Farm Fresh Peach Cobbler Recipe

Rural Mom Peach Cobbler

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.  If you are into HOMESTEADING, GARDENING or looking for some fun DIY, we have that, too.  And of course, there are always GIVEAWAYS (so be sure to check them out.)

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:

Getting Laid: Everything You Need to Know About Raising Chickens, Gardening and Preserving - Plus over 100 Recipes! A true farm to table book!

Farm Fresh Peach Cobbler

Cook Time: 60 minutes

Farm Fresh Peach Cobbler

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.

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Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.

You Belong To Me: Interview with Author Marlie Bridges Ready To #Travel Hands-Free With My Sash Bag

Comments

    • Pam
    • February 20, 2013
    Reply

    I hope you move back to GA soon so I can over for dinner!

  1. Reply

    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.

      • Anonymous
      • August 21, 2013
      Reply

      Can we have you’re recipe?

      • Anonymous
      • February 17, 2015
      Reply

      I’m making this now but I totally forgot to drain my peaches! Will this make a huge difference?

    1. Reply

      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.

    • Anonymous
    • March 2, 2013
    Reply

    When do you add the milk?

  2. Reply

    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!

  3. Reply

    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!

  4. Reply

    I love fresh peaches. I cannot wait till summer to try this.

    • Faye
    • March 21, 2013
    Reply

    Your cobbler looks amazing!

    • Anonymous
    • April 9, 2013
    Reply

    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

      • Anonymous
      • October 6, 2014
      Reply

      I have used other fruits and it was just as good.

    • Anonymous
    • April 9, 2013
    Reply

    Hi! Would you use the same for blackberry cobbler?

    • Barbara Heald
    • April 9, 2013
    Reply

    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 🙂

    • Anonymous
    • April 10, 2013
    Reply

    If using canned peaches, should they be unsweetened?

  5. Reply

    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!

    • meb
    • April 10, 2013
    Reply

    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.

  6. Reply

    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

    1. Reply

      I was wondering the same thing! Thanks for asking!!!

    2. Reply

      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!

  7. Reply

    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

    • Anonymous
    • April 21, 2013
    Reply

    Thanks for the recipe. It was delicious! I recommend doubling it if you want some leftovers! 😛

  8. Reply

    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.

    1. Reply

      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

  9. 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!

    1. Reply

      I have personally doubled the recipe and it appears that a few others commented they had success. By all means, double it!

      • Anonymous
      • October 14, 2013
      Reply

      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.

      • Anonymous
      • October 14, 2013
      Reply

      Plus, as my father used to say, it really smells up the house nice!

  10. Reply

    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.

  11. Reply

    If I use flour, should I use backing powder? If so how much?

    1. Reply

      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.

    • Anonymous
    • July 24, 2013
    Reply

    Would Jiffy baking mix be interchangable with the Bisquick?

    1. Reply

      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: http://www.jiffymix.com/recipe.php/search:peach/107-Sweet+Peachy+Ring – though it also looks to be quite good!

    • Anonymous
    • July 26, 2013
    Reply

    Is 1% milk ok to use?

    1. Reply

      Yes. Whole, 2%, 1%, skim – whatever you prefer. I also had a friend substitute almond milk and it turned out very well.

    • Anonymous
    • August 6, 2013
    Reply

    YUMMY!!!! This was a huge hit at dinner tonight!
    Thanks for the recipe!

    1. Reply

      Thanks so much for the feedback! Glad to hear that you enjoyed the cobbler!

  12. Reply

    Do you peel the peaches?

    1. Reply

      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 🙂

  13. Reply

    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”!

    1. Reply

      Wonderful, let us know what the crowd things about the flour swap!

    • Anonymous
    • August 26, 2013
    Reply

    My grandmother used to make cobbler with the crust on top. Is your way a new way?

    1. Reply

      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! 🙂

    • Anonymous
    • August 28, 2013
    Reply

    @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

  14. Reply

    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!!

    1. Reply

      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!

    • glong
    • November 20, 2013
    Reply

    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.

    • Anonymous
    • February 6, 2014
    Reply

    I love this recipe , now I plan to make it often for my family.thank you

  15. Reply

    ..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.

  16. Reply

    …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.

    • Anonymous
    • February 23, 2014
    Reply

    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.

    • ARachels
    • March 9, 2014
    Reply

    Made today, family loves it.Thanks for recipe.So good!!!!

  17. Reply

    Can frozen peaches be used in this recipe?

    1. Reply

      Yes, you can swap out frozen peaches for fresh, but be sure to defrost and drain prior to using.

  18. Reply

    I have been wanting a good cobbler all summer. I can’t wait much longer to try out your tasty recipe.

    1. Reply

      You’ll have to let me know what you think when you do!

  19. Reply

    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?

  20. Reply

    This was delicious and so yummy!

    1. Reply

      Thanks for sharing this awesome feedback! Glad you enjoyed it!

    • Anonymous
    • January 21, 2015
    Reply

    Can krusteaz mix be used? I don’t have any bisquick in the house. Thanks!!!

    1. Reply

      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.

    • Anonymous
    • March 7, 2015
    Reply

    If you double the recipe do you use a 9×13 pan?

  21. Reply

    Omg , I can’t get enough of this cobbler , easy and so good. My all time favorite.

    • Anne
    • June 23, 2015
    Reply

    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.

    • Jona
    • June 24, 2015
    Reply

    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!

    1. Reply

      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!

    • Jeanine
    • September 11, 2015
    Reply

    Any body make this as apple cobbler? If so, how many apples??

    • Rosie Hinshaw
    • September 15, 2015
    Reply

    I would needed to double this recipe to feed my family. What size baking pan would go to 13×9?

    1. Reply

      Hi Rosie, yes. To double I would suggest a 9×13 or a 10×13 pan. Enjoy!

        • tonya
        • September 16, 2015
        Reply

        Ok I have never made cobbler so you start with the crust on the bottom?..I’m confused lol

        1. Reply

          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.

    • Robin R
    • September 29, 2015
    Reply

    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?

    1. Reply

      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!

    • christen
    • October 11, 2015
    Reply

    Do we pour the crust mix on the bottom of the pan and then peaches on top?

    1. Reply

      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.

    • Gilian
    • December 2, 2015
    Reply

    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.

    1. Reply

      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!

  22. Reply

    I bought some peaches in heavy syrup. Isn’t a cup of sugar going to make this too sweet? What about using Splenda?

    1. Reply

      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!

    2. Reply

      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.

  23. Reply

    THIS IS A GOOD REPLIES OF PEACH COBBLER

    • Fat Frank
    • March 11, 2016
    Reply

    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

    • Don
    • April 8, 2016
    Reply

    Just found this on Pinterest. It taste like my dad’s mothers. Fantastic. Thank you much…

    1. Reply

      How wonderful! So glad to hear that, happy it brought joy to you!

    • Bea
    • July 25, 2016
    Reply

    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?

  24. Reply

    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!

    • Rosy
    • November 9, 2016
    Reply

    How do you get the crust or topping part

    1. Reply

      The crust will form around the peaches as the cobbler is baking. Hope that helps!

    • Cherise
    • December 12, 2017
    Reply

    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

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