Slow Cooker Peach Cobbler
Slow Cooker Peach Cobbler is an easy dessert made with sweet peaches and a buttery topping.The slow cooker gently softens the peaches into a juicy, flavorful filling.A simple batter creates a tender, cake-like topping.Cinnamon and vanilla add warmth and a delicious homemade aroma.The recipe works with fresh, frozen, or canned peaches.Serve it warm with vanilla ice cream for a comforting dessert.
Ingredients
For the Peach Filling
- 6 cups sliced peaches, fresh or frozen, or well-drained canned peaches
- ½ cup granulated sugar, adjusted to the sweetness of the fruit
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch, if using fresh or frozen peaches that release plenty of juice
For the Cobbler Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
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 them slightly and drain excess liquid if necessary. For canned peaches, drain them thoroughly to prevent the filling from becoming too watery.
- Place the peaches in a large bowl. Add the granulated sugar, brown sugar, lemon juice, cinnamon, vanilla extract, and cornstarch if needed. Toss gently until the peaches are evenly coated.In a separate bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk the ingredients together to remove any lumps and distribute the baking powder evenly.
- Spread the seasoned peaches evenly across the bottom of the prepared slow cooker. Distribute them into a fairly even layer so they cook consistently.
- Spoon the batter over the peaches in small portions. Spread it gently, leaving a few small gaps where steam can escape. The batter does not need to cover every peach completely.
- Pour the milk, melted butter, and vanilla extract into the dry ingredients. Stir until just combined into a thick batter. Avoid overmixing, as this can make the topping dense.
- Cover and cook on HIGH for approximately 2½–3½ hours or on LOW for 4–5 hours. Cooking times vary depending on your slow cooker, the amount of fruit, and the temperature of the ingredients.
- The peach filling should be bubbling around the edges, and the topping should look set rather than wet. Insert a toothpick into the topping; it should come out without raw batter. The topping may remain softer and less browned than an oven-baked cobbler.
- Turn off the slow cooker and allow the cobbler to rest uncovered for about 10–15 minutes. Spoon it into serving bowls and add vanilla ice cream or whipped cream if desired.
Notes
- Choose ripe peaches: Ripe but firm peaches provide the best balance of sweetness and texture.
- Adjust the sugar: Taste your peaches before cooking and reduce the sugar if they are already very sweet.
- Drain canned peaches: Excess syrup can make the filling overly watery
- Use cornstarch when needed: Fresh and frozen peaches can release extra juice, so a little cornstarch helps thicken the filling
- Avoid lifting the lid: Every time you remove the lid, heat escapes and cooking takes longer
- Expect a soft topping: Slow cooker cobbler usually has a tender, moist topping rather than a crisp, oven-browned crust.
- Check your slow cooker: Different models cook at different rates, so begin checking toward the earlier end of the cooking time
- Store leftovers safely: Refrigerate leftovers in a covered container within two hours of serving.