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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


  • My mother was a GA peach working w her farmering family and attending Crawford-Long Hospital’s Nursing School.
    She used pecans as packing material to send my father based in Wales UK during WWII…. the nuts were more cherished than the gifts they protected! Locals had never seen a pecan!

    Anita Van Brunt Pratt
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  • 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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