Slow-Cooker Peach Cobbler

Serves: 8
Cook: 2½–3½ hours on HIGH

Ingredients

Peach filling

• 6 cups sliced peaches, fresh or frozen
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1 tbsp lemon juice
• Pinch of salt

Topping

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (113 g) melted butter
• ¾ cup milk
• 1 tsp vanilla

For serving

• Whipped cream or vanilla ice cream
• Powdered sugar, optional

Instructions

1. Prepare the peaches: Put peaches in a 6-quart slow cooker. Add sugar, cornstarch, cinnamon, lemon juice, vanilla and salt. Stir well.
2. Make the topping: Whisk flour, sugar, baking powder and salt. Stir in melted butter, milk and vanilla just until combined. Don’t overmix.
3. Add topping: Spoon the batter over the peaches in irregular dollops. Don’t stir it into the fruit.
4. Cook: Cover and cook on HIGH for 2½–3½ hours, until the peaches are bubbling and the topping is cooked through.
5. Brown the top: Slow cookers don’t brown very well transfer the uncovered crock (only if your crock is oven-safe) to a 425°F/220°C oven for 5–10 minutes, watching closely.
6. Finish: Let it rest for 10–15 minutes. Dust lightly with powdered sugar and add generous dollops of whipped cream.