365 Days of Slow Cooking: Slow Cooker Peach Crisp

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Monday, October 4, 2010

Slow Cooker Peach Crisp

Serves 4-5

3 large fresh peaches, peeled and sliced (if fresh aren't in season, use frozen not canned)
1/3 cup flour
1/3 cup quick oats
1/3 cup brown sugar
1/2 tsp cinnamon
dash of nutmeg
1/4 cup butter

Place sliced peaches in bottom of a greased 3 quart slow cooker.  In a medium bowl combine the flour, oatmeal, sugar, cinnamon, and nutmeg.  Cut the butter in with a pastry blender or a fork.  Mixture should be crumbly.  Sprinkle over the peaches.  Cover the slow cooker with a paper towel.  Then put the lid over the paper towel and seal the crockpot.  Cook on HIGH for 2 hours.  Serve with vanilla ice cream. 

Review:
This was absolutely delicious.  The peaches I used were so tasty and sweet and the "crisp" part on top is always good, of course.  Please don't use margarine, butter is a must as well as serving it with vanilla ice cream, cool whip won't do.  5 stars

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7 comments:

  1. This looks amazing! I am making this tonight!

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  2. Can you make this with frozen peaches? It is extrmely hard to get good peaches this time of year.

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  3. How do you "seal" the crockpot?

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  4. Tara, just make sure after you put the paper towel on the top that the crock pot lid is on tight.

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  5. Just made it for a church potluck today and it was a hit! I was a little nervous about it being mushy, but the paper towel really absorbed the extra moisture and it tasted just like crisp out of the oven. Thanks!

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  6. When you use frozen peaches, do you defrost them first or put in frozen? This looks amazing!

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    1. Andrea, no need to defrost. Frozen is fine!

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