1. Prepare Slow Cooker and Initial Batter Layer:

• Grease the insert of your 5-quart (or 6-quart) slow cooker.
• Make Batter Topping: In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, and ⅛ teaspoon salt.
• In a separate small bowl, whisk together the room temperature large egg, the warmed ¼ cup of 2% milk, and the 2 tablespoons of slightly cooled melted butter until smooth.
• Pour the wet ingredients into the dry ingredients. Stir just until moistened and combined. The batter will be thick; do not overmix.
• Spread this thick batter evenly onto the bottom of the greased slow cooker insert.

2. Prepare and Layer Peach Filling:

• Peel, pit, and slice your fresh peaches into roughly 1/2-inch thick slices. You should have about 6 cups.
• In a large mixing bowl, gently combine the sliced peaches, the remaining ¼ cup of all-purpose flour, the 2 tablespoons of packed brown sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract.
• Toss carefully until the peaches are evenly coated with the sugar and flour mixture.
• Spoon this prepared peach filling mixture evenly over the batter layer in the slow cooker.

3. Slow Cook the Cobbler:

• Cover the slow cooker securely with its lid.
• Cook on the HIGH setting for 1 hour and 45 minutes to 2 hours (1 ¾ – 2 hours).
• The peach cobbler is done when the peach mixture is bubbly around the edges and the batter topping is cooked through (it will be moist and cake-like, a toothpick inserted into the topping should come out mostly clean or with moist crumbs).

4. Serve:

• Turn off the slow cooker. Let the cobbler sit for a few minutes with the lid off to cool slightly and for the juices to thicken a bit more.
• Serve the Slow-Cooker Peach Cobbler warm, scooped directly from the slow cooker into bowls.
• It is especially delicious served with a generous scoop of vanilla ice cream, if desired. Enjoy!