No need to switch on the oven for this Crockpot Peach Cobbler – it’s cooked entirely in your slow cooker! So delicious with fresh summer peaches and an easy biscuit topping – the perfect dessert with a scoop of vanilla ice cream.
Cooking the cobbler in your crock pot means you won’t heat up your house with the oven – but still get to enjoy a delicious peachy dessert!
What you’ll love about this recipe
- Easy: Making a cobbler in the crockpot is the easiest thing ever – you simply toss the peaches with cornstarch and sugar in the crock, then mix up the simple topping and spread it on top. Then it cooks for 2-3 hours in the slow cooker.
- No hot kitchen: Using the slow cooker during summer is one of my favorite hacks for hot days. We tend to think it’s something to be used during the winter months – but it’s actually great for those crazy heat waves!
- From scratch: It only takes a few minutes to make this recipe from scratch and it’s so worth it – because you’ll end up with a juicy, peachy filling and a soft and pillowy topping. Perfect for that scoop of vanilla ice cream!
We absolutely love peach cobbler over here. Maybe a little too much, because I make it at least once a week during peak peach season.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Peaches: Fresh, frozen or canned peaches all work great in this recipe! If using fresh, make sure they’re medium-ripe; too ripe ones will fall apart. If using canned (1 (16-ounce) can peaches), don’t drain the fruit. Skip the brown sugar for the filling; dissolve the cinnamon and cornstarch in 2 tablespoons cool water then carefully stir into the peaches before adding the topping batter.
- Buttermilk: No buttermilk? No problem! Just use regular milk and stir in a teaspoon of white vinegar.
- Butter: Real butter works best in this recipe. If you’re using margarine, use stick margarine intended for baking – NOT a spreadable type.
How to make a Peach Cobbler in the crock pot
1. Prepare the fruit: First you’ll need to peel, pit and slice the peaches. If you’re using frozen or canned, you’ll obviously skip this step!
To slice the peeled peaches, I use a small spring knife to slice off wedges. The final wedge, I’ll cut away the pit. Easy-peasy! If yours are ripe enough, you may be able to cut it in quarters and remove the pit more easily – mine often won’t easily release the pit, and instead of crushing the fruit I cut them this way.
2. Mix the filling: First you’ll have to try a slice of peach to judge its sweetness. If they’re on the tart side, add more sugar than the recipe states. Add the peaches to a 3-4 quart crockpot and toss them with sugar, cornstarch, cinnamon and a smidgen of ground nutmeg (which is optional, but delicious).
Push the peaches down in the crockpot to make sure it’s firmly packed, and try to arrange the top layer so there aren’t too many gaps – that way the topping can’t run down below the peaches.
3. Make the topping: You’ll mix flour, sugar, baking powder, cinnamon and salt in a medium mixing bowl. Then cut cold butter into cubes – it’s important for the butter to be cold for the topping to turn out as fluffy as possible! Add the butter to the bowl with the dry ingredients and rub it into the flour with your fingertips or with a pastry cutter until you have a bowl full of crumbs.
Then stir in the buttermilk JUST until combined. You don’t want a smooth batter – it’s OK if it’s all scraggly looking.
4 – Cook the cobbler: Spread the finished topping over the peach filling and close the crockpot with the lid. Cook on HIGH for 2-3 hours or on LOW for 3-4 hours or until the topping is cooked through and the filling is bubbly.
It’s fine to open the crockpot to check the topping after about 2 hours of cooking time, but please don’t open it before – the topping can collapse if you do, and cooking time will increase.
5 – Allow the cobbler to rest with the lid off for 10 minutes once the cooking time is up. This helps the filling to thicken as it cools. Then serve warm with vanilla ice cream – delicious!
Quick tips
- Feel free to leave the peel on the peaches if you don’t want to bother with peeling. They get really soft in the crock pot. My kids are picky about it, so I peel.
- Make sure you don’t overmix the topping after adding the buttermilk, or it won’t rise as beautifully but stay dense instead.
- Don’t open the crockpot during the first two hours of cooking – then you can carefully open a smidgen to check the topping for doneness with a toothpick.
- If you know your crockpot runs hot on one side (it happens with older models in my experience – my ancient one does this!), rotate the inner crock every 30 minutes to avoid one side getting burned.
Helpful hints
Recipe variations
- Use different fruit: Apples work beautifully, so do apricots and nectarines. You can also make it with cherries, just make sure the fruit fills a 3 quart crockpot about ⅔.
- Change up the flavor: Instead of using cinnamon, this cobbler is also delicious with vanilla! Use 1 teaspoon vanilla extract in the topping (just stir it into the buttermilk). The filling is delicious with vanilla seeds scraped from a pod; but just a teaspoon or two of vanilla extract work just fine!
