Ingredients
Method
- Lightly grease the slow cooker using butter or cooking spray.
- Transfer the canned peaches and their syrup into the slow cooker, spreading them into a uniform layer.
- Stir together the yellow cake mix, melted butter, cinnamon, and nutmeg in a mixing bowl until a crumbly texture forms.
- Layer the cake mixture evenly across the top of the peaches.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until the topping is golden and the peaches are bubbling.
- Serve while warm, either plain or accompanied by whipped cream or ice cream.
- Enjoy the warm peach dessert and its blend of cinnamon and nutmeg.
Nutrition
Notes
Fruit Texture: I prefer using peaches in heavy syrup because they create a thick and glossy sauce, but if you only have peaches in juice, just sprinkle a little cornstarch over them before