Crock Pot Peach Cobbler
My childhood summers had a few important certainties to which I anchored my June and July: jumping on the trampoline with a garden hose when my mom wasn’t home; riding our bikes to buy $1 shaved Hawaiian ice; my Grammy’s fresh peach cobbler. Today’s Crock Pot Peach Cobbler is inspired by her classic recipe.
If you are familiar with the concept of a peach dump cake or dump dessert (usually made with boxed cake mix and canned peaches), this Crock Pot Peach Cobbler recipe is similar, but with one critical difference. Today’s recipe uses real, non-processed ingredients and fresh peaches. Its flavor and texture radically outshines anything you can find in a box, and, thanks to the slow cooker, it’s still quick and easy to make!
The cobbler’s fresh burst with juicy nectar. The topping is bubbly, buttery, and golden. Once you’ve added a scoop of vanilla ice cream (or as we do in my family, a generous splash of heavy cream), I suspect that your reaction will be the same as my friend Matt’s upon his first bite: “I never want this to end.”
In case the promise of fresh summer peaches floating beneath a golden crust of sweet, buttery intoxication isn’t enough to woo you, perhaps the ease of this recipe will. Like a dump cake, you simply pour the cobbler ingredients into your slow cooker, turn it on, and let the crock pot do the cooking.
Layer the peaches in the bottom of the crock pot, scatter the dry ingredients over them, then place the butter pieces on top. That’s it! No need to heat the oven, dirty an extra bowl, or even mix.
The beauty of this Crock Pot Peach Cobbler is its simplicity. Resist the urge to “improve” it. Do not add nutmeg or cinnamon or ginger or lemon zest or any other ingredient that tempts you. It’s the fresh peaches here that shine, and they taste fabulous all on their own.
Although I’m not certain if my Grammy owns a crock pot, I’m positive that this recipe would please her. It would also delight my sister, who loves fresh peach cobbler so much, she requests on her birthday, instead of cake.
This Crock Pot Peach Cobbler recipe is also delicious with frozen peaches (no need to thaw them first), though if you are making it anywhere in the neighborhood of peach season, I heartily encourage you to try it with fresh peaches first. Whatever you do, please do not use canned peaches—the extra syrup will make the peach cobbler excessively sweet and goopy, and the flavor of the dessert will not compare.
Crock Pot Peach Cobbler
- 8 medium ripe fresh peaches — you will need 4-5 cups sliced peaches total
- 1 1/4 cups granulated sugar — divided
- 3/4 cup white whole wheat flour — or substitute all purpose flour
- 1/2 cup all purpose flour
- 2 teaspoons baking powder — I prefer aluminum free
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter — (1 stick), cut into thin slices
- Vanilla ice cream — frozen yogurt, Greek yogurt, or heavy cream (how we grew up eating peach cobbler) for serving
- To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/2-inch wide slices, then place into a large mixing bowl. (I like to dump out the ice bath bowl, then place the peach slices in it to save myself a dish). If you prefer, you can peel the peaches with a vegetable peeler. Lightly coat a 6-quart slow cooker with cooking spray.
- Sprinkle the peaches with 1/4 cup granulated sugar and stir gently to coat. Spoon the peaches and any juices into the slow cooker.
- In a separate bowl, stir together the remaining 1 cup sugar, white whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Sprinkle evenly over the top of the peaches, then arrange the butter slices over the top. Lay a sheet of paper towel or kitchen towel over the top of the crock pot so that it overhangs the sides and will stay in place once the slow cooker is covered. (This absorbs moisture and allows the top to crisp). Cover and cook for 2-3 hours on high or 4 hours on low, until the peaches are tender and the top is lightly golden. Serve warm with topped with vanilla ice cream, Greek yogurt, or a splash of heavy cream.
- All slow cookers differ in temperature, so adjust the cooking time according to your experience. Cooking time may vary base on the make and model of your slow cooker.
- This recipe can also be made in the oven. Prepare the cobbler filling and spread it in a greased 9x13-inch dish. For the topping, melt the butter. Stir the dry ingredients together, then stir in the melted butter until the crumbs are evenly moistened. Sprinkle over the top and bake at 350 degrees F for 35-45 minutes, until the peaches are tender and the topping is golden and crisp.
Nutrition InformationAmount per serving (1 (without ice cream and other toppings)) — Calories: 264, Fat: 10g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 105mg, Carbohydrates: 44g, Fiber: 4g, Sugar: 32g, Protein: 3g
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If you like this Crock Pot Peach Cobbler, don’t mess these other sensational summer fruit recipes:
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