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Crockpot Peach Cobbler Topped with Vanilla Ice Cream

3-Step Crockpot Peach Cobbler

5 from 4 votes
A warm, comforting crockpot peach cobbler made with just a few pantry staples: peaches tossed in brown sugar and cinnamon, topped with yellow cake mix and butter, and slow-cooked until golden and bubbling. Serve with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 15 oz cans sliced peaches thoroughly drained; or 6-8 fresh ripe peaches, peeled, pitted, and sliced (about 4 cups)
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 box yellow cake mix standard size
  • 1/2 cup butter 1 stick, sliced into thin pats

Equipment

  • 1 crockpot 6-quart or similar size
  • 1 can opener for opening peaches
  • 1 spatula or wooden spoon

Method
 

  1. In a medium bowl, toss the peach slices with the brown sugar and cinnamon until every piece is evenly coated. Pour them into the bottom of the crockpot.
  2. Pour the entire box of dry cake mix evenly over the peaches. Arrange the butter slices all over the top so the butter seeps into the cake mix as it cooks.
  3. Cover and cook on HIGH for 3.5 hours, or until the top is golden brown and bubbling around the sides.
  4. Scoop into small bowls while warm and top with vanilla ice cream.

Notes

  • Fresh, canned, or a combination of both peaches work; you need about 4 cups total.
  • Keep the basics the same and swap the fruit for cherry, apple, blackberries, and more.
  • Leftovers reheat well the next day.