Layering frozen peach slices over raw refrigerated biscuit dough, together with 3 additional ingredients, into slow cooker for a sweet finale that disappears faster than anything else

This slow cooker 5-ingredient peach cobbler is the kind of dessert you throw together on a busy afternoon and watch disappear faster than anything else on the table. It leans on refrigerated biscuit dough and a bag of frozen peaches, so there’s no fussing with pastry or peeling fruit. You simply layer raw biscuit pieces in the slow cooker, scatter frozen peach slices over the top, and pour on a quick buttery, sweet mixture. By the time dinner is done, the biscuits puff up into a tender, cake-like cobbler under a syrupy peach layer that tastes like something your grandma might have made, without the extra work.

Serve this 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 makes it feel extra special for family nights or company. A cup of coffee or hot tea pairs nicely with the sweetness, and if you’re serving a big meal, this cobbler is a cozy finish after simple comfort foods like roast chicken, meatloaf, or a pot of chili.

Servings: 6-8

1 (16 oz) can refrigerated biscuit dough (8 regular-size biscuits)

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

Open the can of refrigerated biscuit dough. Using clean hands or kitchen scissors, cut each raw biscuit into 4 small pieces. Scatter the biscuit pieces evenly over the bottom of the slow cooker in a single, fairly even layer. This will be your cobbler base.

Spread the frozen peach slices evenly over the raw biscuit dough layer. Use your hands to gently arrange them so most of the biscuit pieces are covered by peaches, as if you’re making a patchwork blanket of fruit over the dough.

In a small bowl, whisk together the melted butter, granulated sugar, and ground cinnamon until you have a smooth, pourable mixture that looks like a thin, sandy syrup.

Slowly pour the butter-sugar-cinnamon mixture evenly over the peaches and biscuit dough, trying to cover as much of the top as you can. It’s fine if some spots look drier than others; the heat and juices will even things out.

Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the biscuit dough is cooked through and puffed and the peaches are tender and bubbly around the edges. The top biscuits will be soft and cake-like, and the bottom will be more saucy.

Once done, turn off the slow cooker and let the cobbler sit with the lid off for about 10–15 minutes to thicken slightly and cool to a comfortable serving temperature.

Spoon the warm cobbler into bowls, making sure each serving gets some peaches and biscuit, and serve with ice cream or whipped cream if you like.

For picky eaters who don’t love strong spice flavors, you can cut the cinnamon down to 1/2 teaspoon or leave it out and replace it with 1 teaspoon of vanilla extract stirred into the melted butter and sugar. If your family likes extra sweetness, sprinkle 1–2 tablespoons of brown sugar over the peaches before adding the butter mixture. You can also use honey butter or a cinnamon-sugar biscuit dough if that’s what you have on hand; just keep the total of five ingredients by swapping rather than adding. For a little texture, sprinkle 1/4 cup chopped pecans or walnuts over the peaches along with the cinnamon mixture. If you only have jumbo biscuits, cut them into smaller pieces so they cook through fully in the slow cooker. Food safety tips: Always keep the biscuit dough refrigerated until you’re ready to assemble the cobbler, and don’t leave the finished dessert sitting on WARM for more than 2 hours; after that, cool leftovers, transfer them to a covered container, and refrigerate. Reheat individual portions in the microwave until steaming hot in the center. Make sure the cobbler is cooked through before serving—biscuits should no longer look doughy in the middle. If your slow cooker runs cool, add 30 minutes to the cooking time and check again.