Dessert: United States – Georgia (Southern United States) – Georgia Peach Cobbler

Serving Size: 8

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 6–8 ripe Georgia peaches, peeled, pitted, and sliced (about 6 cups / 900 g)
- 3/4 cup (150 g) granulated sugar, divided
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon (optional)
- Pinch of salt
- 4 tbsp (57 g) unsalted butter, melted (for drizzling)

Topping
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1 large egg (about 50 g)
- 1/2 cup (120 ml) milk or buttermilk
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (25 g) coarse sugar or turbinado sugar (for sprinkling)

Instructions

Short Description:
A classic Southern dessert showcasing fresh, juicy Georgia peaches baked under a simple biscuit-style, cake-like topping until golden and bubbly. Best served warm with vanilla ice cream or whipped cream.

Regional Notes:
This Georgia version highlights fresh, ripe Georgia peaches for maximum sweetness and juiciness and uses a drop-biscuit / cake-like topping rather than a fully laminated pastry or a purely cakey batter. It is less spiced than some Northern fruit cobblers, allowing the peaches' flavor to shine.

1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish or a 3-quart ovenproof dish.
2. In a large bowl, combine the sliced peaches, 1/2 cup (100 g) of the granulated sugar, cornstarch, lemon juice, 1 tsp (5 ml) vanilla extract, cinnamon (if using), and a pinch of salt. Toss gently to coat. Let the mixture sit 15–20 minutes so the peaches macerate and release juices.
3. After macerating, stir the peaches again and pour the fruit and any accumulated juices into the prepared baking dish, spreading into an even layer.
4. In a medium bowl, whisk together the flour, remaining 1/4 cup (50 g) granulated sugar, baking powder, and 1/2 tsp (3 g) salt.
5. Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6. In a small bowl, beat the egg with the milk (or buttermilk) and 1 tsp (5 ml) vanilla; pour this into the flour-butter mixture and stir just until combined into a thick drop-biscuit batter. Do not overmix.
7. Drop spoonfuls of the topping evenly over the peaches—it’s fine if some fruit shows through. The topping will spread during baking to create a cake-like/biscuit texture.
8. Drizzle the 4 tbsp (57 g) melted butter evenly over the topping and sprinkle with the coarse sugar.
9. Bake in the preheated oven 35–45 minutes, until the topping is golden brown and the peach filling is bubbling at the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from the oven and let rest 15 minutes to thicken slightly. Serve warm, ideally with vanilla ice cream or softly whipped cream.