Raspberry Cobbler Bisquick


Raspberry Cobbler Bisquick is just about the easiest dessert to make.This is such a special dessert, it deserves its own biscuit. And there’s nothing easier to do than this. I’m even going to give you my recipe for raspberry cobbler with no crust! I get a lot of questions about how I make my raspberry cobbler from scratch. People seem to think it’s hard, but really it’s really simple. The secret is Bisquick- and sour cream.

Peach and Raspberry Cobbler

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 8 servings


Deselect All

For the Topping:

1 3/4 cups all-purpose flour, plus more for dusting

1/4 cup sugar, plus more for sprinkling

2 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

1 stick cold unsalted butter, cut into 1/2-inch pieces

1/8 cup heavy cream, plus more for brushing

For the Filling:

2 tablespoons unsalted butter

5 large peaches, peeled and cut into 1/2-inch-thick wedges

2 tablespoons all-purpose flour

1/2 cup honey

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 cup raspberries


  1. Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
  2. Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
  3. Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.

Fresh Peach and Raspberry Cobbler

Fresh Peach and Raspberry Cobbler
  • Prep20 Min
  • Total1 Hr 15 Min
  • Ingredients10

Treat your family with the tasty cobbler – a baked dessert, made using fresh peaches and raspberries.


Fruit Mixture

  • 6medium peaches, peeled, cut into 1/2-inch slices
  • 1 1/2cups raspberries
  • 1/4cup sugar
  • 2tablespoons buttermilk complete pancake and waffle mix
  • 2tablespoons finely chopped crystallized ginger


  • 1 1/2cups buttermilk complete pancake and waffle mix
  • 2tablespoons sugar
  • 1/3cup butter, cut into pieces
  • 1/3cup water
  • 2teaspoons sugar


  • 1Heat oven to 350°F. Cover cookie sheet with foil. In large nonmetal bowl, combine all fruit mixture ingredients; toss gently to mix. Spoon into ungreased 8-inch square (2-quart) or 9-inch round nonmetal baking dish.
  • 2In medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add water; stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch uncovered border around edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on foil-lined cookie sheet.
  • 3Bake at 350°F. for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.

Tips from the Pillsbury Kitchens

  • Tip 1To peel peaches, cut small “x” on the bottom of each fruit and drop them into boiling water. Cook 30 to 60 seconds or until the skins loosen. Transfer the peaches to ice water and remove the skins.
  • Tip 2Sprinkling dessert tops and crusts with sugar before baking turns a plain dessert into a pretty one.
  • Tip 3Bake the cobbler in a pretty baking dish. Bring it to the table and scoop into clear glass dishes, letting the color of the fruit show through.
  • Tip 4Serve the warm cobbler with vanilla ice cream.

Nutrition Information

250 Calories, 9g Total Fat, 3g Protein, 40g Total Carbohydrate, 24g Sugars

Any-Berry Cobbler

Any-Berry Cobbler
  • Prep15 MIN
  • Total40 MIN
  • Servings4


  • 2 cups fresh blueberries, raspberries or strawberries or a combination
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 cup Original Bisquick™ mix
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 1/2 cup milk


  • 1Heat oven to 375°F. Rinse berries; pat dry. If using strawberries, stem and cut into 1/2-inch slices.
  • 2In large bowl, toss berries with lemon peel and lemon juice. Turn into 10-inch baking dish or ceramic pie plate.
  • 3In medium bowl, stir together Bisquick™ mix, sugars and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until a soft, crumbly dough forms. Stir in milk just until moistened.
  • 4Spoon dough over fruit mixture to cover or partially cover.
  • 5Bake 20 to 25 minutes or until topping is golden brown and fruit mixture is bubbly. Cool slightly. Serve warm with whipped cream or ice cream.

Expert Tips

  • Tip 1Variation If you want to make the cobbler with other fruit, vary the spices, adding extra cinnamon if you’re using apples or nutmeg for peaches.
  • Tip 2Variation Toss a few chopped nuts into the topping.

Bisquick Blueberry Cobbler

One of my favorite ways to celebrate the ripe bounty of blueberry season is with Bisquick blueberry cobbler.

Bisquick is the secret to turning this cobbler into a foolproof recipe anyone can make. 

Tender and Fluffy Blueberry Cobbler

But it’s more than just a quick recipe hack. It’s a tender, fluffy biscuit and cake-like topping that’s exquisite in cobblers. 

And the juicy fresh blueberries? Those bold tart flavors are too good to resist!

Add a scoop of blueberry ice cream for the ultimate summer dessert. 

One bite, and you’ll agree that this Bisquick blueberry cobbler is worth turning the oven on for on a hot day.

Easy Blueberry Cobbler with Bisquick

This summer dessert is about as easy as they come. 

It combines a simple blueberry filling with Bisquick topping for a comforting treat that tastes just like grandma’s house.

While you could use any fruit filling, there’s nothing quite like a fresh blueberry dessert in the summer.  

I love using Bisquick not only for the wonderful flavor but because it makes this recipe stress-free.

The boxed baking mix already has all the dry ingredients measured out for you.

This means you can achieve a fluffy topping without worrying about getting it to rise. 

Speaking of the topping, this is how you can tell a cobbler from a crumble or a crisp. 

Crumbles and crisps use a streusel-like topping. Crumbles tend to be denser while crisps use oats, making them more, well, crispy. 

Cobblers, on the other hand, have a thick biscuit-like topping. Some say it resembles a “cobblestone,” hence the name.

Whatever it looks like, Bisquick and cobblers are a match made in heaven.  

