I set this before the game and forgot about it. Best decision I made all weekend.

Peach cobbler is one of those deeply American comfort desserts that has roots in early colonial cooking, when European settlers adapted their beloved fruit puddings and pies to the rough conditions of open-fire cooking. Instead of carefully rolled pie crusts, they would literally “cobble” together biscuit dough or batter over stewed fruit, hence the name. This slow cooker version keeps that spirit of practicality and comfort but makes it weeknight-easy: four pantry-friendly ingredients, minimal prep, and your kitchen slowly filling with the smell of bubbling peaches and warm spice. It’s the kind of dessert you can set up before dinner and serve still warm, spooned into rustic bowls with vanilla ice cream melting into the golden biscuit topping—no oven required.

Serve this slow cooker peach cobbler warm, straight from the crock, in shallow bowls so the juices and biscuit topping can mingle. A scoop of good vanilla ice cream is classic, but lightly sweetened whipped cream or a dollop of vanilla Greek yogurt works beautifully if you want something a bit lighter. I like to add a sprinkle of toasted sliced almonds or chopped pecans over the top for a bit of crunch. Because the cobbler is rich and sweet, pair it with a simple, not-too-heavy meal—grilled chicken or pork tenderloin and a crisp green salad make a nice lead-in. For brunch, serve smaller portions alongside black coffee or unsweetened iced tea to balance the sweetness.

Servings: 6–8 servings

2 (29-ounce) cans sliced peaches in heavy syrup, undrained
1 (15.25-ounce) box yellow cake mix (dry mix only)
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon ground cinnamon (or apple pie spice)

Prepare the slow cooker: Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray or a thin film of butter. This helps prevent sticking and makes serving easier.

Add the peaches: Pour both cans of sliced peaches with all their syrup into the slow cooker. Gently spread them into an even layer so the fruit cooks uniformly and the juices can bubble up through the topping.

Season the fruit: Sprinkle the ground cinnamon evenly over the peaches. The spice will bloom as it warms, giving you that cozy, bakery-style aroma and flavor.

Add the dry cake mix: Evenly sprinkle the dry yellow cake mix over the peaches, covering the surface as completely as possible. Do not stir—the goal is to keep a distinct fruit layer on the bottom and a biscuit-like topping on top.

Add the butter: Slowly drizzle the melted butter over the cake mix, trying to moisten as much of the surface as you can. Some dry spots are fine; they’ll hydrate from the peach juices as the cobbler cooks and create a pleasantly textured, golden top.

Cook the cobbler: Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours. The cobbler is done when the topping looks set and mostly golden, and the peaches are bubbling around the edges. If your slow cooker lid collects a lot of condensation, quickly wipe it off once or twice during cooking to keep the topping from getting soggy.

Rest and serve: Turn off the heat and let the cobbler sit, covered, for about 10 minutes to allow the juices to thicken slightly. Spoon the warm cobbler into rustic bowls, making sure to get both the syrupy peaches and the golden topping in each serving. Top immediately with vanilla ice cream so it begins to melt over the warm cobbler, just like a classic diner-style dessert.

Because this recipe is so streamlined, it’s easy to adapt. For a slightly more tart, complex flavor, replace one can of peaches in heavy syrup with a can of peaches in juice and add a tablespoon of brown sugar over the fruit. If you enjoy texture, scatter a handful of chopped pecans or walnuts over the cake mix before drizzling on the butter; they’ll toast as the cobbler cooks. You can also swap the yellow cake mix for spice cake or white cake mix for a different flavor profile. If you prefer a less sweet dessert, use peaches in juice instead of heavy syrup and reduce the cake mix by about 1/4 cup. For a bourbon-kissed cobbler, stir 1 to 2 tablespoons of bourbon into the peaches before adding the cake mix. And for those who like a more biscuit-like top, quickly stir 1/3 cup of rolled oats into the dry cake mix before sprinkling it over the fruit—this gives extra body and a rustic look without adding more ingredients to your pantry list.