Slow Cooker Peach and Pecan Cobbler

Ingredients:

Filling

• 3 cups chopped peaches (small slices)
• 3 cups mixed berries (raspberries, blueberries, and blackberries)
• Zest and juice of 1/2 lemon
• 1 tbsp softened butter for greasing the multicooker
• 3 tbsp. granulated sugar
• 1 tbsp flour
• 1/4 teaspoon salt
• Vanilla ice cream for serving
• Special equipment: large multicooker (4 to 5 l.)

Oatmeal and Nut Dough

• 3/4 cup pecans
• 1/2 cup premium flour
• 1/2 cup oatmeal
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons buttermilk
• 1/4 tsp cinnamon
• 1/4 teaspoon salt
• 6 tbsp (90 g) butter, diced

Preparation:

1. Make the fillingGrease a slow cooker with 1 tablespoon of softened butter. Place the peaches and berries in the slow cooker and sprinkle with lemon zest, juice, sugar, flour, and salt. Stir to combine.
2. Make the doughIn a small food processor, pulse the pecans, flour, rolled oats, regular sugar, brown sugar, buttermilk (optional), cinnamon, and salt. Add the butter and pulse until the butter is the size of peas, about 5 pulses.
3. Sprinkle over the fruit. Place a kitchen towel between the bowl and the lid to catch condensation. Cook on high heat for 90 minutes to 2 hours. Serve with vanilla ice cream.
   
   Recipe Peach cobbler in a slow cooker.
   
   Cooking Notes
   
   This recipe works best when cooked for a short time. Long cooking times (more than 4 hours) cause the fruit to lose its rich flavor and vibrant color. You can cook it on low for 3-4 hours, if needed, adding a layer of peeled, sliced ​​Granny Smith apples underneath, as they have a firmer texture and will protect the peaches and berries from the intense heat..