Name: Slow cooker peach melba cobbler
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6
Ingredients: 2 x 825g cans peach halves in juice; 2 Tbsp cornflour; 2 Tbsp brown sugar; 1 cup frozen raspberries; 470g packet lemon cake mix; 100g butter, melted; 1 free-range egg, lightly beaten; Toasted flaked almonds, icing sugar, and cream, to serve

Slow cooker peach melba cobbler

Divinely delicious.

Serves 6

Prep

10M

Cook

2H 30M

Total

2H 40M

Skip to Recipe

Move over lamb stew. Did you know you could make dessert in your appliance? Well you can, and the results are divinely delicious.

Ingredients

2 x 825g cans peach halves in juice

2 Tbsp cornflour

2 Tbsp brown sugar

1 cup frozen raspberries

470g packet lemon cake mix

100g butter, melted

1 free-range egg, lightly beaten

Toasted flaked almonds, icing sugar, and cream, to serve

Method

Drain peaches, reserving liquid. Put peaches in the bowl of 5L slow cooker.

Combine cornflour and brown sugar with ½ cup of reserved juice, mixing until smooth. Stir in an extra ¼ cup of reserved liquid, then pour over peaches. Scatter raspberries over the top.

Combine sachet of lemon cake mix in a large bowl with butter and egg until just combined. Dollop tablespoonfuls of batter over fruit. Set sachet of icing mix aside for another use.

Put bowl into appliance, cover with lid and cook on high for 2½ hours.

Scatter with almonds, dust with icing sugar and serve with cream.

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