Bisquick Peach Cobbler
This Bisquick Peach Cobbler can be made with fresh, frozen or canned peaches in just 10 minutes!
Servings 6 people
- 3 cups peeled and sliced fresh, canned, or frozen (thawed) peaches
- ½ cup (1 stick) salted butter, melted
- 1 ¼ cups Bisquick or other all-purpose baking mix
- 1 cup granulated sugar
- 1 cup milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- For serving: vanilla ice cream
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.
Arrange peaches in the prepared dish. Stir together butter, Bisquick, sugar, milk, cinnamon and nutmeg until combined. Pour batter over the peaches.
Bake for about 1 hour (or until golden brown and set).
- 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.
- 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. If using 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. You know that 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 brown before it has baked all of the way through, cover loosely with foil until it's done.
- Use Gluten-Free Bisquick for a gluten-free peach cobbler!
Serving: 1/6 of the cobbler | Calories: 399kcal | Carbohydrates: 59.1g | Protein: 4.1g | Fat: 17.7g | Saturated Fat: 10.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Cholesterol: 44.6mg | Sodium: 347.7mg | Potassium: 242.3mg | Fiber: 1g | Sugar: 41.7g