Slow Cooker Peach Cobbler
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Cornstarch2 tbsps
Orange Juice3 tbsps
Granulated Sugar1.25 cups
All-Purpose Flour1 tsp
Baking Powder3 cup
Milk1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 cup
Heavy Cream1 cup
Sour Cream2 tbsps
Sugar (confectioners')Directions:
1
For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker
2
Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl
3
Add the mixture to the insert, add the peaches and granulated sugar and toss
4
For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl
5
Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps
6
Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough
7
Drop spoonfuls of the dough on top of the peach mixture
8
Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough
9
Cover the slow cooker and set to high for 3 to 4 hours
10
The cobbler should be bubbly and the biscuits should be cooked through
11
Let rest for 20 minutes before serving
12
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
13
Spoon the cobbler into bowls and top with the whipped sour cream topping