I’m writing right now with my mouth watering. There is peach cobbler in my slow cooker, and it smells like heaven on earth or at least spring, which it feels like outside on this unseasonal day.
Peaches are one of my favorite summer fruits and not easy to grow or process, so it makes sense that buying peach pie filling in a can isn’t an inexpensive endeavor. However, a taste of summer is worth it on a winter’s day.
This recipe is super easy and doesn’t take a lot of time. If you start it when you come home from work on Friday night, you’ll have it in time for dessert. I had a variety of frozen nuts in my freezer and almost anything would work, but I chose walnuts for their earthy, sweet flavor, high oil content and overall deliciousness.
Slow Cooker Peach Cobbler
2 (21 oz) cans peach pie filling
1 box yellow cake mix
8 oz butter
1/2 cup walnuts or other nuts, chopped
Pour peach pie filling into slow cooker. Sprinkle with 1/2 of nuts. Top with dry yellow cake mix. Cut butter into slivers and place over dry cake mix. Top with the remaining nuts. Cook, on high, for 2 1/2 hours. Serve warm with ice cream.
Nutritional Information: Calories Per Serving: 692, Calories from Fat: 317, Fat: 35 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 62 mg, Sodium: 664 mg, Potassium: 101 mg, Carbohydrates: 90 g, Fiber: 1 g, Sugar: 60 g, Protein: 5 g.
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