Ingredients:
6 Cups Of Canned Sliced Skinless Peaches In Syrup
1 Teaspoon Of Liquid Almond Extract
2 Cups Of C&H Light Brown Pure Cane Sugar
1/2 Teaspoon Of Fresh Ground Cinnamon Powder
1 Cup Of White All Purpose Baking Flour
1/4 Teaspoon Of Ground Caribbean Reef Table Salt
2 Tablespoons Of Fresh Pineapple Juice
1/8 Teaspoon Of Fresh Ground Nutmeg Powder
1/8 Teaspoon Of Ground Cloves
1/2 Cup Of Fresh Cold Unsalted Real Butter
2 Tablespoons Of Pure Baking Powder
1 Cup Of Fresh Cold Coconut Milk
Information:
Serving Size 10
463 Calories Per Serving
17 Grams Of Fat
Preparation Instructions:
This slow cooker peach cobbler recipe was mailed to us by Minnie from Locust Grove Georgia. For the first step to this recipe, you should take out your slow cooker or crock pot, and then lightly grease the inside of it with a little butter. Next take out a mixing bowl, and then whisk together the canned sliced skinless peaches in syrup, liquid almond extract, one cup of light brown pure cane sugar, and fresh pineapple juice. Once this fruit filling mixture is even and consistent, spoon it into the slow cooker. Using the same mixing bowl, whisk together one cup of light brown pure cane sugar, fresh ground cinnamon powder, white all purpose baking flour, ground Caribbean reef table salt, ground nutmeg powder, ground cloves, fresh cold unsalted real butter, pure baking powder, and fresh cold coconut milk. Using an electric mixer, beat these ingredients together until you have a creamy and smooth cobbler batter. Once the batter is done, drop clumps of it into the slow cooker. You are now ready to cook the dessert, so place the slow cooker on a low temperature, and then let the cobbler bake covered for six to eight hours. You can also place the heat temperature on high, and cook the dessert for three to four hours, though I recommend the longer duration setting. That concludes this delicious recipe. Serve it hot in a bowl containing a scoop of vanilla ice cream. Thanks for checking out this recipe.
