Slow Cooker Peach Cinnamon Cobbler

Ingredients:

Peach filling

• 700 g frozen peaches
• Butter for greasing the pan
• 3 tablespoons cornstarch
• 2 tablespoons orange juice
• 2/3 cup sugar

Shortcrust pastry

• 1 and 1/4 cups premium flour
• 3 tbsp. granulated sugar
• 1 teaspoon baking powder
• A pinch of fine salt
• 4 tbsp (60 g) butter, cut into small pieces
• 3/4 cup milk
• 1/4 to 1/2 teaspoon almond extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger

Whipped cream

• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons powdered sugar

Preparation:

1. For the fillingGrease a 6-quart slow cooker with butter. Combine the cornstarch, orange juice, and 1 tablespoon of water in a small bowl. Add this mixture, peaches, and granulated sugar to the slow cooker; stir.
2. For the testCombine flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Add the butter and mix with your hands until the flour forms pea-sized pieces. Add the milk and almond extract and mix with a wooden spoon until a moist dough forms.
3. Spread the dough over the peach filling. Combine the remaining 1 tablespoon of sugar with the cinnamon and ginger and sprinkle them over the dough. Cover the slow cooker and set it for 3-4 hours. Bubbles should form in the cobbler and the dough should be ready. Chill for 20 minutes before serving.
4. For whipped creamCombine heavy cream, sour cream, and powdered sugar in a medium bowl and beat well with an electric mixer until the mixture forms medium peaks.
   
   Place cobbler in bowls and top with whipped cream.
   
   Recipe Peach Cinnamon Cobbler.