Welcome to Slow Cooker Sunday! Plug in and chill out for what’s supposed to be the laziest day of the week.

This summer slow cooker dessert is yet another Alton Brown recipe I had to try. I adjusted by adding extra flour and oats, and used fresh peaches.

The recipe is called cobbler, but it doesn’t have the biscuit top I think of when envisioning a cobbler. It’s more like a crumble. In a romanticized past life as a cowboy, I could smell the fruit baking in the breeze coming from the chuck wagon, a special treat after a long day’s work. But it is Sunday, so I hope everyone has just kicked back and done a bit of dreaming.

Slow Cooker Peach Crumble
Makes approximately 8 servings

3/4 cups dark brown sugar
3/4 cups rolled oats
3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon freshly ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 cup unsalted butter, at room temperature, plus extra for the coating the crock of the slow cooker
4 large peaches (approximately 24 ounces), sliced
4 cups vanilla ice cream (optional)

Step 1: In a mixing bowl, whisk together the dry ingredients.

Step 2: Add the measured butter to the dry ingredients and mix together until everything is totally combined and the mixture appears crumbly.

Step 3: Add the peach slices and mix everything all together.

Step 4: Butter the bottom and sides of the slow cooker.

Step 5: Pour the peach-flour mixture into the slow cooker.

Step 6: Cook for 3 to 4 hours on low, until the peaches are tender. Scoop the peach crumble into bowls and serve with a scoop of ice cream if you like your desserts à la mode.

Photos and styling by Chris Rochelle

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