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Some of my favorite recipes come from the most unexpected places. This one came from one of those little Rival Crock-Pot (affiliate link) cookbooks with the plastic comb binding that used to show up in the bargain section of the bookstore. The pretty photo and short ingredient list caught my attention, and I’m so glad they did.
Made with oats, warm cinnamon, and sweet peaches, this easy slow cooker dessert feels like comfort food without being overly rich. I usually make it even simpler by using thawed frozen peach slices instead of fresh, which means I can enjoy it any time of year.
One thing to know: this recipe is a little different from a traditional peach crisp. Instead of sprinkling a crumb topping over the fruit, everything gets stirred together before cooking. The result is somewhere between a crisp and a cobbler—and every bit as delicious.
The last time I made it, my stepson Mac was joining us for dinner, so I used a gluten-free baking mix so he could enjoy dessert too. We all loved it served warm with a scoop of light vanilla ice cream. And I won’t deny that the leftovers were pretty wonderful with a dollop of Greek yogurt the next morning.
Why You’ll Love This Recipe
- Easy slow cooker dessert
- Uses frozen or fresh peaches
- Cozy cinnamon-spiced flavor
- No oven required
- Great for entertaining or family dinners
Ingredients & Notes
- Old-fashioned oats – Give the dessert its hearty texture.
- Granulated and brown sugar – Or substitute your favorite zero-calorie sweeteners if desired.
- Buttermilk baking mix – I used a gluten-free version with great results.
- Cinnamon and nutmeg – Classic warm baking spices.
- Frozen peach slices – Thawed frozen peaches make this recipe especially convenient, though fresh peaches work beautifully too.
How To Make Slow Cooker Peach Crisp
Ideal slow cooker size: 2- to 3-Quart.
- Coat a CrockPot insert with nonstick cooking spray.
- In a large bowl combine the oats, sugar, brown sugar, baking mix, cinnamon and nutmeg. Stir in the peaches until well coated.
- Dump the mixture into the prepared crockpot. Cover and cook on LOW 4 to 6 hours, or until the fruit is tender and bubbly and looks like the juice has caramelized a bit.
- To dry the topping, remove the lid about 30 minutes before the end of cooking, trying to avoid letting any of the condensation from the lid to drip onto the crisp.
- Serve warm with a little light whipped cream or light ice cream, if desired.
Recipe Tips
- Spray the slow cooker well before adding the mixture.
- Remove the lid during the last 30 minutes of cooking if you’d like the topping to dry out a bit.
- Try not to let the condensation from the lid drip back onto the dessert.
Variations
- Use nectarines instead of peaches.
- Add chopped pecans or walnuts for extra crunch.
- Mix in a handful of blueberries or raspberries.
- Replace the sugars with your favorite zero-calorie sweeteners to lower the Points.
Serving Suggestions
Serve warm with:
- Light vanilla ice cream
- Light whipped topping
- Plain Greek yogurt (my favorite for breakfast the next day!)
Storage
Refrigerate leftovers for up to 4 days. Reheat gently in the microwave (affiliate link) before serving.
How Many Calories and WW Points?
According to my calculations, each serving has 236 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or app.)
6 PointsPlus (Old plan)
If you’ve made this Slow Cooked Peach Crisp, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Peach Crisp
Ingredients
- 3/4 cup old-fashioned oats
- 1/2 cup granulated sugar (or your favorite 0 calorie sweetener.)
- 1/4 cup packed brown sugar (or your favorite no calorie brown sugar replacement.)
- 1/3 cup buttermilk baking mix (I used gluten-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pound frozen peach slices, thawed
Instructions
- Ideal slow cooker size: 2- to 3-Quart.
- Coat a CrockPot insert with nonstick cooking spray.
- In a large bowl combine the oats, sugar, brown sugar, baking mix, cinnamon and nutmeg. Stir in the peaches until well coated.
- Dump the mixture into the prepared crockpot. Cover and cook on LOW 4 to 6 hours, or until the fruit is tender and bubbly and looks like the juice has caramelized a bit.
- To dry the topping, remove the lid about 30 minutes before the end of cooking, trying to avoid letting any of the condensation from the lid to drip onto the crisp.
- Serve warm with a little light whipped cream or light ice cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Rival Crock Pot Cookbook
More Easy Fruit Desserts
- Slow Cooker Apple Cake is baked in a pan right inside your slow cooker. It bakes up deliciously moist and dense, chock full of fresh apples!
- Topped with crunchy, spicy, low fat crushed gingersnap cookies, Apple, Pear, Cranberry Crisp is a family favorite dessert.
- Skinny Strawberry Almond Crumble is a crumble dessert of dreams and takes fresh strawberries lightly sprinkled with a sweet and crunchy almond topping that is baked until golden and juicy.
