Slow Cooker Peach Cobbler Recipe
This Slow Cooker Peach Cobbler Recipe is the cozy, “set it and forget it” summer dessert you’ll want on repeat—sweet, buttery, and bubbling away while you go live your life.
I’ve been baking peach cobbler for over 30 years now, but this version might be my laziest and most reliable yet. Instead of heating up the oven, we let the slow cooker do the work and wake up to a slow cooker peach cobbler that tastes like you fussed all afternoon. It’s a classic homemade peach cobbler, turned into a hands-off slow cooker dessert that’s perfect for busy weeknights, Sunday suppers, or that family gathering where you’re juggling three other dishes.
This crockpot peach cobbler leans into the natural sweetness of the fruit, uses pantry staples, and gives you that golden, cake-like topping with almost no effort. I especially love making it as a summer dessert recipe when peaches are at their best and the house is already warm from the sun. No oven needed, just your trusty slow cooker and a few simple ingredients.
You can use fresh, frozen, or canned peaches, so this peach dessert recipe works any time of year. The slow cooking lets the peaches soften into a jammy, cinnamon-kissed filling while the topping turns into a buttery, tender crust. Add a scoop of vanilla ice cream and it’s the kind of comfort food dessert that makes people close their eyes for a second bite.
Let me explain how it all comes together—and why this slow cooker cobbler recipe has become my “bring it everywhere” dessert.
Why You’ll Love This Recipe
- Hands-off cooking: Once everything’s in the crockpot, the slow cooker takes over—no babysitting the oven.
- No oven required: Perfect for hot summer days when you still want homemade peach cobbler without heating up the kitchen.
- Flexible ingredients: Works with fresh, frozen, or canned peaches, so you’re not stuck waiting on peach season.
- Family-friendly dessert: Soft fruit, cozy spices, and a tender topping—kids, grandparents, and picky eaters all love it.
- Beginner-friendly: If you can stir and pour, you can make this slow cooker peach cobbler recipe.
- Customizable flavors: Add berries, change the spices, or make it a little lighter—lots of room to play.
- Great for gatherings: Serves a crowd, and you can keep it warm right in the slow cooker for potlucks and holidays.
- Make-ahead friendly: The cobbler reheats beautifully, and the flavors deepen by the next day.
Ingredients
Here’s everything you’ll need for this easy peach cobbler. I’ve included notes and simple substitutions so you can use what you already have.
For the peach filling:
- 6 cups sliced peaches
- Fresh: about 6–7 medium peaches, peeled and sliced
- Frozen: 2 pounds, thawed and drained
- Canned: two 29-ounce cans, drained (use “no sugar added” if you can)
- 1/3 cup granulated sugar (reduce to 1/4 cup if your peaches are very sweet)
- 1/4 cup light brown sugar, packed (adds a caramel note)
- 2 tablespoons cornstarch (thickens the juices so it’s not soupy)
- 1 tablespoon lemon juice (brightens the flavor and balances the sweetness)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
For the cobbler topping:
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for a spiced topping)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup milk (whole milk or 2% works best for a tender crumb)
- 1 teaspoon vanilla extract
Optional for serving:
- Vanilla ice cream
- Whipped cream
- A pinch of extra cinnamon on top
Ingredient tips:
- For fresh peaches, choose fruit that yields slightly when you press near the stem—too firm and they’ll taste flat, too soft and they may fall apart.
- If using frozen peaches, thaw them in a colander and pat them dry; this keeps the filling from getting watery.
- With canned peaches, look for peaches packed in juice rather than heavy syrup so the cobbler doesn’t turn cloyingly sweet.
Directions
-
Prep the slow cooker
Lightly grease the insert of a 5- to 6-quart slow cooker with butter or nonstick spray. This helps prevent sticking and makes cleanup much easier later. -
Mix the peach filling
In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, vanilla, and a pinch of salt. Gently toss until the peaches are well coated and you don’t see any dry cornstarch. The mixture should look glossy and a little syrupy. -
Add peaches to the slow cooker
Pour the peach mixture into the prepared slow cooker and spread it into an even layer. Try to keep the peach pieces distributed evenly so every scoop later has a good mix of fruit. -
Make the cobbler topping
In a separate medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another small bowl or measuring cup, mix the melted butter, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until you get a thick, pourable batter. A few small lumps are fine—don’t overmix or the topping can turn tough. -
Add the topping over the peaches
Spoon or pour the batter evenly over the peaches. It doesn’t need to be perfect; the batter will spread as it cooks. Try to cover most of the fruit, but if some peach slices peek through, that’s completely fine and actually looks pretty. -
Cook on high or low
Cover the slow cooker with the lid. Cook on HIGH for 2 1/2–3 hours or LOW for 5–6 hours, until the peaches are bubbling around the edges and the topping feels set in the center. When you press the top lightly with a spoon, it should spring back and not feel wet. -
Vent the lid at the end
For the last 20–30 minutes of cooking, prop the lid open slightly with a wooden spoon or folded kitchen towel. This lets a bit of steam escape and helps the topping firm up so it’s not gummy. -
Rest before serving
Turn off the slow cooker and let the cobbler rest, uncovered, for about 15–20 minutes. This helps the juices thicken slightly and makes serving easier. It will still be warm and cozy—just not lava-hot. -
Serve and enjoy
Spoon the warm peach cobbler into bowls. Top with vanilla ice cream or whipped cream, and maybe a tiny sprinkle of cinnamon. Take a second and enjoy that smell—this is the kind of slow cooked peach dessert that makes the whole house feel like home.
