Bisquick Peach Cobbler

Submitted by Chef #813475

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 6
• Yields: 1 batch

ingredients

• 1 cup Bisquick
• 1 cup milk
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup butter, melted
• 1 cup sugar
• 1 (29 ounce) can sliced peaches, drained

directions

1. Preheat oven to 375.
2. Stir together Bisquick, milk, and nutmeg.
3. Stir in butter until blended.
4. Pour batter into 8x8 ungreased baking dish.
5. Mix together peaches and sugar.
6. Spoon peaches over batter. Do not mix together, the batter will rise over the peaches when it bakes.
7. Bake 50 to 60 minutes until golden.
8. Optional: Top with sugar .

Reviews

[becky]

I think it's funny to discard the sugary syrup that the peaches come in and then add sugar. This recipe works great with leaving out the sugar and substituting 1 cup of the peach syrup for the milk.

 

[John A.]

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.

 

[asedillo20]

After reading reviews, I altered the amounts. For the batter, I used 1 cup bisquick, 3/4 c. 1% milk, and 1/4 melted butter. It was still really runny so I sprinkled more bisquick in it until I had cake batter consistency. I'm thinking a half cup milk or 1-1/4 cup bisquik might be the right combination. I used 3 medium and 1 small fresh peach and followed Persian Berry 2011 below by boiling the peaches with 3/4 c. Sugar, nutmeg, cinnamon, and starch. I didn't have any lemon juice on had but it did not seem to make any difference.

 

[Persian Berry 2011]

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.

 

[crazy mama chef]

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!!!