Dump sliced frozen peaches in the pot and 4 other ingredients to get a weekend treat so delicious your friends will be begging for more.

This 5-ingredient slow cooker peach crisp is the kind of weekend treat you can throw together in minutes and let the house do the rest. You literally dump sliced frozen peaches into the slow cooker, sprinkle on a few pantry staples, and walk away. A few hours later, you’ve got warm, bubbly peaches under a buttery, crisp topping that tastes like you fussed all afternoon. It’s perfect for busy family days, potlucks, or when you’ve got friends coming over and want something cozy and homemade without heating up the whole kitchen.

Serve this peach crisp warm right out of the slow cooker, spooned into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt makes it feel extra special. For a simple weekend dessert spread, pair it with a pot of coffee or hot tea and a bowl of mixed nuts or pretzels for a little salty contrast. If you’re serving a crowd, you can keep the slow cooker on warm and set out toppings like chopped pecans, granola, or caramel sauce so everyone can dress up their own bowl.

Servings: 6

2 pounds sliced frozen peaches (about 6–7 cups, unthawed)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Dump the sliced frozen peaches straight into the bottom of the slow cooker, spreading them into an even layer. No need to thaw them first; they should look bright and frosty in a thick layer across the bottom.

Sprinkle the granulated sugar evenly over the peaches, then sprinkle the ground cinnamon over the top. Use a spoon to gently toss the peaches just enough to coat them lightly in the sugar and cinnamon.

In a small bowl, stir together the dry yellow cake mix and the melted butter until the mixture looks like coarse, buttery crumbs. It should be evenly moistened but still crumbly, not a smooth batter.

Sprinkle the cake mix–butter crumb mixture evenly over the peaches, covering as much of the fruit as you can. This will form the crisp-style topping 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 5 hours, until the peaches are bubbly around the edges and the topping is set and lightly golden in spots. If your slow cooker lid collects a lot of condensation, carefully wipe the underside of the lid once or twice during cooking so excess moisture doesn’t drip onto the topping.

Once cooked, turn the slow cooker to WARM and let the peach crisp sit, covered, for about 15 to 20 minutes. This resting time helps the juices thicken a bit and the topping firm up so it scoops more neatly.

Spoon the warm peach crisp into bowls and serve as is, or top with ice cream, whipped cream, or yogurt. Store any leftovers covered in the refrigerator for up to 3 days and reheat gently in the microwave or on LOW in the slow cooker.

For a less sweet version, reduce the sugar to 1/3 cup or use a mix of white and brown sugar for a deeper, caramel-like flavor. If your family loves spice, add 1/4 teaspoon ground nutmeg or ginger along with the cinnamon. You can swap the yellow cake mix for spice cake mix to boost the cozy flavor without adding extra ingredients. For a little crunch, sprinkle 1/3 cup chopped pecans or walnuts over the crumb topping before cooking (this technically adds a sixth ingredient, but it’s a nice touch for nut lovers). If you need to make it dairy-free, use a dairy-free margarine or plant-based butter in place of the regular butter and double-check that your cake mix is dairy-free. For gluten-free, choose a gluten-free yellow cake mix and confirm that it’s labeled gluten-free. To make it feel more like breakfast, serve warm spooned over plain or vanilla Greek yogurt instead of ice cream. Food safety tips: Always start with frozen peaches straight from the freezer; do not let them sit at room temperature for long before cooking. Keep the slow cooker covered during cooking so it maintains a safe temperature. Once the crisp is done, don’t leave it on the counter for more than 2 hours; refrigerate leftovers promptly in shallow containers so they cool evenly. Reheat leftovers until they are steaming hot throughout before serving again.