Quick Crock Pot Peach Cobbler with Canned Peaches

Here’s my go-to crock pot peach cobbler recipe, made simple with canned peaches, a quick homemade batter, and warm spices that fill your kitchen with the most wonderful smell.

This cobbler has become my family’s favorite dessert for busy weeknights and lazy Sunday afternoons. I love that I can toss everything in the slow cooker and let it do its thing while I handle other tasks. And let’s be honest – there’s nothing better than warm peach cobbler with a scoop of vanilla ice cream on top, right?

What Kind of Canned Peaches Should I Use?

For this cobbler, you’ll want to look for peaches packed in either light or heavy syrup – both options work great, though heavy syrup will give you a sweeter result. Yellow cling peaches are the most common variety you’ll find in cans, and they’re perfect for this recipe since they hold their shape well during cooking. If you’re watching your sugar intake, you can use peaches packed in juice instead of syrup, but you might want to add a little extra sweetener to compensate. Just make sure to drain about half of the liquid from your cans before adding them to the slow cooker – this helps prevent your cobbler from becoming too soupy.

Options for Substitutions

This simple cobbler recipe is pretty forgiving and works well with several substitutions:

• Canned peaches: You can swap canned peaches with other canned fruits like pears, apricots, or mixed fruit cocktail. If using fresh peaches, you’ll need about 6 cups, plus 1 cup of sugar and ½ cup water to create the needed syrup. Frozen peaches work too – just thaw and add ½ cup of sugar.
• Yellow cake mix: White cake mix works just as well here. You can also try vanilla, butter, or spice cake mix for different flavor combinations. For a homemade option, mix 2½ cups flour, 1½ cups sugar, 3½ teaspoons baking powder, and ¾ teaspoon salt.
• Salted butter: Unsalted butter works fine – just add a pinch of salt. You can also use margarine, though the flavor won’t be quite the same. Coconut oil is another option, but it might add a slight coconut taste to your cobbler.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crock pot peach cobbler is draining all the syrup from your canned peaches – keep about 1/2 cup of the liquid to ensure your cobbler stays moist and flavorful during the long cooking process.

Another common error is lifting the lid too often while cooking, which releases essential heat and moisture, adding unnecessary cooking time – resist the urge to peek and keep the lid closed for at least the first 2 hours.

Getting the butter distribution wrong can lead to dry, powdery patches in your cobbler, so make sure to cut your butter into thin, even slices and space them uniformly across the cake mix layer.

For the best texture, avoid the temptation to stir the ingredients together – simply layer them (peaches, cake mix, then butter) and let the slow cooker do its magic.

What to Serve With Peach Cobbler?

This warm and sweet peach cobbler practically begs for a scoop of vanilla ice cream on top – it’s a classic pairing that never gets old! If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even a pour of cold heavy cream works beautifully with the warm dessert. For a morning or brunch treat, serve it with a hot cup of coffee or tea, which helps balance out the sweetness. You can also add a sprinkle of cinnamon or a few fresh peach slices on top for extra flavor and presentation points.

Storage Instructions

Keep Fresh: This peach cobbler stays good in the fridge for about 4-5 days when kept in an airtight container. The cake part might get a bit softer over time because of the peach juice, but it’s still really tasty! Just make sure it’s completely cool before you put the lid on.

Freeze: If you want to save some for later, you can freeze portions in freezer-safe containers for up to 3 months. The texture might be a little different after thawing, but it still makes for a yummy dessert. Just remember to leave some space in the container as it might expand a bit when frozen.

Warm Up: When you’re ready to dig in, pop individual servings in the microwave for 30-45 seconds, or until it’s warm enough for you. Add a scoop of vanilla ice cream on top, and it’ll taste almost like it’s fresh from the slow cooker!

Preparation Time	10-15 minutes
Cooking Time	120-180 minutes
Total Time	130-195 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 25-30 g
• Fat: 100-120 g
• Carbohydrates: 400-450 g

Ingredients

• 1 package yellow cake mix (Duncan Hines works well)
• 1 stick salted butter (melted and cooled)
• 45.75 oz canned peaches (in heavy syrup, undrained)

Step 1: Prepare the Crock Pot

Begin by spraying your Crock Pot with cooking spray to prevent sticking, or use a liner for easy cleanup.

This will create a non-stick surface for your cobbler and ensure easy removal once cooked.

Step 2: Layer the Peaches and Dry Cake Mix

Add peaches to the bottom of the Crock Pot, spreading them out evenly.

Next, layer the dry cake mix on top of the peaches.

Be careful not to mix; simply spread the cake mix as evenly as possible over the peaches.

Step 3: Add Butter Slices

Cut butter into 1/4-inch slices.

Arrange these butter pats all over the top of the dry cake mix.

This will help the cake mix to brown and form a delicious, buttery crust during cooking.

Step 4: Cook the Cobbler

Place the lid on the Crock Pot and cook on high for 2-3 hours.

The cobbler is ready when the top starts to turn golden brown.

It’s important to check the cobbler after about an hour of cooking.

If you notice any dry cake mix, very gently mix it into some of the syrup from the peaches, being careful to mix as little as possible to maintain the texture.

Step 5: Serve and Enjoy

Once the cobbler is fully cooked and has a golden brown top, it’s ready to serve.

Carefully dish out portions and enjoy this warm, comforting dessert with your favorite ice cream or whipped cream, if desired.