This Slow Cooker Peach Cobbler is an easy dessert, perfect for those fresh summer peaches! It has a sweet biscuit topping and deliciously sweet peach filling underneath that is perfect when served with a scoop of vanilla ice cream.
I love peach season! The recipes are absolutely divine and are do fresh and delicious. While the peaches are perfectly juicy, you must try this Peaches and Cream, this delicious Peach Burrata Salad and this Peach Cobbler Cheesecake!
Crockpot Peach Cobbler Recipe
I think one of the best things about summer is all the fresh fruit and veggies. But sometimes, you want to make a recipe and on’t have any on hand! That’s why this Slow Cooker Peach Cobbler recipe is perfect. You can use fresh or canned peaches! It is so easy to make, and it keeps the house a lot cooler as it cooks — no oven required!
I love that you can use any fruit you have on hand, and if you don’t have any canned fruit, you can easily swap it out for fresh peaches or frozen peaches. A fresh, hot fruit dessert with vanilla ice cream is perfect any time of the year. Whether it’s a pudding cake, this Apple Pecan Crisp, or this yummy Snickerdoodle Cobbler, I can’t resist only one slice!
Ingredients in Slow Cooker Peach Cobbler
The ingredients in this recipe are so flavorful and delicious. The peaches combined with the cinnamon flavors is a match made in heaven! Check out the recipe card at the very bottom of the post to see all of the exact ingredient measurements.
- Can of Peaches: You will use the syrup that these peaches come in so don’t drain the peaches!
- Ground Cinnamon and Nutmeg: These pair perfectly together complementing the delicious peaches.
- Milk: This binds the cobbler batter together.
- Sugar: The sugar sweetens up the dessert.
- Flour: I used all purpose flour in this recipe.
- Baking Powder: The baking powder will make the cobbler nice and fluffy.
- Salt: The salt enhances all of the ingredients in the cobbler.
- Butter: I used unsalted butter in this recipe.
How to Make Peach Cobbler in a Slow Cooker
This recipe may be one of the easiest recipes out there. Crockpot recipes are the best because you just add it all in and it does the rest on its own!
- Prep: Spray a 4-quart crockpot with nonstick cooking spray.
- Mix Peaches with Seasonings: In a medium bowl, mix the peaches (not drained) with ½ teaspoon cinnamon and the nutmeg. Pour into the bottom of the crockpot
- Make Cobbler Batter: In a large bowl combine the milk, sugar, flour, baking soda, salt, and remaining teaspoon of cinnamon. Pour over the peaches.
- Add Butter: Slice the butter into 12 thin pieces and place over the top of the batter.
- Cook: Cover and cook on high for 2 hours until the top is beginning to brown around the edges. Serve warm with vanilla ice cream, if desired.
Quick Tips For Slow Cooker Peach Cobbler
This recipe can use canned, fresh, or frozen peaches. Here are some tips on how to make any of them work with this recipe.
- To use Fresh Peaches: Cut up 2-3 large peaches, enough to give you two heaping cups of slices, and toss them with ⅓ cup of granulated sugar, two teaspoons of cornstarch, a pinch of salt, and the cinnamon and nutmeg in the recipe card. Allow the peaches to macerate in the sugar for 20-30 minutes before pouring them and their juices into the crockpot.
- To use Frozen Peaches: You may use 2 cups of frozen peaches. There is no need to thaw them. Follow the same instructions as using the fresh peaches, except add one additional teaspoon of cornstarch and skip the maceration step. Toss the frozen peaches with the dry ingredients and add them straight to the crockpot. Allow to cook for at least 2 hours, but likely more like 2 1/2.
- Size of Crockpot: I recommend a shallow, casserole-style crock pot for this recipe, but any will do, as long as it is 2.5-4 quarts in size. Keep in mind that a deeper or larger crockpot may take a little extra time to cook because of the depth of the cobbler. In a shallow, casserole-style crock pot, it heats up more quickly.
- Change the Fruit: Feel free to mix up the fruit or add in as you have — raspberries would be amazing in this, as would sliced strawberries or blueberries.
This is best eaten while it’s still warm in the crockpot, but leftovers can be stored in an airtight container in the fridge for up to 3 days. The topping will get soggier the longer it sits, but it will still be delicious!
Spray a 4-quart crockpot with nonstick cooking spray.
In a medium bowl, mix the peaches (not drained) with ½ teaspoon cinnamon and the nutmeg. Pour into the bottom of the crockpot
In a large bowl combine the milk, sugar, flour, baking soda, salt, and remaining teaspoon of cinnamon. Pour over the peaches.
Slice the butter into 12 thin pieces and place over the top of the batter.
Cover and cook on high for 2 hours until the top is beginning to brown around the edges. Serve warm with vanilla ice cream, if desired.
Updated on September 1, 2023
Calories275kcal (14%)Carbohydrates39g (13%)Protein3g (6%)Fat13g (20%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.5gCholesterol34mg (11%)Sodium160mg (7%)Potassium169mg (5%)Fiber1g (4%)Sugar27g (30%)Vitamin A406IU (8%)Vitamin C0.02mgCalcium91mg (9%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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