Description
Indulge in the delightful combination of sweet peaches and juicy blueberries with this easy-to-make Crockpot Blueberry Peach Cobbler. A perfect dessert for any occasion!
Ingredients
Scale
Fruit Filling:
- 4 cups sliced fresh or frozen peaches (peeled if fresh)
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Cake Topping:
- 1 box (about 15.25 ounces) yellow cake mix
- ½ cup unsalted butter (sliced)
- Nonstick cooking spray
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Prepare the Crockpot: Lightly spray the inside of a 6-quart crockpot with nonstick cooking spray.
- Add Fruit: Add the peaches and blueberries to the crockpot and sprinkle with sugar, lemon juice, vanilla extract, and cinnamon. Gently toss to combine.
- Add Cake Mix: Sprinkle the dry cake mix evenly over the fruit mixture—do not stir.
- Add Butter: Place the sliced butter evenly over the top of the cake mix.
- Cook: Cover and cook on high for 2½ to 3 hours or on low for 4 to 5 hours until golden and bubbly.
- Serve: Serve warm with ice cream or whipped cream if desired.
Notes
- You can use canned peaches in juice if fresh or frozen aren’t available—just drain them well.
- For extra texture, sprinkle chopped pecans or walnuts on top before cooking.
- This dessert is best served warm but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 27g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
