Slow Cooker Peach Cobbler

One of my favorite things about going camping growing up was eating the delicious dutch oven peach cobbler for dessert every night! Summer is quickly coming to an end and we didn’t get the chance to go camping this summer, or enjoy the delicious cobbler. I couldn’t end my summer like that, so we decided to whip up some in the slow cooker and it turned out perfectly! I’m not so sure if I will go through the hassle of dutch oven ever again! Glad we discovered this right before peach season!

Serves: 8

Slow Cooker Peach Cobbler

5 minPrep Time

4 hrCook Time

4 hr, 5 Total Time

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Ingredients

  • 4 cups sliced peaches (fresh or frozen)
  • 3/4 cup Brown Sugar
  • 2 teaspoons Cinnamon
  • 1 Yellow Cake Mix
  • 1/2 cup butter (1 stick)

Instructions

  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 whole cake mix.
  4. Slice the butter into small pieces and lay over the cake mix. The whole cake mix should basically 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!
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https://www.sixsistersstuff.com/recipe/slow-cooker-peach-cobbler/

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12 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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