Prep 30 mins
Cook 1 hr
An easy peach cobbler recipe that I make regularly. It's best served warm. I originally cut the recipe out of a local newspaper. I normally add extra peaches and cinnamon.
- 1 cup Bisquick
- 1 cup milk
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup butter, melted
- 1 cup sugar
- 1 (29 ounce) cansliced peaches, drained
- Preheat oven to 375.
- Stir together Bisquick, milk, and nutmeg.
- Stir in butter until blended.
- Pour batter into 8x8 ungreased baking dish.
- Mix together peaches and sugar.
- Spoon peaches over batter. Do not mix together, the batter will rise over the peaches when it bakes.
- Bake 50 to 60 minutes until golden.
- Optional: Top with sugar .
I had been making this for my folks, taking over the Sunday dinner job about forty years ago. Mom and I came to the same conclusion, that an 8x8 dish is just not enough for four people. Doubling to a 9x13 is advisable, as seconds WILL be wanted.<br/>Also, we changed up to using golden brown sugar instead of regular white granulated. It makes the cobbler just that much richer, and not as grainy in texture.<br/>Just some thoughts on an old family favorite. I think I will be making this for myself tonight.
I got the classic recipe on the Bisquick site. I really changed a lot. First I cut the peaches into, for the big chunks, 3 narrower slices. Then I put peaches and juice in pan and added 3/4 cup sugar, a sprinkle of nutmeg, a bigger sprinkle of cinnamon, 3 small splashes of lemon juice, and 2 tablespoons of cornstarch (should dissolve in a little cold water). Then I heated that to boiling, stirring constantly, and boiled for one minute, removed from heat, perfect consistency. Next I tackled the batter, got the 1 cup of Bisquick and 1 cup of whole milk and saw it was going to be sparse and runny even though Bisquick's photo looks nice. Back to the batter, added about 1 cup more, and barely warm melted butter and about 1/4 cup sugar. Was satisfied with consistency. Sprayed glass 8-inch pan (should have used 9-inch with all my changes). Set on pizza pan with foil because pan was too full. But as it baked the batter rises to the top and I cooked just a little too long. My daughter is crazy about it, says it's perfect and moist; my taste is a little off due to dental issues but I like it and got a lot more servings out of it. The thickened peach juice contributed to moistness.
I was a bit disappointed with this recipe. However, I didn't follow it to the "T". I used fresh peaches instead of canned, and added the cup of sugar you add for a "fresh peach cobbler" recipe. The peaches were way too sweet and the batter was way to bland. If I use this recipe again, I'd try it with the canned peaches and see if that makes a difference, or if with fresh cut back on the sugar by half!!!