Slow Cooker Peach Crisp recipe – sweet peaches, sliced and tossed with vanilla, baked under oats and brown sugar topping that tastes just like oatmeal cookies! This is my favorite crock pot dessert for hot summer days! Served with whipped cream or vanilla ice cream.

Slow Cooker Peach Crisp in a bowl with ice cream.

Irresistible Slow Cooker Peach Crisp: Your Perfect Summer Dessert

As summer temperatures soar, turning on your oven can feel like an impossible task. Here in Kansas, we’ve been experiencing crazy high temperatures, often nearing 100 degrees Fahrenheit day after day, with no relief in sight. Across the country, many are facing similar scorching conditions. The last thing anyone wants to do is add more heat to their home by firing up the oven for dessert.

But fear not, fellow dessert lovers! Just because it’s hot doesn’t mean you have to sacrifice delicious homemade treats. This is where your trusty slow cooker becomes an absolute lifesaver. While my oven has a metaphorical “do not open” sign on it, my slow cooker is getting a serious workout. It’s perfect for savory dishes like Slow Cooker Teriyaki Chicken and these incredible Pineapple Chicken Kabobs on the grill, but it truly shines for summer desserts!

Why a Slow Cooker Peach Crisp is a Summer Essential

A slow cooker is your secret weapon for baking delightful desserts without heating up your kitchen. It offers a gentle, even heat that coaxes ingredients to perfection, making it ideal for crisps, cobblers, and even cakes. For this Peach Crisp, it means you can enjoy a warm, comforting dessert even when it’s sweltering outside. The slow and steady cooking process also locks in moisture and flavor, resulting in incredibly tender peaches and a wonderfully chewy, golden-brown topping.

Imagine fresh, ripe peaches simmering to a sweet, juicy perfection, topped with a crumbly oat mixture that tastes remarkably like your favorite oatmeal cookies – all without adding a single degree to your indoor thermostat. This hands-off approach makes it perfect for busy weeknights, weekend gatherings, or simply when you’re craving something sweet but want to keep cool. It’s also incredibly convenient for potlucks or entertaining, as it can be prepared in advance and served warm directly from the crock pot.

Slow Cooker Peach Crisp recipe - sweet peaches, sliced and tossed with vanilla, baked under oats and brown sugar topping that tastes just like oatmeal cookies! This is my favorite crock pot dessert for hot summer days! Served with whipped cream or vanilla ice cream.

The Magic of Peaches: Choosing and Preparing Your Fruit

With an abundance of gorgeous fresh summer fruit gracing our grocery store aisles, my sweet tooth cravings led me straight to making one of my all-time favorite summer desserts: Peach Crisp! The choice of peaches is key here. I typically opt for firmer peaches, and there are two main reasons for this. Firstly, we love to devour fresh, ripe, juicy peaches on their own, leaving fewer perfect candidates for baking. Secondly, firmer peaches hold their shape better during the long cooking time in the slow cooker. This prevents them from breaking down into a complete mush, ensuring you get lovely, distinct peach slices in every bite.

When selecting your peaches, look for ones that are fragrant but still slightly firm to the touch. If you can only find very ripe peaches, they will still work, but consider reducing the cooking time slightly and be prepared for a softer fruit base. While fresh peaches are ideal, you can also use frozen peaches (thawed and drained) or even canned peaches (drained well, and you might want to reduce the added sugar). For this recipe, I simply sliced the peaches and tossed them with a touch of lemon juice, pure vanilla extract, and a few tablespoons of brown sugar. The lemon juice brightens the peach flavor and prevents browning, while vanilla adds a warm, aromatic depth that perfectly complements the fruit’s natural sweetness.

Crafting the Perfect Oatmeal Cookie-Like Topping

What truly sets this peach crisp apart is its irresistible topping. It’s a simple yet magical blend that transforms into a crunchy, chewy, golden layer reminiscent of your favorite oatmeal cookies, sans the raisins. The base of the topping consists of old-fashioned rolled oats, which provide a wonderful texture and wholesome flavor. Avoid quick-cooking oats as they can become mushy. All-purpose flour helps bind everything together, while light brown sugar adds a deep, molasses-rich sweetness that caramelizes beautifully.

