My family just got back from spending five days at our good friends’ home in Virginia. We cooked a lot throughout the week, and I have several recipes to share with you. The first is a slow cooker peach recipe. It’s kind of like a breakfast cobbler, but because it's done in the slow cooker, the topping doesn’t get crispy. It ended up more like warm cereal with peaches in it.
My friend Missy used a recipe from Fix It & Forget It Recipes for Entertaining called Slow-Cooker Spoon Peaches as the base for this recipe, but she changed it up a bit and made it her own.
We had just-picked peaches from a nearby peach farm to use for this recipe, and I highly recommend you use the freshest peaches you can for this dish. It made a great breakfast, but it could just as easily be a dessert and would go great with vanilla ice cream on top. Missy put some plain yogurt on top of hers. I ate it as-is. I can’t wait to make this again now that I’m home.
This recipe is for a 6-quart slow cooker, but it could be halved and done in a smaller slow cooker.
- 2/3 c sugar
- 1 c brown sugar
- 3/4 c buttermilk baking mix (like Bisquick)
- 3/4 c Hodgson Mills Whole Wheat Buttermilk Pancake Mix (If you don’t have this mix or something similar, add another 3/4 c of the buttermilk baking mix)
- 4 eggs
- 4 tsp vanilla
- 4 tsp melted butter
- 12 oz can evaporated milk
- 8 - 10 peaches, peeled, pitted and sliced
- 1 1/2 tsp cinnamon
- Combine sugars and baking mixes.
- Add eggs and vanilla. Mix well.
- Add butter and milk. Mix well.
- Add peaches and cinnamon. Mix well.
- Pour into greased 6-quart slow cooker.
- Cover. Cook on low for 6-8 hours.
- Serve warm.
- Missy cooked this for about 10 hours on the warm setting of her slow cooker. If you have a newer slow cooker with the ability to switch directly to warm, this might be an option if you want it for breakfast and want to put it together early the night before.
- I think this recipe would probably work well for other fruits like apples or blueberries.
- When I make it next, I’m going to try to use all whole wheat pancake mix and omit the buttermilk baking mix altogether.