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2½ cups firmly packed dark brown sugar

¼ teaspoon ground ginger

½ teaspoon ground cinnamon

2 tablespoons cornstarch

2 tablespoons bourbon

8 large ripe peaches, peeled, pitted, and cut into wedges

¾ cup (1½ sticks) unsalted butter

1 cup all-purpose flour

¼ teaspoon freshly grated nutmeg

1 cup chopped pecans

Vanilla ice cream for serving

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Add 1½ cups of the sugar, the ginger, cinnamon, cornstarch, and bourbon to the slow-cooker insert and stir until blended. Add the peaches and stir to coat them with the sugar. Melt ¼ cup of the butter, add it to the slow-cooker insert, and stir to blend. Stir together the flour, remaining 1 cup sugar, and the nutmeg in a mixing bowl.

add the remaining ½ cup butter to the mixing bowl and cut it in, using a blending fork or pastry blender, until the mixture resembles coarse crumbs.

sprinkle over the top of the peaches and spread the pecans evenly over the crumble. Cover and cook on high for 2 to 2½ hours, until a skewer inserted into the crumble comes out clean. Uncover the cooker and allow to cool for 30 minutes.

serve with vanilla ice cream.

serves 8

Apple Cranberry Cobbler

Sweet Golden Delicious apples are paired with tart cranberries and bubble under a buttery cobbler topping flavored with maple syrup. With its tantalizing aromas of cinnamon, apples, and cloves, this cobbler will remind you of fall.

6 large Golden Delicious apples, peeled, cored, and coarsely chopped

One 12-ounce package fresh cranberries washed and picked over (discard any white cranberries)

2½ cups sugar

1 tablespoons cornstarch

1 teaspoon ground cinnamon

1 teaspoon cloves

1/8 teaspoon ground ginger

1½ cups (3 sticks) unsalted butter, melted

2 cups unbleached all-purpose flour

¼ cup maple syrup

2 large eggs, beaten

Vanilla ice cream for serving

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Add the apples, cranberries, 1 cup of the sugar, the cornstarch, cinnamon, cloves, and ginger to the slowcooker insert and stir to combine.

stir together the butter, flour, remaining 1½ cups sugar, the maple syrup, and eggs in a mixing bowl and spread the batter over the apple mixture. Cover and cook on high for 2½ hours, until a skewer inserted into the center of the batter comes out clean. Uncover and cool for 30 minutes.

serve the cobbler warm with vanilla ice cream.

serves 8

Hot Lemon Blueberry Pudding Cake

Traditional soufflé pudding cakes puff up and separate into a pudding-like layer on the bottom covered by a sponge cake on the top. This pudding cake takes that one step further and incorporates blueberries into the pudding layer for a delicious surprise. Serve the cake warm.

1 cup fresh blueberries

4 large eggs, separated

Grated zest of 1 lemon

1/3 cup fresh lemon juice

4 tablespoons (½ stick) butter, at room temperature

12/3 cups milk

1 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Spread the blueberries over the bottom of the slow-cooker insert. Beat the egg whites in a large mixing bowl until soft peaks form, and set aside.

whisk the egg yolks in another mixing bowl. Add the zest and juice, butter, and milk and whisk until blended. Stir together the sugar, flour, and salt in another bowl and add to the egg yolk mixture. Beat until smooth, then fold into the reserved egg whites.

transfer the batter to the slow cooker. Cover and cook on high for 2½ hours.

allow the cake to cool slightly before serving.

serves 6

Hot Fudge Upside-Down Cake

I will readily admit that I am not a baker, because baking involves science and following directions to the letter. I look for dessert recipes that are simple to make yet produce amazing results. This cake is just one of those recipes that I go back to time and time again. The top layer is an intensely flavored, tender chocolate cake, while the bottom layer is a cross between hot fudge sauce and