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Slow Cooker Peach Cobbler Recipe
This Slow Cooker Peach Cobbler Recipe is a cozy, no-bake summer dessert that fills your house with the smell of warm peaches and cinnamon—without turning on the oven.
Meet Your New Favorite Slow Cooker Peach Cobbler Recipe
If you’ve ever craved peach cobbler on a hot afternoon but couldn’t face a hot oven, this slow cooker dessert is for you. It’s a homemade peach cobbler made right in your crockpot, with juicy peaches on the bottom and a soft, biscuit-style cobbler topping on top. Think of it as old-fashioned comfort food dessert meets weeknight convenience.
I’m a 50-year-old mom, and I’ll be honest—slow cooker recipes are how I keep dessert on the table when life gets busy. This slow cooker peach cobbler started as a way to use up a big box of peaches from our local farm stand one August. I didn’t want to bake for an hour, but I still wanted that classic, spoonable, peach dessert recipe my family loves.
What makes this slow cooker cobbler recipe extra special?
- No cake mix—this is a true homemade peach cobbler.
- It’s a set-it-and-forget-it crockpot dessert recipe.
- You can use fresh, frozen, or canned peaches.
- It stays warm right in the slow cooker for family and guests.
And if you’re someone who likes to search for “easy peach cobbler” or “family friendly dessert” after dinner, this one checks all the boxes. It tastes like you fussed, but you really didn’t.
Why You’ll Love This Recipe
- Hands-off cooking: Once everything’s in the slow cooker, you can walk away—no babysitting the oven.
- No oven heat: Perfect summer dessert recipe when it’s too hot to bake, but you still want that slow cooked peach dessert comfort.
- Flexible ingredients: Works with fresh, frozen, or canned peaches, so you can make it year-round.
- Family friendly dessert: Soft texture, gentle spices, and familiar flavors that kids and grandparents both love.
- True homemade flavor: This isn’t a dump cake; you get a classic, homemade peach cobbler taste and texture.
- Great for gatherings: Keep it warm on “keep warm” setting and let everyone serve themselves.
- Budget friendly: Simple pantry ingredients—no fancy products required.
- Easy clean-up: One slow cooker, one mixing bowl, one spoon. That’s it.
Ingredients for Slow Cooker Peach Cobbler
Here’s everything you need for this slow cooker fruit cobbler. I’ll share a few simple substitutions as we go, because I know pantries are real life, not perfect.
Peaches & Filling
- 6 cups sliced peaches (about 6–7 medium fresh peaches, peeled and sliced; or 2 cans [15 ounces each] sliced peaches, well drained; or 6 cups frozen sliced peaches, thawed and drained)
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 tablespoon fresh lemon juice (bottled works in a pinch)
- 1 teaspoon vanilla extract
- 1½ tablespoons cornstarch (helps thicken the peach juices)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Peach tips:
- Fresh peaches: Choose ripe but firm peaches that give slightly when gently pressed.
- Frozen peaches: Thaw and drain well so the cobbler isn’t too watery.
- Canned peaches: Choose peaches in juice, not heavy syrup, if you can.
Cobbler Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but lovely)
- ⅓ cup cold unsalted butter, cut into small cubes
- ½ cup milk (whole milk gives the richest topping; 2% is fine)
- ½ teaspoon vanilla extract
Optional add-ins for texture and flavor:
- ¼ cup old-fashioned rolled oats (for a heartier, rustic topping)
- ¼ cup chopped pecans or walnuts (for crunch and a more “Southern” feel)
Butter note: If you only have salted butter, use it and reduce the salt in the topping to a small pinch.
Step-by-Step Directions
You know what? Slow cooker cobblers sound fancy, but the steps are simple. Here’s how to make this crockpot peach cobbler, one easy step at a time.
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Prep the slow cooker.
Lightly grease the inside of a 5–6 quart slow cooker with butter or nonstick spray. This helps prevent sticking and makes serving (and cleaning) easier. -
Mix the peach filling.
In a large bowl, combine the sliced peaches, ½ cup granulated sugar, ¼ cup brown sugar, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and a pinch of salt. Stir gently until the peaches are evenly coated and the cornstarch has disappeared into the juices. -
Add peaches to the slow cooker.
Pour the peach mixture into the prepared slow cooker and spread it into an even layer. If you see a lot of juice, that’s okay—the cornstarch will help it thicken as it cooks. -
Make the cobbler topping.
In another bowl, whisk together the flour, ½ cup sugar, baking powder, salt, and cinnamon. Add the cold butter cubes. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse crumbs—some pea-sized bits of butter are fine. -
Add milk and vanilla.
Pour in the milk and vanilla. Stir just until the batter comes together. It should be thick, like a very soft biscuit dough. If you’re using oats or nuts, fold them in now. -
Top the peaches.
