Crock Pot Fresh Peach Cobbler Recipes

Steps:

• For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss.
• For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
• Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
• For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
• Spoon the cobbler into bowls and top with the whipped sour cream topping.

Steps:

• Combine the sugar, oats, flour, baking powder, allspice, nutmeg and kosher salt in a large bowl. Add the butter and work into the dry ingredients until a crumbly texture is formed. Fold in the peach slices.
• Butter the bottom and sides of a 3-quart cooker. Add the mixture to the slow cooker and cook on low for 3 to 3 1/2 hours. Serve immediately.

Steps:

• Grease the inside of a 3- to 4-quart slow cooker crock.
• Mix oats, white sugar, brown sugar, baking mix, and cinnamon together in a bowl; stir in peaches and spoon mixture into prepared slow cooker.
• Cook on Low for 4 hours.

Steps:

• Lightly spray the inside of a slow cooker with cooking spray.
• Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
• Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
• Cover and cook on Low until peaches are bubbly, 4 to 6 hours.

Steps:

• Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.
• Sprinkle with cornstarch; toss.
• Drizzle with vanilla and sprinkle brown sugar over all.
• Sprinkle with cinnamon then cake mix.
• Drizzle melted butter evenly over cake mix.
• Cover and cook on high for 3 to 3 1/2 hours.

Steps:

• Whisk together 1 cup flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk and melted butter; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a greased 5-qt. slow cooker., Combine peaches, the remaining 1/4 cup flour, brown sugar, lemon juice and vanilla; spoon over batter. Cook, covered, on high until peach mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with vanilla ice cream.

Steps:

• Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.

Steps:

• Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts.
• Cook on high for 2-2.5 hours or until the cake part reaches desired consistency.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

Steps:

• Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
• In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
• Cover; cook on low heat setting 3 hours or until cobbler is set in center.
• Serve cobbler with ice cream.

Steps:

• Drain peaches, if using canned peaches.
• Place the peaches in the crock. Combine oats, flour, brown sugar, cinnamon, and nutmeg and pour over peaches.
• Add the butter or margarine and stir until crumbly.
• Cook on low for 3 hours.

Steps:

• Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed.
• Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

Steps:

• Prepare slow cooker with vegetable cooking spray.
• In a large bowl, combine sugar, and baking mix, stir in eggs, vanilla, evaporated milk, and butter. Mix well.
• Fold in peaches and pour into slow cookerand stir well.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
• Serve with warm peach ice cream.

Steps:

• Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
• Liberally spray a slow cooker with cooking spray.
• Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over the cake mix.
• Cover and cook on High until cake is done and golden and bubbly around the edges, about 3 1/2 hours. Turn off slow cooker and let stand 15 minutes before serving.

Steps:

• Mix peaches, butter, sugar and cinnamon into crock pot.
• Turn on HIGH and stir often until butter melts.
• Once butter melts, add biscuits stirring to mix well.
• Turn crock pot to LOW and stir occasionally for 2 hours.
• You can serve with ice cream.

Steps:

• In a bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.
• Dump peaches into slow cooker.
• Sprinkle yellow cake mix over peaches, covering all the peaches. Use the entire box of cake mix (make sure you are using the dry cake mix - don't follow the instructions on the box to make cake batter).
• Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.
• Cook on high for four hours, or until the cake turns golden brown.
• Serve warm with ice cream and enjoy!