SLOW COOKER PEACH CRISP — This simple slow cooker dessert, with a crispy pecan and oat topping, is the perfect way to use those fresh summer peaches!
I love all the fresh fruit that’s in season during the summer months, and this Slow Cooker Peach Crisp is one of my favorite ways to use in-season Colorado peaches.
You can use frozen peaches in this recipe too (make sure they’re thawed and well drained), but there’s really no beating a peach crisp using fresh, ripe peaches.
It’s a little extra work to peel and slice them, but totally worth it.
And I love that I can make a “baked” dessert on a hot day in the slow cooker, so I don’t have to heat up my kitchen. Just make sure you’ve got vanilla ice cream handy to serve alongside this scrumptious crisp.
I mean, you could skip the ice cream but…..no, just don’t. This crisp really isn’t the same without a big scoop of melty vanilla ice cream on top.
I use pecans in the crumbly topping because they’re my favorite, but walnuts work great too. And you can definitely leave the nuts out if you have allergies or just don’t like nuts.
As far as I’m concerned, but there’s really nothing more comforting when it comes to dessert than a big spoonful of hot crisp or cobbler mixed with cool vanilla ice cream. Which is why I love making this dessert all year long.
Which reminds me, you don’t have to limit yourself to just peaches. This is fabulous with a handful of blueberries thrown in.
Or totally change it up and use apples or plums in place of the peaches.
And don’t tell anyone, but sometimes we have this for breakfast–because it’s fruit, right? No matter where or when you serve it, this Slow Cooker Peach Crisp is sure to be a hit!
Be sure to save this Slow Cooker Peach Crisp recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Peaches
Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay.
Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!
Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.
Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising.
If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.
Here’s what you’ll need to make Slow Cooker Peach Crisp
- Brown sugar
- Lemon juice
- Baking powder
- Baking soda
- Spices: cinnamon, nutmeg, salt
- Vanilla ice cream, for serving
For the peaches
- 2 tablespoons butter, softened
- 7-8 large ripe peaches (about 7-8 cups), peeled and sliced (or frozen peaches, thawed and drained)
- 2 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
For the topping
- 1 cup flour
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 cup old fashioned oats
- 1/3 cup chopped pecans
- 6 tablespoons butter, cubed
- Grease a 6 quart slow cooker with two tablespoons of butter. In a large bowl, toss peaches with cornstarch, brown sugar, lemon juice, vanilla. Add peach mixture to slow cooker.
- In a medium bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in oats. Cut in butter until the mixture resembles coarse crumbs. Sprinkle evenly over peaches in slow cooker.
- Cook, covered, on low until peaches are tender, 3-4 hours. Serve with vanilla ice cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 380 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 31mg Sodium: 285mg Carbohydrates: 57g Fiber: 5g Sugar: 34g Protein: 5g
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Who Dished It Up First: Adapted from Taste of Home