Crockpot Peach Cobbler

5 from 19 votes

An easy and delicious summer dessert, this Crockpot Peach Cobbler cooks entirely in your slow cooker!

Prep Time15

Cook Time2

Resting Time10

Total Time2 25

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 340kcal

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

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.

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.

Recipe tips

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.