Today was one of those days. Nothing was wrong and I have no explanation for it, but I wasn’t my usual peppy, happy self. I suppose it’s one of those wonderful, unexplainable things that comes along with being a woman. And every time I am down in the dumps, for whatever reason, the cure is always the same: Baking. I don’t know what it is about it but being in the kitchen and whipping up something delicious is always an instant mood-booster. Call it comfort food, call it eating my feelings …. sometimes you just gotta do what you gotta do!
And what sweet treat has been a “happy food” all my life? Peach cobbler. But not just any peach cobbler – Mimi’s Peach Cobbler. My grandma, Mimi, was one of the most amazing people in the world. A sweet, southern lady born and raised in Savannah, GA who was the nicest, happiest and most loving woman I’ve ever known. She passed away during my senior year of high school, which was one of the hardest things of my life, but she still lives on in the kitchen! Fortunately she passed on her love of cooking and baking to my mom who passed it on to me, along with all of her delicious recipes. She made mean chicken n’ dumplings, perfectly fried chicken, biscuits that were the bomb.com, the best mac n’ cheese you’ve ever tasted, the perfect sweet tea, and unbelievably incredible peach cobbler.
So here you have it … the secret to Mimi’s peach cobbler. (There’s actually no secret, and I’m sure there are other very similar recipes. I just wouldn’t know because I never have, nor will I ever, made it any other way!)
You will need a stick of butter, one cup of sugar, one cup of self-rising flour, and one cup of milk, a large can of sliced peaches (completely drained), and a teaspoon of cinnamon. Make sure you drain the peaches completely or it won’t bake correctly. I personally like to use Del Monte Freestone Slices yellow peaches, but any will work. (P.s. I know it is a terrible thing to use canned peaches, but unfortunately fresh peaches just aren’t in season year-round, but this recipe definitely should be. You can definitely use fresh peaches, though! Just soak them in 1 cup water and 1 cup sugar for an hour or two prior to baking!)
Pre-heat the oven to 350 degrees. Place the butter in a glass baking pan in the oven so it melts while the oven is preheating.
Remove the baking dish from the oven and pour the batter over the melted butter. Pour the drained peaches over the batter, spreading evenly. Do not mix together. Lightly sprinkle with cinnamon and bake for 45-60 minutes.
Cool for 15-20 minutes before serving. Top with chilled evaporated milk, a scoop of vanilla ice cream, half and half or milk, if desired (highly recommended!) Indulge in ooey, gooey, peachy deliciousness!
Mimi’s Southern-Style Peach Cobbler
What you’ll need:
1 stick of butter (I use unsalted)
1 cup sugar
1 cup self-rising flour (all-purpose will work, it just won’t be as fluffy)
1 cup milk (2% or whole)
1 tsp. cinnamon
1 large can sliced peaches, drained* (or 2 small cans)
Condensed milk, half and half, vanilla ice cream or milk to top (optional)
* You can definitely use fresh peaches! Just soak them in 1 cup water and 1 cup sugar for an hour or two prior to baking.
What you’ll do:
Pre-heat the oven to 350 degrees. Place the stick of butter in a glass baking pan in the oven so it melts while the oven is preheating. In a medium bowl, whisk together the sugar, flour, cinnamon and milk until smooth. Some lumps may remain. Remove the baking dish from the oven and pour the batter over the melted butter. Pour the drained peaches over the batter, spreading evenly. Do not mix together. Lightly sprinkle with cinnamon and bake for 30-35 minutes. If not fully baked through after the first 30 minutes, check on the cobbler every 5-10 minutes until the top is golden brown and the center doesn’t jiggle. Let cool for 10 minutes and serve warm. Top with chilled condensed milk, half and half, vanilla ice cream or milk if desired.
It’s usually not so much about the food as it is the baking, but this peach cobbler is the exception. I hope you enjoy!
Update (6/18/15): I updated the original pictures and replaced them with the ones above. (Because, let’s be honest, those dark and dingy iPhone pictures I posted in 2012 when I originally shared this post don’t do this treat any justice.) But I didn’t want those who pinned this years ago to lose the link by deleting the pictures! Ya feel me? So below are the originals, and above are the latest from last night’s baking sesh.