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Slow Cooker Peach Cobbler

Shruthi
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

For the Peach Filling

  • 6 cups sliced peaches, fresh or frozen, or canned peaches drained well
  • 1/2 cup granulated sugar, adjusted to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch, optional for a thicker filling
  • 1 teaspoon lemon juice, optional

For the Cobbler Topping

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted

Instructions
 

  • Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray. This helps prevent sticking and makes serving easier.
  • Wash, peel if desired, and slice fresh peaches. If using frozen peaches, thaw and drain excess liquid. For canned peaches, drain them thoroughly before measuring.
    Place the peaches in a bowl and mix them with the sugar, vanilla extract, cinnamon, lemon juice, and cornstarch if using.
  • Transfer the peach mixture to the prepared slow cooker. Spread the fruit evenly across the bottom so that it cooks consistently.
  • In a medium-sized bowl, combine the flour, sugar, baking powder, and salt. Add the milk and melted butter, stirring gently until a thick batter forms.
    Avoid overmixing, as excessive mixing can make the topping dense rather than tender.
  • Spoon the batter evenly over the peaches. Do not worry if some fruit remains visible; the topping will spread and cook as the cobbler heats.
  • Cover the slow cooker with its lid and cook on HIGH for approximately 2–3 hours or LOW for approximately 3–4 hours. Cooking times vary by appliance, so begin checking near the earlier end of the range.
    The peach filling should be bubbling, and the topping should look set and cooked through. Slow cookers generally produce a softer, less browned topping than a conventional oven.
  • Insert a toothpick into the thickest part of the topping, avoiding the fruit underneath. It should come out without wet batter. If necessary, continue cooking in 15–20-minute increments.
  • Turn off the slow cooker and allow the cobbler to rest uncovered for about 10–15 minutes. This helps the filling settle and makes serving easier.
    Spoon the warm peach cobbler into bowls and serve with vanilla ice cream or whipped cream.

Notes

  • Choose ripe peaches: Ripe but slightly firm peaches offer excellent flavor without becoming excessively mushy.
  • Drain canned peaches: Too much liquid can make the filling watery.
  • Adjust the sugar: Very sweet canned peaches may need less added sugar.
  • Use cornstarch if needed: A small amount helps thicken a particularly juicy filling.
  • Avoid lifting the lid: Opening the slow cooker repeatedly releases heat and increases cooking time.
  • Expect a soft topping: Slow cooker cobbler is generally more moist and less crisp than oven-baked cobbler.
  • Check your appliance: Slow cookers vary in temperature, so cooking times are approximate.
  • Refrigerate leftovers: Cool the dessert promptly and store it in an airtight container in the refrigerator for up to 3–4 days.
Keyword Crockpot Peach Cobbler, easy peach cobbler, Homemade Fruit Cobbler, Peach Dessert Recipe, Slow Cooker Peach Cobbler, Southern Peach Cobbler