Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and a large mixing bowl.
If using fresh peaches, slice into wedges and remove the pits. Place the fresh (or frozen) peach slices in the baking dish. Then sprinkle 1 cup sugar, and the pumpkin pie spice over the peaches. Toss to coat the peach, then spread out in a even layer.
In the mixing bowl, combine the remaining 1 cup sugar with the Bisquick, and milk. Whisk well. Then whisk in the melted butter.
Pour the batter evenly over the top of the peaches. Place the baking dish in the oven and bake for 55- 60 minutes.
Check the cobbler after 40 minutes. If it is starting to look dark on top, loosely cover with foil and continue baking.
Allow the cobbler to cool at least 15 minutes before serving. Scoop into bowls and serve with vanilla ice cream or whipped cream.
Not a fan of peaches? Try this recipe with an equivalent amount of nectarines, plums, pitted cherries, or berries.How to store leftovers: Wrap the baking dish with plastic wrap or transfer the cobbler to a container with a lid once it has completely cooled down. The fruit cobbler will keep well in the refrigerator for 4-5 days.To freeze: Cook per the recipe instructions in a freezer-safe baking dish, cool, and then wrap the entire dish with plastic wrap. Then wrap in a layer of tin foil, and freeze for up to 3 months. Unwrap and bake from frozen in a 350-degree oven for 40-50 minutes, until bubbling hot.