Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (50g) Coconut sugar
  • 1 tbsp (8g) Cornstarch
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 tsp Ground cinnamon
  • 430g Yellow cake mix
  • 1/2 cup (113g) Unsalted grass-fed butter, melted
  • 1/4 cup (30g) Sliced almonds

Instructions:

  1. Peel and slice the 6 cups of fresh peaches into 1/2 inch thick wedges.
  2. Combine the fruit in a bowl with the 1/4 cup coconut sugar, 1 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, and 1/2 tsp cinnamon.
  3. Transfer the mixture to the bottom of the slow cooker insert and spread it into an even layer.
  4. Sprinkle the dry cake mix (430g) evenly over the top of the peaches. Do not stir the layers together.
  5. Drizzle the melted butter over the cake mix as evenly as possible.
  6. Cover and cook on High for 2 hours and 30 minutes. Sizzle and bubble sounds should be coming from the sides.
  7. Place a paper towel across the top of the pot, then put the lid back on for the final 30-45 minutes. Add the almonds over the top during this final stage of cooking.
  8. Turn off the heat and let the cobbler sit uncovered for 15 minutes. Watch the sauce thicken as it cools slightly.
  9. Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.