Let’s be real — this is one of the easiest and most comforting desserts you’ll ever make. Just dump it all in the slow cooker, press start, and wait while your kitchen fills with the most amazing peachy-cinnamon smell. It’s warm, gooey, and golden on top. Add a scoop of vanilla ice cream and it’s chef’s kiss. You don’t even have to turn on your oven!
I’ve made this recipe for potlucks, weekend cravings, and even holidays. It never lets me down.
💛 Why I Love This Recipe
This recipe checks all the boxes:
- No oven, no problem — just plug in the crockpot
- Literally a dump-and-go dessert
- Perfect for lazy weekends or last-minute guests
- That warm, cinnamon-peach smell is like a hug
- You can make it with canned, frozen, or fresh peaches
The first time I made this, I couldn’t believe how easy it was — and how good it turned out. It tasted just like the cobbler my grandma used to bake, but with way less effort.
🍽 Servings: 6–8
⏱ Cook Time: 2.5 to 3 hours on HIGH or 4 hours on LOW
🛒 What You’ll Need
- 2 cans (15 oz each) sliced peaches in juice, drained
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 box (15.25 oz) yellow cake mix (dry)
- 1/2 cup unsalted butter, melted
- Optional: 1 tsp vanilla extract
- Optional: vanilla ice cream or whipped cream for serving
🔬 Why This Recipe Works (Quick Science)
- Peaches release juice while cooking, creating a bubbly sweet filling.
- Brown sugar enhances flavor and encourages natural syrup.
- Dry cake mix on top turns golden and crisp from the butter — no mixing needed!
- The slow cooker traps steam to keep the fruit juicy while baking the topping.
🧺 Meal Plan Ideas
- Breakfast: Yep, leftover cobbler with coffee? Yes please.
- After BBQ dinner: Perfect follow-up to pulled pork or grilled chicken.
- Potluck win: Bring it warm in the crockpot — no reheating needed.
- Movie night: Dish it into mugs with ice cream and cozy up.
😬 Common Mistakes
- Stirring the layers: Just don’t. You want the topping to sit dry and separate.
- Using heavy syrup peaches: Makes it way too sweet. Use peaches in juice or rinse first.
- Skipping the melted butter: The butter is what crisps the top — cold chunks won’t do it.
🍽 What to Serve With
- Vanilla ice cream (classic!)
- Whipped cream
- Sprinkle of chopped pecans or walnuts
- Mint leaves if you’re feeling fancy
👩🍳 Pro Tips
- Don’t mix the cake mix — just layer it dry!
- Check it at 2.5 hours on high so the topping doesn’t burn.
- Let it sit 10–15 minutes before serving so the juices thicken up.
- Want it extra crisp? Prop the lid open the last 30 mins to release steam.
- Use real butter, not margarine — the taste is worth it.
🛠 Tools You’ll Need
- 6-quart crockpot
- Can opener
- Measuring cups/spoons
- Mixing spoon
- Microwave-safe bowl for butter
- Small knife (if slicing fresh peaches)
🔁 Substitutions & Variations
- Fresh peaches? Use about 4 cups, peeled and sliced
- Frozen peaches? Thaw and drain first
- Different cake mix: White, spice, or even butter pecan
- Add-ins: Blueberries, raspberries, or chopped nuts
- Gluten-free: Use a gluten-free cake mix
⏱ Make Ahead Tips
- Layer everything in the crockpot (uncooked), cover, and refrigerate up to 8 hours
- Let sit at room temp 30 minutes before cooking
- Or, cook fully and reheat before serving — still delish!
🍑 Step-by-Step Instructions
✅ Step 1: Add drained peaches to crockpot
Drain the juice from the peaches and add them directly to the bottom of your crockpot.
✅ Step 2: Sprinkle brown sugar, cinnamon, and nutmeg
Sprinkle brown sugar, cinnamon, and nutmeg over the peaches evenly.
✅ Step 3: (Optional) Drizzle with vanilla extract
If using, drizzle 1 tsp vanilla extract over the fruit mixture.
✅ Step 4: Add dry cake mix (don’t stir!)
Sprinkle the dry yellow cake mix evenly over the peach layer. Do not mix.
✅ Step 5: Drizzle melted butter over top
Pour melted butter evenly over the cake mix. Try to cover as much of the surface as possible.
✅ Step 6: Cook and let it do its thing!
Cover the crockpot. Cook on High for 2.5–3 hours or Low for 4 hours, until the top is golden and the peaches are bubbly.
✅ Step 7: Serve and enjoy!
Once the cobbler is cooked and golden on top, let it cool for about 10–15 minutes so the juices thicken slightly. Then scoop it into bowls while warm. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if you’d like — totally optional but highly recommended.
🧊 Leftovers + Storage
- Store leftovers in an airtight container in the fridge up to 4 days
- Reheat in the microwave for 30–60 seconds or bake at 300°F for 10 mins
- Don’t freeze it — the texture will get mushy
❓ FAQ
Can I use peaches in heavy syrup?
Yes, but it’ll be sweeter. Rinse them first to tone it down.
Can I make this in the oven instead?
Totally. Use a 9×13 dish and bake at 350°F for about 45 minutes.
Can I mix the cake mix with butter first?
Some people do! But drizzling melted butter works perfectly for that crisp topping.
Is the top supposed to be cakey or crunchy?
A little of both — fluffy in the middle, crisp at the edges.
🥄 That’s It!
Now you’ve got a warm, cozy dessert with zero stress. This Crockpot Peach Cobbler is a total crowd-pleaser and one of those recipes you’ll keep in your back pocket forever.
If you give it a try, drop a comment and let me know how it turned out — or if you put your own twist on it. I’d love to hear from you! 💛
