Georgia Peach Recipe

There's nothing quite like the warm, syrupy scent of Georgia Peach Cobbler baking in the oven on a lazy Sunday afternoon. The tender peaches bubble beneath a golden, buttery crust that crackles just slightly when you dive in with your spoon. Top it with vanilla ice cream, and you’ve got yourself a Southern dessert worth savoring.

this Recipe

I first fell in love with this cobbler during a summer road trip through Georgia. We stopped at a roadside diner outside Macon, and their peach cobbler was the perfect end to a fried chicken lunch. Ever since, I’ve been chasing that same sweet, summery flavor – and this recipe comes stunningly close.

This version is quick, easy, and made with pantry staples – no fancy tools required. Whether you're working with fresh, frozen, or canned peaches, you’re just a few simple steps away from dessert bliss.

Let’s dive into what makes this Georgia Peach Cobbler one to remember.

Why You’ll Love This Georgia Peach Cobbler

Get ready to swoon over this Southern classic. This Georgia Peach Cobbler is more than just a dessert – it’s a warm hug in a bowl.

One of the biggest reasons to love this recipe? It’s unbelievably easy. With just 15 minutes of hands-on time and no mixers needed, it’s perfect even for beginner bakers.

This cobbler is also budget-friendly, relying on simple ingredients you likely already have in your kitchen. You can even use canned or frozen peaches when fresh ones aren’t in season, making it a year-round treat.

Versatility is another bonus. Whether you want to make it gluten-free, add a handful of berries, or spice it up with ginger or bourbon, this cobbler adapts beautifully to your taste.

And of course – the taste. The juicy, lightly spiced peaches mingle with a fluffy, cake-like topping that soaks up just the right amount of syrup. Every bite is pure peachy perfection.

From backyard barbecues to holiday potlucks, this cobbler is always a crowd-pleaser.

Ingredients Notes

What makes this cobbler truly sing is the combination of simple ingredients working in harmony to create layers of texture and flavor.

Let’s start with the star: peaches. Fresh is best when they're in season – look for ripe, slightly soft peaches that give under gentle pressure. If it’s winter or your peaches aren’t quite there, frozen (thawed) or canned (drained) work wonderfully. Just avoid using pie filling – it’s far too sweet and syrupy.

Next comes granulated sugar. It sweetens both the peaches and the batter, drawing out the natural juices of the fruit and creating that luscious syrupy base we all love. You can adjust the sugar slightly depending on the ripeness of your peaches.

All-purpose flour makes up the base of the topping, creating a soft, cakey crust. Don’t worry – there’s no rolling or cutting involved. Just mix, pour, and bake.

Butter is essential here. It’s melted right in the baking dish before the batter is added, creating a crisp, golden edge to the topping. For the best flavor, go with unsalted butter so you can control the salt level yourself.

A sprinkle of cinnamon adds a subtle warmth that deepens the flavor of the peaches. You can also toss in a pinch of nutmeg or ginger if you're feeling fancy.

No fancy tools needed here – just a mixing bowl, a spoon, and a 9x13-inch baking dish.

How To Make This Georgia Peach Cobbler

Creating this comforting peach cobbler is easier than you might think. In just a few straightforward steps, you’ll have a homemade dessert that tastes like it came from a Southern grandma’s kitchen.

Start by preheating your oven and adding butter directly to the baking dish. Pop the dish into the oven just long enough to melt the butter while you prepare the batter. This ensures the topping forms that irresistible buttery crust.

While the butter melts, toss your sliced peaches with sugar and a bit of lemon juice. This helps draw out their natural juices and gives the filling its signature sweet-tart flavor. If using canned or frozen peaches, just make sure they’re well-drained before mixing.

In a separate bowl, combine your dry ingredients – flour, sugar, baking powder, and a pinch of salt – then slowly stir in the milk until just combined. The batter will be thin but smooth.

Carefully remove the hot pan from the oven, and pour the batter over the melted butter – but don’t stir! This layering technique is what gives the cobbler its distinctive texture: the batter rises around the fruit as it bakes.

Finally, spoon the peaches (and their juices) evenly over the batter. Sprinkle the top with cinnamon for extra warmth and flavor.

Bake until the top is golden brown and puffed, and the edges are bubbling with syrupy goodness – about 40-45 minutes. Your kitchen will smell amazing, and the topping will be slightly crisp with a tender, cakey interior.

Let it cool for at least 15 minutes before serving – and don’t forget the vanilla ice cream!

Storage Options

This Georgia Peach Cobbler stores surprisingly well, though chances are good you won’t have much left.

If you do have leftovers, store them covered in the refrigerator for up to 4 days. The topping may soften a bit, but the flavor stays wonderful.

For longer storage, you can also freeze the cobbler in individual portions. Just spoon cooled servings into airtight containers and freeze for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight.

To reheat, microwave individual portions in 30-second bursts until warm, or bake in a 300°F oven for 10–15 minutes to crisp up the topping.

Variations and Substitutions

One of the best things about this cobbler? You can easily make it your own.

Want to make it gluten-free? Substitute the flour with your favorite 1:1 gluten-free baking mix. It works beautifully and keeps the texture light.

For a flavor twist, try adding a splash of bourbon or a dash of vanilla extract to the peach mixture. Both deepen the flavor and add a hint of complexity.

You can also swap out some of the peaches for berries or nectarines – blueberries and blackberries are especially lovely additions.

Prefer a crunchier top? Sprinkle the batter with turbinado sugar before baking to add texture and a little sparkle.

And if you’re dairy-free, use plant-based butter and almond milk – the cobbler will still be rich and satisfying.

Don’t be afraid to experiment. Once you’ve mastered the basics, the possibilities are deliciously endless.

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