Peach cobbler is one of summer’s beloved desserts, and now you can enjoy it even more knowing you don’t have to heat up your kitchen to make it.
We’ve been gobbling up this summer’s peaches by the pound, mostly sliced up and served just as they are— is there anything better? I also love baking with peaches, but it’s been so hot I haven’t wanted to turn on my oven any more than necessary. Then I remembered that I could make my slow cooker do all the dirty work without heating up my kitchen.
Slow cookers aren’t just for the winter months, you know.
Cobblers cooked in the slow cooker aren’t the prettiest dessert, I admit. They’re a little mushy looking and the topping doesn’t really brown, but don’t be fooled. What they lack in appearance they more than make up for in flavor and ease.
Get this recipe started in the afternoon, forget about it for a few hours, and it will be hot and ready just in time for dessert! Be sure you don’t forget the ice cream.
Slow Cooker Peach Cobbler
- 1 ½ lbs peaches , sliced (680 grams, about 5 large)
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour (120 grams)
- ¼ cup packed light or dark brown sugar (30 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter , cold and cut into cubes (56 grams)
- ⅓ cup cold buttermilk (80 ml)
- Ice cream or whipped cream , for serving (optional)
- Grease a medium or large slow cooker with non-stick cooking spray. Add peaches and sprinkle with the granulated sugar.
- In a separate bowl combine the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
- Add the cubed butter and cut into the dry ingredients with a pastry blender or fork until the butter is the size of small peas. Add the buttermilk and mix until it forms a sticky dough. Spoon over the peaches.
- Cook in the slow cooker on low heat for 3 to 3 ½ hours, or until the surface of the cobbler appears dry and the fruit juices are bubbling. Serve with whipped cream or ice cream if desired.