• Level:Easy
  • Total: 4 hr 40 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 4 hr

  • Yield:6 to 8 servings


Peach Filling: 

Unsalted butter, for greasing insert

3 tablespoons cornstarch

2 tablespoons orange juice

Two 12-ounce bags frozen peaches (about 8 cups)

2/3 cup granulated sugar

Biscuit Topping:

1 1/4 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

Pinch fine salt

4 tablespoons cold unsalted butter, cut into small pieces

3/4 cup milk

1/4 to 1/2 teaspoon almond extract, optional

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Whipped Sour Cream Topping:

1/2 cup heavy cream

1/4 cup sour cream

2 tablespoons confectioners’ sugar


  1. For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss.
  2. For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
  3. Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
  4. For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners’ sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
  5. Spoon the cobbler into bowls and top with the whipped sour cream topping.

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