5 – Allow the cobbler to rest with the lid off for 10 minutes once the cooking time is up. This helps the filling to thicken as it cools. Then serve warm with vanilla ice cream – delicious!
TIPS FOR THIS CROCKPOT PEACH COBBLER
- Feel free to peel the peaches if it bothers you to have the skin in your dessert – but it softens perfectly in the slow cooker, so I leave it on.
- Make sure you don’t overmix the topping after adding the buttermilk, or it won’t rise as beautifully but stay dense instead.
- Don’t open the crockpot during the first two hours of cooking – then you can carefully open a smidgen to check the topping for doneness with a toothpick.
- If you know your crockpot runs hot on one side(it happens with older models in my experience – my ancient one does this!), rotate the inner crock every 30 minutes to avoid one side getting burned.
CAN I USE OTHER FRUIT FOR THIS CROCKPOT COBBLER?
Yes, you can!
Apples work beautifully, so do apricots and nectarines.
You can also make it with cherries, just make sure the fruit fills a 3 quart crockpot about 2/3.
We love making this cobbler during peak peach season!