Welcome to RuralMom.com! You’ve reached the page of our most popular recipe, Farm Fresh Peach Cobbler… and for good reason, it’s simply delicious!
During the holiday season, peach cobbler is a fantastic addition to your meal. During picnic time, it’s a showpiece dessert everyone will rave about (pair warm cobbler with vanilla bean ice-cream and your guests will be truly delighted.)
Fresh peaches in the summertime are always preferable, but canned work well, too, during the cooler months. With fresh or canned peaches, this dessert is a wonderful, flavorful treat for any time of year (and surefire hit at pot luck parties!)
PS: If you want more farm fresh recipes, we have plenty! Visit our NOURISH section to check out what’s new in the Rural Mom kitchen.
Peach Cobbler Recipe
(scroll to bottom of post for printable recipe page)
Ingredients
2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches in natural juice, drained)
1 cup Bisquick All Purpose Mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar
Directions
Preheat oven to 375 degrees Fahrenheit
In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
NOTE: Adding sugar to the peaches is optional. If your peaches are over-ripe, they may already be super sweet or if you choose to use peaches canned in heavy syrup, they will already be sweet enough. Or perhaps you are minimizing sugar in your recipes. In these situations, feel free to omit the sugar.
Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.
Want more delicious farm fresh recipes like this one? Check out Barb Webb’s new book:
Ingredients
- 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
- 1 cup Bisquick All Purpose Mix
- 1 cup of milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 cup of sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit
- In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
- In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
- Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
Notes
All-purpose flour may be used instead of Bisquick, but Bisquick is the best choice for flavor.
Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.
NOTE: Adding sugar to the peaches is optional. If your peaches are over-ripe, they may already be super sweet or if you choose to use peaches canned in heavy syrup, they will already be sweet enough. Or perhaps you are minimizing sugar in your recipes. In these situations, feel free to omit the sugar.
Need more recipes for peaches?
Check these out:
- Farmer’s Market Recipe – Peach Cobbler Kolaczki
- Cinnamon Vanilla Peach Compote with Four Potato Hashbrowns
- Sugar Free Peach Galettes
- Honey Almond Grilled Peaches
- Tangy Sweet Shrimp With Honeydew Peach Salsa
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I hope you move back to GA soon so I can over for dinner!
This is very similar to the recipe my grandmother taught me. I make this for my husband and 4 kids all the time. I use the flour and baking powder together instead of bisquick. I melt the butter in the pan first. Then in a med. Bowl I add the dry ingredients and whisk to make sure it’s evenly destibuted. Then I add in the milk. Pour into the pan with the butter. Then I spoon the peaches evenly into the pan. Then bake!! So easy and the family loves it.
Can we have you’re recipe?
I’m making this now but I totally forgot to drain my peaches! Will this make a huge difference?
Not sure as I haven’t baked it that way and I’m not sure how much liquid you’ve added by not draining them. But by best guess, not draining the peaches will likely extend the baking time and may make the cobbler a little more soft in consistency, not as cake-like.
When do you add the milk?
Add the milk in the first step after setting the oven temperature… “In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed.”
And enjoy!
Cat Voci, attempted to email a reply to your question, but there wasn’t any attached to your profile.
In answer: There is an alternative method to making which is using cold butter, cutting it into the crust, spreading across the bottom (thereby, not patting down) then adding the milk.
I opted to include the easy instructions instead, which, in my opinion, yields a better and more consistent result anyhow.
Hope that helps!
I love fresh peaches. I cannot wait till summer to try this.
Your cobbler looks amazing!
Has anyone tried this with cherries or other fruits such as blackberries, boysenberries, blueberries or apples? I wonder how strawberry/ ruhbarb would be also, may have to do some test recipiesn
I have used other fruits and it was just as good.
Hi! Would you use the same for blackberry cobbler?
I’m sorry to say,,,I cant figure out how to print out this Peach Cobbler??
I dont see well so that could be the reason,,NEED help,, THANK You
Barbara 🙂
i wrote it on a piece of paper. i have other hand written recipes off the internet i keep them all in a composition notebook,
If using canned peaches, should they be unsweetened?
I’ve used the same recipe with plums, cherries and mixed berries… always turns out fabulous. Imagine that blueberries and strawberry ruhbarb will work well, too. You’ll have to let us know if you experiment and how it turns out!
Barbara Heald- depending upon your software and browser, you should find a “print” option in the top menu bar to print the page. Otherwise, you can also email the page to yourself using the “M” button under the last picture in the post. Then you can select the text that you wish to print or print the email. Alternatively, highlight and “copy” the text you want, then “paste” it to a notepad or word processor to print. Hope that helps!