Drop spoonfuls of the cobbler batter over the peaches in the slow cooker. You don’t need to cover the surface perfectly—little gaps let steam through and give that classic cobbled look. -
Cook the cobbler.
Cover the slow cooker with the lid. Cook on HIGH for 2 to 2½ hours or on LOW for 3½ to 4 hours, until the peaches are bubbling and the topping is set and cooked through in the center. The top may look a bit pale compared to oven baking, but it should feel firm and spring back when gently touched. -
Check doneness.
If you’re unsure, insert a toothpick into the thickest part of the topping. If it comes out with moist crumbs but no wet batter, your slow cooker cobbler is done. If it’s still doughy, cook another 15–20 minutes and check again. -
Let it rest.
Turn the slow cooker to Warm and let the cobbler sit for about 15 minutes. This rest helps the juices thicken and makes it easier to scoop. -
Serve and enjoy.
Serve warm, spooned into bowls. Top with vanilla ice cream, whipped cream, or even a spoonful of plain Greek yogurt if you like a little tang with your sweet.
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 15–20 minutes
- Cook Time: 2–2½ hours on HIGH, or 3½–4 hours on LOW
- Total Time: About 2½–4½ hours (mostly hands-off)
That makes this an easy peach cobbler to start after lunch and serve after dinner—your slow cooker does the work while you handle the rest of your day.
Variations on This Slow Cooker Peach Cobbler
Once you’ve tried this Slow Cooker Peach Cobbler Recipe as written, here are some fun twists:
- Berry-Peach Cobbler: Replace 2 cups of peaches with 2 cups of blueberries, raspberries, or blackberries for a mixed slow cooker fruit cobbler.
- Gluten-Free Cobbler: Use a 1:1 gluten-free all-purpose flour blend in the topping; make sure your oats (if using) are certified gluten-free.
- Vegan Peach Cobbler: Use vegan butter and your favorite plant-based milk (like oat or almond) in the topping.
- Cinnamon Roll Cobbler: Add ½ teaspoon extra cinnamon and a pinch of ground ginger, then drizzle the warm cobbler with a simple powdered sugar glaze.
- Nutty Pecan Cobbler: Fold ½ cup chopped pecans into the topping for a classic Southern-style peach dessert recipe.
- Spiced Fall Version: Add a pinch of ground cardamom or cloves to the filling for a cozier, cooler-weather slow cooker dessert.
Storage & Reheating
This cobbler is lovely fresh, but it also stores well—great for those of us who love “dessert for breakfast.”
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Fridge:
Let the cobbler cool to room temperature. Cover the slow cooker insert tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. -
Freezer:
Scoop cooled cobbler into freezer-safe containers. Freeze for up to 2–3 months. Label with the date so you remember what’s what. -
Reheating:
- Microwave individual servings for 30–60 seconds, until warm.
- For a larger amount, place in an oven-safe dish, cover with foil, and warm at 325°F (165°C) for about 15–20 minutes.
- From frozen, thaw overnight in the fridge before reheating for the best texture.
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Make-ahead tip:
You can prep the peach filling in the morning and store it in the fridge. Mix the dry topping ingredients and keep them separate on the counter. When you’re ready, add the butter and milk, assemble, and cook.
Notes from My Kitchen
- Slow cooker size matters: A 5–6 quart slow cooker works best. If yours is larger and very wide, the topping will be thinner and may cook a little faster; start checking early.
- Avoid soggy topping: Don’t lift the lid in the first 90 minutes. Each peek releases heat and steam, which can make the topping take longer to set.
- Sweeter vs. less sweet: If your peaches are very sweet and ripe, you can reduce the sugar in the filling by 2–3 tablespoons without hurting the recipe.
- Extra sauce lovers: If you like more peach “syrup,” use only 1 tablespoon cornstarch; for a thicker filling, use the full 1½ tablespoons.
- Ice cream pairing: Vanilla is classic, but butter pecan or cinnamon ice cream are both wonderful with this comfort food dessert.
- Data-driven little note: Most readers who land on this recipe from search are looking for a “simple peach cobbler” or “crockpot peach cobbler” with no cake mix—so that’s exactly how I tested it, several times, to make sure it’s reliable and repeatable.
Slow Cooker Peach Cobbler Recipe FAQs
Can I use canned peaches for this Slow Cooker Peach Cobbler Recipe?
Yes. Use two 15-ounce cans of sliced peaches, well drained. If they’re packed in heavy syrup, you may want to reduce the sugar in the filling by a tablespoon or two.
Can I use frozen peaches?
Absolutely. Thaw them first and drain off extra liquid so the filling doesn’t get too runny.
How do I keep the topping from getting soggy?
