Let me tell you about the easiest, most delicious dessert that saved my sanity last summer – my Crockpot Blueberry Peach Cobbler. Picture this: It’s 90 degrees outside, my kitchen feels like an oven, and I’ve got a houseful of hungry guests arriving in two hours. Then I remembered this magical little recipe that lets my slow cooker do all the work while I sip lemonade on the porch. The combination of sweet peaches and juicy blueberries bubbling under a golden, buttery crust is absolute perfection. What I love most? You literally dump everything in and forget about it until that heavenly aroma fills your house. Trust me, this dessert tastes like summer in a bowl with none of the stress.
Why You’ll Love This Crockpot Blueberry Peach Cobbler
Listen, this isn’t just another dessert—it’s a game-changer. Here’s why you’ll be making it all summer long:
- No oven required: On hot days, your crockpot keeps the kitchen cool while working its magic. No sweating over a stove!
- Effortless prep: Just dump, stir, and walk away. Even my 10-year-old can make this without chaos (mostly).
- That perfect balance: The tart blueberries and sweet peaches meld into jammy goodness, while the topping bakes up fluffy and golden.
- Forgiving ingredients: Out of fresh fruit? Frozen works just as well—no fancy grocery runs needed.
- One-pot wonder: Minimal cleanup means more time for seconds (or napping).
Seriously, this cobbler is like a cozy hug in dessert form. You’ll see.
Ingredients for Crockpot Blueberry Peach Cobbler
Okay, let’s talk ingredients—this is where the magic starts. I’ve made this cobbler more times than I can count, and here’s exactly what you’ll need (plus a few hard-won tricks):
- 2 cups blueberries – Fresh or frozen, no need to thaw! Just toss them in straight from the bag. (P.S. If your frozen berries are icy, pat them dry with a paper towel first—trust me on this.)
- 2 cups sliced peaches – Same deal here. Frozen works in a pinch, but fresh summer peaches? *Chef’s kiss*
- 1 cup granulated sugar – Half for the fruit, half for the batter. Pack it loosely—no need to smash it down like you’re building a sandcastle.
- 1 cup all-purpose flour – Spoon it into the measuring cup, then level it off. No heavy-handed scoops!
1 tsp baking powder – The lift in your fluffy topping. Check the expiry date—old baking powder is a sad, flat disappointment.
½ tsp salt – Just a pinch to make all the flavors pop. Skip this, and your cobbler will taste like it’s missing something.
½ cup milk – Any kind works, but whole milk gives the richest texture. I’ve even used almond milk in a pinch—still delicious.
¼ cup melted butter – Unsalted, please! And let it cool slightly so it doesn’t cook the milk when you mix it in. (Microwave pro tip: 30 seconds at 50% power.)
That’s it! Simple, right? Now grab those bowls—we’re about to make some magic.
Equipment You’ll Need
Don’t worry—you probably have everything already! Here’s the shortlist:
- A trusty 4-6 quart crockpot (mine’s older than my dog, and it still works perfectly)
- Two mixing bowls—one for fruit, one for batter
- Measuring cups and spoons (no eyeballing—we’re not savages)
- A wooden spoon or spatula for stirring
That’s it! Now let’s get cookin’.
How to Make Crockpot Blueberry Peach Cobbler
Alright, let’s dive in! This is where the magic happens—and I promise it’s easier than folding a fitted sheet. Just follow these simple steps, and you’ll have a dessert that’ll make everyone think you slaved away for hours.
Step 1: Prepare the Fruit Mixture
First things first—grab those beautiful berries and peaches! Toss them into a bowl (no need to grease it—we’re not baking yet). Sprinkle in that half-cup of sugar and give everything a gentle stir. You want the fruit to get a little juicy, but don’t go wild—we’re making cobbler, not fruit soup.
Fresh vs. frozen tip: If you’re using frozen fruit, don’t thaw it first! Just toss those icy little gems right in. The sugar will draw out their juices as they cook. Easy peasy.
Step 2: Make the Cobbler Batter
Now for the fluffy topping! In another bowl, whisk together the flour, baking powder, salt, and remaining sugar. Here’s my secret: sift them together if you can—it makes the topping extra light. No sifter? No problem! Just give it a good whisk to break up any lumps.
Pour in the milk and slightly cooled melted butter (remember—hot butter + cold milk = sad lumps). Stir just until combined—some small lumps are totally fine! Overmixing makes tough batter, and nobody wants that.
Step 3: Layer and Cook
Here’s where it all comes together. Dump that gorgeous fruity mixture into your crockpot—no greasing needed. Then dollop the batter over the top in big spoonfuls. Don’t stress about making it perfect—just spread it roughly with the back of your spoon. The batter will expand and settle as it cooks.
