Grease the crock of a 6 quart slow cooker. Pour the cans of peach pie filling into the bottom of the crock. Add vanilla extract, ground cinnamon, and nutmeg. Stir together.

In a food processor, add the flour, sugar, baking powder, ground cinnamon, salt, and cubed cold butter. Pulse mixture until it begins to look crumbly. Then, slowly stream the milk into the processor and continue to pulse until just combined. Be careful not to over mix.

Add spoonfuls of the batter to the top of peach pie filling. Covering as much of the filling as possible. It is OK to see gaps. The batter will expand as it cooks.

Next, add several sheets of paper towels over the open of the crock and cover. This will help catch excess condensation and allow cobbler to crisp up some. However, if you are worried about how hot your slow cooker might get, it is OK to skip this step, but the cobbler may not get that crispier top.

Cover the crock and cook on High for 2-2.5 hours. Meanwhile, clean and dry the food processor. Add the light brown sugar, flour, and cold and cubed unsalted butter. Pulse several times until the mixture looks crumbly. Transfer mixture to a small bowl and cover. Store in the refrigerator until time to top the cobbler.

About 90 minutes into cooking, remove the brown sugar crumble mixture and begin to sprinkle it on top of the cobbler. Breaking up extra large crumble chunks. Recover the crock and continue until finished cooking. Once done cooking, allow cobbler to set for 10-15 minutes before serving. Serve with vanilla ice cream or a dollop of whipped cream and enjoy!