You’ve got to taste this Slow Cooker Peach Cobbler Recipe! A southern treat you can cook all day while you’re working, then enjoy with a scoop of ice cream in the evening.
We southerners know our cobbler. Unlike the many fruity desserts that are often labeled cobbler… Crisps, crumbles, buckles, brown bettys.
True southern cobbler has a thick sweet biscuit-like top that seeps down into the fruit while baking creating caky “roots.”
As with so many classic dishes, there isn’t just one method for preparing a perfect cobbler. I’ve found you can make a wonderful traditional cobbler in the slow cooker, on days you want to meal prep in the morning and forget about cooking the rest of the day.
Here in North Carolina we are on the cusp of peach season.
All the glorious peaches from south of the border (The South Carolina border, that is.) are almost ready, but not quite. I made this Slow Cooker Peach Cobbler Recipe with frozen peaches today, but will be making it again soon with fresh summer peaches.
Peaches are fabulous on their own, yet even better when doctored with spices and booze.
I used two surprise ingredients to flavor the peaches for the cobbler: Musselman’s Apple Butter and Bourbon. Believe it or not, the deep apple flavor and spice in the apple butter make the peaches taste even peachier. And the bourbon provides a rich caramel note to the filling.
I covered the peach filling with a classic cobbler topping made with a bit of cornmeal for texture.
After pouring the cobbler top over the peaches it’s important to spread it all the way to the edges to create a barrier.
Then cover the slow cooker with a paper towel to absorb the condensation and place the lid on top.
Now it’s time to wait patiently… Or to not think about the Slow Cooker Peach Cobbler Recipe at all for quite some time.
Once the top puffs up and gets crispy, the slow cooker peach cobbler recipe is ready to serve.
If your Slow Cooker Peach Cobbler Recipe is finished a little earlier, no worries. You can turn the slow cooker off and leave it to rest until you’re ready to enjoy it.
Then scoop out big portions of hot juicy peaches with the rich apple butter bourbon glaze and place it in bowls.
Make sure each scoop has a hefty piece of thick cornmeal crust on top!
Slow Cooker Peach Cobbler Recipe
Yield: 8-10 servings
Prep Time:15 minutes
Cook Time:6+ hours
Easy Slow Cooker Peach Cobbler Recipe with a secret ingredient! This slow cooker cobbler is loaded with flavor and a golden crusty top.
For the Peach Filling
- 3 pounds fresh or frozen peaches, sliced
- 3/4 cup Musselman’s Apple Butter
- 1/4 cup bourbon
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Cobbler Top
- 1 1/2 cups all purpose flour
- 3/4 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cup whole milk
- 1/2 cup melted unsalted butter (1 stick)
- Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.
- For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.
- Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.
COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.
Yield: 8-10 servings, Serving Size: 1/10th recipe
- Amount Per Serving:
- Calories: 352 Calories
- Total Fat: 11.9g
- Saturated Fat: 7.3g
- Cholesterol: 30mg
- Sodium: 372mg
- Carbohydrates: 56.5g
- Fiber: 1.9g
- Sugar: 33.1g
- Protein: 4.2g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Musselman’s Apple Butter. All opinions are my own.