Recipes on this page:

Sweet Georgia Peach Cobbler     Cobbled Peaches     Peach Cobbler     Special Peach Crisp     Peach Cobbler     Peach Crumble

Recipes from around the web:

The Best Peach Cobbler     Southern Peach Crumble    Cuppa Cuppa Sticka Peach and Blueberry Cobbler    Summer Ale Peach Cobbler

Sweet Georgia Peach Cobbler (return to top)
(From Farmer Erin H.)

• 5 cups peeled and sliced peaches
• 1.5 T. cornstarch
• 3 T. light brown sugar
• 3 T. white sugar
• 1 T. lime juice
• 1 t. grated lime zest
• 1 t. ground cinnamon
• 2 T. minced candied ginger

For the Topping:

• 1.5 sticks unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 2 cups cake flour
• 1 t. baking powder
• 1/2 t. salt
• 1/2 c. chopped pecans
• 1/4 to 1/2 c. water
• 1/4 c. buttermilk or cream
• 1 egg yolk

Heat oven to 400 degrees.
To prepare filling combine the first group of ingredients, folding gently. Transfer to an ovenproof baking dish.
To prepar topping blend butter and sugars until soft and creamy. Combine the flour, baking powder, and salt and blend into the butter mixture. Stir in the pecans. Add water as needed to form a crumbly dough.
Drop the dough, by spoonfuls, to cover the fruit filling.
Whip the buttermilk or cream with the egg yolk and brush the dough lightly to glaze.
Bake until golden, 35 to 40 minutes.

Cobbled Peaches (return to top)

• 1/2 c butter or margarine
• 1 c flour
• 1 1/2 c sugar, divided
• 2 tsp baking powder
• 1/4 salt
• 3/4 c milk
• 12 peaches, peeled and sliced
• 3/4 tsp ground nutmeg

Melt butter in 13 x 9 x 2-inch baking dish.
Combine flour, 1 c sugar, baking powder and salt; mix well. Add milk and stir only until moistened. Pour over melted butter. Top batter with sliced peaches. Combine remaining 1/2 c sugar and nutmeg; mix well and sprinkle over peaches.
Bake at 350 degrees 30-40 minutes or until cake browns and peaches are cooked.

Peach Cobbler (return to top)

• 1 1/2 Tbsp cornstarch
• 1/4 tsp ground cinnamon
• 1/2 c brown sugar
• 1/2 c water
• 1 Tbsp lemon juice
• 1 Tbsp butter
• 4 c peeled, sliced peaches

For topping:

• 1 c each flour & sugar
• 1/2 tsp salt
• 1 egg
• 4 Tbsp butter, softened

In large saucepan, stir together cornstarch, cinnamon, brown sugar and water. Bring to a boil over medium-high heat.
Add lemon juice, butter and peaches. Gently stir until peach slices are well coated with sugar mixture.
Spoon into buttered 7 1/2- by 11 3/4-inch baking dish.
Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. If desired, use pastry blender to blend in butter. Distribute over top of fruit.
Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned.

Special Peach Crisp (return to top)

• 4 ¾ c. peeled, sliced peaches
• 3 T. lemon juice
• 1 c. flour
• 1 ¾ c. sugar
• 1 egg, beaten
• Dash of salt
• Margarine

Place peaches in 9-inch baking dish.
Sprinkle lemon juice over top.
Mix together other ingredients, and spread mixture over the top of the peaches.
Dot with margarine.
Bake at 375 until golden brown.

Peach Cobbler (return to top)
(a good recipe to ‘use up’ peaches…and you can freeze it for later use)

• 3 c. sliced ripe, peeled peaches (sprinkled with lemon juice)
• ½ c. (or less) sugar
• ¼ t. cinnamon
• ¼ t. salt

Toss these ingredients together, coating the peach slices. Then arrange the peaches in a lightly greased 1 ½ or 2 quart baking dish. Cook, uncovered, at 350 for 15 minutes or so.
Meanwhile, stir together these ingredients:

• 1 ½ c. flour
• 2 t. baking powder
• ½ c. sugar
• ½ t. salt

In a separate bowl, combine:

• 2 eggs
• ¾ c. milk
• 1 t. vanilla
• Zest of 1 lemon
• 4 T. melted (and cooled) butter or margarine

Combine dry and liquid ingredients, and beat until batter is smooth.
Pour it over the fruit mixture, and bake, uncovered, at 350 for about 1 hour..until cake begins to draw away from sides of the dish

Peach Crumble (return to top)

• 3 lbs fresh peaches
• 1/2 c sugar
• 1 t cinnamon
• 1/2 t nutmeg
• 2 c flour (for crumble)
• 1/2 c sugar (for crumble)
• 1/2 c packed brown sugar (for crumble)
• 3/4 c butter or margarine (for crumble)
• 1-1/2 t cinnamon (for crumble)
• 1/2 t salt (for crumble)

Slice peaches to get about 2-1/2 quarts; toss with 1/2 cup sugar, 1 teaspoon cinnamon and the nutmeg. Turn fruit into buttered 13×9-inch pan or 12-inch round baking dish. Mix Crumble ingredients until lumpy and moist (pinch with fingers to make crumbly). Sprinkle over fruit.
Bake at 375 degrees for 35 minutes or until hot and bubbly.