This 3-ingredient slow cooker late August treat is the kind of easy dessert that feels tailor-made for busy days when you want something warm, sweet, and comforting without turning on the oven. Using refrigerated crescent roll dough as the base gives it a tender, pastry-like texture, while pie filling melts into the dough as it cooks for a cobbler-meets-dump-cake style dessert that is especially fitting when late-summer fruit is on everyone’s mind.
Serve this dessert warm with scoops of vanilla ice cream or a spoonful of lightly sweetened whipped cream. It also pairs nicely with hot coffee after dinner or with a glass of cold milk for a simple family-style dessert, and if you want to dress it up a bit, a sprinkle of cinnamon or chopped toasted nuts on top works beautifully.
3-Ingredient Slow Cooker Late August TreatServings: 6
1 tube refrigerated crescent roll dough
1 can peach pie filling, about 21 ounces
1/4 cup unsalted butter, melted
1. Lightly grease the slow cooker insert, then unroll the crescent dough and arrange the triangles across the bottom, overlapping slightly to cover as much of the base as possible.
2. Spoon the peach pie filling evenly over the dough, spreading the fruit gently so it covers the surface without pressing too hard.
3. Drizzle the melted butter over the top, cover, and cook on High for 2 to 2 1/2 hours, or until the dough is puffed and cooked through and the filling is hot and bubbly.
4. Turn off the slow cooker and let the dessert rest for 10 to 15 minutes before serving so the filling thickens slightly and the portions scoop more neatly.
Variations & TipsApple version: Swap the peach pie filling for apple pie filling for a fall-leaning variation with a more classic cobbler flavor. A pinch of cinnamon stirred into the apples is a nice addition if you have it on hand.
Berry version: Use cherry or mixed berry pie filling for a brighter, tangier dessert. These fillings tend to be looser, so letting the dessert rest before scooping is especially helpful.
Keep the lid dry: If your slow cooker collects a lot of condensation, place a clean paper towel under the lid before covering to help absorb moisture and keep the top from getting too wet. Be sure the towel stays clear of the heating element and fits safely under the lid.
For better browning: Slow cookers vary, and this dessert will stay soft rather than deeply crisp. If your model runs cool, extend the cooking time in 15-minute increments until the dough no longer looks raw in the center.
Serving tip: This dessert is best enjoyed warm the day it is made. Use a large spoon rather than trying to cut neat slices, since the fruit filling and tender dough create more of a spoon dessert than a firm pastry bar.