My grandmother was amazing. She was a larger-than-life-character with a sort of Auntie Mame air about her. She loved to host big parties and cook for her friends and family. One of my childhood favorites was also one of hers, Southern Peach Cobbler. Originally from Brookhaven, Mississippi, she moved to Los Angeles as a schoolgirl and often spoke about her early childhood memories with such fondness that I wanted to experience them myself. I remember spending hours at her kitchen island while she taught me to cook and bake. And while Peach Cobbler may not qualify as a Christmas tradition for all, spending time with family is, so please indulge my nostalgia this holiday season.
SOUTHERN PEACH COBBLER
Prep Time: 15 min
Makes: 8 servings
- 1 CUP OF SELF-RISING FLOUR (I USE ORIGINAL BISQUICK) PLUS THREE TABLESPOONS
- 1 CUP MILK (I USE 2% WHICH IS ALWAYS IN MY FRIDGE UNLESS I REMEMBER TO SPECIFICALLY BUY WHOLE MILK)
- ½ TEASPOON GROUND NUTMEG
- ½ TEASPOON GROUND CINNAMON
- ⅛ TEASPOON GROUND ALLSPICE
- ½ CUP BUTTER MELTED (I PREFER KERRYGOLD IRISH BUTTER, BUT YOU COULD USE MARGARINE IF THAT’S WHAT’S ON HAND)
- 1 CUP SUGAR (I HAVE TRIED RAW, BROWN, AND SUKRIN GOLD SUGAR ALTERNATIVE – ALL WORKED WELL)
- 4 – 5 CUPS OF SLICED PEACHES DRAINED (LIQUID SAVED TO THE SIDE). IF FRESH PEACHES ARE NOT AVAILABLE I HAVE USED THE PEACHES IN A JAR FROM TRADER JOES (ANY SLICED PEACHES FROM A CAN OR JAR COULD WORK).
- Add ⅓ cup of peach juice (if peaches were from a jar or can) for extra moisture on top of the cobbler after it comes out of the oven. Or heat up leftover peach juice and drizzle on over vanilla ice cream if served a’ La Mode. Enjoy!