Crockpot Peach Cobbler with Cake Mix 

If you wanted to try our Crockpot Cobbler with Frozen Fruit but wanted to use canned peaches you can use our Crockpot cake mix peach cobbler recipe here. A quick and cheap dessert in a slow cooker you can make in just 5 minutes.

This is an easy peach cobbler recipe you literally can throw together and let it cook in a couple of hours, right after dinner. With a can of fruit, white cake mix, butter and a bit of cinnamon and sugar gives you a moist cake packed with sweetness in every bite.

You can make this in the oven, our Peach Cobbler with Cake Mix shows you how to use that method. Reason you may not want to do that is that you prefer a super soft and tender outcome, or it’s hot out and you don’t want to make your house any warmer. I get it, we used to live in the desert.

We have in fact made a Peach Cake Recipe with Fresh Peaches too, which you could do but you do need juice for this to bake properly so you’d have to add water.

Can you use any flavor of cake mix?

You are going to choose a box of cake mix to make this. There are tons of flavors out there but typically I will use either white or yellow. This is by far the best cake mix hack

Made with Canned Peaches

To make things easier I use peaches canned, with the juice. If you used another type you would need to account for the added liquid in the can so I would say you’d need about 3/4 – 1 cup of real fruit juice in that case.

Can you use something other than peaches?

We use a can of fruit here, you could use any variety you wanted to really. From pears to apricots, and even fruit cocktail you will want 2 cans, or mix and match them if you’d like.

For Fall flavors we like to add cinnamon and nutmeg is a nice touch but those are optional. I like to add a bit more sweetness with light brown sugar. I imagine you could use splenda’s sugar free option if you needed to.

And your butter should be cold, frozen is better, shaved with cheese grater so it melts as it cooks creating steam making the cake fluffy.

The biggest difference between fresh and canned is the texture, and the lack of skin. I wouldn’t worry about the outsides as the heat would soften those anyway. With cake I do like to just pour them right out and have the juices if necessary too.

If you wanted to make something similar but with fresh fruit and just the crumble topping you would expect to find in a cobbler I would opt for our Crockpot Apple Crisp recipe. It’s like the inside of a pie without the crust which saves on carbs so you can load up on the sticky sweetness of the slices.

Made with Fresh Peaches

I have taken the time to do this but only in the oven. Downside to this is that there isn’t as much juice. Because of this I made a Fresh Peach Dump Cake with added liquid. I have to be honest, I didn’t think it was really worth the time or effort to do it especially since it’s baked and the heat will soften the skins enough where you don’t notice that they are on.

Why isn’t my peach cobbler browning?

With this method the top isn’t going to get as golden brown as if you baked it in the oven like our Apricot Cobbler will. The butter on the top will help the process though. If you do want it a bit stiffer at the top you can lay a few paper towels across the top, then set the lid on to seal and the steam will hit the towel to absorb instead of dripping down.

If you want less simple ingredients you should try our Peach Cobbler Egg Rolls which uses pie filling for the center!! Also great with a scoop of ice cream alongside of it.