Easy Bisquick Peach Cobbler a summertime favorite and one of our most popular desserts! It’s the perfect ending to any meal.
Cobbler vs Crisp vs Crumble
Crisps have a streusel crumble on top of a fruity base. If the streusel contains oats, then it is called a crisp. No oats, and you call it a crumble.
Cobblers, on the other hand have a biscuit topping. Many times the biscuit mix raises up from the bottom and engulfs the fruit. Other times precut biscuits are placed on top of the fruit and then baked.
The version I’m sharing with you today, Bisquick Peach Cobbler, is an ultra-simple version of the classic summertime treat, and it’s SO tasty! Serve it up with some whipped cream or some vanilla ice cream for extra goodness.
How to Make Peach Cobbler with Bisquick
PREP. Preheat oven to 350 degrees F.
BISQUICK MIXTURE. In a medium bowl, whisk together the bisquick (or other biscuit mix of choice), milk, sugar, cinnamon and baking powder. Add the melted butter and mix until just combined.
PEACHES. Pour bisquick mixture into a greased 9 x 9 baking dish. Spoon drained peaches into the mixture (do not mix).
BAKE. Bake for 44-48 minutes or until golden brown.
Switch the Spice: You can easily replace the cinnamon with a similar favorite spice such as 1 teaspoon ground nutmeg, or allspice or a pumpkin pie spice.
Pair with some berries: Replace some of the peaches with an equal amount of other fruits such as blueberry, strawberry, raspberry, blackberries. Be sure to toss the fresh fruit in sugar before combining with the peaches.
Make your own baking mix: You can easily make your own Bisquick using 4 common ingredients: all-purpose flour, baking powder, salt, and butter
- Mix 1 cup flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt in a mixing bowl.
- Add 1 tablespoon of butter and cut it into the flour using a pastry cutter.
- Substitute this mixture with the 1 cup of baking mix in the recipe.
Be sure that all the peach slices are the same size so they cook at the same rate. Sometimes I’ll take the extra time to cut the canned peach slices in half for more bite sized pieces.
If you coat the peaches with 1-2 tablespoons of cornstarch, then any liquids that are produced during the baking will bubble into a nice sauce. This is particularly helpful if you use fresh peaches.
Use Fresh peaches. I like to use canned peaches, because it saves me so much time by not having to do any slicing and the recipe still turns out really yummy. If you prefer to use fresh peaches you absolutely can. You can also use frozen peach slices, just thaw them first.
- Take 2 cups of freshly sliced peaches (about 4-5 peaches, peeled, cored and sliced), ¾ cup of sugar, and dash of salt, and bring to a boil over high heat. Pour over batter in the 9×9 pan. Do not mix! The rest of the recipe remains exactly the same.
Tips and Troubleshooting
It can be difficult to determine why a certain recipe doesn’t turn out for people. Even the smallest adjustment could affect the result. In an effort to help you get the perfect cobbler the first time I’ve compiled a few notes for you to keep in mind.
Liquid. The biscuit mix should absorb a lot of the liquid and come out soft and warm, but not mushy. Runny cobbler could be due to not draining your canned peaches all the way or at all. I like to pour the peaches in a colander or mesh strainer and let them drain while I prepare all the other ingredients.
Check for doneness. Determining when the cobbler is done can be a bit tricky. The biscuit will topping will be a nice golden brown and any peach filling will be bubbly. Keep in mind that we baked our cobbler in a ceramic dish, If you use a metal pan, then it may bake more quickly.
Making Ahead & Storing
Make ahead and store it in the freezer: After baking let the cobbler cool and cover with plastic wrap then again with aluminum foil. Label the contents and include the current date. Freeze for 6-8 months.
To reheat from frozen, thaw overnight in the fridge. Remove plastic wrap, replace foil and bake in a preheated oven to 350 degrees F for about 20 minutes.
Leftover peach cobbler can be STORED, covered, at room temperature for 1-2 days. It will last for 3-4 days when stored in the refrigerator.
You can easily each chilled cobbler, but we love having warm peach cobbler. To REHEAT the cobbler, use the microwave and reheat in 30 second increments. If you want to reheat in the oven, just bake at 350F for 10 minutes, if at room temperature, and about 20 minutes, if the cobbler was chilled.
For more Cobblers & Crisps, check out:
Bisquick Peach Cobbler Recipe
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the baking mix, milk, sugar, cinnamon and baking powder.
- Add the melted butter and mix until just combined.
- Pour into a greased 9 x 9 baking dish. Spoon drained peaches into mixture (do not mix). Bake for 44-48 minutes or until golden brown.