This easy peach cobbler recipe is made with biscuit baking mix and canned peaches – it doesn’t get any quicker! The cobbler comes out bubbly and juicy for the perfect summer dessert.
I’m not going to lie: Baking from scratch is nice and all. But on a busy day between the kids, and, well, life… Measuring out individual spices and baking ingredients seems like an excessive amount of work to me.
I usually skip the “seventeen baking powders and spices” kinds of recipes. And no, I’m also not going to skin a pound of peaches just to make a cobbler – which is why I love going for a few shortcuts when baking. Here I’m using biscuit baking mix (or Bisquick as we all know it!) and canned sliced peaches to make the simplest and best cobbler.
This peach cobbler recipe
- is seriously the easiest you’ll ever make
- can be doubled to feed a crowd
- only needs 8 ingredients and a few minutes of prep time!
Ingredients you’ll need
This is just an overview of the ingredients in my Bisquick Peach Cobbler. For quantities, skip to the recipe card below.
- Brown sugar: Can use granulated if you don’t have brown sugar on hand. If you have it, stir in a teaspoon of molasses to help with flavor.
- Vanilla extract: If you don’t have vanilla/want to make this more budget friendly, just use a teaspoon of lemon juice instead. Not necessarily cheaper, but a shot of Bourbon would also work 😉
- Butter: This recipe works perfectly fine with stick margarine. I always have sticks of margarine in the freezer, I don’t always keep butter on hand. Have made this recipe plenty of times with either, and both work! Just make sure to use stick margarine and not buttery spread.
- Evaporated milk: I love using evaporated milk in this recipe, because it’s a pantry staple and doesn’t go bad! But you can substitute half and half or even regular whole milk. Please do not use sweetened condensed milk, it’s too thick and sweet.
How to make peach cobbler with Bisquick
- Be careful so you don’t accidentally use all the syrup from the can of peaches. You only need 1/2 cup, if you use too much the cobbler will be soggy.
- The batter is thick and sticky, don’t worry, that’s the right texture. A lot of liquid will come from the peach mixture, so please don’t add anything extra or your cobbler will come out soggy.
- The batter only makes a thin layer on the bottom of the pan, that’s also correct. With the liquid from the peach mixture, it will puff up and rise all the way to the top of the peaches as it bakes.
- If you want to double the recipe, bake it in a 9×13 inch pan.
You can keep the cobbler covered with cling wrap on the counter for up to 2 days.
You can also refrigerate it, covered, for up to 4 days.
I always serve peach cobbler warm, but you can also serve it at room temperature or cold.
Served warm, it’s perfect with ice cream. Vanilla, butter pecan, salted caramel or cinnamon swirl are the best matches!
Cold, I actually enjoy it as a special breakfast with a scoop of Greek yogurt. You didn’t hear it from me!
Watch the recipe video
More easy desserts
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Bisquick Peach Cobbler
This easy peach cobbler recipe is made with biscuit baking mix and canned peaches - it doesn't get any quicker!
- 1 (29-oz) can sliced peaches, drained and 1/2 cup syrup reserved
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup biscuit baking mix (I used Bisquick brand)
- 1/3 cup evaporated milk
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, diced (stick margarine works, too)
- cinnamon-sugar, to taste
- Grease an 8x8 inch baking pan and heat oven to 450°F.
- Add reserved peach syrup, brown sugar and vanilla extract to a small saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved.
- Stir in drained peaches, then remove from heat.
- In a medium mixing bowl, stir together biscuit mix, evaporated milk and granulated sugar until thick batter forms.
- Spread batter in prepared pan, layer will be thin. Pour hot peach mixture on top and spread out in an even layer.
- Dot peaches with butter, then sprinkle with cinnamon-sugar.
- Bake at 450 degrees for 18-20 minutes, until bubbly. Let sit 10-15 minutes before serving.
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Nutrition Information:Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 304mgCarbohydrates: 50.5gFiber: 1.1gSugar: 35gProtein: 2.5g
This was amazing! The vanilla and evaporated milk got my attention. Glad it did. I followed the recipe. I would not change a thing.
I’m so glad, Valinda!!