One Cup Peach Cobbler Recipe

This One Cup Peach Cobbler Recipe is a great treat for one.

Farm Fresh Georgia Cover

“Farm Fresh Peach” is Jodi Helmer’s spirited tour of the Peach State’s farms, bed and breakfasts, and other farm-based attractions, along with favorite and treasured Georgian recipes.

Cover courtesy University of North Carolina Press

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Farm Fresh Georgia (The University of North Carolina Press, 2014) is the first of its kind, a local guidebook for food enthusiasts of the Peach State. Jodi Helmer leads a lively tour of almost 400 farms and other farm-based attractions. Readers are presented with irresistible options of farmers’ markets, farm-to-table restaurants, and cozy bed and breakfasts. This One Cup Peach Cobbler Recipe, excerpted from “Piedmont,” is great for when you want an easy and delicious dessert.

More from Farm Fresh Georgia:

Georgia Shrimp and Grits Recipe with Grilled Corn Salsa
Pear Relish Recipe

Three Cheese Macaroni Recipe

Peach cobbler is the quintessential dessert during peach season in Georgia.

At Dickey Farms, thirty varieties of peaches pass through the historic packing shed every season, and Cynde Dickey always sets aside a few bushels to make peach cobbler. Her recipe is a simple twist on an iconic dessert.

One Cup Peach Cobbler Recipe

Yields 8 to 10 servings

3 cups peeled and sliced Dickey peaches (3–4 medium peaches)
1 1/2 cups sugar
1 stick unsalted butter
1 cup self-rising flour
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla or almond flavoring

Sprinkle the peaches with 1/2 cup of the sugar. Toss and set aside. Melt the butter in a 9 by 13-inch casserole dish in the oven while it is heating to 350 degrees.

In a medium bowl, combine the remaining sugar, the flour, and the salt. Add the milk and flavoring and stir to combine. Pour the mixture evenly over the melted butter. Spread the peaches evenly over top of the batter.

Bake for 45 minutes or until the batter rises through the fruit and the top is golden brown.

Serve the cobbler warm, topped with vanilla ice cream.

Reprinted with permission from Farm Fresh Georgia by Jodi Helmer and published by The University of North Carolina Press, 2014.