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Georgia Peach Cobbler. Fresh peaches, lightly spiced and sweetened with two kinds of sugar are baked under a delicious sweet biscuit topping!

Georgia Peach Cobbler

Servings 9 generous servings


For the peach base:

  • 6-8 cups sliced fresh peaches you can peel or not, see notes
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1-3 Tablespoons cornstarch
  • 1/2 teaspoon grated fresh nutmeg
  • zest of 1 lemon
  • juice of 1 lemon I got about 1 1/2 Tablespoons of juice from mine

For the biscuit topping:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 6 Tablespoons cold unsalted butter
  • 1/2 cup milk I used 1%
  • 1 large egg
  • 1/4 teaspoon almond extract
  • raw sugar for sprinkling
  • vanilla ice cream for serving


  1. Preheat oven to 350 degrees F. Spray a 9" baking pan with cooking spray.
  2. Decide how many peaches you'll be using. For a higher biscuit to peach ratio, use 6 cups. For a more even biscuit to peach ratio, use 8 cups or anywhere in between.
  3. Decide on how juicy you want your fruit base to be. If you want a juicier fruit base, use 1 Tablespoon cornstarch. If you want a thicker fruit base, use 3 Tablespoons. Or use 2 Tablespoons for something in between.
  4. Place peach slices in a large bowl. Add sugars, desired amount of cornstarch, the nutmeg, lemon zest and lemon juice. Toss until thoroughly mixed. Set aside.
  5. Make biscuit topping. Whisk flour, baking powder, sugar and salt in a bowl.
  6. Cut butter into small pieces. Add to flour mixture and use a pastry cutter or two knives to cut the butter into the mixture until it's various sizes no larger than peas.
  7. In a liquid measuring cup, measure milk, add the egg and almond extract and whisk until well combined.
  8. Pour milk mixture into flour mixture and gently combine until you're left with a sticky dough. Do not over stir. Just mix until the flour has combined with the wet ingredients.
  9. Pour peach mixture into prepared pan and spread evenly.
  10. Drop spoonfuls of dough evenly over the peaches, then sprinkle with raw sugar.
  11. Bake for 45 minutes or until fruit is bubbly and topping is golden.
  12. Serve warm with vanilla ice cream. Refrigerate leftovers. Reheat uncovered in an oven.

Recipe Notes

*You can choose to peel your peaches or not. I did it both ways. I think I prefer it just slightly better with them peeled, but it's a job to peel them, so I will probably leave the peel on more often than not. My peaches were not extremely fuzzy, so the skin was pretty tender once cooked.

*To peel the peaches, I brought a large pot of water to boil. I filled a large bowl with ice water. I scored each peach with a shallow "X" on the end. Then I blanched the peaches in the boiling water for about 30 seconds or until I could see the peach splitting just a bit where the "X" was cut. I immediately submerged them in the ice water then the peel was loose enough to peel off. I like to quarter them, then peel each quarter. That way, I'm not holding a slippery peach while trying to use a sharp knife.

*When deciding how many peaches you'll need, one average sized peach should give you about 3/4- 1 cup of slices.

*If your peaches are tart or you like a sweeter filling, increase sugar to taste.

*If you like a sweeter biscuit topping, increase sugar to 1/2 cup.

*If you don't like nutmeg, feel free to substitute with ground cinnamon or pumpkin pie spice.

*Can't enough almond flavor? Add a 1/4 teaspoon into the peach filling. Hate almond flavor? Omit it.

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