Slow Cooker Peach Cobbler
This Slow Cooker Peach Cobbler is a cozy, hands-off dessert made with sweet peaches and a buttery, cake-like topping. The slow cooker does all the work, giving you a bubbling, cinnamon-scented cobbler perfect for family dinners, potlucks, or easy entertaining.
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
Notes
Peaches vary in sweetness—taste and adjust the sugar in the filling if needed. Venting the slow cooker lid for the final 20–30 minutes helps prevent a soggy topping. For a thicker, more pie-like filling, add an extra teaspoon of cornstarch; for a looser, saucier filling, reduce the cornstarch by a teaspoon. A 5- to 6-quart slow cooker works best. Leftovers keep well and the flavors deepen by the next day.
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