Bisquick Peach Cobbler

Classic peach cobbler is a summer dessert staple. With its biscuit topping and sweet, jammy fruit, it makes for the perfect addition to any summer potluck. While I love a classic, I also love to upgrade them with easy hacks and pantry staples. My newest obsession? This Bisquick peach cobbler. Made with just six simple pantry staples and a single mixing bowl, this light summery treat is as easy to make as it is delicious to eat. Here’s what makes it different than your average cobbler:

How To Make Bisquick Peach Cobbler

INGREDIENTS

• Unsalted Butter: Like in most baking recipes, use unsalted butter so your dessert doesn’t end up savory.
• Canned Sliced Peaches: You can use any type of canned peaches for this dessert, but no matter whether they’re canned in heavy or lite syrup, or even 100% juice, make sure to drain them thoroughly. Any excess liquid piggybacking from the can to the baking dish might cause the cobbler to be soggy or even not bake all the way through. No one wants a soggy cobbler.
• Bisquick Pancake Mix: While many cobblers feature a sweet biscuit topping on a bed of jammy baked fruit, this Bisquick peach cobbler is actually a tender, lightly sweetened cake, jam-packed with peaches and featuring a crisp sugary crust. It’s actually more similar to a classic fruit buckle or a shortcake than it is to a traditional cobbler, but Bisquick decreed it to be a cobbler when they first created the concept, and honestly, when something is this delicious, we’re not inclined to argue about what it’s called.
• Cinnamon: A little bit of ground cinnamon does wonders in adding some warming, spiced flavor to desserts like cobblers and crisps, and works especially well with peaches.
• Granulated Sugar: Sugar is going to make sure our Bisquick is a sweet enough pairing for our peaches, and becomes a sweetened cake instead of a bland mixture.
• Whole Milk: I prefer to use whole milk for its higher-fat quality and richness.

STEP-BY-STEP INSTRUCTIONS

First, preheat your oven to 350° and grease a 13” x 9” baking dish with softened butter to prevent the dessert from sticking while baking. Then, place your canned peaches in a colander set over the sink to drain while we prepare our Bisquick mixture. To do that, combine the Bisquick, cinnamon, and sugar in a large bowl. Once the dry ingredients are combined, pour in the melted butter and milk. Whisk until the mixture is fully combined and no dry spots remain.

Once your mixture looks like a batter, pour it into your prepared pan. Top the batter with your drained peaches, then sprinkle the top with the remaining sugar.

Bake the cobbler until the top is deeply golden brown; insert a tester into the center. When it comes out clean, it’s ready!

Let it cool for 15 minutes before serving. I highly recommend topping with vanilla ice cream while it’s still warm, but you do you.

The full list of ingredients and instructions can be found in the comments below.

Recipe Tips

• Can I use fresh peaches? I developed this recipe with canned peaches so you can make this year-round, so this has not been tested with fresh peaches. The amount of liquid in your fresh peaches might be a problem; if you want to use fresh peaches, check out our classic peach cobbler recipe!

Storage

This cobbler is best served warm the day it’s made, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in 15-second intervals in the microwave, just until warmed through.