The spices are crucial for that signature “oatmeal cookie” taste: ground cinnamon and a hint of allspice. While allspice is optional, I highly recommend it as it adds a complex warmth that elevates the crisp. Baking powder and baking soda contribute to a light, slightly airy crumb, and a pinch of salt balances the sweetness. Finally, cold unsalted butter is cut into the dry ingredients. This is key to achieving that desirable crumbly texture. You can use a fork, a pastry cutter, or even your fingertips (working quickly to keep the butter cold) to incorporate the butter until the mixture resembles coarse crumbs with pea-sized clumps. This method ensures pockets of butter will melt and steam during baking, creating that delightful crispiness.

Step-by-Step Guide to Your Slow Cooker Peach Crisp

Making this slow cooker peach crisp is incredibly straightforward, perfect for beginners and seasoned bakers alike. The process is divided into two main parts: preparing the peach filling and creating the delectable oat topping. Here’s a detailed look:

Preparing the Peach Base

Prepare the Slow Cooker: Start by buttering a 5 to 7-quart slow cooker or spraying it generously with non-stick cooking spray. This prevents sticking and ensures easy serving.
Slice the Peaches: Wash your peaches thoroughly. Cut each peach in half, carefully remove the pit, and then slice them into ½-inch thick segments. Uniform slices will cook more evenly.
Flavor the Peaches: In a large mixing bowl, combine the sliced peaches with pure vanilla extract, fresh lemon juice, and packed light brown sugar. Toss gently until the peaches are evenly coated.
Layer in the Slow Cooker: Transfer the flavored peach slices to the bottom of your prepared slow cooker, spreading them into an even layer.

Crafting the Crispy Topping

Combine Dry Ingredients: In the same mixing bowl (no need to wash it!), combine the rolled oats, all-purpose flour, packed light brown sugar, baking powder, baking soda, salt, ground cinnamon, and allspice (if using). Whisk them together until well combined.
Incorporate the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a fork or a pastry cutter, cut the butter into the mixture. Continue until the mixture comes together and resembles pea-sized clumps. This creates the signature crumbly texture.
Assemble the Crisp: Evenly sprinkle the oat topping mixture over the peach slices in the slow cooker.
Slow Cook to Perfection: Cover your slow cooker and cook on the HIGH setting for approximately 3 hours. The cooking time may vary slightly depending on your slow cooker’s model and the ripeness of your peaches. The crisp is ready when the peaches are tender and the topping is golden and slightly crispy.
Cool and Serve: Once cooked, remove the lid and turn off the slow cooker. Allow the crisp to cool for about 15-30 minutes. This allows the juices to thicken slightly and the topping to firm up. Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream. A tiny dash of nutmeg on top of the whipped cream adds an extra touch of flavor!

Expert Tips for the Best Slow Cooker Peach Crisp

Don’t Overfill: Ensure your slow cooker isn’t packed too tightly with peaches. Leave a little room for the heat to circulate, which helps the topping crisp up.
Use Firmer Peaches: As mentioned, firmer peaches are less likely to turn into mush during the longer slow cooking process, maintaining a better texture.
Avoid Lifting the Lid: Resist the temptation to lift the lid during cooking, especially in the first couple of hours. Each time you lift it, heat escapes, and it can add significant time to your cooking.
Thickening the Filling (Optional): If your peaches are particularly juicy, you can toss them with 1-2 tablespoons of cornstarch before adding them to the slow cooker to help thicken the filling.
Serving Temperature: Peach crisp is undoubtedly best served warm. The warmth enhances the flavors of the peaches and the spices in the topping.

