Crock Pot Peach Cobbler

• Vegetarian

• Produce

  • 8 Peaches, medium ripe fresh

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Granulated sugar
  • 1/4 tsp Kosher salt
  • 3/4 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted slices thin

• Frozen

  • 1 Vanilla ice cream

Found on wellplated.com

Description

Ingredients

• 8 medium ripe fresh peaches (you will need 4-5 cups sliced peaches total)
• 1 1/4 cups granulated sugar, divided
• 3/4 cup white whole wheat flour (or substitute all purpose flour)
• 1/2 cup all purpose flour
• 2 teaspoons baking powder (I prefer aluminum free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, cut into thin slices
• Vanilla ice cream, frozen yogurt, Greek yogurt, or heavy cream (how we grew up eating peach cobbler) for serving

Directions

• To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/2-inch wide slices, then place into a large mixing bowl. (I like to dump out the ice bath bowl, then place the peach slices in it to save myself a dish). If you prefer, you can peel the peaches with a vegetable peeler. Lightly coat a 6-quart slow cooker with cooking spray. Sprinkle the peaches with 1/4 cup granulated sugar and stir gently to coat. Spoon the peaches and any juices into the slow cooker. In a separate bowl, stir together the remaining 1 cup sugar, white whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Sprinkle evenly over the top of the peaches, then arrange the butter slices over the top. Lay a sheet of paper towel or kitchen towel over the top of the crock pot so that it overhangs the sides and will stay in place once the slow cooker is covered. (This absorbs moisture and allows the top to crisp). Cover and bake for 2-3 hours on high or 4 hours on low, until the peaches are tender and the top is lightly golden. Serve warm with topped with vanilla ice cream, Greek yogurt, or a splash of heavy cream.

Nutrition