Toss whole unpeeled raw apples in the slow cooker and 4 other pantry staples to get a dessert so delicious, your family will be begging for more.

This is the kind of dessert I lean on in early spring, when the air is still a little chilly but the days are stretching longer and you want something sweet without a lot of fuss. It reminds me of the way my mother used to toss whole apples into a pot on the back of the woodstove, letting them slowly soften and perfume the whole farmhouse. Here, we let the slow cooker do the work: whole unpeeled raw apples go straight into the crock with just four simple pantry staples. By the time supper dishes are done, you’ve got tender, cinnamon‑kissed apples and a buttery, caramel‑tasting sauce that will have your family scraping the pot and asking when you’ll make it again.

Serve these warm apples right from the slow cooker, spooned into bowls and topped with a drizzle of the buttery brown sugar sauce from the bottom. A scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of plain yogurt makes a lovely contrast to the warm fruit. They’re wonderful alongside a simple spring supper—think baked ham, roast chicken, or a pot of soup—because they feel special without being fussy. If you have any leftovers, tuck them into oatmeal or spoon them over toast or pancakes the next morning for a cozy breakfast.

Servings: 6

6 small to medium firm apples (such as Gala, Honeycrisp, or Granny Smith), whole and unpeeled

Rinse the apples well under cool water and dry them with a towel. Leave the peels on and keep the apples whole, stems and all if you like. If any apples wobble badly, you can slice a very thin piece off the bottom so they stand more steadily.

Pour the water into the bottom of a 4- to 6-quart slow cooker. This keeps the apples from sticking and helps create the sauce.

Arrange the whole unpeeled apples in a single layer in the slow cooker, standing them upright and nestling them close together so they support one another.

In a small bowl, stir together the brown sugar and ground cinnamon, breaking up any sugar lumps with your fingers or a spoon.

Sprinkle the cinnamon-brown sugar mixture evenly over and around the apples in the slow cooker, letting some fall down between the apples and onto the bottom.

Dot the tops of the apples and the spaces between them with the pieces of butter, distributing the butter as evenly as you can. As it melts, it will mingle with the sugar and juices to form a rich sauce.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the apples are very tender when pierced with a knife but still mostly hold their shape. The exact time will depend on the size and variety of your apples and how hot your slow cooker runs.

Once the apples are tender, carefully spoon some of the buttery brown sugar sauce from the bottom of the slow cooker over the tops of the apples. Let them sit with the lid off for about 5 to 10 minutes to cool slightly and allow the sauce to thicken a bit.

Serve the warm whole apples in shallow bowls, spooning more of the sauce over each serving. If any apples split or slump as you serve them, don’t worry—just scoop them into the bowl and drizzle with plenty of sauce.

For a little extra texture, you can tuck a handful of raisins or dried cranberries down around the apples before cooking, keeping in mind this will add an ingredient beyond the basic five. A splash of vanilla or almond extract stirred into the sauce at the end of cooking is lovely if you have it on hand. If your family prefers things less sweet, reduce the brown sugar to 1/3 cup and taste the sauce at the end before deciding whether to add more. For a slightly richer dessert, use salted butter and sprinkle a pinch of extra cinnamon or even a little nutmeg over the apples before serving. If you’re cooking for a crowd, you can gently halve the cooked apples with a spoon in the slow cooker so everyone gets a portion; the dessert is just as good served in rustic, spoonable chunks as it is served as whole apples.