Bisquick Cobbler With Fresh Fruit is an old fashioned cobbler with a new twist. The fruit topping is actually Bisquick! I served it up for a church luncheon and everyone loved it! I love baking. There’s something about standing at the stove, mixing batter or dough, and smelling what you created when it comes out of the oven. The best part is trying the new recipe – maybe it’s the fruit topping on this cobbler that soaks into the biscuit crust. Mmmm… I’m hungry already!
Best Bisquick Cobbler Recipe (using DIY Bisquick)
If you’re looking for the easiest, tastiest cobbler recipe out there, look no further! You’ve found it, folks. This is truly going to knock your socks off and it all starts with two simple cups of Bisquick.
How to Make DIY Bisquick
Let’s start by talking about this whole DIY Bisquick thing. Maybe you’ve never made your own Bisquick before. I always bought it, myself, but stumbled across a recipe online some time ago. I tried it and have been hooked ever since.
- flour
- baking powder
- baking soda
- salt
- sugar
- Crisco
Bisquick Cobbler Ingredients
Now let’s talk about the ingredients for the cobbler. These are basic pantry ingredients. You’ll find a full printable recipe card at the bottom of this post but here’s a peek at the ingredients.
- apple pie filling
- cinnamon
- brown sugar
- butter
- DIY Bisquick (Bisquick baking mix)
You’ll find the quantities in the recipe card at the bottom of the post.
How to Make Bisquick Cobbler
This is an easy recipe! It comes together so quickly, you’ll be thrilled. Here’s how to make it:
Prepare an 8×8″ baking dish by coating in butter. I used a square baking dish but you can use at 8″ round.
Dump the apple pie filling in the bottom of the casserole dish.
Sprinkle with a little cinnamon and 1 tablespoon of the brown sugar.
In a separate bowl combine 2 cups of the Bisquick mixture, along with your room temperature butter and brown sugar.
Use your hand mixer or stand mixer with paddle attachment to work the dough until it comes together. It’s okay if it’s in pieces and not a solid mass.
Pinch off pieces of the dough to place on top of the apples.
Don’t worry about making it neat.
Place in a 400 degree (preheated) oven and bake for 20 – 22 minutes or until golden brown.
Remove and cool on a wire rack until it’s cool enough to handle. (Warm cobbler is best so don’t let it get to room temperature.)
Scoop into a bowl and prepare yourself for one of the tastiest cobblers ever!
Serve with a big scoop of vanilla ice cream or cool whip.
What to Expect from this Cobbler
This is similar to a dump cake and just as easy.
This cobbler was light, airy, and slightly crunchy on top. . .and so sweet from the brown sugar. In short, it was absolutely perfect!
Turns out, this is an easy dessert recipe that I will make again and again. (And guess what? The crunchy crust was still crunchy the second day, even after warming in the microwave.)
Variations on this Recipe
I’m already thinking of how I might change up this classic dessert next time. I might:
- Make it in a larger dish and use two cans of pie filling with a thinner crust.
- Add pecans to the top of the crust. I’m crazy about pecans in pretty much anything.
- Use blueberry or blackberry filling instead of apple. Really, any fruit filling will do. Peach sounds good. So does strawberry! Ooo, cherry!
- Add oats to the topping for a more streusel like effect.
- Out of brown sugar? No problem. You can use white sugar with a tablespoon of molasses or pancake syrup.
- Use fresh fruit (like fresh peaches or apples).
- Add melted butter in place of room temperature.
- Make this cobbler in a cast iron skillet.
- Try this in the fall. That’s the perfect time of the year for apple!
- Serve with homemade whipped cream!
Classic Bisquick™ Peach Cobble
- Prep10 Min
- Total1 Hr 10 Min
- Servings6
Less is more when it comes to ingredients, and sometimes the simplest dessert is the most delicious! This easy peach cobbler recipe is a quick way to create an American favorite bursting with fresh fruit and decadent flavors. It’s perfect for your weekday fix
Ingredients
- 1cup Original Bisquick™ mix
- 1cup milk
- 1/2teaspoon ground nutmeg
- 1/2cup butter, melted
- 1cup sugar
- 1can (29 ounces) sliced peaches, drained
Steps
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- 1Heat oven to 375°F.
- 2Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
- 3Bake 50 to 60 minutes or until golden.
Tips from the Betty Crocker Kitchens
- tip 1The texture of canned peaches is good for baking—they hold their shape and stay moist and sweet. The cobbler topping stays very tender and is especially good if sprinkled with coarse sugar before baking.
- tip 2Grab a carton of pecan praline or cinnamon ice cream for topping your warm peach cobbler.
- tip 3This is a great recipe to double and assemble in a 3-quart baking casserole or 13×9-inch baking dish.
EASY HOMEMADE BLACKBERRY COBBLER {VIDEO}
Blackberries take center stage and really shine in this easy Blackberry Cobbler recipe. It’s a phenomenal dessert that’s easy to make, simple ingredients, and a fabulous celebration of summer with fresh fruit, but can easily be made any time of year with frozen fruit.
CLASSIC BLACKBERRY COBBLER
One of my quickest “go-to” desserts is a cobbler. This simple, classic fruit dessert takes just a few core ingredients that you might even already have on hand. There’s nothing better than a quick and easy dessert that comes together with little effort but has the explosive flavors of a five-star bakery dessert.
With the perfectly crisp caramelized biscuit topping and the incredibly juicy and flavorful fresh blackberries, every bite is like a little taste of heaven. The best part is that you can swap out the blackberries for pretty much any fruit you want.
