A baked fruit dessert of peaches under a biscuit or batter topping, often served with a scoop of vanilla ice cream. Sisters of the New South and Wiley's Championship BBQ both list peach cobbler.

English settlers in America could not make traditional suet puddings, so they topped stewed fruit with pastry or batter in Dutch ovens. The earliest possibly recorded cobbler recipe is from 1839, in The Kentucky Housewife. Georgia peach season runs from mid-May through August, according to Lane Southern Orchards.

Where to eat Georgia peach cobbler in Savannah

3 editor picks for Georgia peach cobbler in Savannah, ranked by editorial score. All Savannah signature dishes · Georgia peach cobbler across every city.

Book food experiences in Savannah

See all 420 food experiences in Savannah

Make it at home

Serves 81 hr 10 minEasy

Ingredients

  • 1.2 kg ripe Georgia peaches, peeled and sliced (about 8 medium)
  • 150g granulated sugar (for filling)
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 200g plain flour
  • 150g granulated sugar (for topping)
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 180ml whole milk
  • 115g unsalted butter, melted

Method

  1. Heat oven to 190C (375F). Butter a 23x33cm baking dish.
  2. Toss peaches with the first sugar, lemon juice, cinnamon and nutmeg. Spread evenly in the dish.
  3. Whisk flour, second sugar, baking powder and salt. Stir in milk and melted butter until just combined.
  4. Spoon the batter over the peaches in dollops; do not spread.
  5. Bake 45 to 50 minutes until the top is deeply golden and the fruit bubbles around the edges.
  6. Cool 15 minutes. Serve warm with vanilla ice cream.

Editor tip. Don't overmix the topping. Lumpy batter bakes into a tender cobbler crust.

Common allergens: Gluten, Dairy, Eggs.