Slow Cooker Peach Cobbler
A cozy, no-bake peach cobbler made in the slow cooker with juicy peaches and a soft, biscuit-style topping. Perfect for hot days when you don’t want to turn on the oven.
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
Notes
Use ripe but firm fresh peaches when possible. Thaw and drain frozen peaches well, or use canned peaches in juice (not heavy syrup) and drain thoroughly. Avoid lifting the lid during the first 90 minutes of cooking to prevent a soggy topping. For more sauce, use 1 tablespoon cornstarch; for a thicker filling, use the full 1 1/2 tablespoons. Leftovers keep in the fridge up to 4 days or in the freezer up to 2–3 months.
Nutrition
Calories: 300kcal
Love this recipe?Follow us at @Recipecs for more