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Slow Cooker Peach Crisp

  • Author: Karen Petersen
  • Yield: 4-6 servings 1x


Fresh and juicy peaches are served with a buttery oat topping and a scoop of vanilla ice cream. A perfect summer treat!


  • 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


  1. Place sliced peaches in bottom of a greased 3 quart slow cooker.
  2. 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.
  3. 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.
  4. Serve with vanilla ice cream.