Peach Cobbler Cups

Pull-apart style peach dessert made with glazed diced bread and crumble topping.


  • 1 C. Cane Sugar
  • ½ C. Butter, melted
  • 1 Egg, whisked
  • ½ tsp. Vanilla Extract
  • 2 Tbsp. Gluten-free All-purpose Flour
  • 8 Slices Canyon Bakehouse Mountain White Bread, diced
  • 6 Fresh Peaches-pitted, skinned, and diced
Crumble Topping
  • 4 Tbsp. Butter, softened
  • ¼ C. Sugar
  • ¼ C. Brown Sugar
  • ¼ C. Gluten-free All-purpose Flour
  • Pinch of Salt
  • ¼ C. Chopped Pecans


  1. Preheat oven to 350 degrees and prepare a muffin pan with paper liners.
  2. Combine the ingredients for the topping in a mixing bowl. Incorporate and set aside.
  3. To make the batter, whisk together the melted butter, egg, vanilla and gluten-free flour.
  4. Layer the bread, batter and diced peaches inside each lined well. Repeat until full.
  5. Scatter the crumble topping over each filled well.
  6. Bake until the tops are bubbly and golden, about 30 minutes.