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.

Crock Pot Peach Cobbler — This recipe is so EASY and it tastes amazing! Just dump the ingredients into your slow cooker and walk away. Tastes like a peach dump dessert, but so much better — made with real ingredients and fresh peaches instead of boxed cake mix or canned. @wellplated

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!

Crock Pot Peach Cobbler recipe — EASY and DELICIOUS summer dessert. Like a dump cake, you just toss the ingredients into your slow cooker. The crockpot does the work, and it tastes amazing! @wellplated

About This Tasty Crock Pot Peach Cobbler

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.

Easy Crock Pot Peach Cobbler, made with fresh peaches. Simple and DELICIOUS! The slow cooker does all the work. @wellplated

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.

Crock Pot Peach Cobbler – Simple Yet Perfect

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.

Crock Pot Peach Cobbler. EASY and delicious! Similar to a peach dump cake—you just put the ingredients in your slow cooker and walk away! @wellplated

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.

More Delicious Peach Recipes

Crock Pot Peach Cobbler. This easy dessert is made entirely in your slow cooker! Juicy peaches, a sweet, buttery topping, and it couldn’t be simpler. Just dump the ingredients into your crockpot and walk away! @wellplated


Crock Pot Peach Cobbler — This recipe is so EASY and it tastes amazing! Just dump the ingredients into your slow cooker and walk away. Tastes like a peach dump dessert, but so much better — made with real ingredients and fresh peaches instead of boxed cake mix or canned. @wellplated

Crock Pot Peach Cobbler

4.84 from 6 votes
Easy Crock Pot Peach Cobbler recipe. This slow cooker peach cobbler is loaded with flavor, fresh peaches, and a golden crusty top. Simple and delicious!

Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins

Servings: 10 servings


  • 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.


Serving: 1(without ice cream and other toppings)Calories: 264kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 24mgSodium: 105mgFiber: 4gSugar: 32g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Ooooo looks so delicious!! Love the no processed ingredients too! I only wish I had a crockpot….time to treat myself. ;)

  2. It’s been far too long since I’ve had any fruit cobbler, and this one has my mouth watering. It looks so perfect! A bowl of this with our local Cruze Dairy vanilla ice cream on the porch would be fabulous right now. ;)

  3. This looks so good !!
    Are the cook times maybe reversed? The instructions say “bake for 2-3 hours on low or 4 hours on high”.

    1. YES. Thank you Jude! I clearly wrote this out before I’d had enough coffee :) I’ve updated the recipe. Thanks so much for calling this to my attention, and I hope you love the cobbler!

  4. Made this last night with fresh peaches.  The best cobbler i’ve ever had!  So good.  Thanks for sharing!5 stars

  5. Hi Erin,
    This looks amazing and love that it’s so easy!!
    However, I only have whole wheat flour on hand and my husband has a phobia of butter (haha). I tried doing half a stick, but it didn’t work. The crust didn’t fully cook. :( 
    Is there any way to make this with only WW flour and less butter?
    I would really like to try it. 

    1. Hi Elisabeth! For this recipe to turn out well, you do need to use the full amount of butter. There really isn’t a way around it—this is a more decadent dessert, so I recommend doing it well, then having a small serving. You could use regular whole wheat flour, but the top would be very dense and have a pretty pronounced wheat taste. Honestly, I recommend sticking to the recipe. If you are looking for desserts that are more strictly healthy, I recommend checking out the healthy sweet section of my recipe index:

  6. Can this be doubled? I need for about 10-13 peeps. Don’t know if it would be too much for the slow-cooker to handle (cooking unevenly or overflowing)? 

    1. Robin, to be honest I wouldn’t risk it, because I fear the slow cooker won’t have enough surface area for the top to brown properly and the topping might not bake all the way through either. If you’d like to double the amount of the recipe, is there a second slow cooker you could possibly borrow?

    1. Twila, I have never tried the recipe this way, so I can’t say for certain. I do know that there are many crockpot peach cobbler recipe that use canned peaches, so as long as you drain them first, I think that will be fine. Please do be advised though that the texture might be a little extra mushy, since the canned peaches will already be very soft to begin with. If you decide to experiment with canned, I would love to hear how it turns out!

    1. Hi Tammy! I’ve never tried it with either of these fruits, so I can’t give you an exact answer, but I think pears could work well, since they have a soft texture like peaches and should cook in about the same amount of time. I would imagine that the apples would take quite a bit longer to cook, however, so the topping might get overdone before they are soft. If you do decide to experiment with one of these two, I would love to hear how it turns out!

  7. It was a great idea to use fresh (or frozen) peaches, since it didn’t come out all goopy, syrupy and overly sweetened like most “quick peach cobbler” recipes that use canned peaches in syrup. I liked how the peaches tasted, and the top crust was perfect, using the paper towel technique. BUT, the crust itself was not totally good! The top tasted good, had a great texture, but the inside of the crust (that touched the peaches), had the oddest taste. It almost tasted like it had egg in it…though there were no eggs in the recipe! SMH! I may need to make some other adjustment to the crust recipe, or stick with the cake mix method next time! But as a quick, and easy way to make cobbler in the crockpot, I liked it! Thanks.4 stars

    1. Thanks for trying the recipe and leaving this comment, Willie! I’m happy to hear the peaches and technique worked great for you! I’m sorry to hear that the crust wasn’t quite to your taste. If you do try any adjustments, I’d love to hear about how it goes.

  8. I had to do mine in the oven. The topping didn’t fully cook, it was still very floury. I followed the directions word for word. What could I have done wrong? 

    1. Hi Meagan, it’s hard to say what may have happened since everyone’s slow cooker seems to be a little different! It sounds like it might have needed more time. Also, mismeasurement does happen sometimes—the batter shouldn’t be dry or floury. I measure my flour by lightly spooning it into the cups versus packing it or just scooping it right out of the bag. I know it’s disappointing not to have a technique turn out as expected, and I hope it goes better next time if you do try this recipe again!

  9. I haven’t made this recipe yet but it looks and sounds yummy. I only have a 4 quart slow cooker so by how much should I reduce the recipe. The weather is very hot here so really don’t want to turn on the oven Thanks for your help.

    1. Lynn, I’ve never done this is a 4-quart so I really can’t say! I’d start with 3/4 the amount and see how it goes.

  10. I packed up the dry ingredients in ziplock bags and brought this to work today to cook away in the crockpot. It was the perfect Friday afternoon treat. Everyone LOVED it! You were so right…leave it alone. No additions or revisions. Make it exactly like the recipes says and it will be good. I noticed some of the other comments that said the top didn’t bake. I thought that may be the case for a bit too but just let it keep going for about another hour and it was perfect. 5 stars

    1. Courtney, what a genius way to bring this to the office. Your coworkers are a lucky bunch! I am SO glad you enjoyed it so much!!

  11. This was delicious! I made it twice in one week. I made it in my Cosori electric pressure cooker. I used the bake button for 25 minutes and even the top was golden and crusty without a paper towel. Yummy! Plus only 30 minutes of cook time meant I could enjoy it that much sooner. Thanks for sharing.5 stars

    1. Teresa, I am so happy to hear it was a hit! Thank you for taking time to leave this lovely review too. It is so helpful and means a lot!

  12. Simple and delicious! The whole family loved it and it was great not having to turn on the oven.5 stars