Crockpot Blueberry Peach Cobbler Recipe
Introduction
This Crockpot Blueberry Peach Cobbler combines the sweetness of juicy peaches and blueberries with a tender, buttery topping. Slow-cooked to perfection, it’s an easy and comforting dessert ideal for any time of year.
Ingredients
- 5 cups fresh or frozen peaches (peeled and sliced if fresh, about 5 large peaches)
- 3 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (or white whole wheat flour)
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter (cut into small cubes)
- ⅓ cup buttermilk
Instructions
- Step 1: In a large bowl, combine the peaches, blueberries, 3 tablespoons sugar, cornstarch, and vanilla extract. Stir gently and set aside. It’s okay if the ingredients aren’t fully mixed yet, as you will stir again later.
- Step 2: In a medium bowl, whisk together the flour, ⅓ cup sugar, baking powder, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles small peas.
- Step 3: Pour in the buttermilk and mix with a fork just until the dough comes together.
- Step 4: Lightly spray the bottom of your slow cooker with cooking spray. Crumble the dough evenly across the bottom of the slow cooker.
- Step 5: Stir the fruit mixture again to combine and spread it evenly over the dough, leaving any excess juices behind in the bowl.
- Step 6: Cover and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours, until the filling is hot and bubbly.
- Step 7: Let the cobbler rest for 20 to 30 minutes before serving. Enjoy warm, optionally with a scoop of ice cream.
Tips & Variations
- If using frozen fruit, there is no need to thaw before combining. This helps prevent the cobbler from becoming too watery.
- For a dairy-free version, substitute buttermilk with coconut milk plus 1 teaspoon lemon juice and use dairy-free butter.
- Add a pinch of nutmeg or ginger to the dough for a warm spice twist.
- Try swapping some of the peaches for nectarines or plums for a slightly different flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm, or cover and warm in a 350°F oven for 10–15 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh fruit instead of frozen?
Yes, fresh peaches and blueberries work perfectly. Just peel and slice the peaches before mixing. Using fresh fruit may reduce the cooking time slightly.
What if my slow cooker runs hot or cook times vary?
Slow cookers can vary in temperature. Check your cobbler after the minimum time recommended and continue cooking if needed until the fruit is bubbly and the dough is cooked through.
PrintCrockpot Blueberry Peach Cobbler Recipe
This Crockpot Blueberry Peach Cobbler is a deliciously comforting dessert perfect for any season. Combining juicy peaches and fresh blueberries with a tender, buttery cobbler topping, it’s slow-cooked to perfection for a hot and bubbly finish. Made easy in the slow cooker, this cobbler requires minimal hands-on time and delivers maximum flavor and warmth, ideal for casual family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes to 5 hours (depending on slow cooker setting)
- Total Time: 2 hours 50 minutes to 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Ingredients
Fruit Mixture
- 5 cups fresh or frozen peaches, peeled and sliced if fresh (about 5 large peaches)
- 3 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Cobbler Dough
- 1 ¼ cups all-purpose flour (or white whole wheat flour)
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small cubes
- ⅓ cup buttermilk
Instructions
- Make the fruit mixture: In a large bowl, combine the peaches, blueberries, granulated sugar, cornstarch, and vanilla extract. Stir gently to combine the ingredients, then set the mixture aside. It’s okay if the ingredients aren’t fully distributed yet, as you will stir again after preparing the cobbler dough.
- Prepare the cobbler dough: In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles small peas. Pour in the buttermilk and stir with a fork until a soft dough forms.
- Arrange dough and fruit in crockpot: Lightly spray the bottom of the slow cooker with cooking spray. Crumble the cobbler dough evenly across the bottom of the slow cooker. Stir the fruit mixture to combine evenly, then spread the fruit in an even layer on top of the dough, keeping any leftover juices in the bowl.
- Cook the cobbler: Cover the slow cooker and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours, until the filling is hot and bubbly and the topping is cooked through.
- Rest and serve: Let the cobbler rest in the slow cooker for 20 to 30 minutes before serving. Serve warm, optionally with a scoop of ice cream for an extra indulgent treat. Enjoy your cozy homemade dessert!
Notes
- Fresh or frozen peaches and blueberries can be used—no need to thaw frozen fruit before using.
- Peeling peaches is recommended if using fresh for the best texture, but you can leave skins on if preferred.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or white vinegar to ⅓ cup milk and letting it sit for 5 minutes.
- Cooking times may vary depending on your slow cooker model; check for bubbling fruit and cooked topping.
- For a vegan version, substitute butter with vegan butter and use a plant-based milk with a bit of acid instead of buttermilk.
Keywords: blueberry peach cobbler, crockpot cobbler, slow cooker dessert, fruit cobbler, easy fruit dessert, summer dessert
