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Georgia Peach Cobbler


  • 8 cups of sliced Pearson Georgia Peaches
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1/3 cup butter or margarine
  • pastry for double-crust pie
  • vanilla ice cream



Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream.

From The Kitchen Of:
Georgia Peach Commission


  • I use to work for pearson farms throught a stamp agency’s in the past. In Grand Rapids mi.

    Julia smith
  • I would like to taste the peach cobbler and peach ice cream

    Gloria Mayer

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