Slow Cooker Peach Cobbler

With the flavors of brown sugar, cinnamon, and peaches lofting in the air, this slow cooker peach cobbler will have your mouth watering just waiting to enjoy its buttery goodness. This works with frozen and fresh peaches.

Everyone loves a good cobbler. This slow cooker peach cobbler recipe is super simple and will be your go-to cobbler recipe! Not to mention the compliments you will get from everyone who tries this will have this recipe end up on your “favorites” list.

Ingredients needed to make slow cooker peach cobbler:

You probably already have these ingredients on hand!

  • Peaches (fresh or frozen work great for this recipe)
  • Brown sugar
  • Cinnamon
  • Yellow cake mix
  • Butter

TOOLS & UTENSILS needed to make this cobbler

  1. Slow cooker: this one is my favorite and I use it for all of our slow cooker recipes.
  2. Non-stick cooking spray or slow cooker liner: this cobbler is sticky, so using one of these will help make clean up so much easier!
  3. Mixing bowl
  4. Spatula
  5. Knife

make this in the instant pot! Get the recipe here: Instant Pot Peach Cobbler (it’s AMAZING!)


Pro tips to know:

You will want to be sure to use at least a 6-quart slow cooker to make this recipe – you want to be able to spread the ingredients all over the bottom of the pan. If your slow cooker is small, the ingredients would be a lot deeper in the smaller pot and it won’t set up correctly to make this recipe work.

Also, I know I have said it before but, every slow cooker will cook differently, so be watching for when the cake layer starts to turn golden brown. The edges might be a little darker to ensure that the middle is done.

How to make Slow Cooker Cobbler:

To start, grab a mixing bowl and mix together the peaches, cinnamon, and brown sugar. Stir everything together until the peaches are fully coated.

Next, get the slow cooker set up and ready for the peach cobbler by spraying the inside with the non-stick cooking spray. Then, simply dump the coated peaches into the slow cooker.

You could even use a slow cooker liner to make clean up even easier.

Continue putting together the peach cobbler by sprinkling the yellow cake mix over top of the peaches in the bottom of the slow cooker. Make sure to cover all of the peaches and using ALL of the yellow cake mix.

Then, take the stick of butter and slice it into small pieces and place it over the yellow cake mix. Essentially you are going to be making a layer of sliced butter, so you should not be able to see any of the cake mix once you are finished.

Lastly, turn the slow cooker on high for about 4 hours or until the cake turns a nice golden brown. Also, when serving it warmly, make sure to have some vanilla ice cream to go with it!

Other tricks to try:

  • Canned peaches can be used, but you will want to make sure that you drain them really well before using since the extra moisture can make the cake soggy.
  • We usually peel the peaches before using them in this recipe. The best way to peel peaches quickly is to place peaches in a pot of boiling water for about 10-20 seconds and then the skins will slide right off.
  • Want something other than peaches? You could also use sliced apples instead of peaches for an apple cobbler. Frozen berries work great for a berry cobbler too!
  • Want to add some more texture? You can add chopped nuts (pecans, almonds, or walnuts are delicious!) to the cake mix or sprinkle them on the top for an added crunch.
  • Some people like to add ½ teaspoon almond extract to the fruit to enhance the taste even more.

Want something a little sooner than 4 hours from now? Check out this recipe that bakes in the oven: our Peach Cobbler Dump Cake. It’s also absolutely delicious!


Six Sisters’ Stuff also has a YouTube Channel! On our YouTube Channel, we walk you through our tried and true recipes step-by-step.

If you would like another fresh recipe to make and enjoy take a look at this


Other cobbler recipes to try:

Serves: 8

Slow Cooker Peach Cobbler

5 minPrep Time

4 hrCook Time

4 hr, 5 Total Time

Save RecipeSave Recipe


  • 4 cups sliced peaches (fresh or frozen)
  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 (15 ounce) box yellow cake mix
  • 1/2 cup butter


  1. In a bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.
  2. Dump peaches into slow cooker.
  3. Sprinkle yellow cake mix over peaches, covering all the peaches. Use the entire box of cake mix (make sure you are using the dry cake mix - don't follow the instructions on the box to make cake batter).
  4. Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.
  5. Cook on high for four hours, or until the cake turns golden brown.
  6. Serve warm with ice cream and enjoy!



1674 cal


93 g


228 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

13 Responses to “Slow Cooker Peach Cobbler”

  1. This is a very versatile recipe. It can also be made in a baking pan and baked in the oven. Canned peaches can be used, too. I usually drain most of the syrup or juice off first. You can add some chopped nuts to the dry cake before topping the peaches or even sprinkle them on top of the dry cake for some crunch. You can sub out other fruits for the peaches, like canned cherries, or canned apples. I add about 1/2 teaspoon of almond extract to the peaches or cherries to enhance the fruit. Never thought about making this out camping-thanks for sharing!
  2. Sounds delicious and great timing for me to stumble upon this. We are heading to British Columbia for the weekend for fresh peaches. Now I have a question. It may be a dumb one but I'm not sure as I've never made anythin with peaches. I usually eat them before I have a chance. Do you peel the peaches before making this? And what's the best way to peel them? Thank you !
    • Melissa White
      Hello Ms. Cortright, I am actually making this right this very moment for my Thanksgiving Dessert so I truly hope it comes out better than yours did. I will admit that now I've read your review I am getting pretty anxious!! I placed a couple tea towels around the lid. I've heard this helps with the overly moist issue. I'll post later how it turned out using this trick. Please wish me luck!!
  3. I just made this tonight, and it did not set at all. The cake part did not harden. Instead, it was one big soupy mess. I even continued to cook it for another two hours, thinking my slow cooker was not as hot as it should be. I am wondering if the problem was that I used frozen peaches?
    • Hi Robin. Not sure what could have gone wrong. Hopefully any extra liquid with your peaches was drained off. Was your slow cooker small? We used a 7 quart slow cooker so we were able to spread the ingredients all over the bottom of the pan. If your slow cooker is small, the ingredients would be a lot deeper in the smaller pot. The high setting for most slow cookers can vary between 250 and a little higher. You may want to check your slow cooker temp to make sure it got hot enough. You didn't mention if the cake mix started to turn brown. It should turn a light golden brown by the end of the cooking time.
  4. Ruth E Dowd Sustaita
    I made the one that you can use canned peaches,and I used 3 cans of sliced peaches in heavy syrup, poured that on the bottom of a13×9 pan and and sprinkled some cinnamon all over the top and then I sprinkled a little nutmeg on the top ,took some Vanilla extract and sprinkled some in and stirred it all up and then I took a box of Golden Butter Cake Mix and covered all the ingredients, then I cut 2 sticks of butter in small slices and covered the top, had my oven on 460 degrees, and put that in the oven for 60 minutes. Took it out the top was golden brown, but underneath, it still didn't make a very good crust. Not like a regular Peach cobbler, and most of all, me and my husband, said it tasted like it had way too much butter, and too eat it for the next day , you had to heat it up, because when it got cold, it looked like it had grease in it. So I was very disappointed. ?.

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