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. 

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


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

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

  3. How do you "seal" the crockpot?

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

  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!

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

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