This recipe can be made gluten free too!
In a large mixing bowl, combine the peaches and brown sugar. Stir and set aside.
In a separate, smaller bowl, combine the flour, cane sugar, baking powder, cinnamon, baking soda and salt. Mix evenly.
Grease the inside of your crockpot with some butter or margarine. Add the peaches and spread evenly on the bottom. Sprinkle the flour mixture over the peaches and lay the butter slices on top in an even layer.
Cook on HIGH for 2 1/2 hours. Then, turn to LOW and cook for another 1/2 hour until golden brown and bubbly.
Serve warm or at room temperature. Top with ice cream of your choice, if desired. Store leftovers in an airtight container in the fridge.