Short description
I’ve always loved how effortlessly this classic Bisquick Peach Cobbler comes together—juicy peaches nestled under a fluffy, golden crust made from Bisquick, milk, butter, and sugar. It’s a timeless comfort dessert that feels homey and indulgent.

Classic Bisquick Peach Cobbler

Why You’ll Love This Recipe

I adore this cobbler because it’s super simple to make—just a handful of pantry staples and canned or thawed peaches. I like how the Bisquick topping bakes into a soft, cake‑like layer that absorbs peach juices and caramelizes at the edges. I especially enjoy serving it warm with a scoop of vanilla ice cream: pure bliss in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup Bisquick mix
1 cup milk
½ teaspoon ground nutmeg
½ cup butter, melted
1 (29‑ounce) can sliced peaches, drained
1 cup granulated sugar

directions

I preheat the oven to 350 °F (175 °C).
In an ungreased 8 × 8‑inch baking dish, I stir together the Bisquick mix, milk, and nutmeg until the batter is smooth.
I pour in the melted butter and gently stir to blend.
In a separate bowl, I combine the drained peaches with the granulated sugar and mix well.
I spoon the peach mixture evenly over the batter in the baking dish.
I bake it for about 50 minutes, until the topping is set and golden on top.
I let it cool slightly before serving.

Servings and timing

Servings: 6 (about one cobbler in an 8 × 8‑inch dish)
Prep time: 10 minutes
Cook time: 50 minutes
Total time: approximately 1 hour

Variations

I sometimes swap nutmeg for cinnamon—or use both—for a warmer spice flavour.
I’ve made this with fresh, frozen (thawed), or canned peaches—fresh works beautifully in peak season; frozen or canned make it great year‑round.
I’ve added chopped pecans or walnuts on top for crunch, or mixed in berries like blueberries for a twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To freeze, I place cooled cobbler in a freezer‑safe dish and freeze for up to 3 months—though the topping may lose a bit of crispness upon thawing.

When reheating, I cover the dish with foil and warm it in a 350 °F oven for about 15–20 minutes until heated through. I’ve also reheated single servings in the microwave for 30–60 seconds when I’m in a hurry.

FAQs

Is it better to use fresh, canned, or frozen peaches?

I find that fresh peaches are magical in summer—vibrant and juicy—but canned or frozen (fully thawed and drained) are perfectly convenient and give consistently good results year‑round.

Do I need to peel fresh peaches?

If I use fresh peaches, I usually peel them because it yields a smoother texture. But if I’m using canned peaches, there’s no need to peel anything.

Can I double this recipe?

Absolutely. I double the ingredients and bake in a 9 × 13‑inch pan. Baking time may increase slightly—check until the center is set and the top is golden.

Can I make this gluten‑free?

Yes—I substitute Gluten‑Free Bisquick mix and follow the same method. The texture turns out just as fluffy and satisfying.

Should I grease the baking dish?

I usually skip greasing. The moisture from the peaches and the butter in the batter prevent sticking—but if I’m concerned, a quick spray of nonstick oil can’t hurt.

Conclusion

I love how this classic Bisquick Peach Cobbler is both nostalgic and fuss‑free. It’s a perfect dessert for warm evenings or anytime I want something sweet with minimal effort. Whether I serve it hot with melting ice cream or enjoy it cold, it always feels like a hug in a dish.