Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe
This peach crockpot recipe is a warm, bubbly cobbler with soft peaches and a golden cake-like topping. Canned peaches and a simple batter go in the pot, and the slow cooker does the baking. It is an easy dessert for potlucks and Sunday dinners.
8
servings15
minutes3
hoursSpiced peaches bubble under a soft, buttery cake topping, baked slowly in the crockpot.
Ingredients
2 cans (29 oz each) sliced peaches in juice, drained, 1/2 cup juice reserved
1/2 cup granulated sugar, divided
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp cornstarch
1 tsp vanilla extract
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup whole milk
6 tbsp unsalted butter, melted
Cinnamon sugar for sprinkling
Vanilla ice cream, for serving
Directions
- Spray a 6-quart slow cooker with nonstick spray.
- Toss the drained peaches with 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg, cornstarch and vanilla. Add the reserved 1/2 cup juice and spread in the slow cooker.
- In a bowl, whisk the flour, remaining 1/4 cup granulated sugar, baking powder and salt.
- Stir in the milk and 4 tablespoons of the melted butter until just combined. A few lumps are fine.
- Spoon the batter in dollops over the peaches. Do not stir it in.
- Drizzle the remaining 2 tablespoons butter over the top and sprinkle with cinnamon sugar.
- Lay a clean kitchen towel under the lid to catch condensation, then cover.
- Cook on HIGH for 2 to 2 1/2 hours, until the topping is set and a toothpick comes out clean from the cake part.
- Turn off the heat and let it sit uncovered for 15 minutes so the juices thicken.
- Scoop into bowls and serve warm with ice cream.
Notes
- Use fresh peeled peaches in summer, about 2 1/2 pounds sliced, and add a splash of water. Frozen peaches also work; thaw and drain them first. Leftovers keep 3 days in the fridge. Reheat single portions in the microwave for 30 seconds.
Why a slow cooker peach cobbler works
The slow cooker is a steamy, gentle oven. Peaches soften and release their juices without drying out, and the batter on top turns into a soft, tender cake instead of a crisp crust. It is closer to a dumpling-style cobbler, and many people prefer it.
It also keeps your oven free. On a hot day or at a holiday meal, the dessert bakes in the pot while the main dishes use the oven. You can serve it right from the cooker on WARM. It is also forgiving. Peaches are sweet, so the dish tastes good even if your fruit is not perfectly ripe, and a few extra minutes in the cooker rarely hurt a cobbler the way they would hurt a cake.
What to buy for crockpot peach cobbler
Canned peaches: choose peaches in juice, not heavy syrup. Drain them well so the cobbler is not too sweet or watery.
Fresh or frozen peaches: both work. Fresh should be ripe, and frozen need to be thawed and drained.
Cornstarch: it thickens the juices so the filling is not soupy. Toss it with the sugar first so it does not clump.
Butter: unsalted, melted. It gives the topping a rich flavor and golden color.
Cinnamon and nutmeg: a small amount warms the fruit. Fresh nutmeg tastes best. Vanilla: a teaspoon in the fruit gives a rounder flavor. Use real extract if you can. Brown sugar: it adds a hint of caramel to the fruit. Pack it into the measuring cup.
Tips for a cake topping that is not gummy
Do not stir the batter into the fruit: spoon it over the top so it steams as a cake layer.
Use a towel under the lid: slow cookers drip condensation onto the topping and make it soggy. A towel absorbs it.
Do not overcook: the most common mistake is leaving it for 4 hours. The fruit turns to jam and the edges burn. Check at 2 hours. Let it rest before serving. The sauce under the topping thickens as it cools slightly, and the cobbler scoops cleanly instead of running across the bowl. Use a slow cooker liner if you hate scrubbing, since sugar can stick to the edges.
Swaps and variations
Use half peaches and half blueberries for a mixed fruit cobbler. For a crumb topping, mix 1/2 cup oats, 1/4 cup flour and 1/4 cup butter and sprinkle it on in place of the batter. For a lighter version, reduce the sugar by a quarter. Stir a bit of bourbon into the fruit for adult tastes.
Do not use a boxed cake mix and a full stick of butter without adjusting. The topping turns greasy and the cooker scorches. Add a handful of chopped pecans to the topping for crunch, or a pinch of ginger to the fruit for a spicy note.
What to serve with it
Vanilla ice cream melting into the warm cobbler is the classic. Whipped cream or a drizzle of caramel also works. Serve in small bowls, since the cobbler is rich and sweet. A small scoop of whipped cream with a pinch of cinnamon makes a lighter topping than ice cream.
Storing and reheating
Cool the cobbler and refrigerate in a covered container for up to 3 days. The topping softens as it sits.
Reheat single portions in the microwave for 30 seconds, or warm a larger amount in a 300°F oven for 15 minutes. I do not recommend freezing, since the texture turns watery. A scoop of leftover cobbler is also good over oatmeal in the morning.
Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours
- Servings: 8 servings
- Ingredients: 14, led by (29 oz each) sliced peaches in juice, granulated sugar, brown sugar, ground cinnamon
Tips for Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe
Use fresh peeled peaches in summer, about 2 1/2 pounds sliced, and add a splash of water. Frozen peaches also work; thaw and drain them first. Leftovers keep 3 days in the fridge. Reheat single portions in the microwave for 30 seconds.
Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe FAQ
How long does Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe take?
Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe takes 3 hours of cooking after 15 minutes of prep.
How many people does Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe serve?
This recipe makes 8 servings.
What do I need to make Crockpot Peach Cobbler, an Easy Peach Crockpot Recipe?
14 ingredients, led by (29 oz each) sliced peaches in juice, granulated sugar, brown sugar, ground cinnamon. Amounts are in the recipe card above.
