This easy slow cooker dessert is the kind of shortcut recipe that turns a few pantry and refrigerator staples into something warm, gooey, and very comforting. Using canned biscuit dough as the base creates tender, pull-apart pieces that soak up sweet fruit and syrup as they cook, giving you a late-summer treat with cobbler-like appeal and almost no prep. It is a practical recipe for busy days, potlucks, or those moments when you want dessert without turning on the oven.
Serve this warm on its own or spooned into bowls with vanilla ice cream, lightly sweetened whipped cream, or a drizzle of heavy cream. If you want to round it out for a brunch or casual supper dessert, it pairs nicely with hot coffee, black tea, or even a scoop of plain Greek yogurt for a tangy contrast to the sweetness.
3-Ingredient Slow Cooker Late Summer Indulgence
Servings: 6
Ingredients
1 can refrigerated biscuit dough, cut or separated into quarters
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a thin layer of butter if desired for easier cleanup. Add the raw biscuit dough quarters to the bottom of the slow cooker in an even layer.
2. Spoon the peach pie filling evenly over the biscuit dough, then sprinkle the brown sugar across the top so it melts into the fruit as it cooks.
3. Cover and cook on low for 2 1/2 to 3 hours, or until the biscuit pieces are puffed and cooked through and the fruit mixture is bubbling around the edges.
4. Let the dessert rest uncovered for 10 minutes before serving so the syrup thickens slightly. Spoon into bowls and serve warm.
Variations & Tips
Apple version: Swap the peach pie filling for apple pie filling for a more autumn-leaning version. A pinch of cinnamon, if you happen to have it on hand, fits especially well here.
Berry version: Try cherry or mixed berry pie filling for a brighter, deeper fruit flavor and a more dramatic color. These fillings can be a little looser, so letting the finished dessert rest before serving is especially helpful.
Prevent doughy centers: Keep the biscuit pieces in a fairly even layer rather than piling them too deeply in one spot. If your slow cooker runs cool, you may need a little extra time for the centers to cook through.
Serving tip: This dessert is best served warm the day it is made. If you have leftovers, refrigerate them and reheat gently; the biscuit texture will soften more, but the flavor will still be very good.
