Georgia Peach Cobbler
A bubbling cobbler made with ripe Georgia peaches and a buttery biscuit-like crust, a summer staple across the state.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •9x13 baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15
- carbs
- 58
- protein
- 4
- calories
- 380
Instructions
- 1
Preheat your oven to 375°F.
- 2
Toss the sliced peaches with 1/2 cup sugar and lemon juice. Set them aside.
- 3
Pour the melted butter into a 9x13 baking dish.
- 4
Whisk the flour, remaining sugar, baking powder, and salt. Stir in the milk and vanilla to make a batter.
- 5
Pour the batter over the butter in the dish. Do not stir.
- 6
Spoon the peaches and their juices evenly over the batter.
- 7
Sprinkle the top with cinnamon.
- 8
Bake for 40–45 minutes until golden brown and the crust rises through the fruit.
- 9
Let the cobbler cool for 10 minutes before serving.
Chef's tips
Use fully ripe freestone peaches so they release plenty of juice. Toss the peaches with a little cornstarch if they are very juicy to keep the cobbler from getting watery.
Storage
Cover and refrigerate leftovers up to 4 days.
Reheating
Warm individual portions in a 300°F oven for 10 minutes or microwave briefly.
Common mistakes to avoid
- •Using underripe peaches that lack sweetness and juice.
- •Overmixing the batter, which makes the crust tough.
Serving suggestions
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