If you are using canned peaches, I prefer to use unsweetened (or in natural juice,) but you may choose to use sweetened, too. The result will be sweeter, but it will depend upon your taste preference.
Enjoy all!
Barbara Heald- an easy way to print is to right click on the mouse,select print and click on it. It will open the printer window on your screen and you can print from there.
I am not a cook, but I want to try this, can you please tell me how do you get the crust on top….I guess I should be embarrassed to ask but I’m not…lol…the Bisquick is the crust mix right…so now do you put it on top
I was wondering the same thing! Thanks for asking!!!
The crust on the top forms naturally during baking. No need to put anything on top, it will all happen during the baking process as the Bisquick “rises.”
That’s part of the joy of this recipe, simple process for lovely rewards!
Hi Jamroc26… please don’t ever be embarrassed to ask anything around here, Rural Mom is a friendly space 🙂
The crust on the top forms naturally during baking. No need to put anything on top, it will all happen during the baking process as the Bisquick “rises.”
That’s part of the joy of this recipe, simple process for lovely rewards!
Best,
Barb aka Rural Mom
Thanks for the recipe. It was delicious! I recommend doubling it if you want some leftovers! 😛
but is there a lot of dough throughout the cobbler by letting it rise that way or can you just make 2 pie crust one for the top and one for the bottom.
Hi Elissa,
There is dough throughout the cobbler. As the crust is more of a batter that rises, than a traditional pre-formed crust. This is very typical of Southern cobblers.
If you’d prefer a different variation, you’ll find plenty of other peach pie and cobbler recipes by running a quick search, some that use traditional crusts, some that use biscuits, and still others similar to my favorite one that I’ve featured.
No doubt, it will be nummy no matter what you decide!
Best Wishes,
Barb
So, it can be doubled in like an 9 x 11 or something like that? I’ve made one very similar to this and it was also was 8×8….just wanting to confirm if anyone has actually doubled the recipe with no problems. Thanks! And it looks great!
I have personally doubled the recipe and it appears that a few others commented they had success. By all means, double it!
I’ve been making this for my folks for a number of years. After the very first batch, in an 8×8 pan, I doubled it (just wasn’t enough to go around). Works out very well. Family favorite for the last forty years.
Plus, as my father used to say, it really smells up the house nice!
i have doubled the recipe before and also used apricots instead of peaches. absolutely delicious.
Omygoodness this is delicious. I like the nutmeg in this recipe. I’ve doubled the recipe with no problem, but I’m going to make it in square pans today so that I can share with the neighbors this time. Wonderful dessert.
If I use flour, should I use backing powder? If so how much?
For best results I highly recommend using Bisquick, but if you prefer to swap in flour, use self-rising flour and there’s no baking powder needed.
Would Jiffy baking mix be interchangable with the Bisquick?
I would think so, but I cannot verify for certain as I’ve never tried making it with Jiffy baking mix. Searched the Jiffy website, but the only recipe I found for peaches uses the white cake mix: – though it also looks to be quite good!
Is 1% milk ok to use?
Yes. Whole, 2%, 1%, skim – whatever you prefer. I also had a friend substitute almond milk and it turned out very well.
YUMMY!!!! This was a huge hit at dinner tonight!
Thanks for the recipe!
Thanks so much for the feedback! Glad to hear that you enjoyed the cobbler!
Do you peel the peaches?
Ideally, yes, though I have known people who leave the peels on as they will be quite soft. I think that makes it a little too chewy and prefer to peel them and feed the scraps to the animals 🙂
I have a French convection oven in the house I’m renting. I made this last night and it was dark brown, didn’t rise and the peaches were dry and not cooked or juicy. It went in the trash! I have one in the oven now at 50+° lower temperature. I think the air from the convection oven over cooked the top and the middle didn’t cook enough. Anyone have any ideas? Everything I cook browns REALLY FAST. Foil on top, maybe?
I think lower temperature is the way to go and putting foil on top to keep it from over browning is a brilliant idea! Convection ovens can be tricky as they do not always heat evenly. Hope your next round turns out great!
I have made this for years using self rising flour. Trying it tonight using the bisquik. May have a new “hit” to add to my “favorites”!
Wonderful, let us know what the crowd things about the flour swap!
My grandmother used to make cobbler with the crust on top. Is your way a new way?
This is a recipe our family has been using for years and years, so no, I wouldn’t say it was a new way, just a really yummy way! 🙂
@barbara Heald – Here’s an easy way to print a recipe when there’s no Print button visible:
Hold your left mouse button down and select only the actual recipe text – leave it selected.
When you go to print, one of the options should be Print Selection. Choose that, hit print and there you go.
If you need the print bigger, copy and paste the text into your word processor, then choose a larger font size. This is very basic stuff, but I hope it helps. Fritz
I just made it for my family and I must say it was a hit!!
