A Georgia State Culinary Detour

Other Cuisines

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Georgia's cuisine falls fully within the spectrum of American Southern cuisine, featuring relatively simple, calorie-heavy dishes. "Meat and threes," combinations of a meat dish (fried chicken, steak or catfish, smoked turkey or meatloaf) and three side dishes (macaroni and cheese, fried okra, collard greens, squash casserole, green beans or cornbread, have been popular at Georgian restaurants since introduced at Macon's H & H Restaurant in 1959. Other Georgian specialties - shared with neighboring states - included pimento cheese, boiled peanuts, bbq, chicken and dumplings, wild shrimp, fried green tomatoes and pecan pie. Georgia is also known as the home of coca cola (invented in Atlanta) and of sweet iced tea. But Georgia is most famous of all for its peaches. Indeed, it is called the "peach state" for that reason. Peaches appear in pies, crumbles and cobblers, but also in ice cream, jams, salads and even salsas.

For my foray into the cuisine of the state of Georgia, I had to make something with peaches, and I chose this Georgian favorite:

Georgia Peach Cobbler

Peach Cobbler

While you can make peach cobbler at any time of the year, the best time is summer, when fresh peaches are in season. The recipe below calls for sweet ripe summer peaches, though just in case it adds so much sugar that you will fear dying in a diabetic coma. It's quite delicious, however.

A cobbler is a dessert consisting of baked, sweetened fruit, topped with a biscuit-like dough. Think of an upside-down fruit shortcake. It gets its name as it resembles a cobblestone street. It's quite easy to make, and you don't even need to peel the peaches.

Serve warm with vanilla ice cream or whipped cream. And be judicious!


Peach Cobbler


    For the peaches

  • 8 peaches, cored and sliced
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp cornstarch
  • 1 tsp lemon juice
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

    For the topping

  • 3 Tbsp white sugar
  • 1 tsp ground cinnamon

    For the biscuits

  • 1 cup flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter, diced
  • 1/4 cup boiling water


Preheat oven to 425°F.

In a large bowl, mix together all the ingredients for the peaches. Transfer to an 8"x8" square or 9" round baking pan. Bake for 10 minutes.

Meanwhile, prepare the topping by mixing together the sugar and cinnamon in a small bowl. Set aside.

Prepare the biscuits by mixing together the flour, sugars, baking powder and salt in a large bowl. Add the diced butter and mix into a crumble with your hands or a pastry blender. Mix in the boiling water until smooth.

Drop the biscuits by the spoonful on top of the baked peaches. Sprinkle the cinnamon sugar on top. Bake for 25 minutes, checking after 20.

Adapted from aeposey's recipe at All Recipes

Cuisines from other states: American, Alabamian, Arizonan,Californian, Connecticuter, Delawarean, Floridian, Georgian, Hawaiian, Idahoan, Illinoisan, Kansan

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