Oh my gosh, you have to try these Crockpot Cinnamon Peaches! They remind me so much of summer nights at my grandma’s house when she’d let me help layer the peach slices in her old yellow slow cooker. The smell of cinnamon and caramelizing sugar would fill the whole kitchen by dinnertime. What I love most about this recipe is how ridiculously easy it is – just toss everything in the crockpot and let the magic happen while you go about your day. In just a few hours, you’ve got these warm, syrupy peaches that taste like pure comfort. Perfect over ice cream or just eaten straight from the spoon (no judgment here!).

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Why You’ll Love These Crockpot Cinnamon Peaches

Let me count the ways these peaches will become your new favorite dessert:

Throw everything in the crockpot in 5 minutes flat – no fancy techniques required
Pantry-friendly ingredients you probably have right now
Sweetness adjustable to your taste (add more brown sugar if you’ve got tart peaches)
Makes your house smell incredible all afternoon
Always disappears first at potlucks and family dinners
Tastes like summer even in the dead of winter

Seriously, it’s the laziest route to dessert glory imaginable.

Ingredients for Crockpot Cinnamon Peaches

Here’s exactly what you’ll need to make magic happen in your slow cooker:

4 cups sliced peaches (fresh or frozen – if frozen, thaw them first)
1/2 cup packed dark brown sugar (the molasses flavor makes all the difference)
1 teaspoon ground cinnamon (I always use Ceylon cinnamon for its warm, delicate flavor)
1/2 teaspoon pure vanilla extract (none of that imitation stuff!)
1 tablespoon fresh lemon juice (this keeps the peaches from turning brown)
1 tablespoon cornstarch (our secret thickening agent)
1/4 cup water (just regular tap water is fine)

That’s it – just seven simple ingredients standing between you and peach perfection!

How to Make Crockpot Cinnamon Peaches

Okay, let’s get cooking! Here’s exactly how I make my favorite slow-cooked peaches – step by step:

Prep those peaches: If you’re using fresh peaches, give them a quick rinse, slice them about 1/2-inch thick (no need to peel unless you want to), and remove the pits. Frozen peaches? Just thaw them first so they cook evenly.
Make the magic sauce: Grab a small bowl and whisk together the brown sugar, cinnamon, vanilla, lemon juice, cornstarch, and water until it looks like a smooth, caramel-colored liquid. (Pro tip: Make sure the cornstarch fully dissolves so you don’t get lumpy sauce!)
Layer it up: Dump all your sliced peaches into the crockpot first, then pour that delicious syrup mixture right over the top. Use a big spoon to gently toss everything together – you want all those peach slices lightly coated but not beaten up.
Slow cook to perfection: Pop the lid on and set your crockpot to LOW for 2-3 hours. (High heat makes them mushy!) You’ll know they’re done when the peaches are tender but still hold their shape when poked with a fork.
Serve it warm: The syrup will thicken as it cools slightly. Spoon those gorgeous peaches into bowls while still warm – the smell alone will have everyone running to the kitchen!

See? I told you it was easy! The hardest part is resisting the urge to lift the lid and peek while they cook – but trust me, the wait is worth it.

Tips for Perfect Crockpot Cinnamon Peaches

After making this recipe countless times, here are my foolproof secrets for peach perfection every single time:

Taste your peaches first! Sweet peaches need less sugar – tart ones might need an extra sprinkle.
That lemon juice isn’t optional – it keeps the peaches looking fresh instead of turning dull.
Set a timer! Overcooked peaches turn to mush (2-3 hours on LOW is the sweet spot).
Cornstarch clumps? Whisk it with the water first before adding other ingredients.
Too syrupy? Remove the lid last 30 minutes to thicken it up nicely.

Follow these simple tricks, and you’ll wow everyone with your peach mastery!

