This turned out really well and I wanted to share this with you.
I use a slow cooker, which means I have a Teflon coated pot that is placed on a heating element and heats from the bottom only where as a crock pot, the heating element is on the bottom and sides. So, if you are using a crock pot oil the bottom and side because it does cook differently then the slow cookers and can vary on cooking times.
Ingredients:
4 cups of fresh peaches
1/4 cup of sugar
1 cup of baking mix
1/2 cup of sugar
1 cup of milk
Peel and slice the peaches. I used 7 medium peaches.
Place the peaches in the slow cooker (unheated) and add 1/4 cup of sugar. Mix lightly. I let this sit for about 30 minutes and stir it lightly every 5 minutes or so, this gives time for the sugar and peaches to break down to form a light syrup consistency.
In the meantime, get your other ingredients measured out:
1 cup of baking mix
1/2 cup of sugar
1 cup of milk
Mix the baking mix and sugar together. Then add the milk and use a whisk to lightly mix. I even leave lumps in the baking mix. I mix lightly for about one minute.
Pour this over the peach and sugar mixture in the slower cooker. You do not need to mix it once you have poured it in, just cover the peaches the best you can but do not stir or mix.
Put the lid on your slow cooker and place on the heating element or plug in your crock pot and place on low cooking. On the slow cooker the low cook is setting 3. Each cooker is different, so check your manufacture instructions as to what setting is the lowest cooking setting.
Don't touch, no matter how good it smells.
I cooked mine for about 3 1/2 hours.
This makes the baking mix cooked more of a slight gummy effect, which is how I like it. If you want it more of a pie crust look on the top, cook longer. With the crock pot after three hours, I am sure it cooks a little faster.
Serve and eat warm or cold, either way it is good, or serve warm with ice cream.
This recipe was adapted from:
