This 5-ingredient slow cooker Father's Day peach bake is the kind of easy dessert that feels extra special without keeping you in the kitchen all day. You literally toss frozen sliced peaches into the crock, sprinkle and drizzle on four simple pantry items, and let the slow cooker do the work while you enjoy time with your family. It’s cozy and cobbler-like, but even simpler—perfect for celebrating the dads in your life with something warm, sweet, and straight-from-the-heart.
Serve this peach bake warm right out of the slow cooker, spooned into bowls. It’s wonderful topped with a scoop of vanilla ice cream, a dollop of whipped cream, or even a little vanilla yogurt if you want to keep it lighter. A hot cup of coffee or tea balances the sweetness nicely, and for Father’s Day brunch, it pairs well with scrambled eggs, bacon, or a simple sausage-and-egg casserole. If you’re serving a crowd, set the slow cooker to warm and put out a little topping bar with chopped nuts, extra cinnamon, and caramel sauce so everyone can dress up their own bowl.
Slow Cooker Father’s Day Peach BakeServings: 6
Ingredients2 pounds frozen sliced peaches (about 6–7 cups, unthawed)
1 box (about 15.25 ounces) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
DirectionsLightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin swipe of butter to help prevent sticking.
Pour the frozen sliced peaches straight into the bottom of the slow cooker and spread them into an even layer. They should completely cover the bottom, as shown in the top-down process shot of peaches at the base of the crock.
Sprinkle the brown sugar evenly over the frozen peaches, then sprinkle the ground cinnamon over the top. Do not stir; just let it sit in layers.
Evenly sprinkle the dry yellow cake mix over the peaches, covering as much of the fruit as you can. Use your fingers to gently spread it out if needed, but don’t mix it in—you want a loose, crumbly topping.
Slowly drizzle the melted butter over the dry cake mix, trying to moisten as much of the surface as possible. It’s okay if some dry spots remain; they will turn into a crisp, cobbler-style topping.
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 golden in spots. Avoid lifting the lid in the first 2 hours so the heat stays consistent.
Once cooked, turn the slow cooker to WARM and let the peach bake sit for 10 to 15 minutes to thicken slightly. Spoon into bowls and serve warm, with ice cream or whipped cream if you like.
Variations & TipsFor picky eaters, you can skip the cinnamon or reduce it to 1/2 teaspoon for a milder flavor. If your family loves spice, add a pinch of nutmeg or ginger along with the cinnamon for a more bakery-style taste. You can swap the yellow cake mix for white, French vanilla, or even spice cake mix for a deeper flavor. For a nuttier version, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. To lighten things up a bit, you can cut the brown sugar down to 1/4 cup or use a no-sugar-added cake mix if you can find one, and serve with vanilla yogurt instead of ice cream. If you prefer using canned peaches, drain them well before adding; too much extra liquid can make the topping soggy—aim for about 6 to 7 cups of fruit total. Food safety tips: Keep the peaches frozen until you’re ready to assemble, and don’t let the finished dessert sit at room temperature for more than 2 hours; after that, refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat leftovers in the microwave until steaming hot before serving. Always make sure your slow cooker is in good working condition, and cook on a heat-safe surface away from the edge of the counter where kids can’t accidentally pull on the cord.