Ingredient Substitutions & Variations

Want to mix things up? Here are my favorite twists on the classic recipe – and which swaps actually work:

Sweetener swaps: Honey or maple syrup can replace brown sugar (use 1/3 cup instead of 1/2 cup). Just know the syrup will be thinner without brown sugar’s molasses depth.
Spice it up: Add 1/4 tsp nutmeg or cardamom with the cinnamon for extra warmth. A pinch of cayenne makes a fun “hot peach” version!
Fruit alternatives: Nectarines work beautifully (same prep). Canned peaches? Drain first and reduce sugar by half – they’re already sweetened.
Thickener options: Arrowroot powder substitutes 1:1 for cornstarch if needed. Flour works in a pinch (use 2 tbsp instead of 1).

The beauty of this recipe? It’s practically foolproof – so don’t be afraid to play with flavors!

Serving Suggestions for Crockpot Cinnamon Peaches

Honestly, I’ve eaten these peaches straight from the crockpot with a spoon (we’ve all been there), but if you want to get fancy, here’s how I love serving them:

Classic à la mode – piled high over vanilla bean ice cream for that perfect hot-cold contrast
Morning magic – stirred into oatmeal or swirled through Greek yogurt with granola
Brunch star – layered between waffles with whipped cream for an instant dessert breakfast
Pretty presentation – sprinkle with chopped pecans or toasted coconut for crunch
Next-level sundae – drizzle with caramel sauce and top with crushed ginger snaps

My personal favorite? Leftovers spooned over pound cake – it’s life-changing!

Storing and Reheating Crockpot Cinnamon Peaches

Here’s the beautiful thing about these peaches – they actually get better after sitting overnight! Store any leftovers (if you’re lucky enough to have them) in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in ziplock bags for a month – they thaw beautifully. To reheat, I usually just microwave in 30-second bursts until warm, or gently warm them on the stove with a splash of water if the syrup gets too thick. Pro tip: The microwave method tends to make the peaches extra juicy – not that that’s a bad thing!

Crockpot Cinnamon Peaches FAQ

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use canned peaches instead of fresh?
Absolutely! Just drain them well first and reduce the brown sugar to 1/4 cup since canned peaches are already sweetened. They’ll be softer than fresh but still delicious.

How can I thicken the syrup if it’s too runny?
Mix 1 tsp cornstarch with 1 tbsp cold water, stir it into the peaches, and cook uncovered for 15 more minutes. The syrup will tighten right up!

Is this recipe vegan?
It sure is! Just check that your brown sugar is vegan (some brands use bone char). The rest of the ingredients are plant-based perfection.

Can I make this overnight?
I don’t recommend it – peaches turn mushy after 3 hours. But you can prep everything the night before and refrigerate the ingredients separately to cook in the morning!

What size crockpot works best?
A 3-4 quart slow cooker is perfect. Too big and the syrup evaporates; too small and it might bubble over. Happy cooking!

Nutritional Information

Just the sweet facts: Each serving of these Crockpot Cinnamon Peaches is about 120 calories with 25g of natural peach sweetness. Of course, these numbers can vary slightly depending on your exact ingredients and peach ripeness. The beauty is – no artificial anything!

Final Thoughts

There you have it – my go-to recipe for turning simple peaches into something truly special. I hope you’ll give these Crockpot Cinnamon Peaches a try and fall in love with them as much as I have. Don’t forget to tell me how yours turns out – I’d love to hear your favorite way to serve them! Now go grab that slow cooker and let the sweet magic begin.

Mouthwatering Crockpot Cinnamon Peaches in 3 Easy Steps

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A simple and delicious dessert made with peaches, cinnamon, and a few pantry staples. Cooked in a crockpot for easy preparation.

Author: Kitchen Hub
Prep Time: 10 mins
Cook Time: 2-3 hours
Total Time: 2 hours 10 mins - 3 hours 10 mins
Yield: 4 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups sliced peaches (fresh or frozen)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch
1/4 cup water

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Instructions

Place the sliced peaches in the crockpot.
In a small bowl, mix brown sugar, cinnamon, vanilla extract, lemon juice, cornstarch, and water.
Pour the mixture over the peaches and stir gently to coat.
Cover and cook on low for 2-3 hours or until peaches are tender.
Serve warm with ice cream or whipped cream.

Notes

Use fresh peaches when in season for the best flavor.
Adjust sugar to taste if peaches are very sweet or tart.
Can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 25g
Sodium: 5mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg