My aunt has made this every summer for 20 years and nobody believed her when she said how easy it was until she showed us

This slow cooker 3-ingredient peach cobbler is exactly the kind of recipe my aunt has been making every summer for the last 20 years. She’d show up at family cookouts with this bubbling crock full of caramelized peaches and a fluffy golden cake topping, and everyone assumed it took some secret, complicated method. The truth is almost comically simple: pantry ingredients, a bag of frozen peaches, and the slow cooker doing all the work. This style of cobbler most likely evolved from mid-century American “dump cakes,” where canned fruit and boxed cake mix were layered and baked. Here, we adapt that same idea to the slow cooker, which gently cooks the peaches until jammy while the cake mix forms a tender, buttery crust with crisp edges.

Serve this cobbler warm, straight from the slow cooker, spooned into shallow bowls so you can catch both the juicy peaches and the soft center of the cake topping. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream adds a cool contrast to the warm fruit. For a simple summer dessert spread, pair it with grilled meats and a crisp green salad, or set it out on a dessert table alongside fresh berries and iced tea. Leftovers are lovely the next morning with plain yogurt, almost like a rustic fruit-and-cake parfait.

Servings: 8

2 pounds frozen sliced peaches (about 6 cups, unsweetened)

Prepare the slow cooker: Lightly coat a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of butter. This helps the cobbler release easily and encourages those caramelized, crispy edges.

Add the peaches: Pour the frozen sliced peaches directly into the bottom of the slow cooker. Spread them into an even layer, breaking up any large clumps so they cook evenly. There’s no need to thaw the peaches first; the slow, gentle heat will take care of that.

Add the dry cake mix: Sprinkle the dry yellow cake mix evenly over the peaches. Use clean, dry hands or a spoon to gently smooth it into an even layer, covering the fruit completely. Do not stir—the separation of fruit and dry mix is what creates distinct juicy and cakey layers.

Add the butter: Slowly drizzle the melted butter evenly over the dry cake mix, making an effort to moisten as much of the surface as possible. Aim for a thin, even drizzle rather than pouring it all in one spot. It’s fine if a few dry patches remain; steam from the peaches will hydrate those areas during cooking.

Cook the cobbler: Cover the slow cooker with its lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the peaches are bubbling around the edges and the cake topping is set, fluffy in the center, and golden with crisp, buttery edges. Avoid lifting the lid during the first 2 hours, as that releases steam and slows the cooking.

Check for doneness: When you see steady bubbling around the sides, lift the lid and gently peek at the center of the topping. It should look set and spring back lightly when touched with a spoon, not wet or doughy. If it still seems underdone in the center, continue cooking in 15- to 20-minute increments on HIGH, checking occasionally.

Rest before serving: Once done, turn off the slow cooker and let the cobbler rest, uncovered, for about 15 to 20 minutes. This short rest allows the juices to thicken slightly and the topping to firm up, while keeping the cobbler warm for serving.

Serve: Spoon the cobbler into bowls, making sure to scoop all the way to the bottom to capture both the caramelized peach juices and the soft, cake-like topping. Serve warm on its own, or with vanilla ice cream or whipped cream.

To keep this recipe true to its three-ingredient spirit, any tweaks below can be considered optional add-ons rather than requirements. For a slightly sweeter, more jammy filling, sprinkle 2 to 3 tablespoons of granulated sugar over the frozen peaches before adding the cake mix. If you enjoy warm spices, dust the peaches with 1 teaspoon ground cinnamon or a pinch of nutmeg; this gives the cobbler more of a classic Midwestern peach pie character. You can also use a white or butter-flavored cake mix instead of yellow for a slightly different flavor and crumb. If you prefer using canned peaches, substitute two large (about 29-ounce) cans of sliced peaches, drained of most of their syrup or juice—leave just a few tablespoons of liquid to help create that caramelized sauce. For a richer topping, scatter a few extra thin pats of butter over any visibly dry spots of cake mix before cooking. Food safety and handling tips: Because this recipe uses frozen fruit, keep the peaches in the freezer until you’re ready to assemble the cobbler, and don’t let them sit at room temperature for extended periods. Always use a slow cooker that’s in good working condition, and keep the lid on during cooking so the interior reaches and maintains a safe temperature. The cobbler should be cooked until it is bubbling all around the edges; this indicates that the fruit has reached a high enough temperature. Once cooked, do not leave the cobbler on the “Warm” setting for more than 2 hours to minimize bacterial growth; cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat portions gently in the microwave or in a low oven until steaming hot before serving.