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Square side shot of Bisquick peach cobbler on a white table.
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5 from 6 votes

Easy Bisquick Peach Cobbler

This easy Bisquick peach cobbler features juicy peaches and a buttery cake-like topping for a simple dessert that's perfect year-round.
Course Dessert
Cuisine American, Southern
Keyword Bisquick Peach Cobbler, bisquick peach cobbler recipe, bisquick peach cobbler with fresh peaches, easy peach cobbler, Peach Cobbler with Bisquick
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 429kcal
Author Blair Lonergan

Equipment

Ingredients

  • 3-4 cups sliced fresh peaches, canned and drained peaches, or frozen (thawed and drained) peaches (peeling the peaches is optional, but not necessary)
  • 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 the 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) with nonstick cooking spray. Arrange the sliced peaches in the prepared dish.
    Sliced fresh peaches in a baking dish.
  • In a large bowl, whisk together the Bisquick, sugar, milk, melted butter, cinnamon, and nutmeg until combined.
    Whisking the batter together for a Bisquick peach cobbler recipe.
  • Pour the batter over the peaches.
    A Bisquick peach cobbler recipe in a white dish before it goes in the oven.
  • Bake, uncovered, for about 1 hour (or until golden brown and set). 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 starts to get too dark, cover loosely with foil until it's cooked through.
    Serving spoon in a dish of baked Bisquick peach cobbler.
  • Serve the cobbler warm with a scoop of vanilla ice cream on top!
    Square side shot of Bisquick peach cobbler on a white table.

Video

Notes

  • Fresh, frozen, or canned peaches all work well in this recipe.
  • Thaw and drain frozen peaches before using.
  • Drain canned peaches thoroughly to prevent a runny cobbler.
  • Peeling fresh peaches is optional.
  • Do not stir the batter into the fruit.
  • A cast iron skillet creates especially crisp edges.
  • The cobbler is done when the center is fully set and no batter is bubbling.
  • If the top browns too quickly, tent loosely with foil.
  • Double the recipe and bake in a deep 9 x 13-inch dish for a crowd.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Serving: 1/6 of the cobbler | Calories: 429kcal | Carbohydrates: 60g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 471mg | Potassium: 212mg | Fiber: 2g | Sugar: 46g | Vitamin A: 807IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg