Slow Cooker Peach-Blueberry Cobbler

Everyone loves a taste fruit cobbler especially in the summer when so many fruits are available. This peach blueberry cobbler doesn't disappoint and has a slightly sweeter flavor with dry cake mix used for for the topping!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 3 30

Total Time 3 35

Servings Serves 6-8

Calories 182kcal

Author Toni Dash

Ingredients

3 cups Peach slices (fresh or frozen and thawed)
1 cup Blueberries (fresh or frozen and thawed)
2 tablespoon Cornstarch
¼ cup Light Brown Sugar
1-15.25 ounce Vanilla Cake Mix (I used Pamela’s Gluten-Free Vanilla Cake Mix and weighed the mix to be 15.25 ounces which is a standard cake mix)
¼ teaspoon Cinnamon*
¼ teaspoon Nutmeg*
4 ounces Unsalted Butter , cold cut into tablespoons then each tablespoon quartered, plus 4 tablespoons melted Unsalted Butter (not needed until 3 hours cooking so wait to prepare)

Instructions

Spray the insert of a 4 quart (or larger) slow cooker liberally with no stick spray (alternatively it can be greased with unsalted butter).
Add the peaches and blueberries; toss with the cornstarch. Sprinkle with the brown sugar.
Stir the spices (cinnamon and nutmeg OR Chinese five spice) into the unprepared/dry cake mix. Sprinkle the cake mix evenly over the top of the fruit mixture.
Evenly distribute the small pieces of cold butter on the top of the cake mix.
Place one paper towel on top of the slow cooker insert (fully covering the opening) and seat the lid on top of it (this helps absorb condensation from the cobbler to allow the top to become crisper). Cook on HIGH for 3 hours.
At 3 hours, drizzle the melted butter evenly over the top of the cake mixture and using a dining fork gently turn the butter into the dry cake mixture on the top. Remove the paper towel and continue to cook on HIGH for 30 minutes or until the top is cooked (no dry ingredients showing).
Serve with a big scoop of vanilla ice cream!

Notes

For spices in the same family as the traditional cobbler spices of cinnamon and nutmeg, Chinese Five Spice may be substituted (*½ teaspoon Chinese Five Spice). I've made it both ways and it's delicious.

Nutrition