This Crockpot Peach Cobbler is a classic dessert made in the slow cooker. Frozen peaches are topped with a spice cake mix then slow cooked to ooey-gooey perfection. Serve warm with a scoop of vanilla ice cream!
I was never a fan of peaches until I got pregnant with my first and then ALL I wanted was a cold, super juicy peach. Pregnant or not, doesn’t that sound amazing?! Since then, I’ve become peach obsessed and created a peach cobbler, peach crisp, and now, a crockpot peach cobbler!
What is peach cobbler?
Peach cobbler is a dessert made with peaches that are baked into a gooey filling and topped with a batter, biscuit, or dumpling. Today, we’re keeping things easy and using a spice cake mix as our cobbler topping.
Frozen peaches and spice cake mix keep this recipe quick and simple!
- Frozen Peaches – I love using frozen peaches since they’re already ready to go. No peeling or pitting necessary. Plus you can make peach cobbler all year round; not just when peaches are in season!
- Pecans – gives the cobbler a bit of crunch in each bite.
- Dark Brown Sugar – adds a rich, molasses, caramel-y flavor.
- Cinnamon and Nutmeg – gives the cobbler warmth and a subtle cozy spiciness.
- Cornstarch – helps thicken the peach filling for that ooey-gooey texture.
- Vanilla Extract – provides depth of flavor and a touch more sweetness.
- Spice Cake Mix – acts as the doughy topping specific to cobbler. I love using spice cake mix for its added warmth and flavor.
- Unsalted Butter – adds warmth and moisture to the cake mix and helps create a fluffy, yet gooey cobbler topping.
- Turbinado Sugar – adds a sweet crunch to the cobbler.
- Vanilla Ice Cream and Caramel – for serving/topping if desired!
How to make
I love crockpot desserts because you throw everything together in the slow cooker then sit back and relax.
- Toss peaches, pecans, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla together then pour the mixture into a greased crockpot.
- Sprinkle on dry cake mix. Then use your hands to spread it out evenly and gently press down.
- Top with cubed butter and turbinado sugar then cover with a thin dish towel.
- Top with the lid and cook on HIGH for 2-3 hours or on LOW for 4-6 hours then serve and enjoy!
Can you use canned peaches?
I don’t recommend using canned peaches. They’re already much softer than frozen and fresh peaches so they won’t be able to hold up in the cobbler, especially under the long, slow cook time.
Can you use fresh peaches?
You can use fresh peaches if preferred but keep in mind it is difficult to find perfectly ripe peaches. Fresh peaches also result in a more labor intensive dessert since you have to peel and slice them first.
If you would rather use fresh peaches, the cook time will be lowered and you will have to prep the peaches yourself!
To tell if a peach is ripe, look at its yellow coloring. It should be golden, not pale yellow. It should also have quite a bit of give if you squeeze it slightly. If the peach is firm, it’s not ripe enough.
How to peel peaches
If you decide you want to use fresh peaches, here is the easiest method for prepping:
- Make a shallow 2-inch wide “X” on the bottom of each peach using a knife.
- Place the peaches into a pot of boiling water and let them sit for 10-30 seconds or until the skin next to the “X” starts to peel away.
- Remove them from the boiling water and immediately transfer them to an ice bath. This shocks the peaches so the flesh stops cooking but the skin becomes super easy to peel off.
- Use your fingers to peel the skin off the fruit then slice around the pit!
Can you use a different fruit?
I love the freshness of peach cobbler but if you’re looking to switch things up you can definitely use another type of frozen fruit.
Try blueberries, strawberries, blackberries, rhubarb, or check out my slow cooker cherry cobbler! You can also combine a couple of different types of fruit!
How to serve peach cobbler
This peach cobbler is delicious on its own but I absolutely love to serve it warm next to a scoop of vanilla ice cream!
It’s also delicious with a drizzle of vanilla bourbon salted caramel sauce!
How to store
Peach cobbler is definitely best served warm right away but leftovers can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 6 months.
To reheat, thaw in the fridge if frozen then bake at 350ºF for 20 minutes or microwave single servings until heated through.
Crockpot Peach Cobbler
Equipment for this recipe
- 2 (16 oz) packages peeled and sliced frozen peaches (about 6 cups frozen peaches)
- 1/2 cup chopped pecans plus more for serving
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 (15.25 oz) box spice cake mix not made - just the dry cake mix
- 1/2 cup unsalted butter cubed into 16 pieces
- 1/4 cup turbinado sugar for sprinkling
- Vanilla Ice cream for serving
- Caramel for drizzling
- Grease a 6 quart crockpot with cooking spray, then set aside.
- Gently toss peaches, pecans, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract together until combined.
- Pour into prepared crockpot.
- Sprinkle in cake mix, use your hands to spread it out evenly, then gently press it down.
- Top with cubed butter, then turbinado sugar.
- Cover the crockpot with a thin dish towel (be sure it’s not touching the cobbler), then place on the lid.
- Cook on HIGH for 2-3 hours or LOW for 4-6 hours, or until cake is cooked to your liking.
- Scoop and serve with vanilla ice cream and an extra sprinkle of pecans and drizzle of caramel, if desired.
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*Note: Nutrition information is estimated and varies based on products used.