Crock Pot Peach Cobbler: Easiest 3-Ingredient Dessert Ever

A warm, bubbling peach cobbler made in the slow cooker with minimal effort—just a few “dump-and-go” steps and I get a comforting, homey dessert with fruity sweetness and a tender cake-like top.

Why You’ll Love This Recipe

I love that this dessert doesn’t require fussing—no stovetop, no oven juggling, just layering ingredients and letting the crock pot work its magic. The peaches stay juicy, and the top bakes into a soft, slightly crisp cake texture. It’s perfect for busy days or when I want dessert without standing over the stove.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 cups fresh peaches, peeled and sliced (or 4 cups canned peaches, drained)
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
1 cup all-purpose flour
1 cup milk
½ cup butter, melted
2 tsp baking powder
½ tsp salt
Optional: vanilla extract and chopped nuts for added flavor and texture

Directions

1. Spray the inside of a crock pot (slow cooker) with nonstick cooking spray or lightly grease it.
2. In a mixing bowl, combine the peaches (fresh or drained canned), sugar, cinnamon, and nutmeg. Toss gently so the fruit is coated.
3. Pour the peach mixture evenly into the bottom of the crock pot.
4. In another bowl, whisk together the flour, milk, baking powder, and salt (and vanilla extract if using) to form a smooth batter.
5. Pour the batter over the peaches—do not stir.
6. Drizzle or pour the melted butter evenly over the top of the batter.
7. Cover and cook on High for about 2½ to 3 hours, or until the top is set, golden, and a toothpick inserted through the cake layer comes out mostly clean.
8. Once done, let it rest in the crock pot (with lid off or slightly ajar) for 10–15 minutes to let the juices settle.
9. If desired, sprinkle chopped nuts over the top just before serving. Serve warm—ideal with a scoop of vanilla ice cream or whipped cream.

Servings and Timing

Servings: about 8–10 portions
Active prep time: 10–15 minutes
Cook time: 2½ to 3 hours

Variations

• Use frozen peaches (thawed) if fresh aren’t available, or canned peaches (drained).
• Add a splash of vanilla extract or almond extract to the batter for extra aroma.
• Stir in chopped nuts (pecans, walnuts) over the top or folded into the batter.
• Mix in berries (blueberries, raspberries) with the peaches for a mixed fruit cobbler.
• Reduce sugar slightly if the peaches are especially sweet.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual portions for 30–60 seconds or warm gently in a covered baking dish in a low oven (about 150–160 °C) until heated through. If the top becomes soft, I crisp it briefly under the broiler for a minute.

FAQs

What kind of peaches should I use?

I prefer ripe but firm peaches so they hold shape while cooking, but very soft ones also work if I reduce the cooking time slightly.

Can I skip peeling the peaches?

Yes, though the skins may remain slightly visible—they soften in the slow cooker. If the texture bothers me, I peel them before slicing.

What if the topping is undercooked in the center?

I check earlier slow cookers vary in heat. If still wet in the center, I cook for an additional 15–30 minutes on High or switch to Low and extend time, keeping an eye on it.

Can I use almond milk or plant-based milk instead of dairy milk?

Yes, it works. The topping might be slightly less rich, but it still bakes fairly well.

Do I have to cover the slow cooker tight?

Yes—covering helps trap the steam so the batter sets properly. If too much condensation drips on top, I might prop the lid a little in the final stage.

Is the sugar absolutely necessary?

The sugar sweetens the peaches and the cake layer; if using very sweet fruit, I might reduce it slightly but omit entirely and it may affect the balance.

Can I make this in the oven instead of crock pot?

Yes—with adaptation: pour the same layers into a greased baking dish and bake around 175–180 °C (350 °F) for 35–45 minutes until the top is golden and baked through.

How do I get a crisper top?

I might uncover it in the last 20 minutes and, if possible, briefly broil (watching carefully) just to crisp the top.

What size crock pot is best?

A 4- to 6-quart (litre) slow cooker works well—enough depth for the layers without overflow.

Can I halve or double the recipe?

Yes, I adjust proportions and use a smaller or larger crock accordingly, but I monitor the cooking time since it may change.

Conclusion

This Crock Pot Peach Cobbler is one of my go-to dessert shortcuts. With just a few ingredients and almost no hands-on time, I get a warm, comforting, fruity dessert that tastes homey and satisfying. It’s perfect for busy days, gatherings, or any time I want dessert without a lot of fuss.

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