Bisquick Peach Cobbler

Ever think about what summer tastes like? Peaches paired something cool and creamy rank high on that list!

What better way to capture the taste of summer (even all year round!) than with a dish of nice, hot bisquick peach cobbler served a la mode?!

You may be thinking to yourself, peach cobbler with Bisquick?

But let me tell you, it’s delicious, quick and so easy to toss together! Be sure to check out the variations on this Bisquick peach cobbler recipe, too!

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Why I love Bisquick Peach Cobbler?

• OMG, it’s COBBLER with PEACHES and it tastes like summer (all year round!). Need I say more?
• Ok, I will say more – peaches with cinnamon and nutmeg, warmed to perfection is like a spoonful of heaven. Topped with ice cream or whipped cream, and … well, see above, OMG PERFECTION!
• How many of us already have Bisquick in the pantry? And if not, Bisquick is so easy to pick up and use.
• It’s an absolute hit at a potluck or party so make a double (or triple) batch and bring it along!

What thickens cobbler?

Most cobblers are thickened with flour or cornstarch but this recipe doesn’t need additional thickener. The Bisquick topping will help soak up all the delicious peach juices that make this a tasty treat.

Why isn’t my peach cobbler crispy?

The crisp comes from the oven temp and time so check to ensure your oven rack is in the middle or one higher. It’s ok to let it run on broil for the last few minutes to crisp it up if it’s not happening on it’s own. The other culprit is too wet of a mix on top – measuring with more love than precision can lead to a bit more liquid than is ideal.

Is cobbler the same as crumble?

The simple answer is no, a cobbler and a crumble are cousins but not the same. A crumble or a crisp is topped with streusel or crumbly top like you’d see on a coffee cake. A cobbler has biscuits or a batter topping, which is one more reason using this Bisquick peach cobbler recipe makes perfect sense.  

How to serve Bisquick Peach Cobbler?

The options are unlimited here – in a bowl alone, in a cup “to go” at a cookout, on a plate with ice cream on the side, topped with whipped cream. 

Bisquick Peach Cobbler Cooking Tips:

• Take your time. This isn’t a fussy recipe, but it’s worth taking the time to fully drain your peaches. 
• Preheat your oven while you mix up the ingredients so that it’s piping hot and ready when you put the pan in.
• It’s easy to prep ahead but it’s going to take time to bake it so plan accordingly.
• If you use a different size pan or double the recipe it may be thicker and can take a little longer to cook. Scale up accordingly.

Variations of Bisquick Peach Cobbler:

There are so many wonderful ways to make your cobbler a custom creation. Try swapping brown sugar for white and get a different flavor profile. It’s easy to use fresh or frozen peaches in place of canned but consider dusting them with corn starch if you do. They also won’t have been stored in juice or syrup, so will be less sweet than canned. The topping of a cobbler can be made with biscuits for a cute presentation – either individually in ramekins with a biscuit on top of each or just lined up in the 8*8 pan. Finally, change up that fruit – cobbler is delicious when made with blueberries, apples, or cherries, too. 

Ingredients for Bisquick Peach Cobbler:

• 1 cup original Bisquick mix
• 1 cup heavy whipping cream
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ cup butter, melted
• 1 cup white sugar
• 1 (29 ounce) can of peaches, drained

How to make Bisquick Peach Cobbler:

Step 1. Preheat your oven to 375 degrees F

Step 2. In a medium mixing bowl stir together bisquick mix, whipping cream and nutmeg.

Step 3. Pour into a greased 8×8 baking dish

Step 4. Stir in the melted butter until fully blended

Step 5. In a separate bowl stir together the sugar and peaches until completely combined.

Step 6. Pour over the top of the batter. Make sure to fully cover the whole pan.

Step 7. Sprinkle cinnamon on top to fully coat.

Step 8. Bake for 50-60 minutes or until golden brown.

Step 9. Serve with ice cream or whip cream and ENJOY!

                                  Now, remember to save this recipe on Pinterest for later 🙂

Bisquick Peach Cobbler

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 5

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Ingredients 

• 1 cup original Bisquick mix
• 1 cup heavy whipping cream
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ cup butter, melted
• 1 cup white sugar
• 1 29 ounce can of peaches, drained

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Instructions

• 1. Preheat your oven to 375 degrees F
• 2. In a medium mixing bowl stir together bisquick mix, whipping cream and nutmeg.
• 3. Pour into a greased 8×8 baking dish.
• 4. Stir in the melted butter until fully blended.
• 5. In a separate bowl stir together the sugar and peaches until completely combined.
• 6. Pour over the top of the batter. Make sure to fully cover the whole pan.
• 7. Sprinkle cinnamon on top to fully coat.
• 8. Bake for 50-60 minutes or until golden brown.
• 9. Serve with ice cream or whip cream and ENJOY!

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 60g | Protein: 4g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 467mg | Fiber: 1g | Sugar: 47g

Author: Marta

How to store Bisquick Peach Cobbler?

Should you be fortunate enough to end up with leftovers you can cover and store your cobbler for several days in the refrigerator. Foil or plastic wrap will get the job done nicely if your 8*8 pan doesn’t have a lid with it. 

How to reheat Bisquick Peach Cobbler?

While cobbler is delicious cold, to reheat you will want to place it in a warm oven (200 degrees) for about 15 minutes covered and then serve. It only takes 30 seconds in the microwave if you’re aiming for a single serving instead of for the crowd.

How long does Bisquick Peach Cobbler last in the fridge?

Store covered for up to a week, but good luck with it lasting that long! 

Can I make ahead Bisquick Peach Cobbler?

Yes, you can make this peach cobbler with Bisquick ahead. I prefer to cook it most of the way and then heat up for the final crispiness. I only cook ahead a day or two and then reheat the whole pan at 200 for 20 minutes followed by 3-5 mins on low broil to crisp off the top.

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