Slow Cooker Peach Cobbler | Everything you love about peach cobbler without all the hassle. Lots and lots of peaches, cinnamon and yummy dough. If you’ve got a peach tree then use fresh. This Slow Cooker Peach Cobbler recipe works with fresh, frozen or canned peaches. If you choose to use fresh or frozen you will have to create your own juices with sugar. The canned peaches already have enough juice. The perfect summertime dessert. When the summer temperatures start to rise the last thing we want to do is add more heat to the house. That’s why using a slow cooker is the way to go.
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. Another one of my favorite slow cooker recipes is BERRY COBBLER. Use up all your miscellaneous bags of frozen berries and create a yummy berry cobbler! Click here for the recipe—->>>>SLOW COOKER BERRY COBBLER
I always have peaches in the pantry and ready made pie crust in the freezer for those unexpected times I need a dessert. Shredding the dough makes this dessert easy to scoop.
Enjoy watching the detailed video below ↓↓↓↓↓
- 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
- Drain the peaches, reserving the juice.
- Place peach juice, 2/3 cup sugar, 2 teaspoons cinnamon and cornstarch in a medium saucepan.
- Whisk together.
- Heat until bubbly.
- Add peaches, stir and set off of heat.
- Break the first roll of frozen dough in half, place in a food processor fitted with the grater attachment.
- Shred one pie crust.
- Add half of the peaches to a 4 to 5 quart slow cooker.
- Top with grated pie crust.
- Sprinkle with sugar and cinnamon.
- Drizzle on half of the melted butter.
- Add remaining peaches.
- Shred the second frozen pie crust and add it to the top of the second layer of peaches.
- Sprinkle with more sugar and cinnamon.
- Drizzle the remaining melted butter.
- Cook on high 4 hours.
This recipe is from Lady Behind The Curtain
MORE SLOW COOKER DESSERTS
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER