Dump raw sliced peaches in the crock and 4 other ingredients to get a dessert so delicious your grandkids will be begging for more.

This 5-ingredient slow cooker peach dessert is the kind of no-fuss recipe you pull out when the Fourth of July cookout is already in full swing and you want something sweet simmering away in the background. It leans into the classic American love affair with peaches—especially juicy midsummer fruit—without asking you to pre-cook, peel, or fuss. You literally dump raw sliced peaches into the crock, scatter on a few pantry staples, and let time and gentle heat transform everything into a bubbling, cobbler-style dessert that tastes like it came from your grandmother’s kitchen, even if you’re making it in a city condo.

Serve this warm right out of the slow cooker, spooned into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is almost mandatory—the cold cream against the hot peaches and buttery topping is what makes everyone go back for seconds. For a Fourth of July spread, pair it with grilled burgers or brats, corn on the cob, and a crisp green salad. Leftovers are lovely the next morning over plain yogurt or oatmeal, almost like a rustic peach compote.

Servings: 6-8

6 cups raw sliced peaches (fresh or frozen, unpeeled is fine)

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

Spread the raw sliced peaches evenly over the bottom of the slow cooker. The peaches should form a fairly even layer, as seen in a top-down process shot.

Sprinkle the granulated sugar evenly over the peaches, then sprinkle the ground cinnamon over the sugar. Do not stir; you want the sugar and spice to melt down through the fruit as it cooks.

Evenly sprinkle the dry yellow cake mix over the top of the peaches and sugar layer. Try to cover the fruit completely with the dry mix, breaking up any clumps with your fingers. Do not mix it in.

Slowly drizzle the melted butter over the entire surface of the dry cake mix, aiming to moisten as much of the mix as possible. A few dry spots are fine; they’ll hydrate from the peach juices as the dessert cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the peaches are bubbling around the edges and the topping is set and mostly golden. The center may look slightly softer but should not be wet or powdery.

Turn off the heat and let the dessert sit, covered, for 10 to 15 minutes to thicken slightly. This resting time helps the juices settle into a spoonable, cobbler-like consistency.

Spoon the warm peach dessert into bowls and serve as-is or topped with vanilla ice cream or whipped cream. Store any leftovers in a covered container in the refrigerator and rewarm gently before serving.

Use what you have: You can swap in white cake mix, spice cake mix, or even lemon cake mix for a slightly different flavor profile; spice cake will lean cozy and autumnal, while lemon keeps it bright for summer. If your peaches are very sweet, reduce the sugar to 1/3 cup; if they’re out-of-season or a bit tart, you can bump it up to 3/4 cup or add 1 to 2 tablespoons of brown sugar for a caramel note. For a bit of texture, scatter 1/2 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. A teaspoon of vanilla extract can be stirred into the melted butter before drizzling, or you can add a pinch of nutmeg or ginger with the cinnamon for more spice depth. If you’re using frozen peaches, there’s no need to thaw; just break up any big clumps and proceed, but expect to add about 30 minutes to the cooking time since they’ll release more liquid as they defrost and cook. For a lighter version, you can reduce the butter to 6 tablespoons and use 1/3 cup sugar, understanding the topping will be a little less rich and crisp. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. If using fresh peaches, rinse them well under cool running water before slicing to remove any dirt or residue. Do not leave the finished dessert sitting out at room temperature for more than 2 hours; because it’s a moist, egg-free but high-sugar dish, it should be cooled promptly and refrigerated in a covered container. Reheat leftovers to steaming (165°F/74°C) before serving, especially if they’ve been in the fridge for more than a day or two. If you’re cooking for anyone with gluten or dairy sensitivities, choose a gluten-free cake mix and a plant-based butter alternative, and always check labels for potential allergens.