Eosinophilic Esophagitis Friendly Crockpot Peach Cobbler
Total time3 hr 15 min
Prep time15 min
Cook time3 hr
4.9(10)
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Learn more →Ingredients
6 servings
For the peach filling
- 2 cans (15 oz each) sliced peaches in juice, drained
- ¼ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the topping
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 4 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp vanilla extract
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Lightly coat the insert of a 6-quart slow cooker with nonstick spray or a thin layer of butter.
- 2
In a large bowl, toss the drained peaches with the brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated. Transfer the peach mixture to the prepared slow cooker insert and spread into an even layer.
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