Cooktop Cove: Pour frozen peaches into a slow cooker for a super easy, best of in comfort delights
By Kate Elliott
Peach cobbler is a Southern classic that's delicious any time of the year, and if you can get it when peaches are in season, all the better! One of the best things about any cobbler is that they are delicious in their simplicity, as shown in the recipe below.
Because the pastry dough is placed on top of the filling, there's not the fear that typically comes with pie dough in a slow cooker — that it will burn before the other ingredients get a chance to cook through. Of course, cobbler also has many known "tops," so if you don't want to use pie dough, you can use a pancake mixture such as Bisquick or oats crumbled with cold butter.
Pro tip: There's more to cobbler than just peaches. Try the below recipe but substitute blueberries, blackberries or even strawberries and rhubarb for the peaches.
Slow cooker peach cobblerServings: 4
Prep Time: 5 minutes
Cook Time: 3 hrs, 30 minutes
Total Time: 3 hrs, 35 minutes
Ingredients
4 cups fresh or frozen peach slices
¾ cup brown sugar
2 teaspoons cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon lemon juice
1 frozen pie pastry shell, broken into large pieces
Coarse sugar
Directions
1. Combine the peach slices, brown sugar, cornstarch, cinnamon, nutmeg and lemon juice in a large bowl.
Stir to incorporate all ingredients, and then pour into the bottom of a 6-quart slow cooker that's been greased or sprayed with nonstick cooking spray.
2. Scatter the broken pie pastry shell over the peach mixture.
Sprinkle everything with coarse sugar.
3. Line the top of the slow cooker with paper towels to soak up any excess moisture. Cover and cook on high for 3½ hours. Serve with whipped cream or ice cream on the side!
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