Dump these golden gems in the crock with 3 other things and watch your family fight over seconds.

This 4-ingredient slow cooker vintage peach melba cobbler is the kind of dessert you throw together on a busy afternoon and let it quietly turn into something special by dinnertime. It leans on old-fashioned pantry staples—canned peach halves, raspberry jam, cake mix, and butter—to give you that classic Peach Melba flavor without any fuss. You literally dump the golden peach gems in the crock with three other things, switch it on, and let the slow cooker do the work while your house starts to smell like a cozy summer bakery.

Serve this cobbler warm right out of the slow cooker, spooned into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream really leans into the vintage Peach Melba vibe. If you want to stretch it for a crowd, set out small bowls and let everyone top their own with ice cream, a drizzle of extra raspberry jam, or some toasted almonds. A cup of coffee for the grown-ups and cold milk for the kids makes this feel like a Sunday supper dessert, even on a weeknight.

Servings: 6-8

2 cans (29 ounces each) canned peach halves in heavy syrup, undrained

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin swipe of butter to help with cleanup.

Open both cans of peaches and pour the peach halves and all their syrup into the bottom of the slow cooker. Arrange the peach halves in a single, mostly even layer, cut sides down if possible, so they look like golden gems nestled in the syrup.

Spoon the raspberry jam over the peaches in small dollops, spacing it fairly evenly across the surface. It doesn’t need to be perfect; it will melt and swirl into the syrup as it cooks, giving you that Peach Melba flavor.

Sprinkle the dry yellow cake mix evenly over the peaches and jam, covering the surface from edge to edge. Try not to stir; you want a dry, even layer of cake mix sitting on top of the fruit.

Slowly drizzle the melted butter all over the dry cake mix, making sure to hit as many dry spots as you can. It’s okay if a few little patches of cake mix stay dry; the steam from the fruit will help moisten them as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 4 1/2 hours, until the top is mostly set, the edges are golden and bubbly, and you can see syrupy peach juices bubbling up around the sides.

Once cooked, turn off the slow cooker and let the cobbler sit, covered, for about 15 minutes. This resting time helps the topping finish setting up so it’s easier to scoop.

Spoon the warm cobbler into bowls, making sure everyone gets a few peach halves and some of the syrupy cake topping, and serve with ice cream or whipped cream if you like.

For picky eaters, you can skip the raspberry jam and just use the canned peaches and syrup for a simpler, straight peach cobbler. If your family loves berries but doesn’t like seeds, choose a seedless raspberry jam or even use strawberry or mixed-berry jam for a softer flavor. You can swap the yellow cake mix for white cake mix or even a butter or French vanilla cake mix if that’s what you have on hand. To add a little crunch, sprinkle 1/2 cup chopped pecans or sliced almonds over the dry cake mix before drizzling on the butter. For a slightly less sweet version, use peaches canned in juice instead of heavy syrup and add 1/4 cup sugar over the fruit before the cake mix if needed. If you prefer a deeper, caramel-like flavor, use brown sugar cake mix or stir 1–2 tablespoons of brown sugar into the melted butter before drizzling. Food safety tips: Always cook this cobbler on HIGH or LOW as directed with the lid on; peeking too often can lower the temperature and lengthen cooking time. Keep canned fruit at room temperature until use and check that the cans are not dented, bulging, or rusted before opening. Once cooked, turn the slow cooker to WARM or off after serving, and refrigerate leftovers in a covered container within 2 hours. Reheat leftovers thoroughly until steaming before eating. Because this recipe is very hot and syrupy when first done, remind kids to let their bowls cool slightly before digging in to avoid burns.