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Peach Crisp in the Slow Cooker


  • 1 cup brown sugar
  • 1 cup quick oats
  • 1/2 cup flour
  • 1 tsp. cinnamon
  • 1/4 cup butter softened + extra to butter crock
  • 2 large 20 oz cans peaches, drained well


  • Butter the inside of the crock or spray with cooking spray.
  • Stir together brown sugar, oats, flour and cinnamon.
  • Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.
  • Put the drained peaches in the crock and stir 1/2 the crumbs into the fruit.
  • Top with the rest of the crumbs.
  • Cook on low 3-4 hours.
  • If you want to really crisp it up, pop the crock under the broiler for a minute before serving. We skipped that step and it was still delicious and a little bit crispy around the edges.