Crock Pot Peach Cobbler

This Crock Pot Peach Cobbler is a no-fuss, warm and comforting dessert that’s as easy as it gets. With just canned peaches, a box of cake mix, and a bit of butter, you get a golden, buttery cobbler bubbling with peachy goodness — all without turning on the oven. It’s one of those set-it-and-forget-it treats, perfect for lazy summer days or when you’re craving dessert but don’t want the heat.

Ingredients You’ll Need

You’re looking at just three simple ingredients here — pantry staples, really. Here’s what goes into this cozy slow cooker peach cobbler:

• Canned peaches – I usually go with the ones in juice because they have just the right amount of sweetness. You can use peaches in heavy syrup or light syrup if that’s what you have.
• Yellow cake mix – That classic box mix makes this so easy. White or vanilla cake mix works too.
• Butter – Sliced into thin pats. Salted or unsalted — either one is fine.

You’ll also need a large crock pot. I use a 7-quart slow cooker, and I recommend greasing it with cooking spray or butter for easy cleanup. A liner works too if that’s your thing.

How To Make Peach Cobbler in a Crock Pot

Step 1: Prep the Slow Cooker
Start by greasing the bottom and sides of your crock pot — this will help with cleanup and make sure nothing sticks.

Step 2: Add the Peaches
Dump the canned peaches (juice and all) into the slow cooker. If you’re in the mood, sprinkle in a little ground cinnamon for an extra layer of flavor. It’s totally optional, but I love the warmth it brings.

Step 3: Sprinkle the Cake Mix
Next, pour the dry cake mix evenly over the peaches. Don’t mix — just smooth it out gently with a spoon so the surface is flat.

Step 4: Add the Butter
Place the sliced butter evenly across the top of the cake mix. This will melt into the mix and help form that golden crust.

Cooking Time

Cover the crock pot and cook on high for 2 ½ to 3 hours.

Once it’s done, the top will look golden and lightly crisped. The filling should be bubbling around the sides. If you want a firmer crust, take the lid off for the last 30 minutes of cooking. That helps reduce any extra moisture.

Recipe Variations

• Fresh Peaches? You can use fresh ones if they’re in season. Just peel and slice them up — about 4 cups should do.
• Pie Filling Option: Peach pie filling works too for a thicker, sweeter version.
• Try Other Fruits: Apples, cherries, or even blueberries work well with this same method.
• Flavor Boosts: A dash of cinnamon, a pinch of nutmeg, a little brown sugar, or a splash of vanilla can really take it up a notch.
• Doubling It: You can add extra fruit if you’re serving a crowd, but stick to just one box of cake mix to keep the texture right.

Tips & Tricks

• Too Juicy? If you prefer a less liquidy cobbler, drain two of the cans and use the juice from just one.
• Don’t Follow the Box Instructions! You’re using the dry mix only — no eggs, no oil, no water.
• Worried About Soggy Top? Place a clean kitchen towel or a couple of paper towels under the lid while cooking. It’ll catch the steam and keep the topping from getting soggy.
• Let It Rest: This dessert thickens as it cools, so give it a little time before serving. Warm is best — not piping hot.

Serving Suggestions

Scoop the cobbler into bowls and top with vanilla ice cream. That cold-and-warm combo is unbeatable. A drizzle of caramel or butterscotch sauce over the top? Go for it — it’s indulgent in the best way.

If the cobbler looks a bit juicy when you serve it, use a slotted spoon or ladle it into bowls to catch all that sweet syrupy goodness.

Storing Leftovers

Keep any leftovers in an airtight container in the fridge. They’ll stay good for up to 5 days. When you’re ready for round two, just pop a serving into the microwave to reheat. It’s one of those desserts that tastes just as good (if not better) the next day.

Try other recipes:

• Double Crust Peach Cobbler
• Peach Cobbler Cookies
• Southern Peach Cobbler Cake