April 13 is National Peach Cobbler Day. There was no one in my home complaining when I made a Slow Cooker Peach Cobbler to celebrate.
In my home growing up my mom made things that she was familiar with mostly. My dad, even before his time as a food writer and editor, was always about the adventure. He liked to try things he had read about or heard about. I believe cobbler was one of those things.
A true cobbler is a stewed fruit mixture topped with a biscuit-like topping. Traditionally the topping is not poured over, rather laid on and pressed together. This, according to my father, was why it was called a cobbler. The topping was cobbled together like stone streets.
While there are many variants on cobbler and many spin offs, the traditional cobbler is my favorite. While I am obviously not opposed to trying new things, since I try something new almost every day, I prefer the traditional. It should come as no surprise to anyone that I like a sweet biscuit to top off my cobbler!
I have baked cobblers many times. Daughter Number Four is a fan of cobbler, and her knowledge scored her some points in a recent Scholars Bowl event. Her favorite cobbler just happens to be peach, so she was overjoyed.
There is no difference in the ease of preparation between a baked cobbler and a Slow Cooker Peach Cobbler. The big win for me is the set it and forget it aspect. It takes all day to cook so I don’t have to stay right there and watch the process.
Bear in mind there are some tricks to making biscuit topped things in a slow cooker. I have made slow cooker pot pie and cake before and the method is similar. The point of a slow cooker is to cook things using a low and slow method. Also, it provides a steamy atmosphere as opposed to a dry one, which most things are baked in. Therefore, the moisture has to be reduced. One tip is to drape a lint free kitchen towel over the crock before placing the lid. Another thing that can help is to stopper the vent using a paper towel. Additionally, removing the lid during the final cooking time and increasing the heat helps to dry out and crisp up biscuit like toppings.
My Slow Cooker Peach Cobbler was delicious. I had purchased some vanilla ice cream to serve with it, although The Hubs said he would have preferred real cream or whipped cream. Any of those are acceptable with a fruit cobbler.
Daughter Number Four was not disappointed at all. She repeated several times that Peach Cobbler is one of her favorite desserts. Unfortunately, she seemed a bit disappointed that I had used frozen peaches and not fresh, but they aren’t quite in season here. My explanation did help a bit. She has challenged me to make this cobbler again when peaches are abundant.
Slow Cooker Peach Cobbler is definitely a recipe I will be making again and taking to share with friends and family when the occasion arises.
Are you a fan of cobblers or some the related dishes like buckles, crumbles, slumps, or crisps? For me, a cobbler is even more satisfying than a fruit pie. It must be the thick biscuit topping! I love it.
Slow Cooker Peach Cobbler
- 2-3 pounds peaches (sliced (frozen is fine))
- ¼ cup brown sugar
- 2-3 tablespoons Bourbon
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¼ cups milk
- ½ cup butter (melted)
- Place the peaches, Bourbon, brown sugar, and salt in a large slow cooker. Stir to coat and then spread out evenly.
- In a large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk then fold in melted butter until smooth. Using a large spoon, spoon the batter over the peaches like drop biscuits. Use the back of the spoon to smooth the batter ensuring that it covers the top and reaches the sides.
- Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it does not hang down. Cook on high 4-6 hours or on low for 7-9 hours.
- Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. If it does not seem crisp on top, remove the lid and turn the slow cooker to a high for 30 minutes.
Serve warm with ice cream or whipped cream. Fresh is best.