Why This Recipe Is a Keeper
Before we dive into the method, here is why this peach crisp will become a family favorite.
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Only 5 ingredients. Peaches, sugar, cinnamon, cake mix, butter.
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No pre-cooking. Frozen peaches go straight into the slow cooker.
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Set it and forget it. The slow cooker does all the work.
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Warm and fruity. Perfect for any season.
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Crowd-pleasing. Everyone loves peach crisp.
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Budget-friendly. Frozen peaches and pantry staples are inexpensive.
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Perfect for summer. No oven required.
Ingredients
Servings: 6
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2 pounds sliced frozen peaches (about 6–7 cups, unthawed)
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1/2 cup granulated sugar
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1 teaspoon ground cinnamon
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1 cup dry yellow cake mix (from a boxed mix, not prepared)
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1/2 cup (1 stick) unsalted butter, melted
Ingredient Notes
Frozen sliced peaches: Use frozen sliced peaches. Do not thaw them before adding to the slow cooker. The frozen fruit releases its juices slowly as it cooks, creating a perfect sauce. Fresh peaches can be used, but the texture will be slightly different.
Granulated sugar: Standard white sugar works best. It dissolves evenly and creates a clear, glossy syrup. The amount can be adjusted based on the sweetness of the peaches.
Ground cinnamon: Cinnamon adds warmth. A small amount goes a long way.
Yellow cake mix: Use dry yellow cake mix. Do not prepare it. The dry mix creates the crisp topping. Do not use white cake mix, which has a different flavor.
Unsalted butter: Melted butter binds the cake mix into a crumbly topping. Unsalted butter allows you to control the salt level.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Step 2: Add the Peaches
Dump the sliced frozen peaches straight into the bottom of the slow cooker, spreading them into an even layer. No need to thaw them first.
Step 3: Add Sugar and Cinnamon
Sprinkle the granulated sugar evenly over the peaches, then sprinkle the ground cinnamon over the top. Use a spoon to gently toss the peaches just enough to coat them lightly in the sugar and cinnamon.
Step 4: Make the Topping
In a small bowl, stir together the dry yellow cake mix and the melted butter until the mixture looks like coarse, buttery crumbs. It should be evenly moistened but still crumbly, not a smooth batter.
Step 5: Add the Topping
Sprinkle the cake mix-butter crumb mixture evenly over the peaches, covering as much of the fruit as you can. This will form the crisp-style topping as it cooks.
Step 6: Slow Cook
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours. The crisp is ready when the peaches are bubbly around the edges and the topping is set and lightly golden in spots.
Step 7: Manage Condensation
If your slow cooker lid collects a lot of condensation, carefully wipe the underside of the lid once or twice during cooking so excess moisture does not drip onto the topping.
Step 8: Rest and Serve
Once cooked, turn the slow cooker to WARM and let the peach crisp sit, covered, for about 15 to 20 minutes. This resting time helps the juices thicken a bit and the topping firm up so it scoops more neatly.
Spoon the warm peach crisp into bowls and serve as is, or top with ice cream, whipped cream, or yogurt.
How to Serve Peach Crisp
This warm, fruity dessert is delicious on its own, but a few additions make it even better.
With Vanilla Ice Cream: A scoop of vanilla ice cream melting into the warm peaches is classic.
With Whipped Cream: A dollop of fresh whipped cream adds lightness.
With Greek Yogurt: Plain Greek yogurt adds creaminess and a little tang.
With Fresh Mint: A sprig of fresh mint adds color and brightness.
With a Sprinkle of Cinnamon: A dusting of cinnamon adds warmth.
With Caramel Sauce: Drizzle with warm caramel sauce.
Variations & Tips
Make It With Other Fruit: Use frozen apples, berries, or cherries.
Make It With Brown Sugar: Substitute brown sugar for half of the granulated sugar.
Make It With Oats: Add 1/2 cup of rolled oats to the topping.
Make It With Nuts: Add 1/2 cup of chopped pecans or walnuts to the topping.
Make It With Nutmeg: Add 1/4 teaspoon of ground nutmeg.
Make It With Lemon: Add 1 teaspoon of lemon zest to the peaches.
Make It With Almond Extract: Add 1/2 teaspoon of almond extract.
Make It Gluten-Free: Use gluten-free yellow cake mix.
Make It in the Oven: Preheat oven to 375°F (190°C). Layer ingredients in a baking dish. Bake for 30 to 35 minutes.
Pro Tips for Absolute Success
Do not thaw the peaches. Frozen fruit releases its juices slowly.
Do not overmix the topping. It should be crumbly.
Do not lift the lid during cooking. Each time you remove the lid, heat escapes and you add time.
Let the crisp rest before serving. The 15 to 20 minute rest allows the juices to thicken.
Wipe the lid if condensation builds up. This prevents a soggy topping.
Serve warm. Peach crisp is best hot from the slow cooker.
Frequently Asked Questions
Can I use fresh peaches?
Yes. Fresh peaches can be used. The texture will be slightly different.
Can I use a different fruit?
Yes. Apples, berries, or cherries all work well.
Can I use a different cake mix?
Yellow cake mix is recommended. White cake mix can be used.
Can I use salted butter?
Yes. Reduce or omit any additional salt.
Can I cook this on low instead of high?
Yes. Cook on LOW for 4 to 5 hours.
Can I double this recipe?
Only if your slow cooker is at least 7 quarts. Do not fill more than two-thirds full.
Can I freeze the leftovers?
Yes. Place the cooled crisp in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350°F oven.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 3 days.
Why is my topping soggy?
Condensation dripped onto the topping. Wipe the lid during cooking.
Why is my filling too thin?
The peaches released too much liquid. Let the crisp rest for 15 to 20 minutes. The sauce will thicken as it cools.
The Beauty of Simple Desserts
There is something deeply comforting about a warm fruit crisp. It is the kind of dessert that makes you feel like everything is right with the world. It is simple. It is sweet. It is satisfying.
This slow cooker peach crisp is a celebration of all those things. The peaches become soft and syrupy. The topping is golden and crisp. The whole thing comes together with almost no effort.
Keep frozen peaches in your freezer. Keep sugar, cinnamon, cake mix, and butter in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 2 1/2–3 hours on HIGH or 4–5 hours on LOW
Rest Time: 15–20 minutes
Total Time: Approximately 3 to 4 hours
Yield: 6 servings