Pantry Peach Cobbler

The other night I made ranch pork chops, unwillingly. I did not want to cook. But, I dug down deep (into my freezer), and got’er done.

About halfway through dinner, a sweet tooth hit. What could I make? I didn’t have squat on hand. I had been avoiding the grocery store like the plague. I had no chocolate chips, no fruit, no whipping cream, not even a few Oreos that had gone stale because my husband never seals the package right.

I didn’t feel like searching the couch for old M&M’s, so I decided I’d make a cobbler. As a kid I remember my dad making peach cobbler when he wanted something sweet, and we had no goodies.

Pantry cobbler is code for lazy cobbler. It’s easy because almost everything comes from the pantry, and it takes little prep time to make. In a perfect world, I would have used fresh summer peaches and my homemade dough, but for this night, biquick and del monte worked well for my lazy mood.

I made enough for two people (two and a toddler). You can make as much as you want – all you have to do is keep the milk and bisquick equal parts when making the dough.

What you’ll need:


  • 1 regular sized can of sliced peaches (15 oz)
  • 1/2 cup bisquick mix
  • 1/2 cup milk
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter
  • 1/2 cup sugar


Drain the peaches, then toss them with the sugar in a bowl


Melt the butter (microwave) in a small glass baking dish


Mix the milk, bisquick and cinnamon in a bowl. Then pour that mixture into the melted butter and stir together. It will look weird and watery. Don’t fret – you’re on the right track.


Finally, spread the peaches out evenly on top of the bisquick mixture in the glass pan. Bake at 375 degrees for about 40 – 50 minutes, until golden brown. Bake for an hour if you are doubling the recipe.



I actually found ice cream in my freezer that wasn’t frost-bitten, so I topped the cobbler with a big scoop, which officially silenced my aggressive sweet tooth.

I love happy endings.

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