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Slow Cooker Blueberry Peach Cobbler


Slow Cooker Blueberry Peach Cobbler


Prep Time: 20 mins     |     Cook Time: 2 hrs 30 mins     |     Total Time: 2 hrs 50 mins

Servings: 6 servings     |     Calories: 277kcal


For the fruit:

14 ounces (about 4 cups) frozen or fresh peaches (peeled and sliced if fresh)

9 ounces (2 cups) frozen or fresh blueberries

2 tablespoons packed light brown sugar

¼ cup honey

1 teaspoon vanilla extract

For the cobbler dough:

1 cup white whole wheat or all purpose flour

3 tablespoons brown sugar

1 ½ teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon salt

¼ cup cold unsalted butter (4 tablespoons) cut into small cubes

¼ cup milk

1 teaspoon vanilla extract


Make the fruit mixture:

Combine peaches, blueberries, brown sugar, honey, and vanilla in a large bowl. Stir and then set aside. It’s ok if the honey and sugar aren’t evenly distributed yet, as you will stir them again after you make the cobbler dough.

Make the cobbler dough:

In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the butter until it is the size of small peas. Combine the milk and vanilla and then stir into the flour mixture until the dough comes together.

Lightly spray the bottom of the slow cooker with cooking spray. Crumble the dough evenly over the bottom of the slow cooker. Stir the fruit to make sure it’s evenly coated with the honey and brown sugar, and then place on top of the dough.

Cover and cook on high for 2 ½ hours until filling is hot and bubbly. Serve warm, with ice cream if desired. Enjoy!