Easy Peach Cobbler — The Bisquick Dessert My Family Begs For
The Dessert I Make So Often I Thought It Was Already Here
This easy peach cobbler is the dessert I have made so many times that I genuinely assumed it was already here on the site — turns out it wasn’t, and that needed fixing today. It is melted butter in the bottom of a 9×13, a simple Bisquick batter poured right over the top, sweet canned peaches spread across, and about thirty minutes in the oven until it is bubbly and golden. No peeling, no fuss, and the whole house smells like summer while it bakes. This is one of our family’s very favorite desserts, and it could not be simpler to pull together.
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Watch me make this peach cobbler from start to finish — or scroll down for the full printable recipe card.
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• This is THE pan — the melted butter goes right in the bottom, and it comes out with those golden, buttery edges every single time. Freezer to oven to table, it never lets me down.
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• This whole cobbler is one cup of this, one cup of that — so I just grab my Pyrex cups and don't even think about it. I've had mine for years and they've never quit on me.
- Easy grip handles
- Constructed in durable stainless steel
• Four cans of peaches, drained all at once — this is what I reach for. It drains itself in the sink while I stir up the batter.
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Peach Cobbler
Ingredients
- 4 15 oz cans sliced peaches, drained
- 1 stick 1/2 cup butter, melted
- 1 cup Bisquick
- 1 cup milk
- 1 cup sugar
- 1 tsp baking powder
Method
- Preheat oven to 350°F.
- Pour the melted butter into the bottom of a 9×13 baking dish.
- In a separate bowl, whisk together the Bisquick, sugar, milk, and baking powder until smoothly mixed.
- Pour the batter gently over the melted butter. Do not stir.
- Gently spread the drained peaches evenly over the top. Do not stir.
- Bake uncovered at 350°F for about 30 minutes, until the top is bubbly and golden brown.
- Serve warm — best with a scoop of vanilla ice cream.
Video
Notes
Why This Peach Cobbler Works
What makes this peach cobbler work is that it does all the layering for you. You start with a stick of melted butter in the bottom of the pan, pour a smooth one-cup-of-everything batter right over it, and the magic happens in the oven — the batter rises up and around the peaches while the butter crisps the edges into something golden and almost caramelized. You do not stir it. You do not fold anything in. The oven does the work while you do the dishes.
I have been making this peach cobbler for years, and it is the one dessert I never have to think about. The pantry always has a few cans of peaches and a box of Bisquick, so it comes together on a whim — a Sunday afternoon, a weeknight when somebody needs a little something sweet, a potluck where I need a pan that feeds a crowd. It is humble and it is consistent, and at our house that is exactly what a good dessert should be.
A Few Things That Make Peach Cobbler Even Easier
- Drain the peaches well. Four cans is a lot of syrup, so drain them thoroughly in a colander before they go on top. Too much liquid and the bottom stays soupy instead of setting up into that tender cobbler layer.
- Do not stir after the peaches go on. This is the one rule that matters. Pour the batter over the butter, gently spread the drained peaches across the top, and walk away. If you stir it together, you lose the layers that make it a cobbler instead of a cake.
- Whisk the batter smooth. A couple of small lumps are fine, but give it a good whisk so the baking powder is evenly worked through. I use a silicone whisk so I can get it smooth without scratching my glass dish.
- Measure with cups you trust. It is one cup of Bisquick, one cup of milk, and one cup of sugar — so a reliable set of measuring cups and two minutes of stirring is all the batter takes. This is genuinely a no-mixer, one-bowl dessert.
- Serve it warm. This peach cobbler is meant to be eaten warm out of the oven with a scoop of vanilla ice cream melting into the top. That is the whole experience — do not skip the ice cream.
Peach Cobbler FAQ — The Questions I Get Every Time
What temperature and how long do I bake peach cobbler?
Bake your peach cobbler uncovered at 350°F for about 30 minutes, until the top is bubbly and golden brown. Every oven runs a little differently, so start checking around 25 minutes — you want the batter set and the edges turning deep golden. If the center still looks wet, give it another five minutes.
Can I use fresh or frozen peaches instead of canned?
You can. This recipe is built around canned peaches because they are easy, consistent, and available year-round, but fresh peeled-and-sliced peaches or thawed frozen ones work too. If you go fresh, you may want to toss them with a little sugar first, since canned peaches come already sweetened. Drain frozen peaches well so they do not water down the batter.
Why do you say not to stir the peach cobbler?
Because the layers are the whole trick. The butter on the bottom, the batter in the middle, and the peaches on top bake into distinct layers — the batter rises up around the fruit and crisps at the edges. If you stir everything together, you get a muddled, dense result instead of that classic golden cobbler texture.
Can I make peach cobbler ahead of time?
Cobbler is at its best warm from the oven, so I make it the day I plan to serve it. That said, leftovers keep well covered in the fridge for three or four days, and a quick warm-up in the microwave or a 300°F oven brings it right back. I would not assemble it ahead and let it sit unbaked — the baking powder starts working the moment it hits the wet ingredients.
How is a cobbler different from a crisp or a crumble?
The difference is all in the topping. A cobbler like this one has a soft, cake- or biscuit-like batter over the fruit, while a crisp or a crumble gets a crunchy streusel topping instead. The Kitchn has a great breakdown if you like knowing the why behind it. This Bisquick version lands squarely in cobbler territory, with that tender, golden batter baking up over the peaches.
Can I double this peach cobbler for a crowd?
Absolutely — this is already a 9×13 that serves a crowd, but if you are feeding a really big group, make two pans. I would not try to cram a double batch into one dish, because the batter needs room to rise up around the fruit. Two 9×13 pans side by side bake in the same 30 minutes.
What should I serve with peach cobbler?
Warm peach cobbler with a scoop of vanilla ice cream is the only answer I need, and that is exactly how you will see it at our house. A dollop of whipped cream is lovely too, or a little heavy cream poured over the top while it is still warm. It does not need much — the cobbler is the star.
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Ingredients
Equipment
More Easy Desserts You’ll Love
- Bisquick Cinnamon Coffee Cake — another easy Bisquick treat that comes together in one bowl on a slow morning.
- Box Brownie Sundae — for the nights you want warm dessert and vanilla ice cream with almost no effort.
- Grandma Memaw’s Lemon Bars — the bright, sweet-tart family recipe I kept by hand for 33 years.
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Peach Cobbler — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.