✔ Updated · fixed the method (butter in the pan, sugar in the batter) + apricot and fresh-peach versions
This Bisquick peach cobbler is the easy, old-fashioned kind: melted butter, a quick Bisquick batter and sweet peaches, with no biscuit dough to roll. It bakes up golden and crisp at the edges, soft and cakey in the middle, with buttery peach syrup underneath.
At a glance
The one tip that matters: Pour the batter over the melted butter and spoon the peaches on top without stirring. The layers are what make the golden, buttery crust rise around the fruit.
Why You'll Love This Cobbler
- Ten minutes of prep, with no rolling, cutting in butter or biscuit dough.
- Pantry-friendly: Bisquick, milk, sugar, butter and a can of peaches.
- Endlessly flexible: swap in apricots, fresh peaches, berries or mixed fruit.
How Bisquick Peach Cobbler Works
This is a batter-style cobbler, sometimes called a cup-of-everything cobbler. Instead of dropping biscuit dough on the fruit, a thin batter goes into a dish of melted butter and the peaches are spooned on top. Bisquick already has the flour, leavening, fat and salt, so it bakes up light and cakey with crisp, buttery edges.
My mum made hers in an 8-inch square dish back in Ohio, and I still use the same size. I bake this whenever peaches pile up at the farm stand, and grab a can from the pantry the rest of the year. For more ideas with the same box, browse our Bisquick desserts and Bisquick recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't stir the layers. Butter on the bottom, batter in the middle, fruit on top. It feels wrong the first time, but the batter rises up through the fruit while the butter fries the edges golden.
- Drain canned peaches well. Extra syrup makes the topping gummy. I save a few tablespoons and drizzle them over the fruit when I want a saucier cobbler.
- Adjust the sugar. Peaches in heavy syrup are already sweet, so cut the sugar on the fruit to 1/4 cup. Fresh or juice-packed peaches need the full 1/2 cup.
- Bake until truly golden. A pale top usually means a doughy middle. Test the topping between the peaches with a toothpick; it should come out clean. That deep golden, crackly edge is the bit I fight everyone for.
- Give it 15 minutes. I know the smell makes waiting hard, but resting lets the juices thicken. With very juicy fresh peaches, toss them with 1 tablespoon cornstarch along with the sugar.
- Use the right dish. An 8- or 9-inch square or a 2-quart dish works. In a 9 x 13-inch pan, double everything and bake about the same time.
Easy Bisquick Peach Cobbler
6
servings10
minutes50
minutes430
kcal1
hourAn easy Bisquick peach cobbler made the classic way: a simple Bisquick, milk and sugar batter poured over melted butter, topped with sweetened peaches and baked at 375°F until the batter puffs up golden around the fruit.
Ingredients
- For the Pan
1/2 cup unsalted or salted butter (1 stick)
- For the Batter
1 cup Original Bisquick mix
1 cup milk
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg or cinnamon
- For the Peaches
1 can sliced peaches, drained (one 29-oz can, or about 4 cups sliced fresh peaches)
1/2 cup granulated sugar (use 1/4 cup if the peaches are in heavy syrup)
1/2 teaspoon ground cinnamon (optional)
Directions
- Prep
- Heat the oven to 375°F (190°C). Put the butter in an 8 x 8-inch or 9 x 9-inch baking dish and set it in the oven for 5 to 7 minutes, just until melted. Take it out and tilt the dish to coat the bottom.
- In a bowl, whisk the Bisquick mix, milk, 1/2 cup sugar and nutmeg until mostly smooth. A few small lumps are fine.
- Pour the batter evenly over the melted butter. Don’t stir.
- Toss the drained peaches with the remaining sugar and the cinnamon, if using.
- Spoon the peaches evenly over the batter, again without stirring. The batter will rise up around the fruit as it bakes.
- Bake and Serve
- Bake for 45 to 55 minutes, until the top is deep golden and a toothpick pushed into the topping between the peaches comes out clean.
- Let the cobbler cool for at least 15 minutes so the juices thicken. Serve warm with vanilla ice cream or whipped cream.
Notes
- If you cannot find sliced canned peaches, you can use whole canned peaches and slice them yourself. Alternatively, you can poach 2 peaches; simply remove the skin, slice the peaches and poach them in a thin simple syrup mixture for 10-15 minutes. Allow the peaches to cool down completely before using them.
- Alternative fruits you can substitute the peaches with, in equal parts, include apples, pears, strawberries, raspberries, blackberries or virtually any other fruit you can think of. You can use canned versions or make a poached version like mentioned above.
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Variations
- Apricot cobbler: use one 29-oz can of apricot halves, drained and sliced, or about 4 cups sliced fresh apricots.
- Fresh peaches: use about 4 cups sliced ripe peaches tossed with 1 tablespoon cornstarch along with the sugar.
- Brown sugar: use light brown sugar on the peaches for a deeper, caramel-like syrup.
- Berry or mixed fruit: swap in 4 cups of blueberries, blackberries or a peach and berry mix.
- Crunchy top: sprinkle 1 to 2 tablespoons coarse sugar over the cobbler before baking for a sparkly, crisp crust.
- Individual cobblers: divide the butter, batter and fruit among 6 ramekins on a baking sheet and bake for 25 to 35 minutes.
Serving and Storage
Serve the cobbler warm with vanilla ice cream, whipped cream or a drizzle of cold heavy cream. Leftovers keep, covered, in the fridge for up to 4 days, and reheat well in the microwave or a 350°F oven. For more easy bakes with the same mix, try our Bisquick banana bread and Bisquick brownies.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, and it's my favorite way in summer. Use about 4 cups of peeled, sliced ripe peaches (5 or 6 medium) tossed with 1/2 cup sugar, the cinnamon and 1 tablespoon cornstarch. Fresh peaches release more juice, so bake until deep golden and rest it 15 to 20 minutes.
Can I make apricot cobbler with Bisquick?
Yes. Use the same recipe with one 29-oz can of apricot halves (or two 15-oz cans), drained and sliced, or about 4 cups fresh sliced apricots. Apricots are tarter than peaches, so use the full 1/2 cup sugar on the fruit.
Why is my peach cobbler soggy in the middle?
Usually the peaches weren't drained well, the cobbler was underbaked, or it was cut too soon. Drain canned fruit thoroughly, bake until the topping is deep golden and a toothpick comes out clean, and let it rest at least 15 minutes before serving.
Can I use frozen peaches?
Yes. Thaw and drain about 4 cups of frozen sliced peaches, pat them dry, then toss them with the sugar and 1 tablespoon cornstarch. Baking from frozen adds a lot of liquid and can leave the batter underdone.
How do I store and reheat peach cobbler?
Cover and refrigerate leftovers for up to 4 days. Reheat individual servings in the microwave for 30 to 45 seconds, or warm the dish, covered with foil, in a 350°F oven for 15 to 20 minutes. It can be frozen for up to 3 months.
🥧 Baking for Thanksgiving? Browse our Thanksgiving pies and desserts, plus the sides and a make-ahead timeline.
