I grew up with lots of trees and plants in the backyard. My grandfather was an amazing gardener. I have yet to taste a peach as good as the ones my grandfather grew on his tree. During the summer, we ate so many peaches! We baked them into pies and cobblers and preserved them in jams.
In this recipe, you can use either canned or fresh peaches. I prefer fresh, but if all you have available is canned, go with that. This simple recipe is straightforward, no fuss about it. Simple ingredients that complement each other for a match made in heaven. When it's all said and done, you'll have tender peaches with the perfect crunch from the crumble.
Slow cooker peach cobblerServings: 6
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs, 15 mins
Ingredients2 15-ounce cans sliced peaches, or 4 to 5 fresh peaches, peeled and sliced
Juice of half a lemon
1½ cups flour
1½ teaspoons cinnamon
1 cup brown sugar (loose)
1¼ sticks cold butter, diced
Directions1. In a 6-quart slow cooker, add peaches (drained if in can) and lemon juice. Gently mix.
2. In a large bowl, mix flour, cinnamon, brown sugar and cold butter by pressing butter into the dry ingredients with your fingers. Do this until all the butter is incorporated to make a crumble texture.
3. Sprinkle the crumble topping over the peaches.
4. Line the top of your slow cooker with paper towels to absorb any excess moisture.
5. Cover with lid and cook on high for 2 hours.
Serve with vanilla ice cream or as is.