Make sure you don’t overfill with liquid, don’t open the lid during cooking, and cook long enough for the topping to set. The toothpick test is your friend here.
Can I double the recipe?
You can, if your slow cooker is large (7–8 quart). Keep an eye on the cook time—it may need an extra 30–45 minutes because the cobbler layer will be thicker.
Can I make this with other fruits?
Yes. This slow cooker cobbler recipe works with nectarines, mixed berries, or even apples. Just keep the total fruit amount around 6 cups.
Why is my cobbler topping pale?
Slow cookers don’t brown like an oven. The topping should still be fully cooked and a bit firm; if you really want more color, you can scoop portions into oven-safe bowls and broil briefly, but it’s not necessary.
Is this very sweet?
It’s gently sweet, like a classic peach cobbler recipe. If you prefer less sweetness, shave 2–3 tablespoons of sugar off the filling or topping.
Can I make it dairy-free?
Yes. Use dairy-free butter and your favorite non-dairy milk; the texture will be very similar, and it still makes a great slow cooked peach dessert.
Final Thoughts
This Slow Cooker Peach Cobbler Recipe brings together everything I love about home baking: simple ingredients, big comfort, and a dessert that brings people back for “just one more spoonful.” It’s an easy, family friendly dessert that works for weeknights, potlucks, and long, lazy summer evenings.
If you try this slow cooker peach cobbler, I’d love to hear how it turned out—tell me what kind of peaches you used, and if you added ice cream or whipped cream on top. And if you enjoy slow cooker dessert recipes, you might also like experimenting with apple or berry versions using this same method.
Slow Cooker Peach Cobbler
Ingredients
- 6 cups sliced peaches about 6–7 medium fresh peaches, peeled and sliced; or 2 cans (15 oz each) well drained; or 6 cups frozen peaches, thawed and drained
- 1/2 cup granulated sugar for peach filling
- 1/4 cup light brown sugar packed, for peach filling
- 1 tablespoon lemon juice fresh preferred; bottled works
- 1 teaspoon vanilla extract for peach filling
- 1 1/2 tablespoons cornstarch helps thicken the peach juices
- 1 teaspoon ground cinnamon for peach filling
- 1/4 teaspoon ground nutmeg
- salt pinch, for peach filling
- 1 cup all-purpose flour for cobbler topping
- 1/2 cup granulated sugar for cobbler topping
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt for cobbler topping; reduce if using salted butter
- 1/2 teaspoon ground cinnamon optional, for topping
- 1/3 cup unsalted butter cold, cut into small cubes
- 1/2 cup milk whole or 2%
- 1/2 teaspoon vanilla extract for cobbler topping
- 1/4 cup old-fashioned rolled oats optional, for a heartier topping
- 1/4 cup chopped pecans or walnuts optional, for crunch
- butter or nonstick spray for greasing the slow cooker
- vanilla ice cream or whipped cream optional, for serving
Instructions
- Lightly grease the inside of a 5–6 quart slow cooker with butter or nonstick spray to prevent sticking and make serving easier.butter or nonstick spray
- In a large bowl, combine sliced peaches, 1/2 cup granulated sugar, 1/4 cup brown sugar, lemon juice, 1 teaspoon vanilla extract, cornstarch, 1 teaspoon cinnamon, nutmeg, and a pinch of salt. Stir gently until the peaches are evenly coated and the cornstarch is dissolved into the juices.6 cups sliced peaches, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 1/2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, salt
- Pour the peach mixture into the prepared slow cooker and spread into an even layer. Some extra juice is fine; it will thicken as it cooks.6 cups sliced peaches
- In another bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (if using). Add the cold butter cubes and cut them into the dry ingredients with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter.1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/3 cup unsalted butter
- Pour in the milk and 1/2 teaspoon vanilla extract. Stir just until the batter comes together into a thick, soft dough. If using oats or nuts, gently fold them in.1/2 cup milk, 1/2 teaspoon vanilla extract, 1/4 cup old-fashioned rolled oats, 1/4 cup chopped pecans or walnuts
- Drop spoonfuls of the cobbler batter over the peaches in the slow cooker. You do not need to cover the surface completely; small gaps are fine and create a classic cobbled look.
- Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 1/2 to 4 hours, until the peaches are bubbling and the topping is set and cooked through in the center.
- To check doneness, insert a toothpick into the thickest part of the topping. If it comes out with moist crumbs but no wet batter, it is done. If it is still doughy, continue cooking for another 15–20 minutes and test again.
- Turn the slow cooker to Warm and let the cobbler rest for about 15 minutes. This helps the juices thicken slightly and makes it easier to scoop.
- Spoon the warm cobbler into bowls. Serve as is or top with vanilla ice cream, whipped cream, or a spoonful of plain Greek yogurt.vanilla ice cream or whipped cream
