20 Delicious Crockpot Cobbler Recipes Easy to Make

Nothing says comfort like a warm, gooey cobbler fresh from the crockpot—especially when it’s as easy as tossing in a few ingredients and letting the slow cooker do the work! Whether you’re craving classic peach, indulgent chocolate, or a seasonal twist, these 20 delicious crockpot cobbler recipes are sure to satisfy your sweet tooth with minimal effort. Ready to dig in? Let’s get baking!

Classic Peach Crockpot Cobbler

Nothing says comfort like a warm, bubbly peach cobbler straight from the crockpot—effortless to make and impossible to resist!

• 6 cups peeled and sliced fresh peaches (about 6–7 medium peaches)
• 1 cup granulated sugar, divided
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 tsp vanilla extract

1. In a large bowl, toss peaches with 1/2 cup sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice. Spread evenly in the crockpot.
2. In another bowl, whisk together flour, remaining 1/2 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Stir in melted butter, milk, and 1 tsp vanilla until just combined (batter will be thick).
3. Drop spoonfuls of batter over the peaches, spreading lightly (it’s okay if gaps remain—the cobbler will expand!).
4. Cover and cook on HIGH for 2–2.5 hours or until the topping is set and peaches are syrupy. Let stand 10 minutes before serving.

The slow cooker gives this cobbler a lusciously jammy peach layer and a tender, cake-like topping—no oven required!

Tip: For extra crunch, sprinkle the batter with coarse sugar before cooking.

Apple Cinnamon Slow Cooker Cobbler

This cozy cobbler lets your slow cooker do the work, filling your kitchen with the warm scent of spiced apples and buttery topping.

Ingredients:

• 4 cups peeled and sliced apples (about 4 medium)
• 1/2 cup packed light brown sugar
• 1 tbsp lemon juice
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Toss apples with 1/2 cup brown sugar, 1 tbsp lemon juice, 2 tsp cinnamon, and 1/4 tsp nutmeg in the slow cooker.
2. Whisk 1 cup flour, 1/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Cut in 1/2 cup butter until crumbly. Stir in 1/4 cup milk and 1 tsp vanilla to form a thick dough.
3. Drop spoonfuls of dough over apples. Cover and cook on HIGH for 2.5 hours (or LOW for 4 hours) until topping is firm and apples bubble at the edges.

The magic here? The topping steams into fluffy dumplings while the apples soften into jammy perfection—no oven required!

Tip: For extra crunch, sprinkle the topping with rolled oats before cooking.

Blueberry Lemon Crockpot Cobbler

This cozy cobbler lets your slow cooker do the work, blending juicy blueberries and zesty lemon under a golden, buttery topping.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk

Instructions:

1. Prep the berries: In your crockpot, toss blueberries with lemon zest, lemon juice, 1/2 cup granulated sugar, and vanilla extract until evenly coated.
2. Make the topping: In a bowl, whisk together flour, brown sugar, baking powder, and 1/4 tsp salt. Stir in melted butter and milk until just combined (it’ll be thick).
3. Assemble: Drop spoonfuls of the topping over the berries, leaving small gaps for steam. Cover and cook on HIGH for 2.5 hours or until the topping is firm and berries bubble at the edges.
4. Serve: Let sit 10 minutes before scooping—the topping will crisp slightly as it cools.

The magic here? The lemon brightens the berries without overpowering them, while the slow cooker gives the topping a tender-crisp texture you can’t get from baking.

Tip: For extra flair, sprinkle the warm cobbler with turbinado sugar before serving for a delicate crunch.

Cherry Almond Slow Cooker Cobbler

This cozy cobbler lets your slow cooker do the work, filling your kitchen with the sweet scent of cherries and toasted almonds—no oven required!

Ingredients:

• 4 cups frozen or fresh pitted cherries
• 1 cup granulated sugar, divided
• 1 tbsp cornstarch
• 1 tsp almond extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup whole milk
• 4 tbsp melted butter
• ¼ cup sliced almonds

Instructions:

1. In a bowl, toss cherries with ½ cup sugar, cornstarch, and almond extract. Pour into a greased 6-quart slow cooker.
2. Whisk flour, remaining ½ cup sugar, baking powder, and salt in another bowl. Stir in milk and melted butter until just combined (batter will be thick).
3. Drop spoonfuls of batter over cherries, then sprinkle with sliced almonds. Cover and cook on HIGH for 2.5 hours or until topping is set and slightly golden at the edges.
4. Let stand 15 minutes before serving—the filling will thicken as it cools.

The almond extract deepens the cherry flavor beautifully, while the slow cooker keeps the topping tender (no dry edges here!).

Tip: Serve warm with vanilla ice cream for a melty, creamy contrast.

Mixed Berry Crockpot Cobbler

This fuss-free cobbler lets your slow cooker do the work, filling your kitchen with the sweet-tart aroma of bubbling berries and buttery topping.

Ingredients:

• 4 cups mixed berries (fresh or frozen, like blueberries, raspberries, and blackberries)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup milk

Instructions:

1. In a large bowl, toss the mixed berries with 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract until coated. Pour into a greased 6-quart crockpot.
2. In another bowl, whisk together 1 cup flour, 1/4 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt. Cut in the cold butter with a pastry cutter or fork until crumbly. Stir in 1/4 cup milk just until a shaggy dough forms.
3. Drop spoonfuls of the dough over the berries. Cover and cook on HIGH for 2–2.5 hours or until the topping is cooked through and the berries are juicy and bubbling at the edges.
4. Let stand uncovered for 10 minutes before serving (the topping will crisp slightly as it cools).

The magic here? The berries soften into a jammy sauce while the topping stays tender—no dry, crumbly bits. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra texture, sprinkle the topping with rolled oats or sliced almonds before cooking.

Pineapple Upside-Down Crockpot Cobbler

This tropical twist on classic cobbler bakes itself in the slow cooker, leaving you with caramelized pineapple and a buttery cake topping—no oven required!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 (20 oz) can pineapple rings in juice, drained (reserve 1/4 cup juice)
• 6 maraschino cherries, halved
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Pour melted butter into a 6-quart slow cooker. Sprinkle brown sugar evenly over the butter, then arrange pineapple rings in a single layer on top. Place cherry halves in the centers of the rings.
2. In a bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in milk, reserved pineapple juice, and vanilla until just combined. Pour batter over pineapple layer.
3. Cover and cook on HIGH for 2.5–3 hours or until the top springs back when lightly touched. Let cool 15 minutes, then run a knife around the edges and invert onto a serving plate.

The magic here? The slow cooker creates a sticky, caramelized pineapple base while keeping the cake impossibly moist. It’s like a vacation in every bite!

Tip: For extra flair, toast shredded coconut and sprinkle it over the cobbler before serving.

Strawberry Rhubarb Slow Cooker Cobbler

This cozy cobbler lets your slow cooker do the work, filling your kitchen with the sweet-tart aroma of strawberries and rhubarb under a golden, buttery topping.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup milk

Instructions:

1. In a large bowl, toss strawberries, rhubarb, 3/4 cup granulated sugar, cornstarch, and vanilla extract until evenly coated. Pour into a 6-quart slow cooker.
2. In another bowl, whisk flour, 1/4 cup brown sugar, baking powder, and salt. Stir in melted butter and milk until just combined (batter will be thick).
3. Drop spoonfuls of batter over the fruit mixture, leaving small gaps for steam.
4. Cover and cook on HIGH for 2.5 hours or until the topping is set and fruit bubbles at the edges. Uncover and let rest 15 minutes before serving.

The magic here? The slow cooker gently softens the rhubarb without turning it to mush, while the topping bakes up surprisingly crisp.

Tip: For extra crunch, sprinkle the topping with 2 tbsp rolled oats before cooking.

Blackberry Cobbler in the Crockpot

This fuss-free cobbler lets your crockpot do the work, yielding juicy berries and a tender, golden topping—no oven required!

Ingredients

• 4 cups fresh or frozen blackberries (thawed if frozen)
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted unsalted butter
• Vanilla ice cream, for serving (optional)

Instructions

1. Toss blackberries with 1/4 cup sugar, lemon juice, and vanilla in the crockpot. Spread evenly.
2. Whisk flour, remaining 1/2 cup sugar, baking powder, and salt in a bowl. Stir in milk and melted butter until just combined (batter will be thick).
3. Drop spoonfuls of batter over berries, leaving small gaps for steam. Cover and cook on HIGH for 2 hours or until topping is set and berries bubble at edges.
4. Let stand 15 minutes (topping will crisp slightly). Serve warm with ice cream.

