Is there anything better than juicy peaches and tart cherries with a crumble (or is it cobbler?) topping? Yes! When it's topped with ice cream and is easy to make like this Slow Cooker Peach and Cherry Cobbler!
If a dessert is composed of two kinds of fruit then that means it must be pretty healthy right? Okay fine but somehow I still feel so much less guilty eating an extra serving of it! The fact that you can whip up this delicious dessert in a matter of minutes and let your slow cooker do all the work? Well, that's just all the more reason to make this a little more often!
This would be so perfect for a summer BBQ since you could be outside enjoying all the fun and not have to be running back and forth to check on the oven. Or take it along and plug it in at a potluck and have a nice hot dessert that everyone will love. You can even make it ahead of time and keep it in your fridge and heat up individual servings in the microwave whenever the sweet craving hits. Not that I would know...I'm just speculating 😉
How do you make a peach crumble in the slow cooker?
- Use frozen fruit to make this super easy. If you have fresh fruit on hand to use up then by all means but I think frozen is pretty fabulous too! The peaches were juicy and already cut up and I didn't have to mess with taking the pits out of my cherries. My kind of dessert making. Toss it all in the crock and go!
- Serve it up with a little ice cream (is there anything better than melty ice cream along side a warm fruit crumble?!) or even just some whipped cream. Delicious and perfect for a hot summer (or early fall) day!
- Use cold butter for the perfect crumble topping
What do you need to make this Slow Cooker Peach Cobbler?
- this works best in a mini casserole slow cooker, but any 2-3 quart slow cooker would work
- you can use a fork, but a pastry cutter makes easy work of making the topping
Slow Cooker Peach and Cherry Crumble
- 16 oz frozen sliced peaches
- 12 oz frozen sweet cherries pitted
- For the filling:
- ¼ cup greek yogurt
- ½ cup all purpose flour
- ¼ cup sugar
- 3 tablespoons milk
- 1 tablespoon lemon juice
- For the topping:
- 6 tablespoons cold butter
- ½ cup wheat flour or regular flour is fine too, I just like the extra texture of the wheat flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- In a small bowl whisk together the filling ingredients until well combined
- Add peaches and cherries and toss to coat
- Spray crock with nonstick spray and pour filling into crock
- Using a sharp knife cut up the butter into tiny pieces trying not to touch with your hands
- Then using a large fork add in remaining topping ingredients and use fork to cut it all in to form a crumble topping (or if you have a pastry cutter then you can just to this all at once)
- When the butter is pretty well broken up and combined (don't worry if it's not perfect) then sprinkle evenly over the top of the filling in crock
- Cover and cook on high for 2-4 hours
Check out the recipe from A Year of Slow Cooking here.