Recipe courtesy of Food Network Kitchen

Slow Cooker Peach Cobbler

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This slow-cooked cobbler is a great use for frozen peaches and so easy to make. Add some toasted, chopped pecans for a little Southern flair.
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  • Level: Easy
  • Total: 4 hr 40 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 4 hr
  • Yield: 6 to 8 servings
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Ingredients

Peach Filling: 

Biscuit Topping:

Whipped Sour Cream Topping:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the cobbler into bowls and top with the whipped sour cream topping.

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