If there’s room, twist the pouch shut and shake it. Once you get the plastic pouch of cake mix out of the box, tear it open and measure the cinnamon right into the pouch. They clearly have no idea that the sort of person who cooks with cake mix and pop is not going to dirty a bowl and a whisk when it’s completely unnecessary. You know the folks at Emile Henry are new at this cake mix and soda cookery thing when the cooking directions say to put the cake mix in a bowl to whisk in the cinnamon. You might want to grab a fork and stir a little bit. Be careful to spread the cake mix out good, and slowly pour the soda on, doing your best to saturate all of the cake mix. Pepper wings and 7-UP pound cake at the Cordon Bleu? The mind reels.Īll cultural shaming aside, the Emile Henry Peach Cobbler is actually quite good. But how would the folks at Emile Henry know that though, being French and all? Even that faux pas can be forgiven since they’re experimenting with soda as an ingredient. Not what one would expect from a nation better known for steaming snails in champagne than resorting to cake mix or cooking with pop.Īnd as any Southerner knows, fruit covered in cake mix is not a cobbler, it’s a dump cake. Peaches naturally, a little cinnamon, which is a nice touch and a bit of a surprise as it is 25 percent of the ingredient list, but the last two ingredients take the cake - a box of white cake mix and a bottle of Sprite.

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 $150 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. In some families, the recipe doesn’t include 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. 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 hereabouts. The cobbler is delicious, even using a cheap knockoff baking dish rather than the $150 dish suggested by Emile Henry. Emile Henry Peach Cobbler sounds fancy, is definitely not.Ī peach cobbler made from the Emile Henry recipe with its surprising ingredients pictured.

Cuppa cuppa cobbler