My aunt brought this to our Memorial Day cookout and everyone thought she spent hours on it. The secret is embarrassingly simple

This slow cooker 3-ingredient peach bellini cobbler is the kind of recipe that makes people think you’ve been baking all day, when really you tossed a few things in the crockpot and walked away. My aunt actually brought a version of this to our Memorial Day cookout, and everyone hovered over the dessert table asking for the recipe. The secret is embarrassingly simple: canned peaches, a boxed cake mix, and a splash of peach bellini (or peach-flavored sparkling wine). The slow cooker does all the work, giving you soft, boozy-scented peaches with a buttery, golden cake topping and syrupy edges—perfect for busy days when you still want a “wow” dessert.

Serve this cobbler warm, straight from the slow cooker, with scoops of vanilla ice cream or a big dollop of whipped cream so it melts into the peachy syrup. It’s also great with a side of fresh berries to cut through the sweetness, or a drizzle of heavy cream if you like things extra cozy. For a cookout or holiday, I like to set the slow cooker on “warm” and keep bowls, spoons, and toppings nearby so people can help themselves throughout the evening.

Servings: 8

2 cans (29 ounces each) sliced peaches in heavy syrup, undrained

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Pour both cans of sliced peaches with all of their syrup into the bottom of the slow cooker. Spread the peaches out so they cover the bottom in an even layer.

Sprinkle the dry yellow cake mix evenly over the peaches, covering as much of the surface as possible. Do not stir; you want the cake mix to sit on top so it forms a crumbled, cobbler-like topping.

Slowly pour the peach bellini evenly over the dry cake mix, focusing on any dry spots. You’re aiming to moisten most of the cake mix while still leaving some crumbly bits for texture. Gently tap the slow cooker or lightly press down any very dry patches with the back of a spoon, but avoid fully mixing it into the peaches.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the topping is mostly set, the edges are bubbling in a thick peachy syrup, and the top looks golden and slightly caramelized.

Once done, turn the slow cooker to WARM and let the cobbler sit, covered, for about 15 minutes to allow the syrup to thicken slightly. Serve warm straight from the slow cooker, scooping down through the golden topping to get plenty of peaches and syrup in each serving.

If you don’t want to use alcohol, you can swap the peach bellini for 1 cup of peach nectar, white grape juice, or even a mix of peach juice and lemon-lime soda. For extra flavor, stir 1 teaspoon of ground cinnamon into the dry cake mix before sprinkling it over the peaches, or add 1 teaspoon of vanilla extract to the peaches. A white cake mix or butter cake mix can stand in for yellow cake if that’s what you have on hand. If you prefer a slightly less sweet cobbler, use peaches in juice instead of heavy syrup and reduce the peach bellini to 3/4 cup. For a little crunch, sprinkle chopped pecans or sliced almonds over the top of the cake mix before cooking. Food safety tips: If using alcohol, remember that not all of it will cook off in a slow cooker, so serve a nonalcoholic version for kids and anyone avoiding alcohol. Always cook the cobbler until it is piping hot and bubbling around the edges to ensure it’s heated through safely. Cool leftovers to room temperature within 2 hours, then refrigerate in a covered container and eat within 3 to 4 days. Reheat portions thoroughly in the microwave or oven until steaming hot before serving. Avoid leaving the cobbler sitting on the WARM setting for more than 4 hours to reduce food safety risk.