BLACKBERRY COBBLER INGREDIENTS
Just a few simple ingredients are all you need to make this blackberry cobbler.
- Butter – Either salted or unsalted butter will work fine. Plant-based butter will also work in place of regular butter.
- Bisquick – I prefer the Bisquick baking mix, but you could also make your own homemade Bisquick, or use your preferred brand of baking mix.
- Granulated Sugar – Also known as white sugar or regular sugar
- Milk – Use whatever milk you have on hand / prefer
- Blackberries – Fresh blackberries work best, but you can also use frozen.
MAKE THE PERFECT BLACKBERRY COBBLER AT HOME
This classic cobbler recipe is quick, easy, and tastes even better with a scoop of vanilla ice cream!!. It’s sure to become a go-to dessert you’ll make time and time again.
Simply preheat your oven to 375° F
Using a large mixing bowl, mix butter, Bisquick, sugar, and milk and pour into 9×12 (or 8×8) pan or dish.
Mix fresh blackberries* with a little sugar and pour over batter. Do not stir or mix berries into batter. *You can use frozen blackberries, but you will want to thaw them before using them in this recipe.
Bake for 40 minutes and serve warm with a scoop of vanilla ice cream!
TIPS FOR MAKING THE BEST FRUIT COBBLER
Whether you’re making this blackberry cobbler recipe to a T, or swapping out the blackberries for your favorite fruit, there are a few tips you’ll always want to follow no matter what. Here are some of the homemade cobbler tips I live by, and you should too.
- Avoid using canned fruit, or canned pie filling: As I said before, you can use almost any fruit you’d like to make a cobbler, but that doesn’t mean you can use any fruit, in any format. That is, unless you really like overly sweet, gummy filling that makes a mess.
- Fresh is best: This applies to most recipes when I say that fresh ingredients will yield the best results. That doesn’t mean you have to scrap the recipe if blackberries aren’t in season though. Think of it as fresh first, frozen second. Just be sure to completely thaw and pat dry the fruit if using frozen.
- Cut all fruit into small bite-sized pieces: This tip won’t affect the taste of the final product, as much as it just makes the serving and eating process a lot easier. It’s much easier to scoop out servings if you’re not having to turn your spatula into a makeshift knife to cut through fruit slices.
- Don’t cover all of the filling: Scoop the homemade cobbler on top of the filling leaving space between each scoop. Leaving room allows more steam to release and help create that coveted caramelized, crisp topping.
- Make sure it’s cooked all the way: Since we’re mostly concerned about the biscuits cooking all the way, the easiest way to ensure a perfectly baked cobbler is to insert a thermometer halfway and wait for it to reach 200°f.
STORING A HOMEMADE BLACKBERRY COBBLER
We all know that when it comes to baked goods of any kind, they are almost always best the day of, and especially warm right out of the oven. While it’s hard to recreate that day of crisp freshly baked perfection, leftover blackberry cobbler is still drool-worthy. Here’s how to store your blackberry cobbler leftovers.
Room-temperate: If you think you’ll eat the rest of the cobbler within the next few days (Because why wouldn’t you?) you can simply cover the baking dish with foil or plastic wrap and leave it on the counter for 2-3 days
Refrigerate: If you have more self-control than I do and need more time to pick at your leftover cobbler, you can take the same, foil or plastic-wrapped dish and store it in the refrigerator for up to 5-6 days.
Freeze: For long-term storage, you can take your completely cooled blackberry cobbler, cover it tightly in plastic wrap and foil and freeze for up to 1 month. To serve from frozen, thaw completely and reheat in a 350-degree oven for about 10 minutes or until heated through. Just be aware that the topping might come out a little soggy after being frozen and reheated.
COBBLER FAQ
How Is Cobbler Different Than Pie?
One way to differentiate between pie and cobbler is through the crust. Pies are encased in pastry, either just on the bottom or on both top and bottom.
Cobbler, on the other hand, is a baked fruit dessert covered with a sweet drop-biscuit dough or cake-like batter topping that resembles a thick crust when baked. Cobbler does not have a bottom crust.
Aside from that big distinction, pies and cobblers can be very similar. I tend to prefer cobblers because they can be a lot quicker to assemble than a pie unless you’re working with a premade pie crust.
Why Is It Called Cobbler?
Unlike pie, cobbler does not have a smooth crust. Cobbler has a batter or dough that is spooned or dropped over the fruit filling, giving the crust a coarse and cobbled appearance.
What Type Of Fruit Can You Use In A Cobbler?
You can use any kind of fruit your heart desires, but you will want to use fresh or frozen (and thawed) fruit. Canned fruit or pie filling are not ideal for a cobbler, they will result in a sticky and overly sweet dessert.
How To Know Your Cobbler Is Done?
The filling should be bubbly around the edges of the dish, and the topping should crusted and a deep golden brown. You can also insert a food thermometer in the thickest part of the cobbler, it’s done when it reaches an internal temperature of 200 ° F.
Is Cobbler Supposed To Be Runny?
If your fresh fruit is really ripe, you run the risk of a runny cobbler, with a soft top from all the extra moisture. Add 1-2 tablespoons of cornstarch to the fruit to help thicken the filling.
When Are Blackberries In Season?
Blackberries ripen in May through September in the United States. They ripen earlier in Southern states and later in the season in the Midwest and North. They are plentiful at local farmer’s markets — look for shininess, blackberries dull in color as they age. NOTE: berries don’t ripen after picking like some fruits, so eat them, use them or preserve them quickly.