Drop a whole unpeeled raw orange in the crock and 2 other simple ingredients to get a dessert so delightful, your friends will be begging for more.

This little slow cooker dessert reminds me of the kind of thing our mothers and grandmothers used to pull together when company dropped by unexpectedly: simple, thrifty, and just a bit magical. You start by dropping a whole, unpeeled raw orange right into the bottom of the crock, then add only two other pantry ingredients. As it bubbles away, the orange slowly softens and perfumes everything with bright, sunny flavor that feels just right for spring. The peel stays on, just like the old church-supper marmalades, giving a gentle bitterness that keeps the sweetness in check. It’s the kind of recipe you make once for a potluck, and before you know it, neighbors are asking for the secret to “that orange crock dessert.”

Serve this warm, spooned over shortbread cookies, buttery pound cake, or a scoop of vanilla ice cream for a pretty spring dessert. It’s also lovely just in small bowls with a dollop of whipped cream or a spoonful of plain yogurt if you like things less sweet. A pot of coffee or black tea balances the citrus and sugar nicely, and if you’re serving brunch, this pairs well with simple scrambled eggs and toast so the orange really shines.

Servings: 6

1 medium whole seedless orange, unpeeled, well-scrubbed (about 6–7 ounces)

Rinse the whole orange under warm water and scrub it well to remove any wax or residue. Pat it dry, but do not peel or cut it. The orange should go into the slow cooker completely whole and unpeeled.

Place the whole unpeeled raw orange in the center of the bottom of a 4- to 6-quart slow cooker. It should sit flat on the crock insert; this is the base of your dessert and will match that top-down view of an orange resting in the slow cooker.

Pour the granulated sugar evenly over and around the orange, letting some sugar mound up against the sides of the fruit. You want the orange nestled in a little sugary bed.

Sprinkle the dry yellow cake mix evenly over the sugar and around the orange, covering the bottom of the slow cooker. Try not to disturb the orange; keep it sitting upright in the middle.

Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours. Do not add any liquid; the orange will release juice as it cooks, and that, along with the sugar, will create a thick, spoonable sauce that soaks into the cake mix.

About halfway through the cooking time, if you like, gently spoon some of the melting sugary mixture from the edges over the top of the orange to help it soften and flavor the dessert more evenly. Replace the lid quickly so you don’t lose too much heat.

When the cake mix around the orange looks set and golden at the edges and the center feels soft but not wet when you press it lightly with a spoon, turn off the slow cooker. The orange should be very soft when pierced with a knife.

Using tongs or two spoons, carefully lift the hot orange out onto a cutting board or plate. Slice it in half, then quarters, and remove any seeds if present. Chop the softened orange (peel and all) into small pieces.

Return the chopped orange, with all its juices, back into the slow cooker. Gently fold the orange pieces into the warm, tender cake and syrupy sauce until everything is marbled together. The peel will give little bright, chewy bits throughout, like a rustic marmalade.

Let the dessert sit in the warm (but turned off) slow cooker for 10 to 15 minutes so the flavors mingle and the texture settles into a soft pudding-cobbler. Spoon warm into bowls and serve as is, or with whipped cream or ice cream.

If you prefer a milder citrus flavor, use a smaller orange or a thin-skinned tangerine; they soften even more quickly and have a gentler peel. For a deeper, almost caramel flavor, swap half of the granulated sugar for light brown sugar. A lemon or two small clementines can be used in place of the single orange for a brighter, slightly sharper dessert—just keep the total amount of fruit about the same. You can also use a white or lemon cake mix instead of yellow for a lighter, more springlike flavor. If your slow cooker tends to run hot, check the dessert 30 minutes earlier so the edges don’t overbrown. For a cozier, almost bread-pudding style dish, stir in a splash of cream or milk right at the end to loosen it slightly. Leftovers reheat nicely in the microwave; add a spoonful of water or cream before reheating if it seems too thick. If you’re serving folks who dislike orange peel, you can still cook it whole for the flavor, then only chop and stir in the soft inner flesh, discarding the peel and seeds before mixing it back into the cake.