Servings & Timing
- Yield: Serves 6–8 people
- Prep Time: About 15 minutes
- Cook Time: 2 1/2–3 hours on HIGH, or 5–6 hours on LOW
- Rest Time: 15–20 minutes before serving
- Total Time: Around 3–6 1/2 hours (mostly hands-off slow cooking)
This is a great crockpot dessert recipe to start in the early afternoon so it’s warm and ready right after dinner.
Variations
You know what? Once you’ve made this basic slow cooker peach cobbler recipe, it’s so easy to tweak it to fit your family or the season.
- Peach Berry Cobbler: Add 1–2 cups of blueberries, raspberries, or blackberries along with the peaches for a mixed slow cooker fruit cobbler.
- Lighter Version: Reduce the sugar in both the filling and topping by 2–3 tablespoons each, and use 2% milk; the peaches will still shine.
- Cake Mix Shortcut: Skip the from-scratch topping and sprinkle a box of yellow or vanilla cake mix over the peaches, then drizzle with 1/2 cup melted butter for an ultra-simple peach cobbler recipe.
- Gluten-Free Cobbler: Use a cup-for-cup gluten-free flour blend in place of all-purpose flour; make sure your cornstarch is gluten-free as well.
- Brown Sugar Cinnamon Cobbler: Use all brown sugar in the topping instead of white sugar for a deeper, more caramel-like flavor.
- Nutty Crunch Cobbler: Sprinkle 1/2 cup chopped pecans or walnuts over the batter before cooking for a little crunch and a Southern touch.
Storage & Reheating
One of my favorite things about this family friendly dessert is that it reheats beautifully—the flavors mellow and the sauce thickens.
- Room Temperature: Let leftovers cool to room temperature for no more than 1–2 hours.
- Refrigerator: Transfer the cobbler to an airtight container (or cover the slow cooker insert tightly) and refrigerate for up to 4 days.
- Freezer: For longer storage, spoon cooled cobbler into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- Microwave (individual portions): Warm in 20–30 second bursts until heated through. Add a splash of milk or cream if it seems a bit dry.
- Oven: Transfer to an oven-safe dish and warm at 325°F for 10–15 minutes. This helps revive some of the topping’s texture.
Make-ahead tip:
You can assemble the peach filling a day ahead, keep it in the fridge, and mix the topping right before cooking. This is helpful when you’re entertaining and trying to spread out the work.
Notes
- Sugar levels: Peaches vary a lot in sweetness. Taste a slice before you start; if it’s very sweet, reduce the sugar in the filling by a tablespoon or two. If the fruit is bland, keep the sugar as written.
- Slow cooker differences: Every slow cooker runs a little differently—some run hotter, some cooler. The first time you make this slow cooker dessert, check it a bit early so you get a feel for how your model behaves.
- Avoid soggy topping: Venting the lid for the last 20–30 minutes really helps the topping firm up. It’s a small step, but it makes a noticeable difference.
- Texture preferences: If you like a thicker, almost pie-like filling, you can add an extra teaspoon of cornstarch. If you prefer it looser and saucier, reduce the cornstarch by a teaspoon.
- Serving for a crowd: You can double this recipe in an 8-quart slow cooker. Add about 30–45 minutes to the cook time and make sure the topping isn’t thicker than about 1 1/2 inches or it may not set properly.
- Flavor balance: That little splash of lemon juice may seem simple, but it keeps this comfort food dessert from tasting flat or overly sweet. Don’t skip it.
FAQs
Can I use canned peaches for this Slow Cooker Peach Cobbler Recipe?
Yes, canned peaches work very well—just drain them first and use peaches packed in juice rather than heavy syrup if possible.
Do I need to peel the peaches?
For fresh peaches, peeling is recommended for a softer texture, but if the skins don’t bother you and you’re in a hurry, you can leave them on.
