Name: Georgia Peach Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 6 cups fresh ripe peaches, peeled and sliced (about 6 medium); 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 cup whole milk; 1/2 cup unsalted butter, melted; 1 tablespoon coarse sugar for sprinkling; Vanilla ice cream or fresh whipped cream for serving

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A beloved Southern classic, this Georgia Peach Cobbler features juicy ripe peaches bathed in warm spices and crowned with a buttery, golden batter that rises up around the fruit as it bakes. Best served warm with a scoop of vanilla ice cream melting into the bubbling crust.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

395 kcalCalories
14 gFat
9 gSaturated Fat
65 gCarbs
3 gFiber
48 gSugar
4 gProtein
230 mgSodium
285 mgPotassium
95 mgCalcium
1.4 mgIron
9 mgVitamin C
580 mcgVitamin A

Ingredients

For the peach filling

6 cups fresh ripe peaches, peeled and sliced (about 6 medium)
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the cobbler batter

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
1/2 cup unsalted butter, melted

For finishing

1 tablespoon coarse sugar for sprinkling
Vanilla ice cream or fresh whipped cream for serving

Directions

Preheat the oven to 375°F (190°C) and place the melted butter in a 9×13-inch baking dish, tilting to coat the bottom evenly.
In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg until evenly coated. Let the mixture rest for 10 minutes to release the juices.
In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk just until a smooth, thin batter forms with no lumps.
Pour the batter evenly over the melted butter in the baking dish, but do not stir. The butter will float; this is essential for the signature crust.
Using a large spoon, carefully distribute the peach mixture and their accumulated juices evenly over the batter. Again, do not stir, as the batter will rise up around the peaches during baking.
Sprinkle the top evenly with coarse sugar for a sparkling finish, then place the dish on a rimmed baking sheet to catch any bubbling overflow.
Bake for 40 to 45 minutes, until the top is deeply golden brown and the peach juices are bubbling thickly around the edges.
Remove from the oven and let the cobbler cool on a wire rack for at least 20 minutes so the filling sets slightly before serving.
Scoop into warm bowls and serve immediately with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream.

Cook’s Notes

Choose ripe but firm peaches that yield slightly to gentle pressure; very soft peaches will turn mushy during baking.
If using frozen peaches, thaw them completely and drain off excess liquid before tossing with the sugar and cornstarch.
A 10-inch cast iron skillet works beautifully in place of the baking dish and gives the edges a crispier crust.
Do not stir the batter and peaches together. The magic of this cobbler is that the batter rises through the fruit as it bakes, creating its iconic texture.
For deeper Southern flavor, add a pinch of ground ginger or a splash of bourbon to the peach filling.