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The most delicious summer dessert! This easy peach cobbler recipe can be made with fresh, frozen, or canned peaches in just 10 minutes! Top the warm cobbler with a scoop of creamy vanilla ice cream for an old-fashioned sweet treat that everyone loves.

Overhead image of a skillet of the best peach cobbler recipe with ice cream on top

Bisquick Peach Cobbler

The key to any good peach cobbler recipe, easy instructions, simple ingredients, and incredible flavor and texture! It’s one of our favorite desserts, and I honestly can’t think of a better ending to a summer meal. You won’t believe how quick — and more importantly — how delicious this Bisquick peach cobbler truly is. The baking mix is a shortcut for an easy dessert that tastes like it’s made from scratch in your grandma’s farmhouse kitchen.

Bisquick peach cobbler in a white bowl with vanilla ice cream

What is the difference between peach cobbler and peach crisp?

A cobbler is a dish consisting of a fruit filling (in this case, peaches) poured into a large baking dish and covered with a batter or biscuit topping before being baked. In a Bisquick Peach Cobbler, the cake-like biscuit topping is made with a combination of Bisquick (or other all-purpose baking mix), melted butter, sugar, milk, and warm spices.

A cobbler should not be confused with a crisp or a crumble, which are also desserts that feature fruit like peaches, apples, and berries. Crumbles and crisps are very similar, as they both include a fruit base with a streusel topping. Originally, an old fashioned peach crisp would contain oats in the topping, while a crumble would not. These days, the words “crumble” and “crisp” are often used interchangeably when referring to these desserts. A cobbler, by contrast, is a fruit dessert with a biscuit or cake-like topping.

What is the difference between peach pie and cobbler?

Fresh peach cobblers are much easier to make than pie! Instead of a double flaky pastry crust, a cobbler just has a biscuit or cake-like topping that covers the sliced peaches. The peach cobbler does not have a bottom crust like a pie. In fact, there’s no need to make a crust with cold butter and a food processor or pastry blender, roll it out, crimp the edges, or even cook a pie filling! For a peach cobbler, the fruit and the topping cook together in the dish. Just place the peaches in the bottom of the pan, stir together the batter, and pour it over top. The oven does almost all of the work!

Close up front shot of a white cast iron skillet with easy peach cobbler and a serving spoon

Why is it called peach cobbler?

This rustic, old-fashioned dessert gets its name because the top crust is not smooth like a pie crust but rather “cobbled” and coarse. In a biscuit-topped cobbler, the dough is dropped on top of the fruit to create that bumpy texture. In a cobbler with batter (like this one), the cake puffs up around the peaches, giving the top its namesake “cobbled” texture.

How do you make peach cobbler not runny?

This easy peach cobbler isn’t runny at all, because the peaches bake right into the cake mixture. There’s not a separate layer of runny peaches (that would otherwise require cornstarch as a thickening agent) with biscuits sitting on top. Instead, the cake batter cobbler topping bakes up around the fruit, absorbing any juices that the peaches release. You have a moist, fluffy, cake that’s studded with fruit.

Sliced peaches in a cast iron skillet

Ingredients

This is just a quick overview of the ingredients that you’ll need for a simple peach cobbler recipe. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.

  • Peaches: fresh, frozen, or canned peaches will all work here. Use fresh when they’re available in the summer, but frozen or canned throughout the winter months.
  • Bisquick or other all-purpose baking mix: the base of the peach cobbler crust, this shortcut mix includes your flour, salt, as well as the leavening agents (like baking powder and/or baking soda), and a handful of other ingredients.
  • Sugar: to sweeten the cake batter. Adding some brown sugar to the topping instead of all white sugar would probably work well, too.
  • Milk: to thin the batter. Use whole milk if you have it, or low-fat as a fine alternative.
  • Butter: melted salted butter give the cake topping a rich flavor, extra moisture, and a tender crumb.
  • Cinnamon and nutmeg: warm spices that pair beautifully with the peaches.
Whisking batter for peach cobbler in a large mixing bowl

Should I peel my peaches for cobbler?

This is a matter of personal preference. The skins will soften during the baking process, so it’s fine to leave them on the peaches if you prefer. Personally, we don’t care for the texture of the peach skin in this dessert. Peeling the fruit is worth the extra few minutes of effort, in my opinion.

Pouring batter over skillet of peaches

How to Make Peach Cobbler

You can assemble this super easy dessert in about 10 minutes, and fresh, frozen, or canned peaches will all work well.

