I have been wanting to make a peach cobbler for a while now. I bought a case of beautiful peaches at Costco last fall. Since I live alone, there was no way I could eat them all before they went bad. I decided to blanch, peel slice and freeze quite a few of them.
The past few months I have been looking for a slow cooker peach cobbler recipe. A lot of the recipes on Pinterest are made with a yellow cake mix and canned peaches. I wanted a “made from scratch” recipe that I could cook in the slow cooker.
Yesterday I found a recipe on Pinterest that came from Allrecipes.com. It is a “made from scratch” recipe. The recipe called for baking the cobbler in the oven, but I cooked it in the crockpot instead. Some of the other slow cooker recipes said to cook the cobbler for two and a half hours on high temperature. My Rival Crockpot is an older one but still has a choice of four, six, eight or ten hours for cooking. The temperature range goes from high at four hours to low at ten hours. So I decided to set it at four hours and keep an eye on it while the cobbler cooked.
I thawed the peaches and added about two cups of blackberries. The recipe called for coating the fruit with a mixture of brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, and nutmeg. I substituted Truvia for the granulated sugar. I also substituted cloves because I didn’t have any nutmeg. I mixed and tossed the fruit in a big bowl until it was all coated with the “filling” ingredients.
In another bowl, I mixed flour, brown sugar, Truvia, baking powder, and salt. The recipe called for butter, but I didn’t have any so I substituted Crisco butter flavor instead. The recipe also called for 1/3 cup of boiling water. I used my pastry blender to cut the shortening into the flour mixture first. Next, I used a big wooden spoon to mix the dough with the boiling water. The dough was crumbly but stuck together if you wanted to roll it out.
I lightly greased the inside of the crockpot bowl before putting the fruit in the bottom of the cooker. Next, I put the crumbly dough all over the top of the fruit. I put a piece of foil on top of the crockpot bowl and then put the lid on(to keep the steam inside). Then I went and did other crafty stuff!
I checked on the cobbler after each hour that went by. Don’t let it burn! After the two and half hour mark, I thought that it needed to keep cooking a while longer. At three and a half hours it was done. Fruit mixture was bubbling and hot. The dough was cooked thoroughly. I could only wait about another minute to try it out. So I put some cold evaporated milk over the top of the cobbler in my bowl. Oh my gosh! This cobbler is the best thing I have made this year. No kidding! I ate cobbler for breakfast this morning and again for dinner. Ha!
You could put in blueberries if you wanted. You could use apples instead of the peaches. However, the filling ingredients and the dough are adaptable for different types of fruit. I wouldn’t try a kiwi or anything like that, but cherries would be great too.
I saved few calories with the Truvia but added them back in with the Crisco Butter flavor. Oh well. The picture just doesn’t do this cobbler justice. You have got to try out this recipe.
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