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Crock Pot Peach Cobbler

Crock Pot peach cobbler with slow-cooked, tender spiced peaches and a golden cake-like topping that steams into a fluffy, moist dessert. Set-and-forget slow cooker peach cobbler turns canned peaches into a cobbler-style bake without fuss.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peach cobbler base
  • 2 can (15 oz) sliced peaches in syrup Drain, but reserve 1/4 cup syrup.
  • 1 box (15.25 oz) yellow cake mix Use dry cake mix for the topping.
  • 0.25 cup peach syrup Reserved from the canned peaches.
  • 0.5 cup unsalted butter Melted (1 stick total).
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 cooking spray Spray slow cooker insert.
  • 1 vanilla ice cream For serving warm.

Equipment

  • 1 Dutch oven

Method
 

Prep the slow cooker
  1. Spray the slow cooker insert with cooking spray.
  2. Spread the drained sliced peaches in an even layer on the bottom of the slow cooker.
  3. Sprinkle the cinnamon and nutmeg over the peaches, aiming for even coverage so every spoonful is spiced.
Add the cobbler topping
  1. Mix the yellow cake mix with the reserved peach syrup and melted butter until crumbly.
  2. Spread the crumbly cake topping evenly over the peaches so it covers them completely.
  3. Place a layer of paper towels under the slow cooker lid to absorb condensation.
Slow-cook until set
  1. Cook on High for 2-3 hours until the topping is set and cooked through, with a golden top and peach juices bubbling up around the edges.
  2. Serve warm with vanilla ice cream, so the topping steams and stays fluffy as you dish it out.

Notes

Pro tip: drain the peaches well before layering so the topping sets instead of turning soupy; keep the reserved 1/4 cup syrup for flavor. Refrigerate leftovers in a covered container up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the cake topping texture softens after thawing. Dietary swap: for a gluten-free option, use a gluten-free yellow cake mix (make sure it’s a 1:1 substitute).