Ingredients:

  • 2 x 29 oz cans Canned Sliced Peaches, drained (reserve 2 Tbsp juice)
  • 1/4 cup Granulated Sugar (for filling)
  • 2 Tbsp Cornstarch
  • 1 Tbsp Lemon Juice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 1/2 cups All-Purpose Flour
  • 1 cup Granulated Sugar (for batter)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 cup Whole Milk
  • 1/2 cup Unsalted Butter (1 stick), fully melted

Instructions:

  1. Prep the Fruit Filling: In a medium bowl, combine the drained peaches, 1/4 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently toss the ingredients until the peaches are evenly coated. Set aside.
  2. Prepare the Batter: In a separate, larger mixing bowl, whisk together the flour, 1 cup sugar, baking powder, and salt until well combined. Gradually whisk in the whole milk until a smooth, thick batter forms. Do not overmix.
  3. Layer the Cobbler: Pour the 1/2 cup of melted butter directly into the bottom of a 5–6 quart slow cooker insert. Pour the prepared batter evenly over the melted butter. Do not stir or mix the butter and the batter.
  4. Add Fruit: Gently spoon the peach filling (along with any collected juices) over the top of the batter, distributing the fruit evenly. Again, do not stir.
  5. Cook: Set the slow cooker to HIGH. Place a clean, folded tea towel or several layers of paper towel between the lid and the slow cooker insert to absorb condensation.
  6. Finish: Cook for 2.5 hours on HIGH. Check for doneness (edges bubbly, center topping set). If necessary, cook for another 30–60 minutes until a skewer inserted into the topping comes out mostly clean. Turn off the slow cooker, remove the lid and towel, and let the cobbler rest for 15 minutes before serving to allow the filling to fully set up.