When I think of peach cobbler, I think of home sweet home down in Georgia. To me, it’s just a classic comfort dessert that just brings back so many memories growing up.
I guess it’s appropriate that I love peaches being a Georgia girl. Summer is the perfect time to enjoy them and you probably already know they are the signature name for which the state is often referred.
Perfect For Any Season
Peach cobbler is really perfect to enjoy year round. I like to have it in the summer to take advantage of peaches being in season. But, also love it equally in the fall where frozen peaches can be used.
My Go-To Recipe
My recipe that I have made for years is just as about as simple as you can get.
- Fresh peaches sliced
- Melted butter
- 1 cup sugar
- 1 cup self rising flour
- 1 cup milk.
That’s it! It makes the most amazing cobbler.
However, this recipe hails from a great southern restaurant down in Washington, D.C. called Georgia Brown’s. I remember the first time I had it, thinking this would be hard to beat from the classic recipe I make.
Excitingly, it totally won me over. I loved the filling and the crumb topping, which has crushed vanilla wafers included. Yum! I change things up a bit and use a combination of fresh and canned peaches and you also can add some white chocolate chips to the topping.
Total delight is what comes to mind and I hope the next time you crave peach cobbler, you will give this recipe a try.
The recipe is perfect for two servings using 3 1/2″ ramekins. You can double to make 4 servings or even triple the recipe to make 6.Print
A southern classic dessert with a crunchy sweet topping.
- Yield: 0 2 1x
- Category: Dessert
- Cuisine: American
- 4 TBS butter-unsalted (cut into cubes)
- 1/4 cup oats
- 1/4 cup flour
- 1/4 cup vanilla wafers (crushed)
- 1/4 cup brown sugar
- 4 ounces peaches ( sliced)
- 4 ounces peaches sliced canned (drained)
- 1 TBS butter
- 2 TBS brown sugar
- 3/4 tsp cinnamon
- 2 TBS honey
- 1/2 tsp vanilla
- 1 oz cornstarch
- 1 1/2 tsp water
- Preheat oven to 350. On a baking sheet place 2- 3 1/2″ ramekins that have been sprayed with cooking spray.
Make the Topping
- In a mixing bowl with a paddle, place all the ingredients together except the cookie crumbs, and mix on low till the mixture resembles a crumb topping and the butter has been mixed in evenly.
Add the cookie crumbs and mix together. Set aside.
- In a saucepan, add the butter along with the fruit and remaining ingredients.
- Cook for about a minute on medium until the peaches are all coated.
- Combine the cornstarch and water to make a slurry and smooth paste.
- Add this to the peach mixture and cook on medium high stirring constantly for about 1-2 minutes. The mixture will becoming thickened like a syrup that coats all the peaches.
- Cook on medium high for 1-2 minutes to cook out all the starch in the cornstarch and remove from the heat.
- Spoon the mixture equally into both ramekins.
- Place the crumb topping on top of the peaches.
- Bake 20-25 minutes till the filling is bubbly and the topping is lightly browned.
- Cool slightly and serve with vanilla ice cream.
This is perfect with a scoop of vanilla ice cream.
This recipe was adapted from Ma Brown’s Peach Cobbler.
Recipe can easily be doubled and tripled to make 4-6 individual servings.