How to Make Georgia Peach Cobbler

Tender fresh peaches, with just a hint of cinnamon, sugar and nutmeg covered with a flaky, buttery crust and baked to golden perfection! — That is a classic Georgia Peach Cobbler that will keep “Georgia on Your Mind.”

Growing up in the state of Georgia, also known as the “Peach State,” a summertime was never complete without buying some peaches. They were always so fresh, juicy and sweet and almost every year, my Mom would make peach cobbler.

She’d peel the peaches and I would stand beside her to eat the peels, lol! The most beautiful part of this dessert is that the fresh peach taste is not ruined or overwhelmed but simply accentuated with just enough cinnamon, nutmeg and sugar.

Truth be told, I cannot overemphasize the use of FRESH peaches to make this cobbler. There is such a distinct taste difference it’s like trying to make sushi with canned fish. Yeah, just think about that. It’s not good. So do yourself a favor and use fresh season or if you really cannot find fresh peaches then a bag or two of frozen peaches could work but definitely not canned. Okay, sorry for the fresh emphasis but I did grow up in a place called the “Peach State,” lol!

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Here’s the recipe my friend:

Georgia Peach Cobbler

  • 5 large peaches (peeled and sliced – approx. 2.5 cups)
  • 3 TBSP to 1/4 c white sugar (this totally depends on the sweetness of your peaches)
  • 1 tsp ground cinnamon
  • a pinch of ground nutmeg
  • 1 tsp vanilla extract
  • 1 pie crust (homemade or store bought)
  • 1/4 c butter (+2 TBSP for greasing the pan and topping the finished cobbler)
  • 1 TBSP corn starch (dissolved in 2-3 TBSP of cold water)

Preparation:

Pre-heat the oven for 375F/190C.

Peel and slice the peaches into equal sized slices and place them in a sauce pot.

Sprinkle over the sugar (start off with less and then taste as you go), cinnamon and nutmeg. Gently stir and place over medium heat, stirring frequently for about 10 minutes or until the peaches are soft but not mushy. NOTE: Taste it to make sure it is sweet enough for your preference.

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Pour in the cornstarch mixture and bring up to a boil, stirring constantly to ensure that the peaches don’t stick. Add a bit of water, if it becomes to thick to stir.

Then remove from the heat and set aside.

Grease a baking dish (I used an oval 10 inch 8 inch glass pan) with 1 TBSP of softened butter.

Then pour the peaches into the baking dish being sure to scrape out all of the delicious peach sauce! Yum! 🙂

Then gently place your pie crust on top of your pan, pressing down just until the dough covers the peaches in a nice layer.

Cut off the excess dough and then crimp the edges. Using a sharp knife, cut a cross in the middle of the dough or prick the dough briskly with a fork. NOTE: this ensures that the peaches can “breathe” while baking.

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Place the cobbler in the oven and make for about 30-40 minutes or until golden brown.

Remove from the oven and cover with the remaining 1 TBSP of softened butter.

If at all possible, enjoy warm with a little fresh whipped cream or old fashioned vanilla bean ice cream!

Heavenly!

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Buttermilk Biscuits: a Southern American Recipe

Light, flaky, tender biscuits topped with butter and marmalade!

Growing up, biscuits were a special Saturday morning breakfast. Made from scratch, they do require more work than just popping a slice of bread in the toaster. But with just one bite, you’ll find that it’s totally worth it!

The biscuits are savory and often eaten alongside breakfast items like grits, eggs, sausage or gravy. They are most commonly found in the southeast United States but they are slowly making their way to restaurants around the country. But, there really is nothing like a homemade biscuit.

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Buttermilk Biscuits

makes 6 bisuits

  • 1 1/4 c all purpose flour + more for dusting & kneading
  • 1/3 c butter (very cold & cut into cubes) + more for topping the biscuits (if desired)
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4-1/3 c buttermilk (added gradually)
  • Optional: marmalade or your favorite spread for topping or serve with eggs, bacon & grits for a true southern style breakfast!

Preparation:

Pre-heat the oven to to 200C/392F.

In a large bowl, stir together the flour, baking soda, baking powder, sugar, salt.

Then add the butter and using a fork, pastry cutter or two knives, cut the butter into the flour until the texture resembles small peas.

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Then gradually add in the buttermilk, stirring constantly until the dough pulls off the side of the bowl and forms a ball.

Turn the dough out onto a floured surface and gently knead the dough for a minute or so until the dough is smooth. Note: don’t knead to harshly or too long in order to prevent the dough from becoming tough and also to ensure that the dough stays nice and cold.

Then dust a rolling pin with flour and roll out the dough until it it about 1 inch thick.

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Then dip the rim of a drinking glass in flour and “cut” the biscuits.

Place the biscuits onto a parchment lined baked sheet, greased with butter.

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Bake for 8-12 minutes or until the biscuits are golden brown.

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Serve & Enjoy warm (because they are absolutely delicious this way & who doesn’t love warm bread, fresh out of the oven?)

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