Name: Georgia Peach Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: ½ cup unsalted butter (melted); 1 cup all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 cup whole milk; 2 teaspoons vanilla extract; 3 15 oz cans sliced peaches, rinsed and well-drained; 1 cup light brown sugar (packed); 1 tablespoon fresh lemon juice

Georgia Peach Cobbler made with butter, canned peaches, brown sugar, and a vanilla batter that rises around the fruit into sweet, golden perfection.

I’ll be honest with you—I wasn’t planning on making cobbler that day. It was August in Georgia. The kind of hot where your hair gives up, your clothes stick in places they shouldn’t, and even thinking about turning on the oven feels like a betrayal. But I had peaches. So many peaches. Three baskets from the roadside stand, a few bruised ones from the farmers market, and a half-dozen from my neighbor who said, “These are from my cousin’s tree—they won’t keep.”

Spoiler: she was right. They were turning fast. I couldn’t just let them go. So I pulled out a recipe card—well, more like a yellowed scrap of paper with vanilla smudges on it—tucked in the back of one of my mom’s old cookbooks. Just said “Georgia Peach Cobbler” in curly handwriting that may or may not have been hers.

I wasn’t aiming for perfection. I just wanted something warm and sweet to make the kitchen smell like something other than overripe fruit. But what came out of the oven? Something magical. Something nostalgic. Something that reminded me of being eight years old and barefoot, sneaking seconds at a church potluck.

Why You’ll Love This Georgia Peach Cobbler Recipe?

So here’s the deal. I’ve made fancier cobblers. Some with lattice tops. Some with cream cheese fillings. I even made one once that involved puff pastry and rosemary (don’t ask). But this one—this easy, no-stir, canned peach masterpiece—is the one I keep coming back to. It’s honest. It’s forgiving. It’s a little messy and all heart.

You don’t need fresh peaches (though they’re amazing if you have ’em). You don’t need to cream butter and sugar or roll out dough. The batter gets poured over melted butter, and then peaches go on top—and you leave it. That’s it. The oven does the work. It rises and browns and bubbles up like it’s been baking its whole life just for you.

It’s not perfect. The top gets a little uneven, and sometimes the corners get darker than you meant. But that’s the charm. That’s Southern baking. If it comes out looking a little too polished, it probably doesn’t taste as good.

Ingredient Notes:

Butter – I melt mine in the oven, right in the baking dish. Less cleanup. Also, more flavor somehow? It seeps into every bite.
Flour – I use all-purpose, but I accidentally used self-rising once (and skipped the baking powder) and it still turned out fine. Go figure.
Sugar – Just white granulated. Nothing fancy. You could try less, but I never do. It’s cobbler, not salad.
Baking powder – So your batter can puff up around the peaches and feel proud of itself.
Milk – Whole milk gives it richness, but 2% is fine. Almond milk worked once too when I ran out of the real stuff. Not the same, but still good.
Vanilla extract – A generous splash. I always add more than the recipe says. It just feels right.
Canned peaches – Drain ’em well. I use the kind in juice, not syrup. If you’re lucky enough to have fresh Georgia peaches, slice ’em up and toss with a little sugar before using.
Brown sugar – This gets warmed with the peaches and lemon juice until syrupy. Don’t skip it. It’s what makes the peaches feel loved.
Lemon juice – That tiny bit of acid makes everything brighter. Like a little nudge saying, “Hey, you’re not just sugar—you’ve got depth.”

How To Make Georgia Peach Cobbler?

This recipe tells you not to stir things. And I know, I know—that goes against everything your kitchen brain wants to do. But don’t. The chaos becomes structure. The mess becomes magic.

Step 1: Butter up

Preheat the oven to 375°F. Melt your butter (I toss it right in the pan while the oven preheats). Don’t spread it. Let it puddle in the middle. Trust me.

Step 2: Make the batter

Whisk flour, sugar, baking powder, milk, and vanilla in a bowl. Don’t overthink it. Just stir until it’s mostly smooth. A few lumps are fine. Life is lumpy.

Step 3: Pour it into the butter

Yup—right into the middle of the butter pool. No stirring. You’ll want to. Don’t. It’s like a trust fall with dessert.

Step 4: Warm the peaches

Toss the drained peaches into a skillet with brown sugar and a squeeze of lemon. Let it cook over medium heat until the sugar melts and everything smells like summer. Maybe 5–7 minutes. Or until you get distracted and almost forget them. (I’ve done that too.)

Step 5: Add peaches on top

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Carefully pour the peach mixture right into the center of the batter. Still no stirring. I’m serious. Walk away if you have to.

Step 6: Bake and wait

Pop it into the oven and bake for 45–50 minutes. The top should be golden brown and the edges bubbly. Your kitchen will smell like something your grandmother would’ve made while wearing a gingham apron and humming Patsy Cline.

Let it cool for a few minutes so you don’t burn your mouth. Or don’t. I always do.

Storage Options:

If you somehow don’t finish the whole pan in one go—cover it. Pop it in the fridge. It’ll last 3–4 days and reheat beautifully. Warm it in the oven to get the top crisp again, or just zap it in the microwave and add ice cream. Breakfast? Sure. I’m not your mom.

Variations and Substitutions:

Used frozen peaches – Thawed and drained. Worked like a charm.
Forgot the lemon juice – Still good. Just a little sweeter and flatter in flavor.
Added cinnamon – Not traditional, but cozy.
Subbed almond extract – Once. Never again. Too strong.
Used plant butter – For a dairy-free friend. She asked for the recipe.

What to Serve with Georgia Peach Cobbler?

Vanilla ice cream. Always.
Whipped cream if you’re out of ice cream. Or both. I don’t judge.
Coffee. Especially if you’re having cobbler for breakfast (which you should).
Sweet tea, if you want to fully commit to the Southern fantasy.

Frequently Asked Questions:

Can I make this ahead?
Yes! But it’s best the day it’s baked. You can reheat it though, and it still tastes dreamy.

Can I freeze it?
You can. Freeze individual slices wrapped tightly. Just reheat in the oven to bring back the crispy top.

Does this work with other fruit?
Yep. I’ve made it with apples, berries, even plums. The structure holds. Just make sure you sweeten the fruit properly.

There’s something about Georgia Peach Cobbler that just feels like home. It’s simple, sweet, a little messy—and always exactly what you didn’t know you needed. Whether you’re using fresh summer peaches or opening a can in the middle of winter, this dish shows up like a friend who brings wine and doesn’t expect you to clean the house first.

So go on. Make it. Burn your tongue a little. Eat it straight from the dish while standing at the stove.

And hey—if you’ve got a weird variation you swear by (bourbon? pie crust topping? crushed cookies?), tell me. I wanna hear all about it.

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Planning to try this recipe soon? Pin it for a quick find later!

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