receipt always makes me think of Steel Magnolias - Truvy serves it with vanilla ice cream to cut the sweetness.”Īnd you can too, if you agree with the fictional folks in Chinquapin Parish, Louisiana, that it is possible for a dessert to be too sweet, although, admittedly, that is not a commonly held belief locally.Įva Winemiller solves the whole “cuppa” or “sticka” butter dilemma by leaving the butter out entirely. Which is not to say there are not variations on the theme.
In fact, some of the sassier grandmas call this delicious confection neither a sonker nor a cobbler, but a “No Fool’s Pie” because the recipe is so simple any fool can do it. Technically, the whole thing falls apart right there because a stick of butter is actually a half cup, but who’s to argue with tradition? Some people call it ‘cuppa, cuppa, cuppa, sticka” for that reason, but that’s really not necessary, because surely you can remember it. Now repeat from memory what your mother taught you when you were five: a cuppa flour, a cuppa sugar, a cuppa milk, a sticka butter.
You may be a fan of pie dough crusts, or biscuit crusts, or dumplings, or even puff pastry, but you have to admit, the quickest way to get there is the cuppa, cuppa, cuppa route.Ī recipe so simple the title is almost the recipe. This is not about what you call it, but how you make it. Cobbler debate which inevitably rears its ugly head whenever either of these delicious desserts presents itself in Surry County.
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