Cody Casey
A crockpot is a great way to cook peach pie filling, especially if you want to make a peach dump cake or cobbler. You can use canned or fresh peaches, but make sure they are ripe and soft, not mushy, and cut them into chunks rather than slices. For a dump cake, you'll need to combine the peaches with sugar, butter, and cake mix. For a cobbler, simply toss the peaches with brown sugar and cinnamon before adding them to the crockpot. Both desserts are cooked on high for around two hours, or until the top is golden brown.
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What You'll Learn
Preparing the crock pot
Peel and slice the peaches into thin pieces, removing any large pits. In a separate bowl, combine the sliced peaches with sugar to taste, tossing gently to coat. You can also add a squeeze of lemon juice to the peaches to add brightness and prevent browning.
Next, prepare the crock pot by greasing it lightly with butter or non-stick spray to ensure your dessert doesn't stick to the sides. Then, spread the peach mixture evenly across the bottom of the crock pot.
In a separate bowl, combine the dry cake mix with melted butter, mixing until the mixture becomes crumbly. You can also add spices to this mixture if desired. Spread this mixture over the peaches, covering them evenly.
Finally, cover the crock pot and set the temperature to high. The cooking time will vary depending on your crock pot, but on average, it should take about 2-3 hours for the dessert to cook through. You'll know it's ready when the top is golden brown and bubbling at the sides.
Feel free to experiment with different types of cake mix and spices to create your own unique crock pot peach pie filling!
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Melting butter and adding cornstarch and vanilla
To make fresh peach pie filling in a crockpot, you'll first want to melt some butter in a medium pot over medium heat. You can also melt the butter in the microwave if that's more convenient. Once melted, add vanilla extract and cornstarch to the pot and whisk to combine. You can use pure vanilla extract or vanilla essence here—it will give your pie filling a subtle, sweet flavour that enhances the natural taste of the peaches.
At this point, you can also add in some ground cinnamon. Cinnamon adds warmth and complexity to your pie filling, and you can use any type of cinnamon you like. If you enjoy stronger cinnamon, you could try using Saigon cinnamon. However, any type you have on hand will work just fine. Whisk the mixture again to combine, ensuring that all the dry ingredients are incorporated.
Now, it's time to add in the peaches. You'll want to use fresh, ripe peaches for the best flavour and texture. Avoid peaches that are too soft, stringy, or mushy, as this will affect the final consistency of your pie filling. Peel and slice your peaches, adding them to the pot as you go. Give the pot a good stir to ensure that all the peaches are coated in the butter, cornstarch, and vanilla mixture.
At this stage, you can also add in some granulated sugar and brown sugar to sweeten the filling. Stir the pot regularly to prevent the mixture from sticking or burning. Cook the peach pie filling for about 10-12 minutes, or until the peaches are soft, have released their juices, and the filling has thickened. Be patient during this step, as it may take some time. Don't walk away from the pot, as it needs to be stirred often.
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Combining the cake mix and butter
Start by measuring out your cake mix. While some recipes call for a specific amount, others suggest using the entire box of cake mix, providing a generous helping of cake with your peaches. This dry cake mix will be combined with the butter to create a crumbly topping that will add texture and flavour to your dessert.
Next, prepare your butter. You'll want to melt the butter to ensure it blends smoothly with the cake mix. You can melt the butter in the microwave; simply place it in a microwave-safe bowl and heat it until fully liquefied. Alternatively, you can melt the butter using a stove. Once melted, measure out the desired amount as specified in your recipe.
Now it's time to combine the two! In a large bowl, slowly incorporate the melted butter into the dry cake mix. You can use a whisk or a spatula to blend the two ingredients together. Mix until the mixture takes on a crumbly texture. This step is important, as it ensures that the butter is evenly distributed throughout the cake mix, creating a consistent topping for your peach pie filling.
The butter and cake mix combination adds a decadent and rich dimension to your crockpot peach pie filling. The butter enhances the flavour and moisture of the cake, while the cake mix provides a sturdy and tasty base that complements the sweetness of the peaches.
By following these steps and carefully combining the cake mix and butter, you'll create a delightful topping that will bake into a golden, crispy crust, forming the perfect partnership with the juicy peach filling beneath.
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$38.24
Adding the peach pie filling
To make peach pie filling in a crockpot, you will need fresh, ripe peaches, preferably soft, orange-style peaches. Start by peeling and slicing the peaches—you will need about six cups of sliced peaches for the filling. Place the sliced peaches in a bowl and toss them with a quarter to three-quarters of a cup of sugar, depending on your taste preference. You can also add a teaspoon of cinnamon at this stage for extra flavour.
Next, melt some butter in a medium pot over medium heat. Once melted, add vanilla extract and cornstarch, whisking to combine. Then, stir in the granulated sugar, brown sugar, cinnamon, and a pinch of salt. Add the peaches to the pot and stir to combine. Continue cooking over medium heat, stirring regularly, for about 10-12 minutes, or until the peaches are soft and have released their juices. The filling should be thickened at this stage.
Once the peach pie filling is ready, you can add it to your crockpot. Spread the filling evenly across the bottom of the crockpot. In a separate bowl, combine the cake mix and melted butter, mixing until the mixture becomes crumbly. Add this mixture over the peach pie filling, spreading it out evenly to cover the filling.
Finally, cover the crockpot and cook on high for about two to three and a half hours, or until the top is golden brown and bubbling.
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Cooking and serving
To cook fresh peach pie filling in a crockpot, you'll first want to prepare your peaches. Fresh, ripe peaches are best, but you can also use frozen peaches—just be sure to thaw, chop, and blot them dry before using. Avoid canned peaches, as they tend to be too soft and mushy. Cut your peeled peaches into small (approx. 1-inch) chunks—this will help them retain their texture as they cook. You'll need about 2 pounds, or 5-6 cups, of peaches.
Next, you'll make your filling. In a medium pot over medium heat, melt some butter—about one stick. Add a teaspoon of vanilla extract and two tablespoons of cornstarch, and whisk to combine. Then, stir in 3/4 cup of granulated sugar, 1/4 cup of brown sugar, a teaspoon of ground cinnamon, and a pinch of salt. Stir to combine, and then add your peaches. Cook the mixture for about 10-12 minutes, stirring regularly, until the peaches are soft and have released their juices, and the filling has thickened.
Now, it's time to assemble your pie in the crockpot. Pour the peach pie filling into the bottom of the crockpot and spread it out evenly. In a large bowl, combine a box of yellow cake mix and the melted butter. Mix until the mixture is crumbly, and then add this over the peaches in the crockpot, spreading it out to cover all the peaches.
Finally, it's time to cook your pie. Cover the crockpot and cook on high for about 2-3.5 hours, or until the top is golden brown and bubbling at the sides. If you'd like the top to be a little crisper, prop open the lid of the crockpot with a wooden spoon for the last 15-20 minutes of cooking.
Serve your crockpot peach pie warm with a scoop of vanilla ice cream, or enjoy it cold straight from the fridge! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
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Frequently asked questions
You will need fresh peaches, butter, vanilla extract, cornstarch, granulated sugar, brown sugar, cinnamon, and salt.
First, melt the butter in a medium pot over medium heat. Then, add vanilla extract and cornstarch and whisk. Next, stir in the granulated sugar, brown sugar, cinnamon, and salt. Finally, add the peaches and stir.
You should stir and cook the mixture for about 10-12 minutes or until the peaches become soft, release their juices, and the filling has thickened.
You can either bake the filling in a crust or let it cool completely before storing it in an airtight container in the refrigerator for up to 5 days.
