Peach Cobbler From the Georgia Peach Festival
The Georgia Peach Festival in Fort Valley and Byron boasts the World’s Largest Peach Cobbler. The festival’s recipe, which feeds thousands, is below, along with a more practical version of peach cobbler you can make at home.
World’s Largest Peach Cobbler
75 gallons sliced fresh Georgia peaches
150 pounds of self-rising flour
150 pounds sugar
32 gallons milk
90 pounds of butter
Divide self-rising flour, sugar and milk into 6 equal parts and pour into 6 clean trashcans. Mix thoroughly with clean boat paddle. Sizzle 90 pounds of butter in a 5-foot x 11-foot baking pan 6 inches deep. Pour in batter, then add 75 gallons of sliced peaches. Bake at 350 degrees for about 4 hours until golden brown. If you can’t get fresh or fresh frozen peaches, you better be prepared to open a lot of giant cans of peaches.
Quick and Easy Peach Cobbler
2 cups sliced fresh Georgia peaches
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick of butter
Preheat oven to 350 degrees. Mix together 1 cup self-rising flour, 1 cup sugar and 1 cup milk. Melt butter in microwave oven and pour into empty disposable baking pan. Be sure butter is sizzling, and then add batter mixture and top with fresh peaches. Bake 25-30 minutes in the preheated oven until golden brown. If you can’t get fresh or fresh frozen peaches, use one large can of Georgia peaches.