Slow Cooker Peach Crumble

Slow Cooker Peach Crumble 3/4 cups dark brown sugar 3/4 cups rolled oats 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon freshly ground allspice 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 4 tablespoons unsalted butter (1/2 stick), at room temperature, plus extra for coating the slow cooker 2 pounds ripe but firm peaches (about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices Completely coat the bottom and sides of the slow cooker with butter; set aside. Place the brown sugar, oats, flour, baking powder, spices, and salt in a large bowl and whisk to combine. Add the measured butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces and the mixture looks crumbly, about 2 to 3 minutes. Add the peach slices and mix until well combined. Add to the slow cooker, making sure the mixture is evenly spread out. Cook on low until the peaches are tender and the crumble mixture is brown, about 3 hours. Scoop into serving bowls, along with whipped cream or vanilla ice cream if so desired.