Juicy peaches simmer low and slow with brown sugar, cinnamon, and a bright hit of lemon juice until they turn syrupy and tender at the edges. A thick, vanilla-scented batter gets spooned over the top in dollops, baking up into a golden, cake-like topping while the fruit bubbles away underneath. The paper towel trick keeps that topping from turning soggy, so every scoop comes out with a nice contrast of crisp edges and soft, custardy center. Letting the slow cooker do the work means you get a warm, comforting dessert without ever touching the oven. Scooped into a bowl with a melting cloud of vanilla ice cream on top, it's the kind of homey, fruit-forward treat that fits easily into a lower-sodium way of cooking. This one's a solid pick to keep on rotation for an added salt kitchen.
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Lightly coat the insert of a 6-quart slow cooker with nonstick spray or a thin layer of butter.
In a large bowl, toss the drained peaches with the brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated. Transfer the peach mixture to the prepared slow cooker insert and spread into an even layer.
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