6 cups fresh peaches, peeled and sliced (or 4 cups canned peaches, drained)

1 cup sugar

1 tsp cinnamon

½ tsp nutmeg

1 cup all-purpose flour

1 cup milk

½ cup butter, melted

2 tsp baking powder

½ tsp salt

Optional: 1 tsp vanilla extract and ¼ cup chopped nuts

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Lightly grease or spray the inside of a slow cooker with nonstick cooking spray.
In a bowl, combine peaches, sugar, cinnamon, and nutmeg. Toss gently to coat and pour into the bottom of the crock pot.
In a separate bowl, whisk together flour, milk, baking powder, salt, and optional vanilla until smooth.
Pour the batter evenly over the peaches without stirring.
Drizzle melted butter over the top of the batter.
Cover and cook on High for 2½–3 hours, or until the top is golden and mostly set.
Turn off the heat and let rest 10–15 minutes with the lid slightly ajar to allow juices to settle.
Top with chopped nuts if desired and serve warm with ice cream or whipped cream.

Use frozen (thawed) or canned peaches when fresh are unavailable.

Cooking time may vary slightly based on slow cooker model.

For extra aroma, add vanilla or almond extract to the batter.

Uncover in the final 20 minutes for a slightly crisper top.

Reheat leftovers gently to preserve texture.