Peaches and blueberries are the best of summer’s produce bounty, and they go perfectly together. Combine them in this slow cooker cobbler, and it’s like a summer day in a bowl. And the best part? You can use frozen fruit so you can have this blast of summertime year-round.
The filling here is sweet without being overly so, and the distinctive flavors of peach and blueberry really shine through. A lightly sweetened biscuit-like topping complements the bubbling fruit mixture. Covering the slow cooker with paper towels before adding the lid helps absorb some of the moisture from the fruit filling and allows the topping to turn a lovely golden brown.
Slow cooker blueberry peach cobbler
8
5 minutes
2 1/2 hours
2 hours and 35 minutes
Nonstick cooking spray
For the fruit filling:
4 cups (about 1 pound) sliced peaches (fresh or frozen)
2 cups (about ½ pound) blueberries (fresh or frozen)
2 tablespoons brown sugar
¼ granulated sugar
1 teaspoon vanilla extract
For the topping:
1 cup all-purpose flour
¼ cup brown sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup cold unsalted butter, cut into small pieces
¼ cup milk
1 teaspoon vanilla extract
Spray the slow cooker with cooking spray.
In the low cooker, stir together the peaches, blueberries, brown sugar, granulated sugar, and vanilla.
To make the topping, in a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. With your hands or a pastry blender, mix the butter into the dry mixture until it is in clumps the sizes of peas. Add the milk and vanilla to the mixture, and stir until the mixture comes together.
Crumble the dough over the top of the fruit.
Cover the slow cooker with two layers of paper towels, and then place the lid on top.
Cook on high for 2 ½ hours.
Serve warm.