PEACH COBBLER CUPS - Canyon Bakehouse


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. GF All-purpose Flour

  • Pinch of Salt

  • ¼ C. Chopped Pecans


  1. Preheat the 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.

Prep: 15 min
Cook: 30 min
Servings: 12

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