Peach Cobbler

This cobbler is perfect for a summer day, or to celebrate National Peach Cobbler day on April 13!

Recipe and photo courtesy of Sweet Georgia Peaches. For more information, visit

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  • 8 cups sliced Georgia peaches
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla flavoring
  • ⅓ cup butter or margarine
  • Pastry for double-crust pie
  • Vanilla ice cream


Set EGG for indirect cooking at 250°F/121°C with the convEGGtor.

Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Set the EGG for indirect cooking at 475°F/246°C.

Roll half of pastry to ⅛” thickness: cut into a circle to fit into the Deep Dish Baking Stone or a cast iron skillet. Spoon half of mixture into lightly buttered baking dish; top with pastry. Cook for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to ⅛” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream.

Serves 8.

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