Slow Cooked Peach Cobbler
- 1 [21 oz] can peach pie filling
- 1 [16 oz] pkg frozen peach slices thawed or 2 cups fresh
- 1 [11.3 oz] can peach nectar [I used Jumex]
- 1/2 cup cold butter
- 1/2 cup brown sugar
- 1 tsp pure vanilla
- 1 tsp ground cinnamon
- 1 [16.25 or 18.25 oz] box golden vanilla cake mix
- 1/3 cup toasted almond slices
- 1 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- Spray the inside of your slow cooker with cooking spray and set it on the low setting.
- In a mixing bowl , mix together the pie filling, thawed peach slices, brown sugar, peach nectar, cinnamon and vanilla until well combined.
- Pour the filling into the bottom of the slow cooker.
- Cut the butter into the cake mix. You can do this by hand, using a mixer, or a food processor. Combine until it resembles coarse crumbs like corn meal. Sprinkle the mixture evenly over the peach filling.
- Cover the slow cooker with paper towels then place the lid on top.
- Cook on low for 3 hours. After 3 hours, remove the lid and using a spoon, gently push the crumb topping into the bubbling peaches but, don't stir.
- Increase the temperature to the high setting, replace the paper towels and lid, and cook for an additional 1-1 1/2 hours.
- To test for doneness, check the center of the cake topping with a toothpick. If you see moist crumbs left on the toothpick, it's done.
- Sprinkle the almond topping evenly on top, for a little crunch, and keep uncovered on the warm setting until serving.
- Serve warm with vanilla ice cream.
- Optional topping: 1/3 cup of toasted sliced almonds mixed with one tablespoon of brown sugar and 1/2 teaspoon of cinnamon. Mix and sprinkle on top after the cobbler has finished cooking. Allow the sugar to melt into the topping.
Peach nectar is a tropical fruit drink and it comes in a can that resembles soda. It's inexpensive and adds such delightful flavor to this cobbler. In my grocery store, it's located near the Hispanic foods section.