Common Questions
Do I need a liner in the slow cooker?
No, but you can use one. For cobbler, I usually prefer buttering the crock because liners can trap extra moisture against the sides. If you do use a liner, keep the lid drip trick (paper towel under the lid) because condensation still happens.
Where do the peaches and topping go?
Peaches on the bottom, topping on top. Spread the peaches in an even layer first. Then drop the topping by spoonfuls and gently spread it to cover most of the surface. Do not stir. Cobbler topping needs to steam and bake on top of the fruit to stay fluffy.
How do I stop the lid from dripping and making the top soggy?
Lay 2 layers of paper towels or a thin clean kitchen towel under the lid (not touching the food), then put the lid on. The towel catches condensation so it does not rain back onto the topping.
Safety note: Keep the towel edges fully on top of the lid and away from the slow cooker base so nothing dangles near the heating area. Some manufacturers advise against placing anything between the crock and lid, so check your manual. If you want the lowest-fuss option, use paper towels only and make sure they cannot slide.
For the last 20 to 30 minutes, you can also crack the lid slightly to vent steam.
Can I use canned peaches?
Yes. Use peaches in juice if possible, and drain them well. As a rough guide, you will need about 2 (15-ounce) cans, but the exact yield varies, so measure your drained fruit to reach about 6 cups. If you only have peaches in heavy syrup, drain thoroughly and skip any added peach juice or water in the filling. Taste before adding all the sugar, since canned can be quite sweet.
Can I use frozen peaches?
Yes. Thaw first if you can, then drain off excess liquid. If you are in a hurry, you can use them from frozen, but skip any added liquid and plan to add 15 to 30 minutes to the cook time. The filling may look looser at first, but it thickens as it bubbles and rests.
Do I need to peel fresh peaches?
It is up to you. Peeled peaches give the softest texture. If you do not mind a little peel here and there, you can leave them on.
If you want to peel them easily, score an X on the bottom of each peach, blanch in boiling water for 30 to 45 seconds, then transfer to ice water. The skins usually slip right off.
How do I know when it is done?
The filling should be bubbling around the edges, and the topping should look set and no longer wet in the center. A toothpick inserted into the topping should come out mostly clean, like a tender biscuit.
Expectations tip: Slow cooker cobbler is meant to be spoonable, not sliceable like pie.
Why is my cobbler filling watery?
Usually one of these: extra liquid from frozen peaches, too much syrup from canned peaches, or not enough time bubbling at the end. Drain fruit well, keep added liquid low, and do the uncovered finish so steam can escape and the filling can thicken. Very juicy peaches may simply need a little more time to bubble, plus the 15 minute rest to set.
