2 x 825g cans peach halves in juice
2 Tbsp cornflour
2 Tbsp brown sugar
1 cup frozen raspberries
470g packet lemon cake mix
100g butter, melted
1 free-range egg, lightly beaten
Toasted flaked almonds, icing sugar, and cream, to serve
Drain peaches, reserving liquid. Put peaches in the bowl of 5L slow cooker.
Combine cornflour and brown sugar with ½ cup of reserved juice, mixing until smooth. Stir in an extra ¼ cup of reserved liquid, then pour over peaches. Scatter raspberries over the top.
Combine sachet of lemon cake mix in a large bowl with butter and egg until just combined. Dollop tablespoonfuls of batter over fruit. Set sachet of icing mix aside for another use.
Put bowl into appliance, cover with lid and cook on high for 2½ hours.
Scatter with almonds, dust with icing sugar and serve with cream.