This recipe was posted first on The Recipe Critic. I know, I know. You’re not surprised. This summer, so far, we’ve added this Crockpot Blackberry Cobbler, this Blueberry Cobbler, Rhubarb Crisp, and Cherry Cobbler to the archives here at The Recipe Rebel. Obviously, it was time for this Slow Cooker Peach Cobbler to make an appearance! Really, you can swap the fruit out on any of these cobbler recipes and come up with a creation all your own. But this time, I wanted to try a biscuit style topping instead of my usual batter. I decided I couldn’t decide I preferred my cobbler one way when I hadn’t really given the other a chance. And what I decided? Is that both are delicious, and the one I prefer really depends on the day. If you’re a cakey kind of person, try the batter style. If you’re a biscuit lover? Go for this sweet cinnamon-spiced biscuit topping. It’s slightly sweet, buttery, and has a hint of cinnamon and vanilla that pairs so well with these fresh peaches.
Tips for Making this Slow Cooker Peach Cobbler:
For canned peaches: drain the juice from the can and continue with the recipe as written. For frozen peaches: you can add the peaches right from frozen, just be sure to add one more tablespoon of corn starch if you like it a little juicy and two more tablespoons if you like a thicker filling. I recommend a shallow, casserole-style crock pot for this recipe but really any will do, as long as it is 2.5-4 quarts in size. Keep in mind that a deeper or larger crockpot may take a little extra time to cook because of the depth of the cobbler. In a shallow, casserole style crock pot, it heats up more quickly. Feel free to mix up the fruit or add in as you have — raspberries would be amazing in this, as would slice strawberries or blueberries.
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