Pop the lid on and cook on HIGH for 2 hours. Resist the urge to peek too often—every time you lift that lid, you’re letting heat escape. The cobbler’s done when the topping is golden and puffed up, and the fruit is bubbling around the edges like little jam volcanoes.
Pro tip: If your crockpot runs hot (some older models do), check at 1.5 hours—better safe than sorry!
Tips for Perfect Crockpot Blueberry Peach Cobbler
After making this cobbler more times than I can count (hello, neighborhood potlucks!), I’ve picked up some game-changing tricks:
- Don’t overmix! Lumpy batter means tender topping. Stir just until the flour disappears—some lumps are your friends.
- The toothpick test lies. Cobbler’s done when the fruit bubbles wildly at the edges and the top springs back when gently pressed.
- Sweetness swap: Reduce sugar to 3/4 cup if your fruit is super ripe. Taste the fruit mixture first—you can always add more!
- Crust lover? For extra crispiness, prop the lid open slightly during the last 20 minutes to let steam escape.
Remember—imperfections taste delicious! No stress, just dessert.
Serving Suggestions
Oh honey, this cobbler is glorious straight from the crockpot—all warm and bubbly—but here’s how to take it over the top:
- Vanilla ice cream: The classic! That cold cream melting into hot fruit is pure magic. (My grandma always said “A cobbler without ice cream is just a sad fruit soup.”)
- Fresh whipped cream: Dollop it high and watch it slowly collapse—it’s half the fun!
- For breakfast rebels: Serve slightly cooled with thick Greek yogurt and a drizzle of honey. I won’t tell!
Pro tip: Let it sit 10 minutes after cooking—those fruit juices thicken into the most luscious syrup.
Storage and Reheating Instructions
Listen, I know leftovers are unlikely—this cobbler disappears fast in my house—but just in case, here’s how to keep it tasting amazing:
- Fridge: Cool completely, then cover tightly. It’ll stay dreamy for 3-4 days. (The fruit juices soak into the topping—actually improves overnight!)
- Freezer: Portion into airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave single servings for 30-60 seconds until warm. For larger portions, pop it in a 350°F oven for 15 minutes to revive that crispy topping.
Pro tip: Sprinkle a few fresh berries on reheated portions—instant fancy upgrade!
Nutritional Information
Here’s the scoop on what you’re enjoying (guilt-free, because happiness counts as nutrition too!): Each generous serving of this cobbler has about 280 calories, with 8g fat, 52g carbs, and 3g protein. Remember—these numbers can change based on your exact ingredients, especially if you swap in different fruits or milk. But let’s be real—when that first warm bite hits your tongue, none of this math matters anyway!
FAQs About Crockpot Blueberry Peach Cobbler
Can I use canned fruit instead of fresh or frozen?
Absolutely! Drain those canned peaches well (save the juice for smoothies!) and pat them dry with a towel. The syrup makes everything too soggy otherwise. Canned blueberries work too—just rinse off that thick syrup first.
Why is my topping soggy?
Ah, the #1 cobbler complaint! Three likely culprits: 1) You peeked too often (heat escape = steam city), 2) Your fruit was extra watery (pat frozen fruit dry!), or 3) You didn’t cook on HIGH—low heat makes sad, wet batter. Next time, try propping the lid open slightly during the last 30 minutes.
Can I make this ahead?
You bet! Prep the fruit mixture and dry ingredients the night before. In the morning, just mix the batter and assemble. Cooking time stays the same—just add 5 minutes if everything’s fridge-cold.
What if I only have one type of fruit?
No problem! Double up on just peaches or just blueberries—it’ll still taste amazing. For all-blueberry, add 1 tsp lemon zest to brighten it up. All-peach? A pinch of cinnamon takes it next-level.
Did this cobbler become your new summer staple? I’d love to hear! Leave a comment or rating below—your tips might help another home cook nail this recipe!
PrintFluffy 2-Hour Crockpot Blueberry Peach Cobbler Bliss
A simple and delicious cobbler made with blueberries and peaches in a crockpot.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen peaches, sliced
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Mix blueberries, peaches, and 1/2 cup sugar in a bowl.
- In another bowl, combine flour, baking powder, salt, and remaining sugar.
- Add milk and melted butter to the dry ingredients. Stir until smooth.
- Pour the fruit mixture into the crockpot.
- Spread the batter evenly over the fruit.
- Cover and cook on high for 2 hours.
- Serve warm.
Notes
- Use fresh or frozen fruit.
- Serve with ice cream or whipped cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 32g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
