Slow Cooker Peach Cobbler
19 Comments Mar 04, 2023
Updated Jan 27, 2024
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This Slow Cooker Peach Cobbler will be the easiest dessert you will ever make. Using just three ingredients, it’s absolutely delicious and smells great while cooking in the crock pot. Get ready to wow your family, friends, and party guests.
If you’re looking for other easy crowd-pleasers, try my Slow Cooker Banana Jam and Slow Cooker Warm Berry Compote.
Table of Contents
Can I make peach cobbler in a crockpot?
Easy recipes like these often cause a little resistance or a raised eyebrow but trust me when I say that this crock pot peach cobbler with cake mix recipe is a must-try. Instead of going with the from-scratch recipe that calls for all purpose flour, baking powder, brown sugar, vanilla extract, and several other ingredients – you’ll use vanilla cake mix, salted butter, and peach pie filling. The prep is minimal and cooking time is short.
This peach cobbler recipe is also versatile in both cooking and serving. Keep reading to see how easy it is to make and the ideas you can use for serving.
Recipe Ingredients
- Vanilla Cake Mix: This cake mix is known to have some of the best flavors over other cake options.
- Salted Butter: One sticks of butter will be cubed and layered on top of the cake mix and the pie filling.
- Peach Pie Filling: You’ll need two cans of peach pie filling to balance out the amount of batter used for the crust. I prefer peach pie filling over canned peaches, or frozen peaches, for it’s already thick and sweetened.
Step-by-Step Directions
Step One – Spray the slow cooker with non stick spray or rub down with butter. Add the peach filling into the crockpot and spread it evenly.
Step Two – Top the pie filling with the cake mix. Make sure it’s evenly spread as well.
Step Three – Add the diced butter on top.
Step Four – Cover and cook on HIGH for 2.5 hours or until the top of the cake is cooked through and slightly brown on the sides. Serve warm and enjoy!
How to serve
- One of the most popular ways to serve this peach cobbler is with a scoop of vanilla ice cream topped with caramel sauce.
- If you want to garnish it with a few toppings, I highly recommend a dollop of whipped cream, a dash of cinnamon and sugar, and chopped walnuts or pecans.
- When wanting to make an impression on guests, set apart individual servings in mini cast iron skillets with the works (as pictured below).
Recipe FAQs
Although this recipe calls for vanilla cake mix, you can use what you have on hand. Yellow cake mix, spice cake mix, and white cake mix are all suitable substitutions.
Yes. If you know how to use them to make a similar consistency as pie filling, then they will work just fine.
It can be considered that since the ingredients are literally “dumped” into the slow cooker and topped with a cake topping.
Store leftover peach cobbler in an airtight container for up to 5 days in the refrigerator. Warm in the microwave before serving.
No. The cobbler will not cook long enough to burn or stick to the crockpot. There is enough butter and heavy syrup in the pie filling to keep it moist. However, if you want an easier cleanup, you can also use a liner.
Anything other than peaches and it will no longer be considered “peach pie,” but you are certainly more than welcome to experiment with other fillings such as cherry pie filling.
More Slow Cooker Dessert Recipes
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Slow Cooker Peach Cobbler
Ingredients
- 42 oz. canned peach pie filling, (two 21-oz. cans)
- 15.25 oz. box vanilla or white Cake Mix
- ½ cup salted butter, (1 sticks)
For serving (optional)
- vanilla ice cream
- caramel sauce
Instructions
- Spray the slow cooker with non stick spray or rub down with butter.
- To the slow cooker, add the peach pie filling and spread evenly. Top with the cake mix and butter pieces.
- Cook on HIGH for 2.5 hours or until the cake on top is cooked through and browned slightly on the sides.
- Serve hot, top with vanilla ice cream and caramel sauce if desired. Enjoy!
How to Video
Sarah’s Notes
- Chopped walnuts can be added if desired, sprinkle on top along with the butter.
- Store in an airtight container for up to 5 days in the refrigerator. Warm in the microwave before serving.
- Although this recipe calls for vanilla cake mix, you can use what you have on hand. Yellow cake mix, spice cake mix, and white cake mix are all suitable substitutions.
- Nutritional values do not include ice cream or caramel sauce
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this and it was wonderful!!!!
Tasted great. Took to work as a dessert for a work feed. It all disappeared. To me… it was too sweet and too carb heavy. Not diabetic friendly. Wish I could have found the sugar free pie filling, but it was not in stock
On the ingredients in the text, you say “Salted Butter: One sticks of butter will be cubed and layered between the cake mix and the pie filling.” But in Step 3 you say to add the butter on top. Can you please clarify which one is correct?
It goes on top, thank you for bringing that to my attention.
I normally make peach cobbler from scratch but had time constraints and need to be cooking dinner while the cobbler was in the crockpot. I followed the recipe exactly and the top never got hard or crispy even after cooking as instructed. After 4 hours I ended up taking the top cake part off with a big spatula and put it under the broiler. It did crisp up better there. This has a lot of the “gummy” cake mix left and the peaches were in a very liquid juice. But once I stirred up the the whole thing it mixed in and maid the juicy part much thicker. I served it with some of the crispy top from under the broiler broken up on top of the peaches and added vanilla bean ice cream on top. It had wonderful flavor but not the traditional peach cobbler we are used to. Next time I will do the peaches in the crockpot and make a biscuit type cobbler in the oven to add on top when serving.
Can fresh peaches be used? If so will you add sugar to the peaches?
Yes, if I was only doing fresh peaches I would sprinkle with sugar and a touch of cornstarch.
Thanks you.
I tired it but my peaches should’ve been cooked some first. I added the cornstarch. They were thick enough. But the peaches wasn’t quit done. But i would fix this dish again. Thank you.
What size of slow cooker are you using?
Also, how would it work if I was to double the recipe?
I used a 6 quart slow cooker. If you double the recipe it may not set in the middle.
I just made this and it’s quite good. Is the cake portion supposed to be mushy? I’ve never made or eaten cobbler before.Otherwise, I think it’s a great, ways recipe.
It should be a little mushy, but not wet.
This is a nice versatile recipe. If you used cherry pie filling you could turn it into a black forest cobbler using chocolate cake mix. Could also make it an apple pie cobbler using apple pie filling and spice cake mix. 🙂
I saw this recipe right after looking at your His and Hers Cobbler recipe. I’d like to try doing the same thing using this easier recipe with peach and apple or peach and a berry pie filling. I’m curious as to which cobbler recipe has the tastier topping.
They are both equally good! Sorry I’m no help.
Wonder how it would turn out using canned peaches in juice. I have a lot of those to use up so may give it a shot. My go to oven peach cobbler is just batter with the can of peaches poured over the top and it’s fantastic so I’m thinking it could work for this too. Thank you for sharing your recipe.
I would definitely add some cornstarch to the peaches.
How much Corn Starch ? I accidently got canned peaches.
2 Tablespoons will work, I often drain off half the juices.