Georgia Peach Cobbler - Friday

Tune in around 12:30 pm TODAY for a chance to win a prize

August 17, 2018

Tune in around 12:30 pm TODAY for a chance to win a prize

We are ending this week off on a sweet note! A Georgia sweet note!


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 via: The Merchant Baker)