Slow Cooker Peach Cobbler

Company coming and you don’t have time to bake, clean the house, fix dinner and run the kids around?  Make this easy and delicious Slow Cooker Peach Cobbler in a snap.  Put this peach cobbler in the slow cooker and go on about your day.  One less thing to have to make.  Oh, and the best part?  NO ROLLING OUT THE DOUGH!  Makes clean up a breeze.

Keep peaches and store bought pie crust on hand for a quick and easy dessert.

I always have peaches in the pantry and Pillsbury ready made pie crust in the freezer for those unexpected times I need a dessert.  Shredding the dough makes this dessert easy to scoop.

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Slow Cooker Peach Cobbler

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: Serves 8 to 10

Slow Cooker Peach Cobbler


  • 1 box ready made Pillsbury pie crusts, frozen
  • 3 - 29 ounce cans sliced peaches in heavy syrup
  • 2/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons cornstarch
  • 1/2 cup butter, melted
  • additional sugar and cinnamon to sprinkle on each layer


  1. Drain the peaches, reserving the juice.
  2. Place peach juice, 2/3 cup sugar, 2 teaspoons cinnamon and cornstarch in a medium saucepan.
  3. Whisk together.
  4. Heat until bubbly.
  5. Add peaches, stir and set off of heat.
  6. Break the first roll of frozen dough in half, place in a food processor fitted with the grater attachment.
  7. Shred one pie crust.
  8. Add half of the peaches to a 4 to 5 quart slow cooker.
  9. Top with grated pie crust.
  10. Sprinkle with sugar and cinnamon.
  11. Drizzle on half of the melted butter.
  12. Add remaining peaches.
  13. Shred the second frozen pie crust and add it to the top of the second layer of peaches.
  14. Sprinkle with more sugar and cinnamon.
  15. Drizzle the remaining melted butter.
  16. Cook on high 4 hours.


This recipe is from Lady Behind The Curtain



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Slow Cooker Peach Cobbler — 13 Comments

  1. For anyone who doesn’t love canned peaches, you can substitute two 1-lb bags of frozen, sliced peaches and use 1 c water for the base of the sauce. Increase sugar to 1.5-2c, depending on how sweet you like it. Fabulous recipe!!

  2. I made this slow cooker peach cobbler in my slow cooker. Using all three cans of juice was way too much, it was too juicy. Next time, I will use maybe two cans of juice. It was good, but did not look anything like the picture.

    • Uh-oh……sorry I just read recipe again and wouldn’t you know, you already said what size! Color me embarrassed. But I would still like to know if I can bake it in oven.

  3. Hi Cheryl I made this slow cooker peach cobbler sunday it was so good my family especially my husband just loved it However I added some baked crispy pie crust pieces to my cobbler. To give it more crust and to absorb some of the liquid, So yes I will be making this cobbler again !

  4. I don’t own a food processor could you use a regulat blender ? If not what are my other option. Could the pie crust be used whole.

    • Hi Makeda, Yes the crust can be kept whole. I did that to make it easy to cut into. If you don’t have a food processor you can use a hand grater.

    • Hi Tracie, I’m not sure how well a bullet would shred the frozen dough. I do know someone that used a handheld grater.

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