Juicy peaches get tossed with brown sugar, cinnamon, nutmeg, and a bright hit of lemon juice, then left to bubble away in the slow cooker until soft and syrupy. A thick vanilla-scented batter spoons over the top in big dollops, baking low and slow into a golden, tender crust that soaks up all that fruity juice underneath. The paper-towel trick keeps everything from getting soggy, so you end up with a topping that's set and dry on top but still soft where it meets the fruit. It's a low-effort dessert that basically makes itself while you do something else for a couple hours. Scoop it warm into bowls with a melting pile of vanilla ice cream on top, and you've got a cozy, fuss-free treat that fits right into an egg free kitchen without any extra thinking required.
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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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