Crock Pot Peach Cobbler
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This Crock Pot Peach Cobbler is a healthy, easy dessert recipe for a warm summer day. No need to turn on the oven with this delicious recipe! Gluten-free, dairy-free
The perfectly ripe peach has to be one of the best foods of all time. Not too sweet, not too tart, all that peachy goodness – it’s tough to beat.
For about a month every summer, my local store sells peaches for anywhere between $.77 and $.99 a pound. I go a little crazy during this month, and my family enjoys all the peach treats. I put them in everything from peach pie and peach bars to peach salsa and peach tomato basil salad.
This easy Crock Pot peach cobbler is a great recipe for when the weather gets hot. I don’t want to turn my oven on and heat up the house, so the slow cooker fills in to make this delicious dessert. The texture of the cobbler topping comes out a little bit differently than it does in the oven, so you’ll want to remove the slow cooker lid for the last 10 minutes of baking to dry it out a bit.
I like to remove the peels from the peaches when I use them in a cobbler. Rather than peeling each one with a knife or vegetable peeler, I use the blanching trick. This is definitely the easiest way to peel peaches. Simply place the ripe peaches in boiling water for a minute, then transfer them to an ice bath. When you remove the peaches from the ice water, you won’t believe how easily the skin slips right off.
Crock Pot Peach Cobbler
For the Peach Filling
- 3 lbs ripe peaches
- 1/2 cup pure maple syrup
- 1 tbs lemon juice
- 1/2 tsp vanilla extract
- 2 tbs gluten-free flour
- 1/4 tsp cinnamon
For the Cobbler Topping
- 3/4 cup cornmeal
- 3/4 cup rolled oats
- 3/4 cup gluten-free flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3 tbs melted coconut oil
- ¼ cup maple syrup
- 3 tbs coconut milk or other milk
- 1 egg
- To prepare the peaches, boil a large pot of water. Place the ripe peaches in the boiling water for 30 seconds, then transfer them to a cold water bath for a few seconds. Remove the peaches from the water and pull off the skin. If it doesn’t come off easily, it means the peaches aren’t ripe enough for this method. (Peel with a vegetable peeler instead.) Cut the peaches in half and remove them from their pits. Cut them into thin slices or small chunks.
- Place the peaches in a large bowl. Add the maple syrup, lemon juice, vanilla extract, flour, and cinnamon to the peaches. Stir to coat evenly, then transfer the peaches to the slow cooker.
- To make the cobbler topping, place the cornmeal, oats, flour, salt, and baking powder in a large bowl. (I use the same bowl I just used for the peaches. No need to wash.) In a small bowl, stir together the coconut oil, maple syrup, coconut milk, and egg. Pour this mixture into the oat mixture, and stir to combine well. The mixture should stick together easily, so add another tablespoon or two of milk if it seems too dry. Transfer the cobbler topping mixture to the slow cooker and spread it evenly on top of the peaches.
- Cook the cobbler on low for 2 hours. Remove the top and cook for another 10 minutes. Enjoy warm, cold, or at room temperature. Leftovers can be stored in the refrigerator for several days.
Crock Pot Peach Cobbler Price Breakdown
This recipe costs a total of $6.88, or $.86 per serving. Try this easy, delicious Crock Pot Peach Cobbler when you don’t want to heat up the kitchen on a warm day.
LOVE that you used a slow cooker for this cobbler!
Yay! I’m all about crockpot recipes and peaches are one of my favorite summer fruits! :] This looks delicious!
Ok, so this takes me down memory lane: way way back in the day (like 20 years ago), McDonald’s used to have peach cobbler as a dessert item on their menu. I LOVED THIS. It was my favorite thing to get there for dessert (because nothing says healthy like following up an order of chicken nuggets with a sugar-laden treat). For some reason, they discontinued this. And now you present a healthier version for the crockpot?! Totally saving this for when I get more peaches!!!