Georgia's Famous Peach Cobbler



For the peach filling:

  • 5 pounds fresh sliced peaches, about 14 medium peaches
  • 2 Tbsp Fresh Press Farms Sunflower Oil (High Oleic)
  • 1 & 1/2 cups granulated sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom, or nutmeg
  • 1/4 teaspoon kosher salt
For the cobbler topping:
  • 2 & 1/2 cups all purpose flour, spooned and leveled
  • 1 & 1/2 cups granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk, cheater version okay, see notes
  • 1 egg
  • 1/2 cup cold butter, chopped into chunks
  • 2 tablespoons sugar, granulated or raw sugar or both


    For the peach filling:

    1. Start by preparing your peaches. Peel with a vegetable peeler if they are firm. If they are ripe, a vegetable peeler will bruise them so it's best to blanch: bring a large pot of water to a boil. Add the peaches a few at a time so that they are totally submerged. Let boil for 30-45 seconds. Remove from the boiling water. When they are cool enough to handle, use your hands to easily remove the peels. 
    2. Slice the peaches. You should end up with about 9 cups of sliced peaches. Grease a 9x13 inch casserole dish with 2 Tbsp Fresh Press Farms Sunflower Oil (High Oleic). Add your peaches to the greased dish. 
    3. Top your peaches with 1 and 1/2 cups granulated sugar. You can use a little more sugar (up to 2 cups) if your peaches are under ripe. Or use about 1 and 1/4 cups sugar if they are super sweet. Sprinkle 1/3 cup flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom (or nutmeg), and 1/4 teaspoon kosher salt on the peaches. Gently stir the mixture together, being careful not to bruise and break the peaches. Set aside.

    For the cobbler topping:

    1. Preheat your oven to 375ºF.
    2. In a large bowl, add the dry ingredients: 2 and 1/2 cups flour, 1 and 1/2 cups sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder. Whisk it together.
    3. In a small bowl, whisk together 1 egg and 1/2 cup buttermilk. Pour it into the bowl with the flour, then use a pastry cutter to cut it into the flour, making a shaggy dough. You can use a spoon if you don't have a pastry cutter, be sure to use a cutting motion rather than stirring. It's okay if there are still some dry spots of flour. Pour the flour mixture on top of the peaches and spread around evenly.
    4. Chop a stick of butter into 1/2 inch pieces. Scatter evenly over the top of the flour mixture. Sprinkle 2 or 3 tablespoons of sugar over the top. We used half granulated sugar and half demerara (raw) sugar to give it extra crunch.
    5. Bake at 375ºF for 45-55 minutes. The top should be turning light brown. Once it is light brown all over the top (not just in a few spots) and it's bubbling like crazy, it's done.
    6. Wait 1 hour before serving to let the juices set up and then dig in! Vanilla ice cream is pretty much essential for serving. Store leftovers covered on the counter.

    Recipe adapted from The Food Charlatan