The slow cooker keeps the berries plump and saucy while the topping steams into fluffy perfection—like a cozy hug in dessert form.

Tip: For extra crunch, sprinkle the batter with turbinado sugar before cooking.

Peach Raspberry Crockpot Cobbler

This slow-cooked cobbler is a dreamy mix of juicy peaches and tart raspberries, topped with a buttery, cake-like crust—perfect for lazy weekends or potlucks.

Ingredients:

• 4 cups peeled and sliced fresh peaches (about 5 medium)
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/4 cup milk

Instructions:

1. In a 4-quart crockpot, toss the peaches, raspberries, granulated sugar, lemon juice, and vanilla extract until evenly coated.
2. In a bowl, whisk together the flour, brown sugar, baking powder, and salt. Stir in the melted butter and milk until just combined (batter will be thick).
3. Drop spoonfuls of the batter over the fruit, spreading lightly to cover most of the surface (gaps are okay—it’ll puff as it cooks).
4. Cover and cook on HIGH for 2–2.5 hours or until the topping is set and golden at the edges. Let sit 10 minutes before serving.

The magic here? The fruit bubbles into a jammy sauce while the topping stays tender—no oven required!

Tip: Serve warm with vanilla ice cream for that irresistible hot-and-cold contrast.

Apple Cranberry Slow Cooker Cobbler

This cozy cobbler lets your slow cooker do the work, filling your kitchen with the warm scent of spiced apples and tart cranberries.

Ingredients:

• 4 cups peeled and sliced apples (about 3 medium)
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup milk

Instructions:

1. Toss apples, cranberries, granulated sugar, lemon juice, cinnamon, and nutmeg in the slow cooker until evenly coated.
2. In a separate bowl, whisk flour, brown sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until crumbly. Stir in milk just until a shaggy dough forms.
3. Drop spoonfuls of dough over the fruit mixture. Cover and cook on HIGH for 2.5 hours or LOW for 4 hours, until the topping is set and fruit is bubbly.

The magic here? The cranberries burst into jammy pockets, balancing the sweet apples and buttery topping perfectly.

Tip: Serve warm with a scoop of vanilla ice cream—the contrast of cold cream and hot cobbler is heavenly.

Pear Ginger Crockpot Cobbler

This cozy cobbler lets your slow cooker do the work, filling your kitchen with the warm, spiced aroma of ginger-kissed pears under a buttery golden crust.

Ingredients:

• 4 large ripe pears, peeled and sliced 1/2-inch thick
• 1/4 cup packed brown sugar
• 1 tbsp freshly grated ginger
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted butter

Instructions:

1. Toss pears with 1/4 cup brown sugar, 1 tbsp ginger, 1 tsp vanilla, and 1/2 tsp cinnamon in the crockpot. Cook on HIGH for 1 hour.
2. Whisk 1 cup flour, 1/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Stir in 1/2 cup milk and 4 tbsp melted butter until just combined.
3. Drop spoonfuls of batter over the pears. Cover and cook on HIGH for 2 more hours (no peeking!), until the topping is firm and golden at the edges.

The magic here? The ginger sharpens the pears’ sweetness while the slow cooker gives the topping a delightfully sticky-soft underside with crisp edges.

Tip: Serve warm with a drizzle of the syrupy pear juices pooled at the bottom of the crock.

Banana Nut Crockpot Cobbler

This cozy dessert combines ripe bananas, warm spices, and crunchy nuts into a fuss-free cobbler that practically makes itself in the slow cooker.

Ingredients:

• 3 ripe bananas, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Lightly grease the inside of a 4- or 6-quart crockpot. Arrange the banana slices in an even layer on the bottom.
2. In a medium bowl, whisk together 1 cup flour, 1 cup brown sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir in 1/2 cup milk, 1/4 cup melted butter, and 1 tsp vanilla until just combined (batter will be thick).
3. Drop spoonfuls of batter over the bananas, then gently spread to cover. Sprinkle 1/2 cup chopped nuts evenly over the top.
4. Cover and cook on HIGH for 2 hours or LOW for 3.5–4 hours, until the top is set and a toothpick inserted comes out clean.

