Name: Slow Cooker Peach Cobbler
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 4 cups sliced peaches ((fresh or frozen)); ¾ cup brown sugar; 2 teaspoons cinnamon; 1 (15 ounce) box yellow cake mix; ½ cup butter

With the flavors of brown sugar, cinnamon, and peaches lofting in the air, this slow cooker peach cobbler will have your mouth watering just waiting to enjoy its buttery goodness. This works with frozen and fresh peaches.

Everyone loves a good cobbler. This slow cooker peach cobbler recipe is super simple and will be your go-to cobbler recipe! Not to mention the compliments you will get from everyone who tries this will have this recipe end up on your “favorites” list. It’s one of our easy recipes anyone can make as well! If you’re looking for great fruit desserts, you’ll love this easy peach cobbler.

Ingredient Notes

You probably already have these ingredients on hand!

Peaches (fresh or frozen work great for this recipe)
Brown sugar
Cinnamon
Yellow cake mix
Butter

How to make Slow Cooker Cobbler:

In a bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.
Dump peaches into slow cooker.
Sprinkle yellow cake mix over peaches, covering all the peaches. Use the entire box of cake mix (make sure you are using the dry cake mix – don’t follow the instructions on the box to make cake batter).
Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.

Unbaked Peach Cobbler in the crock pot topped with butter slices

Cook on high for four hours, or until the cake turns golden brown.
Serve warm with ice cream and enjoy!

Storage and Other Tips

Store leftover peach cobbler in an airtight container for up to 5 days in the refrigerator.

Other tricks to try:

You will want to be sure to use at least a 6-quart slow cooker or crock pot to make this simple recipe – you want to be able to spread the ingredients all over the bottom of the pan. If your slow cooker is small, the ingredients would be a lot deeper in the smaller pot and it won’t set up correctly to make this recipe work.
Canned peaches can be used, but you will want to make sure that you drain them really well before using since the extra moisture can make the cake soggy.
We usually peel the peaches before using them in this recipe. The best way to peel peaches quickly is to place peaches in a pot of boiling water for about 10-20 seconds and then the skins will slide right off.
You can add chopped nuts (pecans, almonds, or walnuts are delicious!) to the cake mix or sprinkle them on the top for an added crunch.
Some people like to add ½ teaspoon almond extract to the fruit to enhance the taste even more.

A serving of peach cobbler topped with a scoop of vanilla ice cream on a white plate, with two whole peaches in the background.

Other Peach Recipes You’ll Love

Slow Cooker Peach Cobbler

4.50 from 2 votes

With the flavors of brown sugar, cinnamon, and peaches lofting in the air, this slow cooker peach cobbler will have your mouth watering just waiting to enjoy its buttery goodness.

8 servings

Prep Time 5

Cook Time 4

Total Time 4 5

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Ingredients

Equipment

Instructions

In a bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.
Dump peaches into slow cooker.
Sprinkle yellow cake mix over peaches, covering all the peaches. Use the entire box of cake mix (make sure you are using the dry cake mix – don't follow the instructions on the box to make cake batter).
Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.
Cook on high for four hours, or until the cake turns golden brown.
Serve warm with ice cream and enjoy!

Notes

We usually peel the peaches before using them in this recipe. The best way to peel peaches quickly is to place peaches in a pot of boiling water for about 10-20 seconds and then the skins will slide right off.

Nutrition

Calories: 327 kcal · Carbohydrates: 43 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 376 mg · Potassium: 285 mg · Fiber: 2 g · Sugar: 26 g · Vitamin A: 740 IU · Vitamin C: 5 mg · Calcium: 144 mg · Iron: 1 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Vickie says:

This is a very versatile recipe. It can also be made in a baking pan and baked in the oven. Canned peaches can be used, too. I usually drain most of the syrup or juice off first. You can add some chopped nuts to the dry cake before topping the peaches or even sprinkle them on top of the dry cake for some crunch. You can sub out other fruits for the peaches, like canned cherries, or canned apples. I add about 1/2 teaspoon of almond extract to the peaches or cherries to enhance the fruit. Never thought about making this out camping-thanks for sharing!

Vicky T says:

I'm glad the previous comment mentioned about canned peaches...definitely going to make this recipe this weekend!! Yum....thanks!

