PEACH BUTTER RECIPE
Steps:
- Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Wash and blanch your peaches to peel and remove the pits.
- Add to the crockpot with 1/2 cup water to prevent sticking.
- Cook on high approximately 3 hours.
- Stir and cook on low. Cook stirring occasionally until peaches are soft.
- Add sugar to taste. Suggestion is 4 cups sugar to 1 quart pulp.
- Optional - Add spices to taste. A suggestion is 1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp salt.
- Stir well and continue to cook on low stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to alow steam to escape.
SLOW COOKER PEACH BUTTER
Make and share this Slow Cooker Peach Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 6h30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Add the peaches and water to a blender; process until smooth.
- Transfer mixture to a slow cooker; stir in the brown sugar.
- Cover and cook on LOW for 4-6 hours.
- Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
- Taste to adjust the flavorings.
- Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.
SLOW COOKER PEACH COBBLER
Provided by Alton Brown
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, oats, flour, baking powder, allspice, nutmeg and kosher salt in a large bowl. Add the butter and work into the dry ingredients until a crumbly texture is formed. Fold in the peach slices.
- Butter the bottom and sides of a 3-quart cooker. Add the mixture to the slow cooker and cook on low for 3 to 3 1/2 hours. Serve immediately.
OLD-FASHIONED PEACH BUTTER - CROCK POT
Make and share this Old-Fashioned Peach Butter - Crock Pot recipe from Food.com.
Provided by katie in the UP
Categories Fruit
Time 11h45m
Yield 9 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well.
- Transfer to a 5 qt slow cooker.
- Cover and cook on low for 8 to 10 hours or until peaches are very soft, stirring occasionally.
- Stir in tapioca.
- Cook, uncovered, on high for 1 hour or until thickened.
- Pour into freezer containers; cool to room temp, about 1 hour.
- Refrigerate or freeze.
Nutrition Facts : Calories 369.7, Fat 0.7, SaturatedFat 0.1, Sodium 77.4, Carbohydrate 94.1, Fiber 3.9, Sugar 86, Protein 2.2
OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
SLOW-COOKER PEAR BUTTER
This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Time 6h25m
Yield 6 cups.
Number Of Ingredients 5
Steps:
- Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears., Cook, covered, on low 5-6 hours or until pears are tender. Remove spice bag., Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker., Cook, uncovered, on high 1-2 hours or until mixture is thickened to desired consistency, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week. Freeze option: Freeze cooled pear butter in freezer containers up to 3 months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. To use, thaw in refrigerator.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
SLOW COOKER PEACH UPSIDE DOWN CAKE
Peaches caramelize with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.
Provided by cupcakeproject
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
- Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
- Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
- Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
- Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
- Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 100.8 g, Cholesterol 114.4 mg, Fat 27.2 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 16.6 g, Sodium 486 mg, Sugar 74.1 g
SLOW COOKER PEACH COBBLER
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 5
Steps:
- In a bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.
- Dump peaches into slow cooker.
- Sprinkle yellow cake mix over peaches, covering all the peaches. Use the entire box of cake mix (make sure you are using the dry cake mix - don't follow the instructions on the box to make cake batter).
- Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.
- Cook on high for four hours, or until the cake turns golden brown.
- Serve warm with ice cream and enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1674 kcal, Fat 93 g, SaturatedFat 59 g, Cholesterol 244 mg, Sodium 937 mg, Carbohydrate 228 g, Sugar 204 g, Protein 6 mg
SLOW COOKER EASY PEACH COBBLER
Delightfully sweet and rich. The crust is buttery with bits of crumbly bits on the top and the peaches are super juicy and bursting with flavor. It reminds me of the dump cake-version of peach cobbler that we would enjoy after long days on the lake in the summer. Serve warm, topped with cold vanilla ice cream.
Provided by NicoleMcmom
Time 4h
Yield 10
Number Of Ingredients 5
Steps:
- Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
- Liberally spray a slow cooker with cooking spray.
- Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over the cake mix.
- Cover and cook on High until cake is done and golden and bubbly around the edges, about 3 1/2 hours. Turn off slow cooker and let stand 15 minutes before serving.
Nutrition Facts : Calories 330 calories, Carbohydrate 50 g, Cholesterol 24.4 mg, Fat 13.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 6.5 g, Sodium 292.2 mg, Sugar 39.8 g
SLOW-COOKER PEACH COBBLER RECIPE BY TASTY
Here's what you need: peach pie filling, vanilla cake mix, unsalted butter, walnuts, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts.
- Cook on high for 2-2.5 hours or until the cake part reaches desired consistency.
- Server a la mode with vanilla ice cream or your favorite whipped cream.
- Enjoy!
Nutrition Facts : Calories 777 calories, Carbohydrate 113 grams, Fat 36 grams, Fiber 4 grams, Protein 4 grams, Sugar 67 grams
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- Put the fruit into a 6-quart (or larger) slow cooker. Add the sugar, pink peppercorns, salt, and lemon zest, and stir to combine.
- Place a wooden spoon or chopsticks across the top of the slow cooker to vent the lid (this will allow the fruit to reduce). Cook, stirring every few hours, until the liquid from the peaches becomes syrupy, 10 to 12 hours on low or 6 to 8 hours on high. Make sure to re-vent the lid after each stir.
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