Throw frozen peach slices in the pot and 4 other ingredients to get a dish so delicious your husband will be begging for more.

This 5-ingredient slow cooker peach dessert is my kind of weeknight magic: you literally toss frozen peach slices into the pot, add four pantry staples, flip a switch, and a few hours later you’ve got a warm, gooey, cobbler-style treat that tastes like you spent all afternoon baking. It’s inspired by those old-school church potluck cobblers, but streamlined for busy days when you’re juggling work, kids, and everything else. No mixing bowls, no fancy steps—just dump, stir, and let the slow cooker do the work while your house starts smelling like a summer peach orchard.

Serve this warm right out of the slow cooker, spooned into bowls and topped with a big scoop of vanilla ice cream or a dollop of whipped cream. It’s also great with a drizzle of heavy cream or half-and-half if you want something lighter but still cozy. For a brunch-y spin, pair it with Greek yogurt and a sprinkle of granola. Coffee, hot tea, or a glass of cold milk all work perfectly alongside this dessert, and if you’re entertaining, you can keep the slow cooker on “warm” and let everyone help themselves.

Servings: 6

2 pounds frozen peach slices (about 6–7 cups, unthawed)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with easy cleanup.

Add the frozen peach slices directly to the bottom of the slow cooker. Spread them out into an even layer so they cover the bottom (this should look like a full layer of frozen peaches when viewed from the top).

Sprinkle the granulated sugar evenly over the frozen peaches, then sprinkle the ground cinnamon evenly over the top.

Evenly sprinkle the dry yellow cake mix over the sugared peaches, doing your best to cover all of the fruit. Do not stir.

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 hydrate as the peaches release their juices while cooking.

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 bubbling and the top is mostly set with some golden, cake-like spots. The very edges may brown slightly, which adds flavor.

Once done, turn the slow cooker to WARM and let the dessert sit for 10 to 15 minutes to thicken slightly. Serve the peach dessert warm, scooping down through the topping to get plenty of saucy peaches in every serving.

For a less sweet version, reduce the sugar to 3/4 cup or even 1/2 cup, especially if your peaches are already sweet. Add 1/2 teaspoon vanilla or almond extract over the peaches before the cake mix for extra flavor. Swap the yellow cake mix for white, butter pecan, or spice cake mix for a different twist. You can also stir 1/4 to 1/2 teaspoon ground nutmeg or ginger into the cinnamon for a warmer spice profile. If you like a bit of crunch, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter. For a dairy-free version, use a dairy-free cake mix and substitute melted coconut oil or vegan butter for the butter (note that coconut oil may give a light coconut flavor). To keep this dessert from getting too soggy, don’t thaw the peaches first—use them straight from the freezer so they release their juices slowly as they cook. For food safety, make sure the slow cooker starts on HIGH for at least the first hour so the mixture comes up to temperature quickly, then you can switch to LOW if needed. Always keep the lid on while cooking to maintain a safe, even temperature, and refrigerate leftovers within 2 hours of serving; store in a covered container in the fridge for up to 3 days and reheat thoroughly before eating.