Sher says:

Sounds delicious and great timing for me to stumble upon this. We are heading to British Columbia for the weekend for fresh peaches. Now I have a question. It may be a dumb one but I'm not sure as I've never made anythin with peaches. I usually eat them before I have a chance. Do you peel the peaches before making this? And what's the best way to peel them? Thank you !

Beth says:

I would definitely peel the peaches and it works well to use a sharp knife to peel them!

Cyd says:

We peel the peaches before making this. The best way to get the skin off of peaches is to place peaches in a pot of boiling water for about 10-20 seconds. The skins will slide right off.

Donna Cortright says:

I made this yesterday and it turned out horrible. The cake mix/topping never hardened and it was overly moist. Think I'll stick to a baked one.

Melissa White says:

Hello Ms. Cortright, I am actually making this right this very moment for my Thanksgiving Dessert so I truly hope it comes out better than yours did. I will admit that now I've read your review I am getting pretty anxious!! I placed a couple tea towels around the lid. I've heard this helps with the overly moist issue. I'll post later how it turned out using this trick. Please wish me luck!!

Natalie Bruhn says:

Has anyone ever tried this with apples instead of peaches? I made it the other night with the peaches and it was AMAZING!

Robin says:

I just made this tonight, and it did not set at all. The cake part did not harden. Instead, it was one big soupy mess. I even continued to cook it for another two hours, thinking my slow cooker was not as hot as it should be. I am wondering if the problem was that I used frozen peaches?

Cyd says:

Hi Robin. Not sure what could have gone wrong. Hopefully any extra liquid with your peaches was drained off. Was your slow cooker small? We used a 7 quart slow cooker so we were able to spread the ingredients all over the bottom of the pan. If your slow cooker is small, the ingredients would be a lot deeper in the smaller pot. The high setting for most slow cookers can vary between 250 and a little higher. You may want to check your slow cooker temp to make sure it got hot enough. You didn't mention if the cake mix started to turn brown. It should turn a light golden brown by the end of the cooking time.

Ruth E Dowd Sustaita says:

I made the one that you can use canned peaches,and I used 3 cans of sliced peaches in heavy syrup, poured that on the bottom of a13×9 pan and and sprinkled some cinnamon all over the top and then I sprinkled a little nutmeg on the top ,took some Vanilla extract and sprinkled some in and stirred it all up and then I took a box of Golden Butter Cake Mix and covered all the ingredients, then I cut 2 sticks of butter in small slices and covered the top, had my oven on 460 degrees, and put that in the oven for 60 minutes. Took it out the top was golden brown, but underneath, it still didn't make a very good crust. Not like a regular Peach cobbler, and most of all, me and my husband, said it tasted like it had way too much butter, and too eat it for the next day , you had to heat it up, because when it got cold, it looked like it had grease in it. So I was very disappointed. ?.

Ellinda MARTIN says:

Try putting a paper towel over slow cooker to collect moisture , and place lid over paper towel

Marilyn Holmes says:

Made this in the crockpot using frozen peaches. It was amazing! Can this recipie be doubled or tripled by layering? Thanks for sharing.

Joan G says:

Can you substitute Bisquick for the yellow cake mix?

Momma Cyd says:

We haven't tried that. The taste would definitely be different than directed from in recipe and not be as sweet.

Joanna says:

If you use frozen peaches, do you need to thaw them first, or put them in frozen? Thanks!

Patricia Dodge says:

I have the smaller slow cooker. Can I cut in hlf ?

Momma Cyd says:

Sure, you can cut this recipe in half.

Dawn says:

I’ve made this recipe several times over the years and it has turned out great. Question, can I use a Dutch oven instead of a crock pot?

Bobbi @ Six Sisters says:

I don't see why not. The rule of thumb is usually 1–1.5 hours in a Dutch oven at 375°F for a recipe that calls for 3–4 hours on “high,” in a slow cooker. Let us know how it turns out!