Flavorful Variations and Customizations

This Slow Cooker Peach Crisp is wonderfully versatile. Feel free to experiment with these ideas:

Mixed Berry Peach Crisp: Add a cup of fresh or frozen mixed berries (raspberries, blueberries, blackberries) to the peach mixture for a burst of extra flavor and color.
Nutty Topping: Incorporate ½ cup of chopped pecans or walnuts into the oat topping for added crunch and a nutty aroma.
Spice It Up: Enhance the spice profile with a pinch of ground ginger, nutmeg, or cardamom alongside the cinnamon and allspice.
Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure your rolled oats are certified gluten-free.
Vegan Option: Use plant-based butter (such as Miyoko’s Kitchen or Earth Balance sticks) and ensure your brown sugar is vegan (some are processed with bone char).
Coconut Twist: Add a few tablespoons of shredded coconut to the topping for a tropical hint.

Frequently Asked Questions (FAQ)

Can I use frozen peaches for this recipe?

Yes, you absolutely can! Thaw the frozen peaches completely and drain any excess liquid before tossing them with the vanilla, lemon juice, and brown sugar. You might also want to add a tablespoon of cornstarch to the peach mixture to help absorb any extra moisture from the frozen fruit, ensuring your crisp isn’t too watery.

Do I need to peel the peaches?

Peeling peaches is a matter of personal preference. Peach skins soften significantly during cooking, so leaving them on can add a rustic charm and a bit of extra fiber without being overly noticeable. If you prefer a completely smooth texture, you can peel them. To easily peel peaches, briefly blanch them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip off easily.

How do I store leftover peach crisp?

Allow any leftover peach crisp to cool completely. Then, cover the slow cooker insert tightly or transfer the crisp to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave or place the entire crisp back in the slow cooker on a “warm” setting for about an hour, or in an oven at 300°F (150°C) until heated through.

Can I double the recipe?

Doubling the recipe might be tricky in a standard slow cooker, as capacity is limited. If you have a larger slow cooker (8-quart or more), you might be able to double the ingredients. However, be aware that cooking times will increase, and the topping might not get as crispy due to reduced air circulation. It’s often better to make two separate batches in two slow cookers if you need a very large quantity.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out! 😀

More Delicious Slow Cooker & Summer Desserts to Explore

Gluten Free Berry Crisp
Apple Cranberry Crisp
Air Fryer Peaches
Old-Fashioned Apple Crisp

Slow Cooker Peach Crisp Recipe

Author:
Anna

Slow Cooker Peach Crisp recipe – sweet peaches, sliced and tossed with vanilla, baked under oats and brown sugar topping that tastes just like oatmeal cookies! This is my favorite crock pot dessert for hot summer days! Served with whipped cream or vanilla ice cream.

Rating: 5 from 9 votes

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Prep Time
15 mins

Cook Time
3 hrs

Total Time
3 hrs 15 mins

Course
Dessert

Cuisine
American

Servings
6

Calories
364 kcal

Ingredients

2 lbs peaches (5 medium, firmer ones recommended)
1 teaspoon pure vanilla extract
1 Tablespoon lemon juice
3 Tablespoons packed light brown sugar

For the Topping:

1 cup rolled oats (old fashioned, not quick-cooking)
¾ cup all-purpose flour
¾ cup packed light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon allspice (optional but recommended)
4 Tablespoons unsalted butter (½ stick, cold and cubed)

Instructions

Butter a 5 to 7-quart slow cooker or spray with non-stick cooking spray.
Cut each peach in half, remove the pit, and slice into ½-inch thick slices.
In a large mixing bowl, toss the peach slices with vanilla, lemon juice, and brown sugar until evenly coated.
Arrange the seasoned peaches on the bottom of the slow cooker in an even layer.
In the same mixing bowl (no need to wash), stir together the oats, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice. Add the cold, cubed butter and cut it in with a fork or pastry cutter until the mixture comes together and resembles pea-sized clumps.
Evenly sprinkle the prepared topping over the peach slices in the slow cooker.
Cover the slow cooker and cook on the HIGH setting for 3 hours. Avoid lifting the lid during cooking. Once cooked, remove the lid, turn off the slow cooker, and let the crisp cool for 15-30 minutes before serving.
Serve warm with whipped cream or vanilla ice cream. A sprinkle of fresh nutmeg is a lovely addition!

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