Preheat oven to 375°F (190°C). Pour the melted butter into the bottom of a 9×9-inch baking dish. Tip: Tilt the pan to evenly coat the bottom. This buttery layer helps create that crisp, golden base everyone loves.

In a mixing bowl, combine Bisquick, milk, sugar, nutmeg, and cinnamon. Stir until smooth and well blended. Tip: Don’t overmix—a few lumps are okay. The batter should be pourable but not too thin.

Pour the batter evenly over the melted butter in the dish. Do not stir. Arrange the drained peach slices on top of the batter. Tip: Resist the urge to mix—this layering creates that signature cobbler crust. As it bakes, the batter will rise through the fruit and create a light, cakey top.

Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent with foil during the last 10 minutes. You can also rotate the dish halfway through baking for even browning.

Let the cobbler cool for 10 minutes before serving. This helps the juices thicken and the flavors meld. Serve warm with vanilla ice cream, if desired. Tip: The flavors deepen beautifully if allowed to sit for a few hours, making this a great make-ahead dessert.