Description
This Crockpot Blueberry Peach Cobbler is an easy and delicious slow-cooked dessert that combines fresh or frozen blueberries and peaches with a sweet, cinnamon-spiced fruit base topped with a buttery oat and flour topping. Perfect for a comforting treat with minimal hands-on time, this cobbler delivers warm, fruity goodness with a golden, tender crust.
Ingredients
Scale
Fruit Mixture
- 4 cups fresh or frozen blueberries
- 4 cups fresh or frozen peaches, sliced
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/2 teaspoon almond extract (optional)
Instructions
- Prepare the fruit mixture: In a large mixing bowl, combine the blueberries and sliced peaches. If you are using frozen fruit, there’s no need to thaw it first. This saves you time and helps maintain texture.
- Add flavorings to fruit: To the fruit mixture, add granulated sugar, lemon juice, vanilla extract, ground cinnamon, and salt. Gently toss everything together until the fruit is evenly coated and the sugar starts to draw out the juices.
- Transfer to crockpot: Pour the coated fruit mixture into the bottom of your crockpot, spreading it out evenly to ensure it cooks uniformly.
- Mix dry ingredients for topping: In a separate bowl, combine the all-purpose flour, rolled oats, brown sugar, and baking powder. Stir until all the dry ingredients are well mixed.
- Combine wet ingredients with dry: Add the melted unsalted butter and milk to the dry mixture. If you like, add the almond extract for extra aroma. Mix until just combined; it’s okay if the batter is a little lumpy as over-mixing can make the topping tough.
- Apply topping onto fruit: Spoon the topping evenly over the fruit layer in the crockpot, ensuring good coverage to protect the fruit during cooking.
- Cook the cobbler: Cover the crockpot with its lid and set it on low heat. Allow the cobbler to cook for 4 to 6 hours. Check around the 4-hour mark for doneness.
- Thicken the topping (optional): You can remove the crockpot lid during the last hour of cooking to help the topping thicken and brown more thoroughly.
- Check for doneness: The cobbler is ready when the fruit filling is bubbly and the topping has turned golden brown. Insert a toothpick into the topping; it should come out clean if the cobbler is done.
- Serve: Scoop out portions ensuring each serving has fruit and topping. Serve warm.
- Add serving toppings: Optionally garnish with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
- Enhance with extras: Sprinkle additional cinnamon or drizzle caramel sauce over the serving to elevate the flavor and presentation.
Notes
- You can use either fresh or frozen fruit without thawing the frozen for this recipe.
- Removing the lid during the last hour helps to create a thicker, slightly crisp topping.
- For a nut-free version, omit almond extract.
- This cobbler pairs wonderfully with vanilla ice cream or whipped cream, but it’s also delicious on its own.
- Make sure not to over-mix the topping batter to keep it tender and crumbly.
- If your crockpot runs hot, check the cobbler at 4 hours to prevent burning.
