Name: Slow Cooker Gingersnap Peach Upside-Down Cake
Yield: Serves 6–8
Ingredients: 4 to 5 cups peeled and sliced fresh peaches (5 or 6 peaches); 1/4 cup finely chopped crystallized ginger; 1/4 cup unsalted butter, plus 2 tablespoons, softened; 3/4 cup firmly packed brown sugar; 1 cup crushed gingersnap cookies (8 to 12 cookies); 2/3 cup white sugar; 2 tablespoons vegetable shortening; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup half-and-half; Whipped cream or vanilla ice cream, to serve

Ginger Peach Slow Cooker UpsideDown Cake on a plate.

Photo by Erin Kunkel

Fresh peaches are synonymous with Southern cooking, from jams and jelly to homemade peach pie topped with peach ice cream. This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible—a rich, buttery cake layer and a gooey, sugary topping. Instead of the usual pineapple, I’ve substituted fresh peaches, and instead of nuts, I’ve crumbled tangy gingersnap cookies.

Recipe notes

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