Recipe

Bisquick Peach Cobbler

A buttery, golden cobbler with juicy peaches and a Bisquick topping that bakes up crisp on the edges and tender in the middle.

By Matt Campbell

•

4.8

A golden bisquick peach cobbler baked in a rustic ceramic baking dish with bubbling peaches and crisp browned edges on a light stone kitchen counter

Jump to Recipe

If you want dessert that feels like you planned ahead, but you also want to not plan ahead, this Bisquick peach cobbler is your move. It is warm, buttery, and chaotic in the best way, like the edges get all crisp and bronzed while the middle stays soft and spoonable. The peaches turn jammy, the batter puffs and settles, and somehow a caramelly sauce forms underneath like it is showing off.

The best part is you can make it with canned peaches (my weeknight hero), frozen peaches, or fresh when they are in season. Either way, this is the kind of dessert that makes people hover near the oven asking, “Is it done yet?”

Ingredients for peach cobbler including canned peaches, Bisquick mix, sugar, cinnamon, milk, and butter arranged on a bright kitchen counter

Why It Works

One bowl topping, zero fuss: Bisquick does the heavy lifting, so you get a tender cobbler top without measuring flour, baking powder, and salt separately.
Buttery crisp edges: Melting butter in the hot pan before adding batter creates those golden, slightly crunchy edges that everyone fights over.
Juicy, not watery peaches: A small amount of sugar and cinnamon helps the fruit set up and taste like peach pie filling without being cloying.
Flexible fruit options: Canned, frozen, or fresh peaches all work with tiny adjustments.

Pairs Well With

Storage Tips

Refrigerate: Cover the baking dish tightly or transfer to an airtight container. Store for up to 4 days.

Reheat: For the best texture, warm in a 350°F oven for 10 to 15 minutes until hot and bubbly. Microwave works too, but the topping softens. If you microwave, finish with 1 to 2 minutes in a toaster oven or under a broiler if you want the top re-crisped.

Freeze: You can freeze leftovers for up to 2 months. Wrap well. Thaw overnight in the fridge, then reheat in the oven. Just a heads-up, the topping will be softer after freezing, but the flavor is still very much worth it.

Common Questions

Can I use canned peaches in heavy syrup?

Yes. Just know the cobbler will be sweeter. If you use heavy syrup, start with 2 tablespoons of added sugar in the filling, then taste the peaches and adjust from there.

Do I have to drain canned peaches?

Drain them well. A little juice clinging to the fruit is fine, but too much liquid can make the cobbler soupy. If you want extra peachy sauce, reserve a few tablespoons of juice and add it back gradually.

Can I use fresh peaches?

Absolutely. Peel if you want a smoother texture, or leave skins on if you are feeling rustic. You will need about 5 to 6 cups sliced peaches (roughly 2 1/2 to 3 pounds). Toss slices with sugar and let them sit 10 minutes, then bake as written. If they are super juicy, add 1 teaspoon cornstarch to the peach mixture.

Can I use frozen peaches?

Yes. Thaw and drain first, or you will add too much water. If you are in a hurry, microwave to thaw, then drain.

Why is my Bisquick topping gummy in the middle?

Usually one of three things: the peaches had too much liquid, the cobbler needed 5 to 10 more minutes in the oven, or the batter got overmixed. Mix just until combined, and bake until the center is set and no longer looks wet.

What size pan works best?

A 9x13-inch baking dish makes a thinner layer with more crisp edges. A 9x9-inch dish makes it thicker and softer. If you use 9x9, bake about 45 to 60 minutes and start checking around 45 minutes. You are looking for a deeply golden top, bubbling edges, and a center that looks set (not glossy or wet).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or 9x9-inch for a thicker cobbler)
Mixing bowl
Whisk or fork
Measuring cups and spoons
Can opener (if using canned peaches)
Oven mitts

I went to school thinking I would chase the polished, chef-y version of dessert. Then real life showed up with hungry friends, not enough time, and a very strong desire to have something warm and sweet on the table anyway. This cobbler is exactly that energy. It is the dessert I make when I want people to feel taken care of without turning my kitchen into a disaster zone. Also, I love any recipe where butter hits a hot pan and immediately starts doing something dramatic.

Bisquick Peach Cobbler

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 10 servings

Ingredients

Peach filling

3 (15 oz) cans sliced peaches in juice, well drained (about 5 to 6 cups drained peaches)
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1 tbsp fresh lemon juice (optional, but great for balance)
1 tsp cornstarch (optional, use if your peaches are extra juicy)

Bisquick topping

2 cups Bisquick mix
1 1/2 cups milk
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter

To serve (highly encouraged)

Vanilla ice cream or whipped cream

Instructions

Heat the oven. Preheat to 375°F.
Melt the butter in the pan. Put the 1/2 cup butter in a 9x13-inch baking dish and set it in the oven for 4 to 6 minutes, just until melted. Carefully remove the dish.
Make the Bisquick batter. In a bowl, whisk together Bisquick, milk, 1/4 cup sugar, and vanilla just until smooth. Small lumps are fine. Overmixing is how we get gummy cobbler.
Pour the batter over the butter. Pour the batter evenly into the hot baking dish over the melted butter. Do not stir.
Mix the peaches. In the same bowl (because dishes are overrated), toss the drained peaches with 1/2 cup sugar, cinnamon, nutmeg (if using), lemon juice, and cornstarch (if using).
Spoon on the peaches. Do not stir. Spoon the peaches evenly over the batter. What looks odd is that the fruit just sits on top like it is ignoring the batter. Leave it alone. It will bake right.
Bake. Bake for 40 to 50 minutes, until deeply golden on top and bubbling around the edges. The cobbler is done when the center looks set (not glossy or wet) and a toothpick in the topping comes out clean or with a few moist crumbs. If the center still looks wet at 45 minutes, give it another 5 to 10 minutes.
9x9-inch dish: Bake about 45 to 60 minutes. Start checking at 45 minutes.
Rest, then serve. Let the cobbler cool for 10 to 15 minutes so the juices thicken slightly. Serve warm with vanilla ice cream or whipped cream.