Juicy peaches simmer low and slow with brown sugar, cinnamon, and a bright hit of lemon juice until they turn syrupy and deeply fragrant. A thick, vanilla-scented batter gets spooned over the top in big dollops, where it sets into a golden, tender cap while the fruit bubbles away underneath. The paper towel trick under the lid keeps that topping from ever turning soggy, so you get real contrast between the soft, cakey top and the jammy peaches below. Scoop it warm into bowls with a melting scoop of vanilla ice cream and let it pool into all those craggy edges. This hands-off slow cooker approach makes it an easy, crowd-pleasing dessert to have on hand for a gluten free table. No oven babysitting required — just set it, walk away, and come back to a bubbling, dolloped cobbler ready to serve.
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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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