The slow cooker gives this cobbler a delightfully sticky top and jammy banana layer underneath—no oven required!

Tip: For extra richness, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Chocolate Cherry Slow Cooker Cobbler

This cozy cobbler combines tart cherries and rich chocolate for a dessert that practically makes itself—just set it and forget it!

Ingredients:

• 1 (21 oz) can cherry pie filling
• 1 cup semi-sweet chocolate chips
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted unsalted butter
• 1 tsp vanilla extract
• Vanilla ice cream (for serving, optional)

Instructions:

1. Lightly grease the slow cooker insert. Spread the cherry pie filling evenly across the bottom, then sprinkle the chocolate chips over the top.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until just combined (a few lumps are fine).
3. Drop spoonfuls of the batter over the cherry-chocolate layer, spreading gently to cover most of the surface (it’s okay if some fruit peeks through).
4. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the topping is set and slightly cracked at the edges.
5. Let cool for 10 minutes before serving warm with a scoop of vanilla ice cream.

The magic here? The chocolate chips melt into the cherries, creating a gooey, fudgy layer beneath the tender cake topping.

Tip: For extra crunch, sprinkle the batter with coarse sugar before cooking.

Pumpkin Spice Crockpot Cobbler

This cozy dessert delivers all the warm, spiced flavors of fall with minimal effort—just dump, set, and let your slow cooker work its magic.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 box (15 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Instructions:

1. In a large bowl, whisk together pumpkin puree, milk, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth. Pour into a greased 6-quart crockpot.
2. Sprinkle cake mix evenly over the pumpkin mixture. Drizzle melted butter on top, then scatter pecans (if using) over the cake mix.
3. Cover and cook on HIGH for 2.5 hours or until the edges are bubbly and the topping is golden. Let stand 10 minutes before serving.

The cake mix forms a crispy, buttery crust while the spiced pumpkin layer stays luxuriously gooey underneath—like a cross between a dump cake and a pudding.

Tip: Serve warm with vanilla ice cream for extra indulgence, or swap pecans for white chocolate chips for a sweeter twist.

Caramel Apple Crockpot Cobbler

This cozy dessert wraps tender apples and gooey caramel in a buttery cobbler topping—all made effortlessly in your slow cooker!

Ingredients:

• 4 large Granny Smith apples, peeled and sliced (about 5 cups)
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/4 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Toss the apples with 1/2 cup caramel sauce, 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg in the crockpot.
2. In a bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup milk, 4 tbsp melted butter, and 1 tsp vanilla until just combined.
3. Drop spoonfuls of the batter over the apples, spreading lightly (it will puff as it cooks). Cover and cook on HIGH for 2.5 hours or until the topping is set and apples are bubbly.
4. Let rest 15 minutes before serving warm with extra caramel drizzle.

The slow cooker gives this cobbler a delightfully sticky caramel layer underneath while keeping the topping fluffy—no oven required!

Tip: For extra crunch, sprinkle the top with chopped pecans before cooking.

Mixed Fruit Cobbler in the Slow Cooker

This fuss-free cobbler lets your slow cooker do the work, filling your kitchen with the cozy scent of baked fruit and buttery biscuit topping.

Ingredients:

• 4 cups mixed fresh or frozen fruit (peaches, berries, cherries)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted butter

Instructions:

1. Toss fruit with 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla in the slow cooker. Spread evenly.
2. Whisk flour, 1/4 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt in a bowl. Stir in 1/2 cup milk and 4 tbsp melted butter until just combined.
3. Drop spoonfuls of batter over fruit. Cover and cook on HIGH for 2.5 hours (or LOW for 4 hours) until topping is puffed and fruit bubbles at edges.
4. Let rest uncovered for 15 minutes before serving – the topping will crisp slightly while the fruit stays saucy underneath.

Tip: For extra crunch, sprinkle the topping with turbinado sugar before cooking.

Peach Blueberry Crockpot Cobbler

This slow-cooked cobbler is a fuss-free dessert that lets your crockpot do the work while you enjoy the sweet, bubbly aroma filling your kitchen.

