Bisquick Peach Cobbler
This Bisquick Peach Cobbler Recipe turns a box of pancake mix and a can of peaches into a golden, bubbling dessert in under an hour. The batter goes into the pan first, then the peaches get spooned on top without stirring, so the Bisquick puffs up around the fruit and traps pockets of warm peach juice underneath a crisp, golden crust.
Equipment
- 8x8-inch glass or ceramic baking dish
- Medium mixing bowl - For the peach and sugar mixture
Ingredients
- 1 cup Original Bisquick mix - 120g
- 1 cup whole milk - 240ml
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup unsalted butter - 113g, melted
- 0.75 cup granulated sugar - 150g, divided
- 0.25 cup light brown sugar - 50g, packed
- 2 cans canned sliced peaches in light syrup - 15-ounce cans (2 x 425g), drained
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon fine sea salt
Instructions
- Preheat oven to 375°F (190°C). Leave the 8x8-inch baking dish ungreased.
- In a large mixing bowl, whisk together Bisquick, milk, cinnamon, and nutmeg until smooth. Pour in melted butter and vanilla, then whisk again until batter is smooth and pourable.
- Pour the batter into the ungreased baking dish and spread into an even layer. Do not stir anything else into the batter yet.
- In a medium bowl, combine drained peaches with granulated sugar, brown sugar, and salt. Fold gently to coat without breaking slices. Let sit for 2-3 minutes.
- Using a slotted spoon, lift peaches out of sugar mixture and spoon evenly over the batter in a single layer. Drizzle any remaining syrupy liquid from the bowl over the top. Do not stir.
- Bake on the middle rack for 50-55 minutes until deep golden brown and set around the edges. A toothpick inserted into the batter near the center should come out clean or with moist crumbs, not wet batter.
- Remove from oven and let cool on a wire rack for 15-20 minutes before serving. The filling will thicken as it rests. Serve warm.
Notes
- Let melted butter cool for a minute or two so it doesn't cook the milk when whisked together.
- Do not stir the peaches into the batter—leaving them on top creates the golden crust pockets underneath.
- Drain canned peaches thoroughly to prevent extra liquid from watering down the batter.
- Canned peaches in light syrup bake up softer and juicier than those in heavy syrup.
- Resist opening the oven door in the first 30 minutes of baking; the batter needs consistent heat to rise properly.
- Use a glass or ceramic dish rather than dark metal to prevent the bottom from overcooking before the top browns.
- For a crunchier crust, sprinkle a tablespoon of coarse sugar over the top just before baking.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
- Freezing baked cobbler is not recommended as the biscuit topping becomes soft and dense after thawing.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 260mgPotassium: 100mgFiber: 1gSugar: 34gVitamin A: 6IUVitamin C: 2mgCalcium: 6mgIron: 4mg
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