what i know and {upside down peach cobbler}

  This very well may be the best peach cobbler in the world. Please make it.

This very well may be the best peach cobbler in the world. Please make it.

I listened to a podcast the other day where this super successful business man (like, millionaire status) said that he noticed “Successful people don’t use the word overwhelmed.” I shrank a little in my seat as I drove thinking of how many times I’ve used that word lately... and then I felt extremely unsuccessful. I’ve decided to use the phrase, “I’m going through a s#*t load of changes right now and could really use a hug” instead of the word overwhelmed. That’s better, right? 

This is what I know. 

I know that being pregnant with your first kid is like waiting in line for a roller coaster ride - you have no idea what you’re in for no matter how many people who’ve ridden this thing before you, tell you how great, scary and crazy it is. You just don’t know, and you can’t cut in front of the line to find out. You have to wait and the waiting is uncomfortable. 

I know that trying to find a place to live out of state is no picnic. I know that flights are expensive and I know that living apart from your husband while he works out of state really sucks. 

I know that sometimes, I let things build up like water against a dam, and sometimes that dam breaks in the form of crying. Like when your brother says the peach cobbler you made for your husband's birthday smells like poo. Even though he’s joking, and even though it’s funny, when I let little stresses build up, there is no funny left in me. 

I know that it’s okay to off load what you're stressed about on someone you love. Like your mom, or your husband, or a friend. They help you see all those silver linings in those grey clouds that seemed too full of rain to see anything good.

I know that it's okay to laugh about how your feet now resemble little baby sausages, and how you crave ice cream and naps all day long. 

I know that it’s okay to ask for help even when you don’t want to or feel stupid. I know that God helps us in the form of people probably more than any other way and through all of these crazy changes, John and I have seen so many tiny miracles and outpourings of love from people. It makes me teary even thinking about it. 

I know that using the word overwhelmed doesn’t mean you're an unsuccessful person, and I know that peach cobbler, doesn’t ever smell like poo. 

Love you friends. xo 

p.s. We're big on peaches + nectarines around here - and I have way more peach recipes for you!  All are amaze and John-approved: 

The Best Peach Pie 

Caramel Upside Down Peach Cake

Honey Sweetened Peach Cobbler + Crisp (Gluten Free!)

Coconut Nectarine Cobbler Cake (Crazy easy!)

p.p.s Plates were made by one of my super talented friends, Alison. I'm obsessed. She doesn't have a website yet, but you can view her stuff via instagram: @littlericashop

upside down peach cobbler {aka the best peach cobbler ever} 

adapted from paula deen

John's favorite food in the world is peaches. It's so fitting because his birthday falls around peach season. It's like God knew. This cobbler is a little weird because you put the main topping in the pan first, and then pour the "peach filling" on top of it. (Eh hem, hence the name, upside down peach cobbler) odd, but it's completely worth making and John's ultimate favorite.  

notes: There are two recommended quantities of peaches to use here: 4 cups or 7 cups. I know, different. Roll with me on this. If you use 4 cups, your topping will rise to the top after baking, and you will have a lot more topping to peach ratio. If you go with my recommended 3 extra cups, the topping will not quite raise to the top - so it looks like a bunch of bubbling glorious peaches with no topping when you pull it out of the oven. The topping is there, but it's all underneath the peaches. If it bothers you that you can't see the topping, make the optional extra crumb topping to sprinkle on top - like you can see in the pictures above. Around here we prefer a ridiculous amount of peaches to topping ratio. ps. This works great with yellow nectarines too. 


4 or 7 cups sliced peaches, peeled or unpeeled (see note above)

1 cup / 200g sugar (or a less, depending on how sweet your peaches are)

1 cup / 200g brown sugar

½ cup / 118ml water 

8 tablespoons, (1 stick) unsalted butter 

1 ½ cups / 188g all purpose flour 

2 ½ teaspoons baking powder 

1 ½ cups / 355ml whole milk 

½ teaspoon kosher salt 

vanilla ice cream to serve 


*optional crumb topping (see note above)

(mix all ingredients together with your fingers until your mixture reaches a clumpy crumb texture)

3 tablespoons flour

2 tablespoon brown sugar

1 ½ tablespoons unsalted butter, cold  

pinch of kosher salt


Preheat oven to 350° F/ 180°C and get out a 9 x 13 in / 23 x 33cm pan. 

Slice peaches and set aside. 

Over a medium sauce pan, add water, sugar and peaches to the pot and bring to a boil. Reduce heat and simmer for about 7-8 minutes. 

Put the butter in your 9 x 13 in / 23 x 33cm pan, placing it in the oven to melt. Takes about 3-5 minutes. 

Sift brown sugar, flour, baking powder, salt in a large bowl. Add milk, whisking slowly to prevent clumping. Pour this topping mixture over the melted butter in your pan. Do not stir. Gently pour your peach filling on top of the topping. *If using 7 cups peaches, sprinkle optional crumb topping now, over the peach mixture before placing it in the oven. Keep an eye on it and check about half way through, IF you notice that the crumb topping is browning too quickly, tent it with foil and continue to bake. Another option is to add the crumb topping about 30 mins to half way through the bake time. If you add it half way through the bake time, crumbs will appear more dry like in the pictures above. Both options work. ;) 

Bake for 30-45 minutes. 

If using 4 cups of peaches: You'll know it's done because the topping has risen to the top, surrounding the peaches with it's goodness. Topping will look cake-like and browned. 

If using 7 cups of peaches: Err on the side of 40-45 mins of bake time. You'll know it's done when you see thick peach bubbles and the crumb topping has browned - it's pretty hard to over bake this, so don't be scared if you feel it needs more time in the oven.  It's gooey, so it will appear wet, but it shouldn't be crazy watery - I hope that makes sense. 

Serve warm with scoops of vanilla ice cream.  note: This cobbler freezes really well if you want to freeze any left overs.