I simply couldn't stop eating this

Cooktop Cove: I simply couldn't stop eating this

By Robin Donovan

Peaches and cherries are two summer favorites that are even better together. You can’t go wrong putting these two in slow cooker cobbler. This dessert is incredibly easy to make and sure to win you rave reviews. All you need to finish it off is a scoop of cold, creamy vanilla ice cream.

The fruit filling is perfectly sweet, meaning just sweet enough without being cloying. Whether you use fresh or frozen fruit, the flavors really shine through. A flaky, buttery cake topping turns golden brown and provides just the right contrast in texture.

Slow cooker peach and cherry cobbler

5 minutes

2 hours and 30 minutes

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) pitted cherries (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, cherries, 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.