Slow Cooker Peach Cobbler

There's nothing better than warm peach cobbler with a scoop of melting vanilla ice cream...except when your slow cooker does all the work! This easy Slow Cooker Peach Cobbler is packed with juicy cinnamon-spiced peaches and topped with a soft, buttery cobbler that tastes homemade. It's the perfect "No Sweat Summer" dessert because it keeps the oven off while still delivering all those cozy, nostalgic flavors.

Whether you're bringing it to a backyard barbecue, serving it after dinner, or just craving an easy dessert, this recipe is guaranteed to disappear fast!

No Sweat Summer Rating

⭐⭐⭐⭐⭐ Easy

⭐⭐⭐⭐⭐ Family Friendly

⭐⭐⭐⭐⭐ Leftovers

⭐⭐⭐⭐⭐ Budget Friendly

Why You'll Love This Recipe

• No oven required

• Made with simple Aldi ingredients

• Budget-friendly

• Perfect for summer gatherings

• Tastes like homemade cobbler with minimal effort

Peach Filling

• 2 (29-ounce) cans sliced peaches in juice

• ¼ cup light brown sugar

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of salt

• 1 teaspoon fresh lemon juice (optional)

Cobbler Topping

• 1½ cups all-purpose flour

• ⅓ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ½ cup milk

• 1 teaspoon vanilla extract

For Serving

• Vanilla ice cream

• Optional: chopped pecans

• Optional: flaky sea salt

Instructions

Step 1: Prepare the Slow Cooker

Lightly coat a 6-quart slow cooker with nonstick cooking spray.

Drain one can of peaches completely. Pour both the drained peaches and the second can of peaches with their juice into the slow cooker.

Add the brown sugar, cornstarch, vanilla, cinnamon, nutmeg, salt, and lemon juice. Stir until everything is evenly combined.

Step 2: Make the Cobbler Topping

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.

Add the cold butter and cut it into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs.

Pour in the milk and vanilla. Stir just until a soft dough forms. Be careful not to overmix.

Step 3: Assemble

Drop spoonfuls of the dough evenly over the peach filling. Don't worry about covering every inch—the topping will spread slightly as it cooks.

Place a clean kitchen towel over the slow cooker before putting on the lid, making sure the towel doesn't hang near the heating element. This helps absorb condensation so the topping doesn't become soggy.

Step 4: Cook

Cook on HIGH for 2½ to 3 hours or LOW for 4 to 5 hours, until the topping is cooked through and the peaches are hot and bubbly.

For a slightly drier topping, remove the lid during the last 20 to 30 minutes of cooking.

Step 5: Serve

Allow the cobbler to rest for about 10 minutes before serving.

Scoop into bowls and top with vanilla ice cream. If you'd like, sprinkle with chopped pecans and a tiny pinch of flaky sea salt for an extra-special finish.

Michelle's Tips

• Using one drained can and one can with the juice creates the perfect consistency.

• The towel under the lid makes a big difference by preventing excess moisture from dripping back onto the cobbler.

• Don't overmix the topping—it stays lighter and fluffier with just a few stirs.

• Leftovers can be refrigerated for up to 3 days and reheated in the microwave.

What To Serve With It

• Vanilla ice cream