Peaches are so wonderful in the summer, juicy, flavorful, and bursting with sunshine, so I had to make a Slow Cooker Peach Cobbler to capture all that summer goodness!
For this recipe, I went with a topping that would be good not only for dessert but for breakfast too. It is like an oatmeal cake. The sides do get a beautiful, caramelized look. The cake itself is nutty and buttery and delicious but more like oatmeal than a cake. It for sure works for breakfast too. I just had a bowl for my breakfast without the ice cream.
I used pretty white-fleshed peaches and they were still firm which I feel is better in a cobbler or crisp as they still hold their shape when cooked.
To lessen the moisture created by the peaches, I did put a paper towel tautly under the lid. I wouldn’t do this if you were going out for the day as the moisture will be then leaking on your counter and possibly floor but if you are around to watch it you can try this trick. I repeated it with another paper towel when the first one was soaked.
A simple scoop of ice cream or a dollop of whipped cream is all that is needed for this dish. When serving, I cut out a round section of the oatmeal and plate it like an upside-down cake. Scoop out the fruit with the topping so it comes out on top.
To peel the peaches you can visit Epicurious for some different methods. I did find my peaches hard to skin and they may have needed more boiling time than I gave them but because they were still firm they were easier to just peel with a knife. This is one of my best crock pot recipes when it comes to dessert. I hope you love it as much as I do!
- 9 firm white peaches peeled, pitted and sliced
- 1/2 cup granulated sugar
- Pinch of salt
- Cooking spray
- Place the peaches in a bowl and toss with the sugar and salt. Spray an appropriately slow cooker with cooking spray.
- Combine the other ingredients leaving out the butter. Completely cover the peaches with the cobbler topping. Pour on the butter. Cover the top of the slow cooker with a paper towel and pull tautly, place the lid on. This will capture some of the moisture, but keep an eye on it. This is optional. Cook on low 7-8 hours or on high for 4-6 hours.
- When serving, cut out a round piece of the topping and scoop down to get all the peaches. Serve with the crust on the bottom in a dish and top with ice cream or whipped cream.