Bisquick Peach Cobbler
Warm, juicy peaches bubbling under a golden, buttery biscuit topping — this Bisquick Peach Cobbler Recipe is the kind of dessert that makes everyone at the table ask for seconds.
Equipment
- 8x8-inch baking dish - glass or ceramic
- Large mixing bowl
- Medium mixing bowl
- Silicone spatula or wooden spoon
- Dry measuring cups and spoons set
- Liquid measuring cup
- Colander or fine-mesh strainer - for draining peaches
- Oven mitts
- Cooling rack
- Microwave-safe bowl - (optional, for melting butter)
Ingredients
- 1 cup Bisquick Original Pancake and Baking Mix - 120g
- 1 cup whole milk - 240ml
- 1/2 cup unsalted butter - 113g, melted
- 1/4 teaspoon ground nutmeg
For the Peach Filling
- 2 cans canned sliced peaches in light syrup - 29 oz / 822g total, drained well
- 1 cup granulated sugar - 200g
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
For the Optional Topping
- coarse sugar or sparkling sugar - for sprinkling on top before baking
- vanilla ice cream - for serving
- whipped cream - for serving
- fresh lemon zest - (optional, 1 teaspoon)
Instructions
- Preheat oven to 375°F (190°C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
- Drain canned peaches in a colander for 3-5 minutes. In a medium bowl, combine drained peaches with sugar, cinnamon, lemon juice, and vanilla. Stir gently to coat.
- Melt butter and let cool for 2-3 minutes. In a large bowl, mix Bisquick, milk, and nutmeg until mostly smooth. Stir in cooled melted butter until fully incorporated and smooth.
- Pour the Bisquick batter into the prepared baking dish and spread evenly. Spoon the sugared peach mixture evenly over the top of the batter without stirring.
- If using, sprinkle coarse sugar over the peaches. Bake on the center rack for 50-60 minutes until deep golden brown and peach juices bubble around the edges.
- Remove from oven and cool on a wire rack for 20-30 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Drain peaches thoroughly: Excess liquid will make the cobbler soggy. Let canned peaches drain for a full 5 minutes in a strainer.
- Do not stir the batter and peaches together: The pour-and-bake method creates the signature cobbler texture where the batter rises around the fruit.
- Use an 8x8-inch dish: This size gives you a thick, custardy cobbler. A 9x13-inch dish will produce a thinner cobbler and reduce baking time to 40-50 minutes.
- Let butter cool before adding: Hot melted butter can cause the batter to seize and become uneven.
- Check doneness by the edges: The cobbler is done when the edges are deeply golden and peach juices are bubbling.
- Rest before serving: Allow 20-30 minutes for the filling to firm up so it's not runny when scooped.
- Fresh peaches work too: Use 4-5 large ripe peaches (about 2 lbs/900g), peeled and sliced. They'll release more juice for a saucier filling.
- Frozen peaches: Thaw a 32-oz (900g) bag and drain very well before using.
- Storage: Cover and refrigerate for up to 4 days. Reheat in a 350°F oven for 10-15 minutes for best texture.
- Freezing: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight before reheating.