This juicy, sweet Peach Cobbler With Bisquick is easy to make and a perfect way to round off summer meals.
I hosted some friends and family yesterday, and everyone was asking for this peach cobbler recipe. I wanted to say it was a family secret, and it took me hours to make the dough, but I gave in and shared the super simple recipe—and now I am sharing it with you. Luckily, it is peak peach season, and I just got a bunch from a local farm on the North Fork. While the fresh peaches are the star, the secret is in the super-easy batter: Bisquick.
Bisquick was invented in the 1930s as a quick way to make biscuits, hence the name. It won over homemakers, bakers, and chefs, and by the 1970s, cookbooks were dedicated to making tons of baked goods using the mix. I often use it for pancakes or waffles and have made biscuits a handful of times, but yesterday was the first time I used it in a dessert. It was quick and simple, and I had all the ingredients on hand.
My home was filled with that “just baked” aroma, which is great when you have company. It is such a compliment when a friend walks in and asks, “It smells amazing in here; what did you bake?” With juicy, caramelized peaches and a hint of cinnamon mixed on top of a buttery, biscuit-like crust, the flavors in this cobbler are heavenly. It’s so easy: just mix the crust ingredients in one bowl, the filling in another, put them together, then slide it into the oven!
What is the difference between a cobbler, a pie, and a tart?
Peaches, apples, cherries, blueberries, and many more can go into a cobbler, pie, or tart. So what’s the difference between the three desserts? The crust. A pie has a crust on the bottom, sides, AND top. When it is open-faced, it is a tart. A tart also has a thicker, less flaky crust. A cobbler is a whole different ballgame: it has a mix of biscuit-like dough and fruit throughout, without a defined crust.
How do I store leftovers?
You can store your peach cobbler in the fridge for up to 3 to 4 days covered tightly with aluminum foil or in an airtight container. In the freezer, it will last up to 6 to 8 months. If frozen, allow the cobbler to thaw completely in the fridge before reheating.
Serving suggestions
A warm peach cobbler with Bisquick pairs perfectly with a scoop of ice cream. If you want to stray from traditional vanilla, try this delightful Cottage Cheese Ice Cream and play with the flavor combinations. Cobbler is a summer treat, so serve it after something like Grilled Chicken Wings, Grilled Chicken Tenders, or these flavorful Bacon-Wrapped Hot Dogs With Salsa Verde And Queso Fresco. Peach cobbler is also associated with Southern cuisine, such as juicy Brisket and certain fried foods like Crispy Fried Calamari and my fave, Air-Fryer Fried Pickles.
Ingredients
- 1 cup Bisquick mix
- 1 cup low-fat milk
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 4 cups sliced fresh peaches or thawed from frozen
- 1 cup granulated sugar
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the baking mix, milk, and cinnamon until smooth. Then, stir in the melted butter.
- Pour the batter into an ungreased 8-inch square baking dish.
- In another bowl, toss the sliced peaches with the sugar until well coated.
- Spoon the sugared peaches evenly over the batter in the baking dish.
- Bake for 50 minutes, or until the crust is golden brown and the peaches are bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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