Georgia Peach Cobbler
Juicy cinnamon-spiced peaches baked under a buttery, golden batter crust — the classic Southern pour-batter cobbler.
Georgia Peach Cobbler takes about 70 minutes (20 min prep, 50 min cooking) and serves 8. Juicy cinnamon-spiced peaches baked under a buttery, golden batter crust — the classic Southern pour-batter cobbler.
There’s no rolling or cutting butter for this one. The batter goes in over melted butter, the peaches go on top, and in the oven the batter rises up around the fruit and bakes into a crisp, cakey crust.
Make it in June and July when Georgia peaches are at their best, though frozen peaches will absolutely get you through the winter.
Georgia Peach Cobbler
Ingredients
Instructions
- Heat the oven to 350°F (175°C).
- In a saucepan, combine peaches, 1/2 cup sugar, cinnamon, nutmeg, lemon juice, and 1/2 teaspoon vanilla. Bring to a simmer over medium heat and cook 5 minutes, until juicy. Set aside.
- Put the butter in a 9x13-inch baking dish and place it in the oven until melted, about 5 minutes.
- Whisk flour, 1 cup sugar, baking powder, and salt. Whisk in milk and remaining 1/2 teaspoon vanilla until just smooth.
- Pour the batter over the melted butter — don't stir. Spoon the peaches and their juice evenly over the batter — again, don't stir.
- Bake 45–50 minutes, until the crust has risen around the fruit and is deep golden brown. Cool at least 20 minutes before serving.
Notes
- Serve warm with vanilla ice cream.
- Use peaches that smell sweet and give slightly when pressed. To peel, blanch 30 seconds in boiling water, then plunge into ice water — the skins slip right off.
Questions
Can I use canned peaches for cobbler?
Yes. Drain two 29 oz cans of sliced peaches in juice, reduce the added sugar to 1/4 cup, and skip the stovetop simmer.
Why didn't my cobbler crust rise around the fruit?
Make sure the butter is fully melted and hot, pour the batter over it without stirring, and spoon the fruit on top gently. Stirring prevents the batter from rising up around the peaches.