Peach Cobbler dessert is a special favorite in our house. And I have a favorite no-fuss, no-muss recipe that I make in my crockpot. This peach cobbler is loaded with flavor, fresh peaches, and a golden crusty top. (How do I get a golden crust in my crockpot? Read my post here.)
Simple and delicious! This is so simple, in fact, that my 6-year old granddaughter was able to make it with a little supervision. (I did not let her peel the peaches but she assembled the cobbler in the crockpot.)
8 medium ripe fresh peaches (4-5 cups sliced peaches total)
1 ¼ cups granulated sugar, divided
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, cut into thin slices
Brown sugar (optional)
Vanilla ice cream or heavy cream 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.
Lightly coat a 6-quart slow cooker with cooking spray. Cut peaches into 1/2-inch wide slices, and place in the crockpot.
Sprinkle the peaches with 1/4 cup granulated sugar and stir gently to coat.
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.
Use your crockpot lid cover to capture the extra moisture to keep the cobbler crust from getting mushy. (If you haven’t sewn your crockpot lid cover yet you can always employ the ole towel trick. Lay a 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.) (See how to sew your own lid cover here.)
This absorbs moisture and allows the top to crisp.
Cover and bake for 2-3 hours on high or 4 hours on low, until the peaches are tender and the top is lightly golden.
Sprinkle the top with brown sugar. Serve warm with topped with vanilla ice cream or a splash of heavy cream.