Ingredients:

• 4 cups sliced fresh peaches (about 4–5 medium peaches)
• 1 cup fresh blueberries
• 1 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp ground cinnamon

Instructions:

1. In a large bowl, toss peaches, blueberries, 1/2 cup sugar, vanilla extract, and lemon juice. Spread evenly in a greased 6-quart crockpot.
2. In another bowl, whisk flour, remaining 1/2 cup sugar, baking powder, salt, and cinnamon. Stir in melted butter and milk until just combined (batter will be thick).
3. Drop spoonfuls of batter over the fruit, spreading lightly (it won’t fully cover—that’s okay!). Cover and cook on HIGH for 2–2.5 hours, until the topping is set and fruit is bubbly at the edges.
4. Let stand uncovered for 15 minutes before serving to let the juices thicken slightly.

The magic here? The topping bakes up fluffy yet sturdy, so it soaks up just enough juice without turning soggy—perfect for scooping over ice cream.

Tip: For extra crunch, sprinkle the batter with coarse sugar before cooking.

Apricot Almond Slow Cooker Cobbler

This cozy cobbler lets your slow cooker do the work, filling your kitchen with the sweet-tart aroma of apricots and toasty almonds.

Ingredients:

• 4 cups fresh or frozen apricots, pitted and sliced
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup sliced almonds
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted

Instructions:

1. Toss apricots with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract in the slow cooker.
2. In a bowl, whisk together 1 cup flour, remaining 1/2 cup sugar, 1/2 cup oats, 1/4 cup almonds, 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup melted butter until crumbly.
3. Sprinkle topping evenly over apricots. Cover and cook on HIGH for 2.5 hours or until filling bubbles at edges.
4. Let stand uncovered 15 minutes to thicken before serving.

The almond-studded oat topping stays perfectly crisp while the apricots soften into jammy pockets—no soggy cobbler here!

Tip: For extra crunch, broil the cooked cobbler for 2-3 minutes (watch closely!).

Plum Cobbler in the Crockpot

This cozy plum cobbler simmers away in your crockpot, filling your kitchen with the sweet-tart aroma of juicy plums and buttery topping—no oven required!

Ingredients

• 2 lbs ripe plums, pitted and sliced into wedges (about 4 cups)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted

Instructions

1. Prep the plums: In a large bowl, toss plums with 1/2 cup granulated sugar, 1 tbsp cornstarch, 1 tsp vanilla, and 1/2 tsp cinnamon. Spread evenly in the crockpot.
2. Make the batter: Whisk together flour, 1/4 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup milk and 4 tbsp melted butter until just combined.
3. Cook: Drop spoonfuls of batter over the plums. Cover and cook on HIGH for 2.5 hours (or LOW for 4–5 hours) until the topping is firm and plums bubble at the edges.

The magic here? The batter bakes right into the fruit, creating tender dumpling-like pockets that soak up all that syrupy plum goodness.

Tip: Serve warm with a scoop of vanilla ice cream—the contrast of cool cream and warm cobbler is heavenly!

Lemon Blueberry Crockpot Cobbler

This sunny, fruity cobbler is your slow cooker’s time to shine—effortless, jammy, and bursting with bright lemon zest.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 cup granulated sugar, divided
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Toss the berries: In your crockpot, combine blueberries, lemon zest, lemon juice, and 1/2 cup sugar. Stir gently to coat.
2. Make the batter: In a bowl, whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Add milk, melted butter, and vanilla, stirring just until combined (small lumps are fine!).
3. Layer & cook: Drop spoonfuls of batter over the berries (don’t spread—it’ll puff as it cooks!). Cover and cook on HIGH for 2 hours or until the topping is set and berries bubble at the edges.
4. Serve warm: Let sit 10 minutes before scooping. The topping stays tender while the berries turn syrupy beneath.

Tip: For extra zing, sprinkle servings with extra lemon zest or a drizzle of honey.

Conclusion

With 20 easy and delicious crockpot cobbler recipes, there’s something here for every sweet tooth! Whether you’re craving classic peach or daring with chocolate, these fuss-free desserts are sure to impress. Give one (or a few!) a try, then let us know your favorite in the comments. Don’t forget to share this roundup with fellow dessert lovers on Pinterest—happy slow cooking!