Slow Cooker Peach Cobbler Dump Cake

Ingredients 2 cans (15 oz / ~425 g each) sliced peaches in syrup (don’t drain)Or 1 large can (29 oz / ~820 g)1 box (15.25 oz / ~430 g) yellow cake mix (or vanilla)1 tsp ground cinnamon (optional)1/4 tsp nutmeg (optional)1/2 cup (1 stick / 113 g) unsalted butter, melted or very thinly slicedOptional: 1 tsp vanilla extract, pinch of saltFor serving: vanilla ice cream or whipped creamInstructionsPrep the cooker: Lightly grease the slow cooker insert (or spray with nonstick spray).Add peaches: Pour peaches with all the syrup into the slow cooker. Stir in cinnamon/nutmeg/vanilla if using.Dump the cake mix: Sprinkle the dry cake mix evenly over the peaches. Do not stir.Add butter: Drizzle melted butter evenly over the cake mix (or cover the top with very thin butter slices so most of the mix gets butter).Cook:High: 2–2.5 hours, orLow: 3–4 hoursIt’s done when the peaches are bubbling around the edges and the top looks set (some dry patches are OK).Optional crispier top: Remove the lid for the last 20–30 minutes to let steam escape.Rest & serve: Let sit 10–15 minutes, then scoop and serve with ice cream/whipped cream.Quick tipsIf you want it less sweet, use peaches in juice and add 2–3 tbsp brown sugar only if needed.Add-ins: 1/2 cup chopped pecans/walnuts on top before butter, or a handful of berries mixed with the peaches.