That’s Right. You’ll Make Your Peach-Blueberry Cobbler in the Crock Pot 🙂
One of my favorite dessert is the Peach Cobbler. So popular summer days with hipped cream or scoops of vanilla bean ice cream on the top, it can be enjoyed all year around.
Very easy to prepare with delicious fruits, the only drawback… you have to start the oven.
But not anymore, this recipe is made in the slow cooker and the result will pleasantly surprise you…
Today we’re also adding blueberries, it makes it much better!
Wow…Can you believe it… You get a cobbler topping that isn’t soggy, it’s even a bit browned on the edges — just like one made in the oven.
Dessert: Slow Cooker Peach-Blueberry Cobbler
Prep time
Cook time
Total time
Mmmm.... Don't wanna start the oven? No problem, make your Yummy Peach Cobbler in the Slow Cooker. Let's add Blueberries for an enhanced dessert...
Author: Slow Cooker Society
Recipe type: Dessert
Cuisine: European
Serves: 6 - 8 serves
Ingredients
- For the filling:
- Butter or cooking spray, for coating the slow cooker
- 2½ to 2¾ pounds peaches or nectarines (about 6 medium)
- 6 ounces blueberries (about 1¼ cups)
- ½ vanilla bean
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon fine salt
- For the topping:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon fine salt
- ½ vanilla bean
- ⅓ cup whole milk
- 5 tablespoons unsalted butter, melted
Instructions
- Make the filling:
- Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
- Halve and remove the pits from the peaches. Cut into ⅓- to ¾-inch-thick slices. Place in a large bowl and add the blueberries.
- Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.
- Make the topping:
- Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. Whisk to combine.
- Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to over-mix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).
- Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.
- Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2½ hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean.
- Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.
Notes
Store the cobbler, covered, in the refrigerator for up to 5 days. Serve cold, room temperature, or rewarmed in a 300°F oven for 20 minutes.
Sugar: Swap out the granulated sugar in the fruit filling for brown sugar for a filling that's similar to a crumble.
Sugar: Swap out the granulated sugar in the fruit filling for brown sugar for a filling that's similar to a crumble.
Nutrition Information
Serving size: 6 to 8 serves
Hope you like this dessert, if so don’t forget to share…
Via Kitchen Slow Cooker Peach and Blueberry Cobbler
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