  1. Peel peaches and arrange in the bottom of a 10-inch cast iron skillet or other 2-quart dish (such as an 11 x 7-inch dish or a deep 8-inch or 9-inch square baking dish) that has been sprayed with cooking spray.
  2. In a separate bowl, stir together the Bisquick, sugar, milk, melted butter, cinnamon, and nutmeg.
  3. Pour the batter mixture over the peaches.
  4. Bake the cobbler in a 350°F oven for about 1 hour, or until the top is golden brown and cooked through.
Easy peach cobbler recipe in a cast iron skillet with ice cream on top

How to Serve this Lazy Girl Peach Cobbler Recipe

This easy peach cobbler is best enjoyed warm, straight from the oven. You can also serve the cobbler at room temperature (or grab a scoop straight out of the fridge the next morning for breakfast)! Pair a bowl of warm peach cobbler with a scoop of vanilla ice cream or a spoonful of whipped cream.

Overhead shot of bisquick peach cobbler in a white bowl with vanilla ice cream on top

How to Store

If you’d like, you can make the southern peach cobbler ahead of time and serve it at room temperature or reheat it just before serving. The cobbler will stay fresh when covered at room temperature for up to 12 hours — it does not need to be refrigerated right away. If you’d like to keep the cobbler fresh longer, store it in an airtight container in the refrigerator for 4-5 days.

Can you freeze peach cobbler?

Yes! Wrapped tightly, the baked cobbler will keep in the freezer for up to 2 months.

How to Reheat

Preheat the oven to 350°F. Cover the skillet or dish loosely with foil. Bake until warm (about 10-15 minutes). If the homemade peach cobbler is frozen, you’ll need to reheat it even longer (at least 20-30 minutes). You can also microwave individual servings of the cobbler for 20-30 seconds, or just until warmed through.

Horizontal overhead shot of a skillet of peach cobbler on an antique turquoise table

Recipe Variations

  • If you don’t have Bisquick, any similar all-purpose baking mix will work. I have also tested this recipe with this Krusteaz Pancake Mix, and I bet a similar mix from Aunt Jemima or other brands will work.
  • This easy cobbler has a soft cake-like batter that puffs up around the fruit. If you’re looking for a biscuit-topped cobbler with a saucy fruit filling, try this blueberry peach cobbler.
  • A cast iron skillet is my preference for those great crispy edges and for its even heat distribution, but you can use any 2-quart baking dish (such as an 11 x 7-inch pan, or a deep 8-inch or 9-inch square pan).
  • To make the cake batter from scratch (without the Bisquick shortcut), follow these instructions.
  • Add other warm spices to the peach cobbler crust for a warm, cozy, homemade flavor. Ginger pairs really well with peaches. Other good options include allspice and cloves.
  • Swap out some of the peaches and add fresh blueberries, strawberries, raspberries, or blackberries to the cobbler.
  • Use Gluten-Free Bisquick for a gluten-free peach cobbler!
  • To serve a larger group, double all of the ingredients and bake the cobbler in a deep 13 x 9-inch pan.
Square side shot of a peach cobbler baked in a cast iron skillet

Tips for the Best Peach Cobbler Recipe

  • Fresh, frozen or canned peaches will all work in this cobbler. If you’re using fresh peaches, you’ll need to peel and slice them before adding them to your dish. For frozen peaches, make sure that you thaw them (and drain off any extra liquid) before adding them to the dish. If using canned peaches, drain off any liquid before adding them to the dish.
  • Total baking time can vary depending on your oven and the type of dish that you’re using. Remove the cobbler when the topping is totally set (like a cake), it isn’t jiggly in the middle, and you can’t see any batter bubbling.
  • If the top of the cobbler turns too brown, cover loosely with foil until it’s cooked through.
  • Serve the cobbler warm with a scoop of vanilla ice cream on top!
Side shot of a bowl of easy peach cobbler with vanilla ice cream on top

More Peach Recipes to Try

Peach season is a delicious time of year! If you have plenty of the fresh fruit on your counter, here are a few more easy peach recipes to try…

Square side shot of a skillet of easy peach cobbler

Easy Peach Cobbler

5 from 3 votes
Prep: 10 minutes
Cook: 1 hour
0 minutes
Total: 1 hour 10 minutes
Servings 6 people
Calories 399 kcal
The most delicious summer dessert! This easy peach cobbler recipe can be made with fresh, frozen, or canned peaches in just 10 minutes!

