Fruit and pie filling go in a slow cooker for a dessert your mouth will adore

Cobblers are something that I tend to associate with autumn, but there's no reason why it can't be enjoyed in the depths of the summer months as well. This version, with the bright, aromatic flavor of peaches or nectarine is incredibly good; practically tasting of the sun that ripened them.

When you've scraped the seeds out of the vanilla pods, don't discard them. Those shrivelled, brown cases will perfume anything they come into contact way. Packing half a pod in a jar of fine/caster sugar will infuse the grains with a beautiful vanilla flavor, to be used in a multitude of delicious ways.

Filling

Butter or cooking spray
2 - 3 pounds of peaches or nectarines (approx 6 medium fruits), pitted and cut into thick slices
6 oz/1 1/4 cups blueberries
Seeds from 1/2 vanilla bean/pod
3/4 cup granulated sugar
1 tbs cornstarch/cornflour
1 tbs freshly squeezed lemon juice
1/4 teaspoon fine salt

Topping

1 cup all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
Seeds from 1/2 vanilla bean/pod
1/3 cup (80 ml) whole milk
5 tablespoons unsalted butter, melted

Instructions:
1. First, prepare the filling. Spritz your slow cooker with cooking spray or wipe it with butter.

2. Place the peaches, blueberries, 1/2 pod of vanilla seeds, 3/4 cup sugar, cornstarch, lemon juice and salt into a large bowl, stir to combine and transfer into the slow cooker.
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Make the topping by placing the flour, sugar, baking powder, salt and 1/2 pod of vanilla seeds into a medium bowl, whisk lightly, then add the milk and butter and stir just until you have a soft dough, and no more, before spooning the topping mix over the fruit as evenly as possible. Don't worry if the topping does not completely cover the fruit.

If you're looking for a quicker alternative to making the "crust," you can try this awes0me idea from Recipes That Crock: use refrigerated pre-made biscuit mix and add them into the slow cooker. As the Crock-Pot heats up, it will "bake" the biscuits and they'll turn into the perfect crust.
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Place a large paper towel over the slow cooker ensuring that it doesn't touch the cobbler, keep in place with the lid and set to cook for 2 1/2 hours on high or 4 hours on low. Leave to stand for 15 minutes before serving.

Just as good with whipped or ice cream, this fabulous recipe sings of late summer and sweet, juicy fruits. A classic dessert; it's just as good eaten while lazing under the shade of a tree on a sunny afternoon!

Check out the video below to see this recipe in action.
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Full recipes:
The Kitchn
Recipes That Crock