Join The Discussion

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Vickie says:

This is a very versatile recipe. It can also be made in a baking pan and baked in the oven. Canned peaches can be used, too. I usually drain most of the syrup or juice off first. You can add some chopped nuts to the dry cake before topping the peaches or even sprinkle them on top of the dry cake for some crunch. You can sub out other fruits for the peaches, like canned cherries, or canned apples. I add about 1/2 teaspoon of almond extract to the peaches or cherries to enhance the fruit. Never thought about making this out camping-thanks for sharing!
Vicky T says:

I'm glad the previous comment mentioned about canned peaches...definitely going to make this recipe this weekend!! Yum....thanks!
Sher says:

Sounds delicious and great timing for me to stumble upon this. We are heading to British Columbia for the weekend for fresh peaches. Now I have a question. It may be a dumb one but I'm not sure as I've never made anythin with peaches. I usually eat them before I have a chance. Do you peel the peaches before making this? And what's the best way to peel them? Thank you !
Beth says:

I would definitely peel the peaches and it works well to use a sharp knife to peel them!
Cyd says:

We peel the peaches before making this. The best way to get the skin off of peaches is to place peaches in a pot of boiling water for about 10-20 seconds. The skins will slide right off.
Donna Cortright says:

I made this yesterday and it turned out horrible. The cake mix/topping never hardened and it was overly moist. Think I'll stick to a baked one.
Melissa White says:

Hello Ms. Cortright, I am actually making this right this very moment for my Thanksgiving Dessert so I truly hope it comes out better than yours did. I will admit that now I've read your review I am getting pretty anxious!! I placed a couple tea towels around the lid. I've heard this helps with the overly moist issue. I'll post later how it turned out using this trick. Please wish me luck!!
Natalie Bruhn says:

Has anyone ever tried this with apples instead of peaches? I made it the other night with the peaches and it was AMAZING!
Robin says:

I just made this tonight, and it did not set at all. The cake part did not harden. Instead, it was one big soupy mess. I even continued to cook it for another two hours, thinking my slow cooker was not as hot as it should be. I am wondering if the problem was that I used frozen peaches?
Cyd says:

Hi Robin. Not sure what could have gone wrong. Hopefully any extra liquid with your peaches was drained off. Was your slow cooker small? We used a 7 quart slow cooker so we were able to spread the ingredients all over the bottom of the pan. If your slow cooker is small, the ingredients would be a lot deeper in the smaller pot. The high setting for most slow cookers can vary between 250 and a little higher. You may want to check your slow cooker temp to make sure it got hot enough. You didn't mention if the cake mix started to turn brown. It should turn a light golden brown by the end of the cooking time.
Ruth E Dowd Sustaita says:

I made the one that you can use canned peaches,and I used 3 cans of sliced peaches in heavy syrup, poured that on the bottom of a13×9 pan and and sprinkled some cinnamon all over the top and then I sprinkled a little nutmeg on the top ,took some Vanilla extract and sprinkled some in and stirred it all up and then I took a box of Golden Butter Cake Mix and covered all the ingredients, then I cut 2 sticks of butter in small slices and covered the top, had my oven on 460 degrees, and put that in the oven for 60 minutes. Took it out the top was golden brown, but underneath, it still didn't make a very good crust. Not like a regular Peach cobbler, and most of all, me and my husband, said it tasted like it had way too much butter, and too eat it for the next day , you had to heat it up, because when it got cold, it looked like it had grease in it. So I was very disappointed. ?.
Ellinda MARTIN says:

Try putting a paper towel over slow cooker to collect moisture , and place lid over paper towel
Marilyn Holmes says:

Made this in the crockpot using frozen peaches. It was amazing! Can this recipie be doubled or tripled by layering? Thanks for sharing.
Joan G says:

Can you substitute Bisquick for the yellow cake mix?
Momma Cyd says:

We haven't tried that. The taste would definitely be different than directed from in recipe and not be as sweet.
Joanna says:

If you use frozen peaches, do you need to thaw them first, or put them in frozen? Thanks!
Patricia Dodge says:

I have the smaller slow cooker. Can I cut in hlf ?
Momma Cyd says:

Sure, you can cut this recipe in half.
Dawn says:

I’ve made this recipe several times over the years and it has turned out great. Question, can I use a Dutch oven instead of a crock pot?
Bobbi @ Six Sisters says:

I don't see why not. The rule of thumb is usually 1–1.5 hours in a Dutch oven at 375°F for a recipe that calls for 3–4 hours on “high,” in a slow cooker. Let us know how it turns out!