Quick & Easy Fresh Baked Peach Cobbler


Who doesn’t like fresh, homemade, warm from the oven peach cobbler?? This is a variation of several recipes with my own twist added to it. The real bonus is that you only need 6 ingredients and it only takes about an hour to make, from start to out of the oven!

Ready? Well let get to it then!


Pre-heat oven to 400 degrees.

You will need: 1 – 20 once can of peach pie filling (using the canned pie filling saves prep and cooking time!), 1 Cup of Bisquick (Bisquick reduces the total number of ingredients needed), 1/4 Cup each sugar & milk (I use 2%, but use whatever you have on hand), 2 tablespoons of margarine (or butter) completely melted and 1 teaspoon of almond extract (alternatively you can use vanilla or leave out the extract altogether, but it does give a very nice depth to the peach flavor).

Generously grease the bottom and sides of an 8 x 8 or 9 x 9 pan or baking dish. I use margarine, but you can use butter, shortning or non-stick cooking spray, your choice. In a small bowl, empty the pie filling and stir in the almond extract. Once thoroughly mixed, spread evenly in the pan.

In a second bowl (or the same bowl that was already used once its been washed & dried), combine the remaining ingredients, mixing well. This mixture will have a thick pancake batter consistency. Spread the mixture evenly over the peaches.


Bake for 40 to 45 minutes, until golden brown. You may want to start checking on it at around 30 minutes. It took almost 45 minutes for mine to reach a nice golden color on top.

Cut into 9 pieces. Best served warm. A dollop of whip cream or vanilla ice cream complements this cobbler very nicely, as well! 😉


Peach Cobbler

Serves: 9, Approximately 165 Calories per Serving


1 – 21 ounce peach pie filling
1 cup Bisquick
¼ cup milk
¼ cup sugar
2 tablespoons butter, melted
1 teaspoon almond extract


Pre-heat oven to 400 degrees.
Generously butter the bottoms & sides of a 8 x 8 or 9 x 9 inch square dish.
Mix almond extract into pie filling.
Spread pie filling evenly into baking dish.
Mix the remaining ingredients until smooth.
Spread over the top of the pie filling.
Bake for 40 to 45 minutes, until golden brown.
Serve warm.
Store any leftovers in the refrigerator.


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