It is the dog days of summer and, oh, has it been hot! I love a good peach cobbler, but turning on the oven is not what I want to do right now. So, I decided to try my peach cobbler recipe in the slow cooker. While it doesn’t brown the top like it does in the oven, my family actually liked it better.

I also paired it with, in the words of my daughter, “scrumptious” no-churn toffee crunch ice cream. Neither will disappoint, I promise!

Peach Cobbler Cake

1 stick butter

1 1/2 cups sugar (divided)

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 tablespoon vanilla

1 (29 ounce) can peaches in juice, diced, reserve juice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Spray the inside of your slow cooker with cooking spray and set aside.

Place butter in a medium microwave-safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder and salt and whisk to combine. Add milk and vanilla then whisk until combined. Pour batter into crock pot.

Spoon diced peaches over top of batter, placing them evenly around the pan.  Reserve the juice from the can. Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine.

Pour juice over peaches. Place a long paper towel over the bowl of the slow cooker and place lid on top. Do not let the paper towel touch the cake. Cook for 2 1/2 to 3 hours — it really depends on your slow cooker, so keep an eye on it after 1 1/2 hours; mine took about 3 hours. When the top is set, open the lid a little bit for 15 minutes. Serve while hot. 

If baking in the oven, preheat oven to 350 degrees, place all ingredients in the same order in a 9-inch by 13-inch pan and bake 55-60 minutes until golden brown.  

Toffee Crunch No-churn Ice Cream

1 stick of butter

1 can sweetened condensed milk

2 cups heavy whipping cream

1 cup toffee bits

Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, for 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat.

Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Let cool, stirring occasionally, until room temperature.

Add sweetened condensed milk to cooled butter and stir until well mixed. Set aside.

Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold 1 cup whipped cream into butter mixture until mixed.

Pour half of butter mixture into whipped cream and gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture and gently fold until mixed.

Pour mixture into two 9-inch by 5-inch loaf pans or one 8-inch by 8-inch square baking pan. Freeze for six hours or until firm.