Dump canned peach slices in the slow cooker and 3 other ingredients to get a dessert so delicious your family will be begging for more!

This 4-ingredient slow cooker peach delight reminds me of the kind of simple, no-fuss desserts farm wives used to put together when company stopped by unannounced. It starts with canned peach slices and just three pantry staples, all dumped right into the slow cooker. A few hours later, you’ve got a warm, buttery, cobbler-style dessert that tastes like it took all afternoon, even though the hardest part is opening the cans. It’s the kind of recipe you make on a Sunday after church or on a busy weeknight when you still want something sweet and homemade without heating up the whole kitchen.

Serve this peach delight warm, spooned into bowls with a big scoop of vanilla ice cream or a dollop of whipped cream so it can melt down into all the nooks and crannies. A drizzle of heavy cream over the top is an old-fashioned touch that makes it extra comforting. It pairs nicely with a simple cup of coffee or hot tea, and if you’re serving a crowd, it follows a light supper of soup and salad or grilled brats and corn on the cob especially well.

Servings: 6-8

2 cans (15–16 ounces each) sliced peaches in heavy syrup, undrained

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

Dump both cans of sliced peaches, along with all their syrup, into the bottom of the slow cooker and spread them out in an even layer so the slices cover the bottom (it should look like a bright, juicy bed of peaches).

Sprinkle the dry yellow cake mix evenly over the peaches, covering the fruit and syrup as completely as you can. Do not stir.

Sprinkle the ground cinnamon evenly over the dry cake mix layer.

Slowly drizzle the melted butter over the top, trying to moisten as much of the dry mix as possible. It’s fine if a few dry spots remain; they’ll hydrate 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 3 1/2 to 4 hours, until the top is mostly set, the edges are bubbling, and the peaches are very tender. Avoid lifting the lid too often so the heat stays in.

Once done, turn off the slow cooker and let the peach delight rest, covered, for about 10–15 minutes to thicken slightly before serving.

Spoon the warm peach delight into bowls and serve as-is or topped with ice cream, whipped cream, or a drizzle of cream.

If you prefer a little texture, you can stir 1/2 cup of chopped pecans or walnuts into the dry cake mix before sprinkling it over the peaches. For a slightly less sweet dessert, use peaches canned in juice instead of heavy syrup, but be aware the final texture will be a bit less saucy. A pinch of nutmeg or a splash of vanilla extract over the peaches before adding the cake mix will give this more of a cozy, pie-like flavor. You can also swap the yellow cake mix for a white or spice cake mix if that’s what you have on hand. For smaller households, you can halve the recipe and use a smaller slow cooker, but shorten the cooking time and start checking about 30 minutes earlier. Food safety tips: Keep the canned peaches at room temperature or cooler before using, and do not leave the finished dessert sitting on the warm setting for more than 3–4 hours, as quality and safety can decline. Once cooled, refrigerate leftovers within 2 hours in a shallow container and eat within 3–4 days, reheating portions thoroughly before serving. Always make sure the slow cooker insert is intact with no cracks, and follow your manufacturer’s instructions for safe use.