Leftovers
Store leftovers loosely covered with a tea towel on the counter for up to a day. Or cover them with plastic wrap and store in the fridge for up to 3 days.
Serving ideas
Vanilla ice cream is the classic peach cobbler pairing – no argument needed! But let’s say you’d want to cut back on sugar, or you need to get your kid to eat more dairy… A scoop of Greek yogurt is pretty great here, too!
If you want to lean into the spiced flavors, try a scoop of cinnamon ice cream, or dust your scoop of vanilla or yogurt with some extra ground cinnamon (or cinnamon sugar… I won’t tell anyone).
If you’re looking for a complete summer dinner, this is my go-to dessert for an easy make-ahead meal on hot days. I’ll throw some steaks into the best steak marinade to grill later on, whip up a greek pasta salad in the afternoon and get the cobbler started. That way dinner is basically ready!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crockpot Peach Cobbler
Recipe details
Ingredients
For the fruit:
- 8 fresh peaches peeled if desired, pitted and sliced (2-3 pounds; see notes for frozen/canned)
- ¼ cup brown sugar or more if your peaches are on the tart side
- 1 tablespoon cornstarch or more if you prefer a thick filling
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional but delicious
For the topping:
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold butter cubed (8 tbsp or 1 stick)
- ¾ cup buttermilk
Instructions
- Prepare fruit: Lightly grease a 3-4 quart slow cooker. Place prepared peaches, ¼ cup brown sugar, 1 tablespoon cornstarch, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg inside and stir well.
- Make topping: Mix 1 ½ cups all purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon cinnamon and ¼ teaspoon salt in a medium bowl. Cut in ½ cup cold butter until crumbly. Carefully stir in ¾ cup buttermilk just until combined. Do not overmix lumps, and buttery bits are fine!
- Cook cobbler: Spread topping over fruit in slow cooker. Cook on HIGH for 2-3 hours or on LOW for 3-4 hours (see notes if crock runs hot on one side). Remove lid and allow to rest for 10-15 minutes before serving.
Notes
Ingredient notes
- Peaches: Fresh, frozen or canned peaches all work great in this recipe! If using fresh, make sure they’re medium-ripe; too ripe ones will fall apart. If using canned (one 16-oz can), don’t drain the fruit. Skip the brown sugar for the filling if they’re canned in syrup; dissolve the cinnamon and cornstarch in 2 tablespoons cool water then carefully stir into the peaches before adding the topping batter.
- Buttermilk: No buttermilk? No problem! Just use regular milk and stir in a teaspoon of white vinegar.
- Butter: Real butter works best in this recipe. If you’re using margarine, use stick margarine intended for baking – NOT a spreadable type.
- Don’t open the crockpot during the first two hours of cooking – then you can carefully open a smidgen to check the topping for doneness with a toothpick.
- If you know your crockpot runs hot on one side (it happens with older models in my experience – my ancient one does this!), rotate the inner crock every 30 minutes to avoid one side getting burned.
- Store leftovers loosely covered with a tea towel on the counter for up to a day. Or cover them with plastic wrap and store in the fridge for up to 3 days.
Nutrition
More recipe information
I first published this recipe on 07/23/2019. I updated it with slight recipe modifications according to reader feedback, new photos and better text on 06/24/2024.
RuthRae says
Thank you Nora! This is absolutely wonderful! I even tried it with pineapple and it was great also. Thanks again
noella says
Are you supposed to heat up the crockpot prior to cooking cobblers.
My first try I followed everything and the topping wasn’t cooked after 2 hours on high
Nora says
Noella, I never heat up my crock before making desserts. The topping can take a little longer, especially in older models that run less hot. Sometimes it’s already done though, it just doesn’t brown like a cobbler baked in the oven. Make sure to stick a toothpick into the middle, if there’s liquid batter it needs longer. If there’s just crumbs, it’s done. Hope this helps!
Aurora says
I don’t have buttermilk can I use regular milk?
Nora says
No, you need buttermilk for the baking powder to work right in this recipe. You can, however, mix 1/2 plain yogurt and 1/2 milk.
Dana says
Really good. I peeled my peaches because my husband and son are picky about them. Cooked in a 3qt crock and rotated every 30mins. It still burned a little on one side but that’s probably bc I forgot to grease mine !! I also used brown sugar and doubled the amount since my peaches were t very ripe. Great desert when it’s way too hot to bake!
Nora says
Glad to hear it, Dana! And using brown sugar sounds absolutely delicious!