Grease a 6 quart crockpot with cooking spray, then set aside.
Gently toss peaches, pecans, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract together until combined.
Pour into prepared crockpot.
Sprinkle in cake mix, use your hands to spread it out evenly, then gently press it down.
Top with cubed butter, then turbinado sugar.
Cover the crockpot with a thin dish towel (be sure it’s not touching the cobbler), then place on the lid.
Cook on HIGH for 2-3 hours or LOW for 4-6 hours, or until cake is cooked to your liking.
Scoop and serve with vanilla ice cream and an extra sprinkle of pecans and drizzle of caramel, if desired.
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