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Georgia Peach Cobbler

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


Combine peaches, sugar, flour, and nutmeg in a Dutch oven; set aside to allow syrup to form (approximately 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 butter or margarine.

Roll half of pastry to 1/8-inch thickness; cut into a circle to fit a 2-quart baking dish. Spoon half of peach mixture into lightly buttered baking dish; top with pastry. Bake at 475F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8-inch thickness and cut into 1-inch strips; arrange in lattice design over peaches. Bake an additional 15 to 20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream. This recipe provides 8 servings.


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