For the Peach Filling
- 3 pounds fresh or frozen peaches, sliced
- 3/4 cup Musselman’s Apple Butter
- 1/4 cup bourbon
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Cobbler Top
- 1 1/2 cups all purpose flour
- 3/4 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cup whole milk
- 1/2 cup melted unsalted butter (1 stick)
- Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.
- For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.
- Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.
COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.