Peach Cobbler

Submitted by Tiffany

Peach Cobbler

No ratings yet
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes


  • 1 box of vanilla cake mix.
  • 1 small tin of peaches, drained. 2Tbs juice reserverd.
  • 1 cup of ready made custard.


  • Line your slow cooker with baking paper and put the drained peaches on the bottom.
  • In a mixing bowl combine the custard, dry cake mix and juice. Pour mix over the peaches.
  • Cook on high for 2 hours with a tea towel under the lid, and. Rotating insert every 20minutes. (Rotating is not a necessity. It may help prevent burning)

7 thoughts on “Peach Cobbler”

  1. I made this last night and put an upside down saucer into my SC and cooked my desert in a round cake tin which I popped on top of the saucer. After placing the peaches down first I then sprinkled some cinnamon sugar before adding the custard & juice mix. I cooked mine on low for 2 1/2 hours (it was a beautiful golden colour) and took it out & turned it upside down into a plate. I served it straight away with vanilla bean ice cream, custard and fresh cream,,,,,,,,,everyone loved it ❤️

  2. We absolutely loved this. It wasn’t too sweet it was just right. You can’t go wrong with this 3-ingredient recipe.We will definitely be making this again.

  3. I warmed my serving up & topped with vanilla ice cream. It’s kind of like pudding texture, I’ve never had peach cobbler before so nothing to compare too lol. I would of liked it a bit more firm, but maybe that’s how the texture is suppose to be? The taste was very nice, I would definitely recommend adding cinnamon sugar to the peaches, that gave such a nice flavour! Hubby & toddler loved it!

  4. Loved this! Shop didn’t have exact ingredients, so I used 3 plastic containers of peaches (that kids take to school), Black & Gold cake mix (bigger than others) and 3 tbs of peach juoce, cooked for about 3 hours on high. Was a hit!

  5. The very first time I made this was in 1971 in one of our wedding presents, the original Crock pot. That slow cooker lasted almost 30 years 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top