Layer the peaches. Begin by adding your fresh peach slices or well-drained canned peaches to the bottom of your slow cooker. Spread them into an even, juicy layer that covers the base.

Sprinkle cinnamon and sugar. Evenly sprinkle the ground cinnamon and brown sugar over the peaches. You’ll see the sugar start to cling and glisten on the fruit.

Add the cake mix. Pour the yellow cake mix dry (straight from the package) evenly over the sugared peach layer. The surface will look powdery at first—don’t worry, it’ll bake up soft and golden.

Top with butter. Slice the butter and dot it all across the surface of the cake mix, spacing the pieces so they’ll melt evenly during cooking. Watch as the pats begin to soften into the powdery topping.

Slow cook to perfection. Cover the slow cooker and cook on low until the topping is set and the edges are bubbling and golden. The peach juices should thicken a bit, and the top will go from pale to softly toasted. Scoop gently—the cobbler should hold its shape but remain spoonable and moist inside.