10 min before it was ready I melted a tablespoon of butter with brown sugar & lightly brushed the top…..delicious! Thank you thank you for this amazing recipe. I am definitely doubling this and bringing it to my mom’s!!
So glad to hear that and thanks for sharing your tip, too! Brown sugar and butter on top sounds like a great addition, will have to try it that way next time!
I made this a few months ago and forgot to comment. This was a hit for me since I’m no chef! It was quick and delicious. I will be making blackberry cobbler next. Thanks.
I love this recipe , now I plan to make it often for my family.thank you
..This is almost like the one my Grandmother used to make, when I was growing up…; she would sprinkle some sugar all over the batter though, and it made it soooo yummy. Thanks for this time honored ‘ comfort food dessert’. God Bless.
…This is almost like teh cobbler my Grandmother would make when I was growing up. ..; one thing she did was sprinkle a little bit of plain sugar all over the batter, and it was soooo yummy. Thanks for this time honored comfort food dessert. God Bless.
Today I made this wonderful peach cobbler, after my family had Sunday dinner, I brought out the desert. My family, and friends loved it. I love this too. Thank you so much for sharing.
Made today, family loves it.Thanks for recipe.So good!!!!
Can frozen peaches be used in this recipe?
Yes, you can swap out frozen peaches for fresh, but be sure to defrost and drain prior to using.
I have been wanting a good cobbler all summer. I can’t wait much longer to try out your tasty recipe.
You’ll have to let me know what you think when you do!
Going to make this for a work potluck! For those that doubled the recipe, did you use a 13×9 pan? If so, how long did you bake it for?
This was delicious and so yummy!
Thanks for sharing this awesome feedback! Glad you enjoyed it!
Can krusteaz mix be used? I don’t have any bisquick in the house. Thanks!!!
My initial thought is yes as they are close in composition, but as I haven’t tested it out I couldn’t say for sure. The common consensus from other sites (after running a Google search) is that Krusteaz can be swapped in for Bisquick for pancakes, but couldn’t find any information on use in a cobbler or cake-like recipe.
If you double the recipe do you use a 9×13 pan?
Omg , I can’t get enough of this cobbler , easy and so good. My all time favorite.
Love,love,love this recipe. I used fresh peaches and still feel I need to cut back on the sugar a bit. But my family loved it. Thanks for the recipe.
Hi, I want to know if you would use the Bisquick gluten free baking mix the same way as regular mix (meaning 1 cup). Thank you P.S. Can’t wait to read your book!
Hi Jona! Thank for stopping by and for the awesome feedback! Gluten free flour may be used for this recipe, but it will taste a little different, of course, as each flour has distinct properties. If it’s an all-purpose flour, it should be a measure for measurement swap, but do be sure to read the details on your flour bag or box, some may have special instructions. Do let me know how it turns out!
Any body make this as apple cobbler? If so, how many apples??
I would needed to double this recipe to feed my family. What size baking pan would go to 13×9?
Hi Rosie, yes. To double I would suggest a 9×13 or a 10×13 pan. Enjoy!
Ok I have never made cobbler so you start with the crust on the bottom?..I’m confused lol
Hi Tonya! There are many versions and ways to prep a great cobbler, this happens to be a fun and tasty favorite! The crust will actually rise and surround the peaches so it offers a bit of fruit and crust in each bite.
Hey Barb, i’m going to try this cobbler, hope it looks like the pic that you have shown, also can I use half buttermilk and half regular milk?
Hi Robin, that’s wonderful, I hope you enjoy it! I haven’t used buttermilk in the recipe before, but I think using half milk, half buttermilk will be acceptable. Also thinking it’s going to add an extra element of richness, yum!
Do we pour the crust mix on the bottom of the pan and then peaches on top?
You spoon the peaches over the cobbler crust which will already be in the pan. So in essence, the answer is yes, Spooning is preferable to pouring the peaches as it allows you to easily ensure there is an even distribution of peaches throughout the dish. The peaches will sink into the crust layer as it bakes.
Made this tonight and it was wonderful. It truly hit the spot. I made a few changes because I know what I like and don’t like. I added a half tsp of vanilla to the crust part and lessened the amount of nutmeg to a quarter tsp. For me nutmeg tends to be strong. Otherwise this recipe is heavenly. Will definitely make this again and recommend to others. Thanks for the share.
Thank you for sharing, Gilian, and for the terrific feedback! I’m so glad you enjoyed the results! Appreciate that you shared your tweaks to the recipe, too, for others to benefit from. So appreciated!
I bought some peaches in heavy syrup. Isn’t a cup of sugar going to make this too sweet? What about using Splenda?