Why is my cobbler topping still gooey in the center?
It likely needs a bit more cook time, or your slow cooker traps extra steam—try cooking another 20–30 minutes with the lid slightly vented.
Can I make this slow cooker cobbler recipe dairy-free?
Yes, use a dairy-free butter substitute and your favorite non-dairy milk (like almond or oat milk); just keep the amounts the same.
How do I keep the topping from getting soggy when reheating?
Reheat in the oven instead of the microwave when you can; a low oven helps crisp the top slightly while warming the filling.
Can I use other fruits instead of peaches?
Absolutely—this base works well with apples, pears, berries, or a mix; just adjust the sugar depending on how sweet the fruit is.
What size slow cooker should I use?
A 5- to 6-quart slow cooker is ideal for this recipe; anything much larger can cause the topping to spread too thin and cook faster.
Is this an overly sweet dessert?
It’s pleasantly sweet but not over-the-top, and you can always reduce the sugar by 2–3 tablespoons in both the filling and topping if your family prefers less sweetness.
Conclusion
This Slow Cooker Peach Cobbler Recipe brings together everything I love about a good dessert: it’s simple, reliable, and tastes like a warm hug in a bowl. You get all the comfort of homemade peach cobbler with the ease of a crockpot dessert recipe, and you don’t even have to turn on the oven.
If you make this, I’d love to hear how it turned out—tell me if you tried any fun variations or served it with something special. And if slow cooker desserts are your thing, this is a wonderful starting point for more slow cooker fruit cobbler experiments all year long.
Slow Cooker Peach Cobbler
Ingredients
- 6 cups peaches sliced; fresh (about 6–7 medium, peeled and sliced), or 2 pounds frozen (thawed and drained), or two 29-ounce cans (drained, preferably no sugar added)
- 1/3 cup granulated sugar for filling; reduce to 1/4 cup if peaches are very sweet
- 1/4 cup light brown sugar packed, for filling
- 2 tablespoons cornstarch for thickening the peach juices
- 1 tablespoon lemon juice fresh, if possible
- 1 teaspoon ground cinnamon for filling
- 1/4 teaspoon ground nutmeg optional, for filling
- 1 1/2 teaspoons vanilla extract for filling
- salt pinch, for filling
- 1 cup all-purpose flour spooned and leveled, for topping
- 3/4 cup granulated sugar for topping
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt for topping
- 1/2 teaspoon ground cinnamon optional, for topping
- 1/2 cup unsalted butter melted and slightly cooled (1 stick), for topping
- 1/2 cup milk whole or 2%, for topping
- 1 teaspoon vanilla extract for topping
- butter or nonstick spray for greasing the slow cooker insert
- vanilla ice cream optional, for serving
- whipped cream optional, for serving
- ground cinnamon optional, a pinch for serving
Instructions
- Lightly grease the insert of a 5- to 6-quart slow cooker with butter or nonstick spray to prevent sticking and make cleanup easier.butter or nonstick spray
- In a large bowl, combine the sliced peaches, 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, cornstarch, lemon juice, 1 teaspoon cinnamon, nutmeg (if using), 1 1/2 teaspoons vanilla, and a pinch of salt. Gently toss until the peaches are well coated and no dry cornstarch remains.6 cups peaches, 1/3 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 1/2 teaspoons vanilla extract, salt
- Pour the peach mixture into the prepared slow cooker and spread it into an even layer so the fruit is distributed evenly.6 cups peaches
- In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (if using). In a separate bowl or measuring cup, mix the melted butter, milk, and 1 teaspoon vanilla. Pour the wet ingredients into the dry and stir just until a thick, pourable batter forms; do not overmix.1 cup all-purpose flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 cup unsalted butter, 1/2 cup milk, 1 teaspoon vanilla extract
- Spoon or pour the batter evenly over the peaches in the slow cooker. It does not need to be perfect; the batter will spread as it cooks, and a few exposed peach slices are fine.
- Cover the slow cooker with the lid. Cook on HIGH for 2 1/2–3 hours or on LOW for 5–6 hours, until the peaches are bubbling around the edges and the topping is set in the center and springs back lightly when pressed.
- For the last 20–30 minutes of cooking, prop the lid open slightly with a wooden spoon or folded kitchen towel to let steam escape and help the topping firm up.
- Turn off the slow cooker and let the cobbler rest, uncovered, for 15–20 minutes to allow the juices to thicken slightly and make serving easier.
- Spoon the warm peach cobbler into bowls. Top with vanilla ice cream, whipped cream, and a light sprinkle of cinnamon if desired.vanilla ice cream, whipped cream, ground cinnamon
