My neighbor brought this to our block party and people were fighting over the last scoop. 3 ingredients and practically makes itself.

This slow cooker 3-ingredient Amish peach cobbler is exactly the kind of dessert that disappears at block parties and potlucks. My neighbor actually brought a version of this to our neighborhood block party last summer, and people were literally hovering around the slow cooker, trying to snag that last scoop. It’s inspired by those simple, old-fashioned Amish-style desserts that rely on pantry staples, not fancy techniques. You toss in three ingredients, let the slow cooker do its thing, and a few hours later you’ve got soft, bubbling peaches under a thick, buttery, golden-brown crumbly top. It’s perfect for busy days when you want a cozy, homemade dessert without turning on the oven or babysitting a pan.

Serve this peach cobbler warm right out of the slow cooker, spooned into bowls. It’s amazing topped with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of heavy cream if you like it extra rich. For a casual gathering, I just set the slow cooker to “warm,” park a stack of bowls and spoons next to it, and let everyone help themselves. It pairs really well with grilled summer dinners, simple roast chicken, or even a big salad night when you want dessert to feel a little special without extra work. Leftovers (if you have any!) are great cold or gently reheated for breakfast with a spoonful of yogurt.

Servings: 8

2 cans (29 ounces each) sliced peaches in heavy syrup, undrained

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of butter. This helps keep the cobbler from sticking and makes cleanup easier.

Pour both cans of peaches with all of their heavy syrup into the bottom of the slow cooker. Spread the peach slices out into an even layer so every scoop gets plenty of fruit.

Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. You want the cake mix to sit on top like a blanket so it turns into a thick, crumbly, buttery topping as it cooks.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible. It’s okay if a few dry spots remain; they’ll hydrate and crisp up as the cobbler cooks.

Cover the slow cooker with the lid and cook on HIGH for 2.5 to 3.5 hours, or on LOW for 4 to 5 hours. The cobbler is done when the top is mostly set, golden brown in spots, and the peaches are bubbling around the edges.

If the top still looks too wet near the end of the cooking time, carefully lift the lid slightly and place a clean kitchen towel or a double layer of paper towels over the slow cooker, then replace the lid. Let it cook another 20 to 30 minutes; the towel will catch excess steam and help the topping firm up.

Once done, turn the slow cooker to WARM and let the cobbler sit for about 15 minutes. This helps the topping finish setting while the peaches stay hot and bubbly underneath.

Serve the cobbler warm, scooping down through the buttery crumbly top to get plenty of soft peaches and syrup in each bowl. Store any leftovers covered in the refrigerator for up to 3 days, and reheat gently in the microwave or enjoy cold.

You can easily tweak this cobbler to fit what you have on hand or your family’s preferences while still keeping it simple. For a slightly less sweet version, use peaches in juice instead of heavy syrup and add 1 to 2 tablespoons of sugar directly over the peaches if you want to control the sweetness. If you love a bit of warm spice (very in line with Amish-style baking), sprinkle 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the peaches before adding the cake mix—this technically adds more ingredients, but the base recipe works perfectly with just the original three. You can also swap in white cake mix, butter pecan cake mix, or even spice cake mix for a different flavor twist. If you only have fresh or frozen peaches, aim for about 8 to 9 cups of sliced peaches; toss them with 1 cup sugar and 1/2 cup water to mimic the syrup before layering them in the slow cooker. For a crisper top, once cooking is done you can carefully scoop portions into oven-safe dishes and broil them for 2 to 3 minutes, watching closely. Food safety tips: Always use clean utensils and a clean slow cooker insert. Keep the cobbler at safe temperatures—serve within 2 hours or switch the slow cooker to WARM and don’t leave it out for more than 4 hours total. Refrigerate leftovers promptly in shallow containers to cool faster. Reheat leftovers to steaming hot before eating, and discard if they’ve been left at room temperature for more than 2 hours. If using canned fruit, check expiration dates and discard any cans that are bulging, rusted, or leaking.