Y’all know nobody could touch my Big Mama’s peach cobbler. She loaded it up with juicy peaches and topped it with a flaky, golden-brown lattice crust. But when I ain’t got time to mix and roll, I whip up this easy peach cobbler! Same sweet peaches that melt right in your mouth, but instead of using a pie crust, I pour a Bisquick batter right into the pan and let the peaches settle on top. It comes together in no time boos, and bakes up like a summer dream!
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How To Make This Bisquick Peach Cobbler
Step 1: Whisk together the Bisquick mix, milk, and melted butter in a baking dish until smooth.
Step 2: Stir together the peaches, sugar, cinnamon, nutmeg, salt, and vanilla in a medium bowl.
Step 3: Pour the peach mixture into the batter and gently spread around so the peaches aren’t only in the middle.
Step 4: Bake until the top is light golden brown and the center is slightly jiggly when moved. You’ll see a little juice bubbling around the edges. Rest before serving.
Easy Bisquick Peach Cobbler Recipe
Bisquick peach cobbler is super easy to make with canned peaches in warm spices with a simple Bisquick topping. Takes 5 minutes to prep!
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Preheat the oven to 350°F and place the rack in the middle position. Spray a 9×9 inch glass baking dish with nonstick baking spray.
In the baking dish, whisk together the Bisquick mix, milk, and melted butter until smooth.
In a medium bowl, stir together the peaches, sugar, cinnamon, nutmeg, salt, and vanilla.
Pour the peach mixture into the batter and gently spread around so the peaches aren’t only in the middle.
Bake until the top is light golden brown and the center is slightly jiggly when moved, about 35-40 minutes. You’ll see a little juice bubbling around the edges. (Do not bake until everything is set or your cobbler will come out dry.)
Remove from the oven and let sit for 10 minutes. Scoop out and serve immediately with whipped cream or ice cream.
Drain those peaches well, boos. Toss them in a colander, then pat them dry with paper towels to keep your cobbler from turning into a soggy mess.
Want an old-school look? Bake it in cast iron. It gives this peach cobbler that Southern charm and those crispy, golden edges we love.
If the top’s browning too fast, just tent it with foil. That’ll keep it from burning while the rest finishes baking.
How to Store & Reheat this Easy Peach Cobbler Recipe with Canned Peaches
Storing: Let your cobbler cool completely, then cover tightly with plastic wrap or foil, or pop it into an airtight container. It’ll stay fresh for about 3-4 days.
Freezing: Double-wrap the cooled cobbler first in plastic wrap, then in foil, to keep it protected from freezer burn. It’ll keep nicely for up to 2-3 months.
Reheating: Warm it back up in a 350°F oven until bubbly and hot, about 15-20 minutes. If you’re just reheating a slice, pop it into the microwave for 30-60 secs.
Calories: 299kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 378mg | Potassium: 190mg | Fiber: 2g | Sugar: 30g | Vitamin A: 728IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
Serving Suggestions
Recipe Help
Yup! You’ll just need to peel, halve, and pit about 6-8 fresh peaches. Mix them with sugar (about ¾ cup sugar per 4 cups sliced peaches) and refrigerate for at least 2 hours to draw out the juices. To speed things up, you can cook the peaches with sugar in a saucepan over medium heat for about 10 minutes.
If the crust ain’t brown enough yet, bake it a bit longer. Once it’s out of the oven, don’t cover it while cooling. Trapped steam can soften the crust. If you’ve done all that and your cobbler is still soggy, try using less milk in the batter next time.
