Easy Peach Cobbler

Ingredients

• 120 g (1 cup)Bisquick mix
• 180 ml (¾ cup)milk
• 113 g (½ cup), meltedsalted butter
• 822 g (29 oz), well drainedtinned sliced peaches
• 150 g (¾ cup)granulated sugar
• 1 g (½ teaspoon)ground cinnamon
• 0.5 g (¼ teaspoon)ground nutmeg
• 1.5 g (¼ teaspoon)kosher salt
• 10 ml (2 teaspoons)vanilla extract
• to serve (optional)whipped cream or ice cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) with the rack in the middle position. Spray a 23 × 23 cm (9 × 9 inch) glass baking dish with non-stick baking spray.

2. 2

   Mix the batter

   In the baking dish, whisk the Bisquick mix, milk and melted butter together until smooth.

3. 3

   Season the peaches

   In a medium bowl, stir together the peaches, sugar, cinnamon, nutmeg, salt and vanilla.

4. 4

   Add the peaches

   Pour the peach mixture over the batter and spread it gently so the peaches are distributed across the dish rather than sitting only in the middle.

5. 5

   Bake until golden

   Bake for about 35–40 minutes, until the top is light golden brown and the centre still jiggles slightly when the dish is moved.

6. 6

   Rest and serve

   Remove the cobbler from the oven and leave it to sit for 10 minutes. Scoop and serve straight away with whipped cream or ice cream.

What is peach cobbler?

Peach cobbler is an American baked dessert of fruit topped with a biscuit-like or cake-like layer. This version uses a quick batter made with baking mix, which rises around the peaches as it bakes.

Tinned peaches make it convenient to prepare year-round, while cinnamon, nutmeg and vanilla give the fruit a gently spiced flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 3g protein, 38g carbs, 12g fat.

The peaches and sugar provide most of the carbohydrates, while the butter contributes much of the fat. The baking mix and milk add a little protein, though this dessert is not especially protein-rich; serve it after a meal with a protein-containing main and some vegetables.

Choosing and preparing the peaches

Well-drained peaches: removing excess syrup helps keep the cobbler from becoming overly wet. Let them drain thoroughly before mixing them with the sugar and spices.

Even distribution: spread the fruit gently over the batter so each scoop gets peaches, rather than leaving most of them in the centre.

Getting a smooth batter

Melted butter: whisk it with the milk and baking mix directly in the baking dish, as the method directs. Mix until smooth so there are no obvious dry pockets of baking mix.

Gentle topping: pour the peach mixture over the batter and spread it carefully. Avoid stirring the layers together, which would change how the cobbler bakes.

How to tell when it is done

Golden top: look for a light golden-brown surface after 35–40 minutes in the oven. The exact time can vary, so use the appearance as well as the timer.

Slight jiggle: the centre should move a little when the dish is nudged. It will continue to settle during the 10-minute rest.

Timing and resting

Prep: combine the batter and peach mixture just before baking, then spread the fruit over the batter in the dish.

Rest: leave the baked cobbler for 10 minutes before scooping. This short pause gives it time to settle while keeping it warm for serving.

Serving ideas

Creamy topping: serve each portion with whipped cream or ice cream, as suggested in the recipe. The cool, creamy topping contrasts with the warm fruit and soft batter.

Simple serving: the cobbler is also ready to serve on its own, straight from the baking dish.

Recipe notes & tips

• Drain the peaches well before combining them with the other topping ingredients.
• Measure the baking mix and milk carefully for a batter that spreads smoothly.
• Mix the batter until smooth before adding the peach mixture.
• Spread the peaches across the dish rather than piling them in the centre.
• Check for a light golden top and a slightly jiggly centre within the 35–40-minute baking window.
• Wait the full 10 minutes before scooping so the cobbler can settle.

Variations

• Add ginger: use a small pinch of ground ginger alongside the listed spices.
• Use fresh peaches: peel and slice ripe peaches, then drain off any excess juice before mixing.
• Try brown sugar: replace the granulated sugar with the same amount of brown sugar for a deeper sweetness.
• Add berries: mix a handful of berries into the peaches before spreading them over the batter.
• Serve with yoghurt: offer plain yoghurt in place of whipped cream or ice cream.

Common mistakes to avoid

• Wet peaches: excess liquid can make the dessert soggy; drain the fruit thoroughly before mixing.
• Uneven fruit: peaches left in the centre make portions inconsistent; spread them gently over the batter.
• Overmixing the layers: stirring the peach mixture into the batter disrupts the cobbler texture; pour it over and spread gently.
• Baking by time alone: ovens vary; check for a light golden top and a slightly jiggly centre.
• Skipping the rest: serving immediately from the oven can make scooping difficult; leave the cobbler for 10 minutes.

How to store

Cover and refrigerate leftover cobbler for up to 3 days. Reheat portions in the microwave or warm the covered dish in the oven until heated through.

Frequently asked questions