Bisquick Peach Cobbler

Sweet, simple, and downright comforting, this Bisquick Peach Cobbler is the perfect homemade dessert when fresh peaches are in season—no fuss, all flavor. You’ll love its flaky, golden crust paired with juicy, cinnamon-kissed peaches.

Why You’ll Love This Recipe

• Uses pantry-staple Bisquick mix for a flaky crust without extra measuring
• Bursting with fresh peaches for that genuine summer taste
• Ready in about an hour—ideal for busy weeknights or last-minute guests
• Southern-style charm with minimal steps and no special gadgets
• Naturally crowd-pleasing: feeds 6–8 folks easily
• Customizable spice level—add a pinch of nutmeg or extra cinnamon
• One-bowl cleanup keeps kitchen time short and sweet
• Perfect with a scoop of vanilla ice cream or a dollop of whipped cream

Ingredients

• 2 cups fresh peaches, peeled and sliced (about 4 medium; look for firm-ripe fruit)
• 1½ cups Bisquick baking mix (Bob’s Red Mill or store brand works great)
• ¾ cup granulated sugar, divided (use organic cane sugar for a deeper flavor)
• ½ teaspoon ground cinnamon (optional but highly recommended)
• 3 tablespoons unsalted butter, melted (land O Lakes or Plugrá gives a rich finish)
• 1 teaspoon pure vanilla extract
• ⅔ cup milk (whole milk for creaminess, or almond milk for dairy-free)
• Pinch of salt (balances sweetness)
• Optional for serving: whipped cream, vanilla ice cream, or a sprinkle of toasted pecans

Directions

1. Preheat your oven to 375°F. Grab a 9×9-inch baking dish (glass or ceramic works best) and set aside.
2. In a medium bowl, gently toss the sliced fresh peaches with ½ cup of the sugar and cinnamon until each piece glistens. Let them sit for 5 minutes—this draws out natural juices.
3. In a second bowl, whisk together Bisquick mix, the remaining ¼ cup sugar, salt, vanilla, and milk until you have a smooth batter; don’t worry about tiny lumps.
4. Pour the melted butter into the bottom of your baking dish, swirling so it coats evenly—this creates that signature crisp, buttery edge. Tip: use a pastry brush if you’re feeling fancy.
5. Spoon dollops of batter over the butter without stirring; it will spread on its own during baking.
6. Gently spoon the peach mixture on top of the batter, juice and all—watch those peach slices peek through for a marbled look.
7. Bake for 35–40 minutes, or until the cobbler is golden brown and bubbly. Look for bubbling edges and a lightly crisp top. If it’s browning too fast, tent with foil.
8. Remove from the oven and let rest 10 minutes (this thickens the juices); serve warm with ice cream or whipped cream.

Servings & Timing

• Makes: 6–8 servings
• Prep Time: 15 minutes (plus 5 minutes mellowing peaches)
• Cook Time: 35–40 minutes
• Rest Time: 10 minutes
• Total Time: about 1 hour and 5 minutes

Variations

• Blueberry Bliss: Swap peaches for fresh blueberries and add a squeeze of lemon juice.
• Gluten-Free Twist: Use a gluten-free Bisquick blend for a celiac-friendly cobbler.
• Vegan Version: Replace butter with coconut oil and milk with oat milk.
• Maple Cinnamon: Stir 2 tablespoons pure maple syrup into batter and add a dash of nutmeg.
• Boozy Peach: Macerate peaches in 2 tablespoons bourbon before tossing with sugar.
• Nutty Topper: Sprinkle chopped almonds or pecans over batter just before baking.

Storage & Reheating

Store cooled cobbler covered in the fridge for up to 3 days—perfect for breakfast leftovers. To freeze, wrap tightly in foil or an airtight container for up to 2 months. Reheat slices in a 350°F oven for 10 minutes or zap in the microwave for 30–45 seconds until bubbly. If frozen, thaw overnight in the fridge before reheating.

FAQs

Q: Can I use canned peaches instead of fresh?
A: Absolutely—drain and pat dry, then skip the extra sugar (canned fruit is sweeter) and reduce bake time by 5 minutes.

Q: My crust turned soggy—what went wrong?
A: Make sure the butter is fully melted and evenly spread; too little fat can lead to a damp bottom. A glass dish often helps distribute heat.

Q: Can I prepare this ahead of time?
A: Yes, assemble in the dish, cover, and refrigerate up to 4 hours before baking—just add 5 extra minutes to the bake time.

Q: What’s the best way to peel peaches quickly?
A: Blanch for 30 seconds in boiling water, then dunk in ice water; skins slip right off.

Q: Is there a lower-sugar option?
A: Swap half the sugar for a natural sweetener like monk fruit or erythritol, and taste as you go.

Q: Can I double this recipe for a crowd?
A: Sure—bake in a 9×13-inch pan; you might need an extra 5–10 minutes in the oven.

Q: How do I know when it’s done?
A: The edges should bubble, and the top turns golden brown with a slight crisp. Center should be set but tender.

Q: Why does my cobbler overflow?
A: Using an oversized pan can cause juices to slosh; stick to a 9×9 or slightly larger pan.

Conclusion

This easy, Southern-style Bisquick Peach Cobbler nails that perfect balance of buttery crust and tender, juicy peaches—no fancy gadgets required. Give it a try this weekend, then let me know in the comments how you drizzled or spiced it up! If you’re craving more, check out my Easy Cherry Cobbler or Classic Apple Crisp for more homemade dessert magic.