Juicy peaches simmer low and slow with brown sugar, cinnamon, and a bright hit of lemon juice until they turn syrupy and soft. A thick, vanilla-scented batter gets spooned over the top in big dollops, baking right in the slow cooker into a golden, tender topping while the fruit bubbles away underneath. That paper-towel trick keeps everything from turning soggy, so you get a proper contrast of soft fruit and set, cake-like topping every time. It's a hands-off dessert that fills the kitchen with warm spice and fruit smell for hours before you ever lift the lid. Scoop it warm into bowls with ice cream or whipped cream melting into the peach juices, and you've got a comforting, crowd-pleasing dessert that's a great fit for a wheat free table.
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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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