Hi Karen. Good question! Those packed in heavy syrup are likely sweet enough, yes and you can skip the sugar. I’ll make a note of that in the recipe for others. The sugar step can be skipped even with fresh peaches, it’s really just a matter of taste and it helps temper the peaches when some of the fresh ones may have a bit of sour to them (which happens if they were picked slightly early.) Hope that helps!
PS: I don’t have experience using Splenda in recipes, but I’m guessing it’s an acceptable substitute and may be used in a lesser quantity to your taste.
THIS IS A GOOD REPLIES OF PEACH COBBLER
Run a country guest house in the Natal Midland in South Africa
I made the recipe with triple portion quantity with sliced mango and pitted litchis. Used 600 g crushed coconut biscuits. It was intended to a day special dessert in the restaurant and turned into a 60 minutes special. It was a hit and now we do it twice a week. Keep up the good work kind regards
Just found this on Pinterest. It taste like my dad’s mothers. Fantastic. Thank you much…
How wonderful! So glad to hear that, happy it brought joy to you!
I doubled there recipe and not sure how long a 9×11 pan should take. It’s been an hour and a half and still looks soupy in the middle. …guessing it’s the peaches?
This recipe is SO delicious! Funny thing, my mom made it, and two days later found the butter to be still in the microwave. It was awesome, even without all that butter.
Now, to peel some peaches…which is the part I hate!
Kristin bring large pot of water to boiling. Drop in peaches & allow to boil for 2 minutes. Remove from water and drop in bowl of ice water. You can remove skin by hand!
How do you get the crust or topping part
The crust will form around the peaches as the cobbler is baking. Hope that helps!
I really love dough if I wanted to use to cups of Bisque mix to make a bigger cobbler how do I make it thanks
What if my can is only 21 ounces that change the recipe
Yes it will, but not significantly. Basically, you’ll have a little less peaches spread throughout the cobbler. Should still be delicious!
So I made two large pans of this for a local feed and due to weather they postponed the feed for a week. It turned out great by the way! Would I be able to freeze it?
Sorry to hear that the event was postponed! I was out of town when your question came in, so forgive my delayed response. Hopefully, you did freeze the cobbler. It would be okay to freeze for a short period of time and then just warm up a bit in the oven to help remove any accumulated excess of moisture from the freezing process.
Is the the bis quick batter supposed to be soupy before cook8ng
I changed it up a bit to work with what I had. I had generic complete pancake and waffle mix….so I used that…used just a little over a cup to make it thicker. And I didn’t have 2 cans of peaches like I thought, so I used 1 can of peaches and one of pears. I also added some raisins to the mix. I used 1% milk and a smidge of brown sugar in the crust and topped it all with a bit of regular sugar. Fingers crossed it turns out well because I’m pregnant and eager. Lol.
I used generic complete pancake and waffle mix instead of all purpose bisquick because it was all I had. So I used a little more than a cups worth to thicken it a bit because it seemed really runny and soupy. I also used 1 can of peaches and 1 can of pears because it’s all I had. Lol. I decided to add in a small box of raisins as well. In the crust mix I added a pinch of brown sugar and, after adding the peaches and pears, I sprinkled some regular sugar on top. I didnt have nutmeg to add, so i added a little more cinnamon. Hoping it turns out okay. Pregnancy cravings make me get creative, and hopefully this one is a success!
Should leftovers be refrigerated or aren’t they ok covered and left out?
Best to refrigerate the leftovers. We have left them out for extended periods of time, just like I might do with a pie, but as fruit can harbor bacteria, it’s generally best to follow the food safety guidelines for refrigeration.
Have only made a cobbler once with a frozen mixture of raspberries and blueberries but I just bought some peaches and can’t wait to try the above recipe. I think I’ll be tempted to blanch the peaches in boiling water then ice water instead of peeling them. I intend to go lightly with the sugar and just give peaches and the cobbler a light sprinkle in fact I might substitute the sugar with brown sugar. Am also pondering whether or not to make a single or a double.
Can this be frozen and reheated? Will the cobbler become soggy if prepared a couple of days ahead?
It can definitely be reheated. I’ve never tried to freeze it, but I would think it should freeze well for a short time. It may, though, be a bit softer on defrost. I generally prepare the cobbler the day of (and serve it straight from the oven) or the day before (and either warm it up a little or serve cold – delicious both ways!) I’ve kept leftover cobbler for several days and did not have problems with it becoming soggy, so preparing 2 days ahead of time should be fine. Hope that helps!
Just a heads up, instead of ice cream. Pouring Half & Half over this is so yummy when it is warm, as well as the next day or so when it has been put in the fridge. Oh My Happy Thighs!!!
Great tip! Sounds really delicious!