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There’s something special about recipes that come from church cookbooks—the kind passed around on paper, clipped from collections, and made over and over again in Southern kitchens.

This Georgia Peach Cobbler comes straight from Lake Oconee’s Walker Church recipe collection, the kind of recipe that doesn’t need fancy steps or complicated ingredients—just simple, real food that always turns out right.

It’s buttery, bubbling, and golden on top, with sweet peaches tucked underneath… and if you’ve ever had a cobbler like this, you already know—it never lasts long.

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https://video.wixstatic.com/video/a44a5b_e162717d75e44b068f90137fffb8e076/1080p/mp4/file.mp4

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Tools from the Kitchen:

• 8x8 or similar casserole dish

• Mixing bowls

• Whisk or spoon

• Knife & peeler

• Oven

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Ingredients:

• 2 cups fresh peaches, peeled & sliced

• 1 cup sugar (divided)

• 1/2 cup butter

• 3/4 cup all-purpose flour

• 3/4 cup milk

• 2 tsp baking powder

• Pinch of salt

• Cinnamon (to taste)

Optional:

• Whipped topping or vanilla ice cream

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Prepare:

1. Preheat oven to 350°F

2. Peel and slice fresh peaches.

Place in a bowl and mix with 1/2 cup sugar + cinnamon. Set aside to get juicy.

3. Add butter to your baking dish and place it in the oven to melt.

4. In a separate bowl, mix:

• Flour

• Remaining 1/2 cup sugar

• Baking powder

• Salt

• Milk

Stir until smooth.

5. Carefully remove hot dish from oven.

6. Pour batter directly over the melted butter.

Do not stir.

7. Spoon peach mixture evenly over the batter.

Again—do not stir.

8. Bake for 1 hour, until golden brown and bubbling.

9. Let cool slightly before serving.

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Notes from the Kitchen:

• That “do not stir” step is everything—it creates that layered cobbler texture.

• Fresh peaches = best flavor, but canned can work in a pinch.

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