Ingredients for Bisquick Blueberry Cobbler

This juicy cobbler requires minimal ingredients thanks to the secret store-bought ingredient, Bisquick. 

  • Blueberries – Fresh blueberries will have the best flavor when in season. If blueberries are out of season you can use canned or frozen blueberries instead. 
  • Bisquick – Bisquick is the trick that pulls this recipe together in a jiff.
  • Butter – Every biscuit needs a little bit of butter! Butter will enhance the flavor of the biscuit-like topping as well as prevent your cobbler from sticking to the pan. 
  • Sugar –  A little bit of sugar will balance out the tangy, tart flavor of the blueberries.
  • Milk – The higher the fat content of your milk, the more creamy the dessert. I use whole-fat milk, but you can use whatever you prefer. 

Tips & Tricks for the Best Bisquick Blueberry Cobbler 

I’ve made a ton of cobblers over the years — so many, I can’t even begin to count! 

Here are a few of the tips and tricks I’ve learned that will help you perfect this recipe:

  • Swap out the fruit! No need to limit yourself here. Pretty much any fruit can become a delicious cobbler. Peaches, strawberries, cherries, cranberries, apples, you name it!
  • Use canned or frozen blueberries instead. Canned blueberries are a quick fix. But bear in mind it will make the cobbler sweeter. If you use frozen blueberries, be sure they’re fully thawed out and drain any excess liquid.
  • Add a dash of spice. Cinnamon, cardamon, or nutmeg would taste nice.
  • Brighten the blueberry filling with a sprinkle of lemon zest.
  • Add some floral aromatics with baking lavender. 
  • Thicken the filling with cornstarch.
  • Make your own Bisquick! If you can’t get your hands on a box, you can whip up a copycat recipe with flour, baking powder, salt, and butter.  
  • Go vegan with non-dairy alternatives. There are plenty of non-dairy substitutes you can use. I think oat milk or cashew milk would work well. You can also use oil instead of butter or a non-dairy butter of your liking. 
  • Add a splash of vanilla extract to add a sweet, warming twist. 
  • Adjust the sugar level to taste. If you like tart cobblers, use less sugar. For a sweeter cobbler, use more sugar. 
  • Use a sweetener other than cane sugar. There are plenty of alternatives to choose from. Splenda or stevia is great for a low-sugar option. Coconut sugar is also a great option.
  • Bake it in ramekins for individual servings. This would be great for a party or date night dessert. 
Blueberry Cobbler with Ice Cream

What to Serve with Fruit Cobbler?

There are many yummy ingredients you can serve with a fruit cobbler. One of my favorites is a quick and easy three-ingredient whipped cream.

Of course, you can’t go wrong with a scoop of ice cream! French vanilla is a classic that pairs impeccably. 

You could also choose a fruity ice cream flavor. Just imagine how fantastic this blueberry cobbler will taste with blueberry ice cream on top.

You can even add a drizzle of a warm fruit sauce to match!

One of my other favorite toppings is to simply pour a little bit of heavy whipping cream over a slice. It’s a rich, but decadent touch.

For a lighter take, you can add some fresh fruit on top. A berry medley would be great, or even a few slices of your favorite stone fruit.

Opting for a different fruit adds some complexity that will still pair amazingly with the dish.

Can I Freeze Cobbler?

Yes! A cobbler will stay good in the freezer for up to three months. Any longer than that and the shelf life of your cobbler will begin to decrease. 

Not that you’ll have a problem gobbling it up before then!

As for storing, you can bake the cobbler in a freezer-safe pan and then plop it right into the freezer after you let it cool, and slap a cover on top.

Additionally, you can transfer the cobbler to a freezer-safe container. Be sure you use an air-tight lid to reduce freezer burn. 

I find it useful to portion out the cobbler into individual servings before freezing.

That way, when someone in my household is craving cobbler I don’t have to defrost the whole thing. 

I’m not pointing any fingers, but there’s a person in my household that loves it for breakfast! Ok, I admit, it’s totally me. 

Whichever method you choose, don’t forget to label it! I can’t tell you how many times I’ve lost food to the freezer abyss because I forget a label. 

Can You Make this Blueberry Cobbler Gluten-Free?

Of course! You can certainly turn this blueberry cobbler into a scrumptious gluten-free dessert. 

Bisquick makes a gluten-free version to make life easier. There are also a handful of other brands, like Bob’s Red Mill, that make gluten-free baking mixes. 

You’ll also have the option of making the topping from scratch thanks to gluten-free flour.

Just keep in mind the type of flour you use because some gluten-free flavors may have a distinctive taste. 

So if you don’t want your cobbler to taste like, say chickpeas, you’ll want to choose your flour type wisely. 

Bisquick Blueberry Cobbler

Bisquick Blueberry Cobbler



Prep time


Cooking time





  • 3 cups fresh blueberries
  • 1/2 cup sugar
  • 1 1/4 cups Original Bisquick® Mix
  • 2/3 cups whole milk
  • 5 tablespoons butter (melted)
  • A scoop of ice cream or whipped cream topping (optional)


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a 9-inch baking pan with oil or butter.
  • In a large bowl, add the blueberries and sugar. Toss until the blueberries are fully coated. Set it aside.
  • Mix the Bisquick, milk, and butter until fully combined. The dough should be soft.
  • Pour the blueberries into the greased baking pan.
  • Spoon the dough out evenly over the blueberries. Bake for 45 minutes or until the topping turns golden brown and the blueberry filling begins to bubble.
  • Serve it warm with a scoop of ice cream or whipped cream topping. Enjoy!

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