Juicy sliced peaches get tossed with warm cinnamon, a touch of nutmeg, and a bright splash of lemon juice, then left to bubble away in the slow cooker until soft and glossy. A simple batter of flour, baking powder, and melted butter gets spooned over the top in big dollops, baking up into a golden, tender crust while the fruit turns jammy underneath. The paper-towel trick under the lid keeps that topping from turning soggy, so you get real contrast between the crisp top and the soft peach filling every time. It's a low-effort, mostly hands-off dessert that scoops beautifully straight from the crock, and it fits neatly into an added sugar–free spread without sacrificing that cozy, cobbler-in-a-slow-cooker feel. Serve it warm and let the peach flavor do the talking.
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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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