Slow-Cooker Peach and Blueberry Cobbler
Slow-Cooker Peach and Blueberry Cobbler
Rating: (1 rated)
Recipe Yield: Serves 6 to 8
Preparation

For the filling:
Butter or cooking spray, for coating the slow cooker
2 1/2 to 2 3/4 pounds peaches or nectarines (about 6 medium)
6 ounces blueberries (about 1 1/4 cups)
1/2 vanilla bean
3/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon fine salt

For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/2 vanilla bean
1/3 cup whole milk
5 tablespoons unsalted butter, melted

Make the filling: Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.

Halve and remove the pits from the peaches. Cut into 1/3- to 3/4-inch-thick slices. Place in a large bowl and add the blueberries.

Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.

Make the topping: Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Whisk to combine.

Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to overmix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).

Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.

Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2 1/2 hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean.

Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.

Recipe Notes

  • Storage: Store the cobbler, covered, in the refrigerator for up to 5 days. Serve cold, room temperature, or rewarmed in a 300°F oven for 20 minutes.
  • Sugar: Swap out the granulated sugar in the fruit filling for brown sugar for a filling that
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