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Slow-Cooker Peach Crumble

I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 1 tablespoon butter, softened
  • 6 large ripe peaches, peeled and sliced (about 6 cups)
  • 2 tablespoons light brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut rum, optional
  • TOPPING:
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup old-fashioned oats
  • 6 tablespoons cold butter, cubed
  • Whipped cream, optional

Directions

  • Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker.
  • Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.
Nutrition Facts
3/4 cup: 339 calories, 11g fat (7g saturated fat), 27mg cholesterol, 293mg sodium, 57g carbohydrate (36g sugars, 4g fiber), 4g protein.

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