I couldn’t find a great slow cooker cobbler recipe that had a homemade crust so I made up my own! We love this recipe, I have made it A LOT. It has less sugar than most recipes because we really like the Fresh fruit to shine through. I like crust so this recipe makes a thick one so feel free to play around with the amount of fruit you add. This recipe is so quick to put together you will be making it all the time.
- Wax or Parchment paper
- Cutting Board
- Sharp Knife
- Measuring Cups
- Measuring spoons
- 8 fresh large peaches **OR 12 small homegrown peaches sliced (peeling optional)
- 1/4 cup of White sugar
- One tablespoon of flour or cornstarch
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1 3/4 cup unbleached flour
- 1 1/2 sticks of COLD butter (we’ve used the olive oil/butter blend and it works too)
- 1/2 cup of packed brown sugar
- 1/4 cup of white sugar
- 2 1/2 teaspoons of baking powder
- 1/4 teaspoon of pumpkin pie spice (or cinnamon)
COBBLER FILLING: Slice peaches (I don’t even bother to peel them but feel free to do so) toss with 1/4 cup of sugar, the spices and tablespoon of cornstarch OR flour. Stir to combine and set aside.
COBBLER CRUST: Mix the flour, brown and white sugar, baking powder and pumpkin pie spice together in a bowl.
Put Slow Cooker on high temperature and pour the fruit mixture on the bottom. Then spread the dry flour mixture on top of the fruit lightly spreading it to the sides of the slow cooker. Cut the cold butter into chunks and cover the entire surface of the flour mixture making sure you get butter in a circle around the edges of the slow cooker. This next part is VERY IMPORTANT!! Place a piece of wax or parchment paper across the top of the slow cooker before you put on the lid. This will keep condensation from falling on top of the cobbler topping. Cook for 2 hours on high. Remove the lid and carefully lift off the paper being careful not to get moisture dripping on the crust. Serve warm with vanilla ice cream, whipped cream or plain –Just eat it!!
DELISH TIP 1: I’ve also made this with blueberries and apples. I used 4 cups of blueberries and 2 cups of peeled and chopped apples.