Ingredients
  

  • 3-4 cups peeled and sliced fresh, canned, or frozen (thawed) peaches
  • 1 ¼ cups Bisquick or other all-purpose baking mix
  • 1 cup sugar
  • 1 cup milk
  • ½ cup (1 stick) salted butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For serving: vanilla ice cream

Instructions

  • Preheat oven to 350°F. Grease a 10-inch cast iron skillet, or another 2-quart baking dish (such as an 11 x 7-inch pan or a deep 8-inch or 9-inch square pan).
  • Arrange peaches in the prepared dish.
  • In a large bowl, whisk together Bisquick, sugar, milk, melted butter, cinnamon, and nutmeg until combined.
  • Pour batter over the peaches.
  • Bake, uncovered, for about 1 hour (or until golden brown and set).

Notes

  • Fresh, frozen or canned peaches will all work in this cobbler. If you’re using fresh peaches, you’ll need to peel and slice them before adding them to your dish. For frozen peaches, make sure that you thaw them (and drain off any extra liquid) before adding them to the dish. If using canned peaches, drain off any liquid before adding them to the dish.
  • Total baking time can vary depending on your oven and the type of dish that you’re using. The cobbler is done when the topping is totally set (like a cake), it isn’t jiggly in the middle, and you can’t see any batter bubbling.
  • If the top of the cobbler turns too brown, cover loosely with foil until it’s cooked through.
  • Serve the cobbler warm with a scoop of vanilla ice cream on top!
  • If you don’t have Bisquick, any similar all-purpose baking mix will work. I have also tested this recipe with this Krusteaz Pancake Mix, and I bet a similar mix from Aunt Jemima or other brands will work.
  • This easy cobbler has a soft cake-like batter that puffs up around the fruit. If you’re looking for a biscuit-topped cobbler with a saucy fruit filling, try this blueberry peach cobbler.
  • A cast iron skillet is my preference for those great crispy edges and for its even heat distribution, but you can use any 2-quart baking dish (such as an 11 x 7-inch pan, or a deep 8-inch or 9-inch square pan).
  • To make the cake batter from scratch (without the Bisquick shortcut), follow these instructions.
  • Add other warm spices to the peach cobbler crust for a warm, cozy, homemade flavor. Ginger pairs really well with peaches. Other good options include allspice and cloves.
  • Swap out some of the peaches and add fresh blueberries, strawberries, raspberries, or blackberries to the cobbler.
  • Use Gluten-Free Bisquick for a gluten-free peach cobbler!
  • To serve a larger group, double all of the ingredients and bake the cobbler in a deep 13 x 9-inch pan.

Nutrition

Serving: 1/6 of the cobblerCalories: 399kcalCarbohydrates: 59.1gProtein: 4.1gFat: 17.7gSaturated Fat: 10.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5gCholesterol: 44.6mgSodium: 347.7mgPotassium: 242.3mgFiber: 1gSugar: 41.7g
Keyword: Bisquick Peach Cobbler, easy peach cobbler, peach cobbler recipe, Peach Cobbler with Bisquick
Course: Dessert
Cuisine: American, Southern
Author: Blair Lonergan

This recipe was originally published in June, 2020. The photos were updated in July, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Hi Blair. I just made this Easy Cobbler and it smells and looks delicious. I only had a bit more than two cups of peaches, but had a pint of blueberries, so I did a combo to get to 3 1/2 cups. I think it’s a great pairing! Thanks for this easy recipe and, as always, we appreciate your Sunday email with the recap of your week in meals. Beautiful pics, too! Hope you and the boys have a wonderful summer.

    1. That’s perfect, Tim! I love the combo of blueberries and peaches in a cobbler. Hope you enjoy the dessert, and thank you so much for your kind words. I appreciate you taking the time to leave me a note! 🙂

      1. Hi Blair. I made the peach / blueberry cobbler last night, before even seeing your version in this week’s email….lol. our version, from scratch, is almost identical to yours, but we pour a think sugar/ water blend over the batter just before baking. It gives the cobbler a sweet crust on top.

        I really enjoy your recipes each week. Thanks!!! Mark

  2. 5 stars
    I altered it a bit. Used almond milk, gluten free bisquick and baked truvia and it was delish! Can’t wait to make it with blue berries and peaches.

  3. 5 stars
    Yet another fantastic recipe. Super easy. In NZ you can’t get Bisquick but I have often swapped it out for self-raising flour and it seems to work fine. Made with blackberries and apples and tasted amazing. Will become a family regular.