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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:
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.
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.
unsalted butter, melted, cooled, plus more, softened, for greasing
(15-oz.) cans sliced peaches
(240 g.) Bisquick pancake mix
ground cinnamon
(150 g.) plus 2 tbsp. granulated sugar, divided
whole milk
Vanilla ice cream, for serving
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