Ingredients:

  • 6 cups fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup whole milk

Instructions:

  1. Toss the sliced peaches, 1/2 cup sugar, lemon juice, cinnamon, and salt in the slow cooker crock. Stir gently until the fruit is evenly coated and let the mixture sit for 5 minutes to release natural juices.
  2. In a separate bowl, whisk together flour, 1 cup sugar, and baking powder. Stir in the milk until just combined.
  3. Spread the batter evenly over the peaches in the slow cooker. Do not stir the layers together.
  4. Distribute the chilled butter cubes evenly across the top of the batter to create butter pockets.
  5. Cover with a tight-fitting lid and cook on High for 2.5 to 3 hours until the topping has set into a pale gold, cake-like consistency and edges are bubbling.