Bisquick Peach Cobbler

This Bisquick Peach Cobbler is quick, easy, and always a crowd-pleaser. With just 10 minutes of prep and a handful of simple ingredients, you can have a golden, buttery cobbler filled with juicy peaches on the table.

It works with fresh, frozen, or canned peaches, so you can enjoy it year-round. Serve it warm with ice cream or whipped cream for a classic dessert everyone will love. If you love easy peach desserts, try my Peach Crisp or Peach Galette next.

How to Make Bisquick Peach Cobbler

The magic of a good cobbler is in the details, and while this recipe is wonderfully simple, a few small tips will help it turn out perfect every time. Think of this like being walked through it in the kitchen, with little “why’s” along the way.

Step 1: Prep the Peaches

Grease your baking dish (cast iron skillet or 2-quart pan) so nothing sticks. Then arrange your sliced peaches evenly in the bottom. 

If you’re using frozen peaches, make sure they’re fully thawed and drained; extra liquid can make the cobbler soggy. For canned peaches, drain them well, especially if they’re packed in syrup.

**Tip: If your peaches aren’t very sweet (or they’re out of season), sprinkle them lightly with sugar or add a squeeze of lemon juice to brighten the flavor. This helps balance canned peaches, which can sometimes taste flat. If you have extra peaches on hand, save them for Homemade Peach Jam, it’s a great way to enjoy summer flavor all year.

Step 2: Mix the Batter

In a bowl, whisk together Bisquick, sugar, milk, melted butter, and spices. Don’t worry about a few lumps; overmixing makes the crust dense instead of fluffy. The butter is what gives you that golden, crisp top, so make sure it’s fully melted before you stir it in.

The batter should look smooth but not perfectly silky; a few lumps are fine.

**Why Bisquick? This mix already has flour, leavening, and salt, which is why the crust puffs up so nicely without much work.

Step 3: Pour, Don’t Stir

Pour the batter evenly over the peaches and then step away. It may feel strange not to stir, but this is how you get the cobbled, golden top. 

The batter rises up through the peaches as it bakes, creating that signature soft cake texture with fruit tucked inside. 

It will look like too much batter sitting on top of the fruit at first, but trust the process.

Step 4: Bake Until Golden

Bake at 350°F for about an hour. Every oven is a little different, so don’t just rely on the timer. Look for signs that it’s done: the top should be golden brown, the center should feel set (like a cake, not jiggly), and you shouldn’t see any raw batter bubbling around the edges. 

If the top is browning too quickly, tent the pan loosely with foil so it cooks through without burning.

**Check Doneness: Insert a toothpick into the center. If it comes out mostly clean (a few peach juices are fine), it’s ready.

Texture cues: The topping should feel firm like cake when pressed lightly in the center, not soft or wobbly. You shouldn’t see any raw batter bubbling up around the edges; just juicy peaches tucked under a golden crust.

Step 5: Cool and Serve

Let the cobbler cool for at least 10 minutes before serving. This gives the juices time to thicken and keeps the topping from collapsing. Scoop it into bowls while still warm and add a scoop of vanilla ice cream or whipped cream.

**Serving Ideas: Vanilla ice cream is the classic, but this cobbler is also delicious with homemade whipped cream, a drizzle of caramel sauce, or even a spoonful of yogurt for a not-too-sweet breakfast.

Variations and Customizations

One of the best things about cobbler is how forgiving it is. You can change it up depending on what you have on hand or the season.

• Gluten-Free Cobbler: Swap in Gluten-Free Bisquick and the recipe bakes up just as golden and fluffy. No need for extra changes.
• Mix in Other Fruit: Peaches pair beautifully with berries. Try folding in blueberries, raspberries, or even blackberries to add a little tartness and color.
• Change the Spices: Cinnamon and nutmeg are classic, but ginger adds a little zing and allspice leans into a cozier fall flavor.
• Feed a Crowd: Double everything and bake in a 9×13 pan. It’s a hit at potlucks and disappears fast.

**My family loves adding a handful of blueberries in summer, but in Fall I’ll often add ginger for a warm, spiced flavor that feels like the holidays.

Storage and Make-Ahead Tips

This cobbler is at its best fresh from the oven, but you can definitely make it ahead or save leftovers without losing too much of that magic.

• Serving Same-Day: You can bake it earlier in the day and serve at room temperature. Just cover it loosely with a towel, no need to refrigerate right away.
• Refrigerate: Store tightly covered for 3-4 days. The topping will soften, but the flavor is still wonderful.
• Freezer-Friendly: Wrap the baked cobbler well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating for Best Texture: Warm in a 350°F oven until heated through and the top crisps back up (about 15-20 minutes). The microwave works for quick single portions, but the topping won’t stay crisp.

**Pro tip: If you’re serving guests, reheat in the oven and add a fresh scoop of ice cream, it brings back that “just baked” experience.