Prepare a 6-quart slow cooker by greasing the interior of the crock. Pour in the peach pie filling and stir in the vanilla extract, ground cinnamon, and nutmeg until well combined.

In a food processor, combine the flour, granulated sugar, baking powder, ground cinnamon, salt, and the cubed cold butter. Pulse the mixture until it achieves a crumbly texture. Gradually add the milk while pulsing, stopping as soon as the batter comes together. Avoid overmixing to ensure a light consistency.

Drop spoonfuls of the batter over the peach mixture, aiming to cover as much surface area as possible. Gaps are acceptable, as the batter will spread and expand while cooking.

To reduce condensation, place several sheets of paper towels over the top of the slow cooker before securing the lid. If your slow cooker runs hotter than average, you may opt to skip this step to prevent overheating, though the cobbler may have a softer top.

Cook on High for 2 to 2 ½ hours. In the meantime, clean the food processor and use it to prepare the crumble topping by pulsing together the brown sugar, flour, and cubed cold butter until a crumbly texture forms. Transfer the crumble to a small bowl, cover, and refrigerate until needed.

After 90 minutes of cooking, sprinkle the chilled crumble topping evenly over the cobbler, breaking apart any large chunks. Replace the lid and continue cooking for the remaining time.

Once the cobbler is fully cooked, allow it to rest for 10 to 15 minutes before serving. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.

Notes