![peach cobbler with vanilla ice cream in white bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/RSGk9qw0BL0vu9nD2ceQxmiouF8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8645989CookerEasyPeachCobbler_RamonaCruz-Peters_Slow4x3-842101e0fbae4ecf8ecd7af31d2d5bef.jpg)
A slow cooker is easy. That’s why everyone loves them. For lazy cooks, like myself, slow cookers are a cook’s best friend. The only real challenge is getting it out of the cabinet. And if you like to bake, this slow cooker peach cobbler recipe is one of the easiest recipes you could make.
A peach cobbler is already a bit of a lazy dish, which makes it great for summer. Peaches are at their best between May and September, as are other berries and fruits, making this peak cobbler season. And to ring in the season, why not make this easy peasy peach cobbler? This recipe is not shy with peaches either; they are the star of the show.
There are only four ingredients: peaches, white sugar, white cake mix, and butter. Find yourself 8 cups of fresh or frozen peaches. Peel and slice them if you buy them whole; if frozen, thaw the peaches before starting the recipe. Combine the peaches and sugar in a bowl, then add the mixture to your slow cooker. Sprinkle the cake mix evenly on top and drop in cubed butter. There is no need to stir or touch the ingredients. Simply cover and cook on High for about 3 1⁄2 hours—or until the cake is golden and bubbly around the edges.
A scoop of vanilla ice cream is the perfect topping for this dessert—especially when the peach cobbler is still hot and bubbly. Store leftover cobbler in an airtight container in the fridge for up to five days.
Editorial Contributions by Keaton Larson
Ingredients
-
8 cups sliced fresh or frozen peaches, thawed
-
½ cup white sugar
-
cooking spray
-
1 (15.25 ounce) package white cake mix
-
½ cup butter, cut into 8 pieces
Directions
-
Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
-
Liberally spray a slow cooker with cooking spray.
-
Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over cake mix.
-
Cover and cook on High until cake is golden and bubbly around the edges, about 3½ hours. Turn off slow cooker and let stand 15 minutes before serving.
Ramona Cruz-Peters
Nutrition Facts (per serving)
323 | Calories |
15g | Fat |
46g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 323 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 7g | 36% |
Cholesterol 25mg | 8% |
Sodium 214mg | 9% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 8% |
Total Sugars 36g | |
Protein 4g | 7% |
Vitamin C 8mg | 9% |
Calcium 66mg | 5% |
Iron 1mg | 5% |
Potassium 278mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.