Dark's Kitchen
Serves 8-10

3 lb fresh or frozen peaches, peeled (if fresh) and sliced
1/2 C apple butter
1/4 C brown sugar
1/4 C bourbon, optional
1/4 tsp salt
2 C homemade baking mix (or use store-bought)
2/3 C whole milk
1/2 C sugar
1/4 C (1/2 stick) unsalted butter, melted
1 1/2 tsp cinnamon


Place peaches in crock pot and add apple butter, brown sugar, bourbon (if using), and salt.

Stir until peaches are evenly coated. Spread evenly.

In a large bowl, combine baking mix, sugar, and cinnamon. Mix well.

Add milk and melted butter. Mix until just incorporated.

Drop large spoonfuls of batter onto peaches, making sure to cover the entire surface.

Top crock pot with a paper towel and cover with lid (this absorbs moisture so crust topping can crisp).

Cook on high for 5 hours (or low for 8), or until crust is golden brown and toothpick inserted in center comes out clean.

Serve hot with whipped cream or ice cream.
Crock Pot Peach Cobbler
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