Slow Cooker Peach Cobbler is full of fresh peach slices topped with a buttery/sweet topping. So easy and delicious. Served with vanilla ice cream, it makes a great summer dessert.
Is there anything more perfect on a summer day than a bowl full of warm peach cobbler topped with a scoop of vanilla ice cream? We’ve finally started to make the transition from strawberry season to peach season in South Carolina.
I don’t have many cooking rituals because I’m always trying new things, but every summer I make peach cobbler. If I haven’t made it by July, my son starts asking- When are you going to make peach cobbler?
This year I thought I’d try something new- a slow cooker peach cobbler. This was my first experience making a dessert in a slow cooker. I was pleased to find it turned out almost just as well as one made in the oven. The only difference was the texture was a little spongier. Delicious nonetheless.
When making desserts in a slow cooker, a great deal of condensation can form on the lid and fall back on the food, preventing it from “solidifying”. I find that placing layers of paper towels under the lid for the last 30 minutes of cooking time helped. Depending on the heat your slow cooker generates, cooking time could be a little more or less.
More Peach Cobbler Recipes to Try:
- Anytime Peach Cobbler
- Bourbon Peach Cobbler with Cinnamon Sugar Dumplings
- Peach Cobbler Bars
- Easy Southern Peach Cobbler
- Peach Cobbler Ice Cream
- Oatmeal Cookie Peach Cobbler
- 4 cups fresh, peeled and sliced peaches
- ¼ cup sugar
- ¼ teaspoon cinnamon
- 1 cup Bisquick
- ½ cup sugar
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- vanilla ice cream
- Spray slow cooker with cooking spray. Place peaches, ¼ cup sugar, and cinnamon in slow cooker and toss to mix.
- In a medium bowl, gently mix Bisquick, ½ cup sugar, milk, and vanilla extract with a whisk. Pour on top of peaches.
- Cut the butter into thin slices and scatter on top of the uncooked cobbler.
- Cover and cook on low for 2 hours and 45 minutes. Turn to high and cook for 30 minutes.
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Originally published June 24, 2013.
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