Slow Cooker Peach Crisp

Serve with a dollop of whipped cream on top.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy

Serves: 8


  • 6 large peaches
  • ¼ cup sugar
  • 2 tsp. ground cinnamon
  • ¾ cup rolled oats
  • ¼ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 6 Tbsp. butter
  • 1 cup pecans
  • 1 pint vanilla ice cream


  • Wash and peel the peaches. Cut them in half, remove the pits, and slice the peaches. Toss together with the sugar and cinnamon.
  • Spray a slow cooker with nonstick cooking spray. Arrange the peaches over the bottom of the slow cooker.
  • To make the topping, add the oats, flour, brown sugar, and butter to a food processor. Pulse until the topping is the consistency of coarse cornmeal. Add the pecans and pulse a couple of times to rough-chop the nuts and mix them into the topping.
  • Sprinkle the topping evenly over the fruit in the slow cooker. Cover and cook on high for 2 hours or until the peaches are tender and the topping is crisp. Serve warm or chilled with a scoop of vanilla ice cream on top.