Crock Pot Peach Crisp
Quick and easy peach crisp made with fresh peaches and and oat topping that's cooked in your slow cooker.
Servings: 8
Calories: 442kcal
Ingredients
- 6 large peaches peeled and sliced (about 6 c.)
- 2 Tbsp light brown sugar
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
Topping
- 1 c. all-purpose flour
- 3/4 c. light brown sugar packed
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 c. old-fashioned oats
- 6 Tbsp butter melted
Instructions
- In a medium sized bowl, toss peaches with brown sugar, lemon juice and vanilla. Spread evenly over bottom of crock pot.
- Whisk together first 5 topping ingredients. Stir in oats. Mix in butter. Sprinkle over peaches.
- Cook, covered, on low 3-4 hours or until peaches are tender.
Video
Notes
- Make sure you use a Slow Cooker Liner whenever you are preparing a recipe in your Crock Pot! This quick and easy trick makes it so much easier for clean up. Just remove the liner and throw it away. It eliminates the scrubbing of the crock pot!
- To avoid sogginess you can place a paper towel over the top of the crock pot before placing the lid on top. Let it hang over the edges. This will collect moisture as the peaches cook.
- You can also use frozen peaches, thaw then out and drain off any extra moisture before using them in the recipe.
- A quick trick to make peaches easier to peel is to blanch them. Simply bring a large pot of water to a boil. Score the bottom of each peach with an X, then place in boiling water for 2-3 minutes. Make sure each peach is completely covered in water, if your pot is smaller do this in batches. After the time is up, remove from water with a slotted spoon and immediately rinse with cold water or place them in a cold water bath. Then peel with a paring knife once they are cool to the touch.
- If you have leftovers let them cool completely then transfer them into an airtight container and store in the refrigerator up to 5 days.
- To reheat your leftovers warm in the microwave or oven.
- To reheat in the oven make sure to put it in an oven safe baking dish and preheat the oven to 350 degrees. Place it in the oven for about 20 minutes or until warmed through. This will vary depending how much cobbler you are reheating. If it browns to much place tinfoil over the the dish and continue baking.
- To reheat in the microwave place the leftover cobbler in a microwave safe dish and reheat in microwave. Start with a minute and go from there in 30 seconds internals. Once again it will depend on how much dessert you are reheating for the cook time.
Nutrition
Calories: 442kcal | Carbohydrates: 79g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 243mg | Potassium: 476mg | Fiber: 5g | Sugar: 34g | Vitamin A: 635IU | Vitamin C: 8.2mg | Calcium: 94mg | Iron: 3.2mg