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Peaches 'n' Cream Tapioca

Photo: Oxmoor House

Prep time 6 mins
Cook time 4 hrs

Makes 8 servings

Granola gives this homey dessert a crunch similar to a peach crisp. Slow-Cooker Size: 3 1/2-quart


  • 4 cups fresh or frozen peach slices (about 2 pounds)
  • 3 tablespoons uncooked quick-cooking tapioca
  • 3/4 cup firmly packed brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 1/2 cup peach nectar
  • 2 cups granola

How to Make It

  1. Stir together first 7 ingredients in a 3 1/2-quart slow cooker.

  2. Cover and cook on LOW 4 hours. Stir well; spoon into dessert dishes, and top evenly with granola.

  3. Peachy Keen: Fresh peaches are best. If you use frozen ones, just rinse off any ice crystals; there's no need to thaw them for this recipe.

Southern Living Slow-Cooker Cookbook