My aunt begs me to make this every single Sunday dinner. I still haven't told her it takes only 3 ingredients.

This southern 3-ingredient blackberry cobbler is the kind of simple comfort that makes a Sunday supper feel complete. My aunt really does beg me to bring it every week, and I just smile and let her think it’s some guarded family secret. Truth is, it’s an old church-supper trick from the rural Midwest: frozen berries, a boxed cake mix, and a stick of butter. Somehow those three little things bake up into a bubbling pan of jammy dark purple fruit with a golden, buttery, crisp top that tastes like you fussed all afternoon. It’s the sort of recipe you keep in your back pocket for when you’re tired, short on time, but still want to put something homemade and full of love on the table.

Serve this cobbler warm, straight from the glass casserole dish, with a big spoon so you get both the syrupy berries and the crispy topping in every scoop. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts down into the hot fruit and makes its own sauce. It’s lovely after fried chicken, pot roast, or a simple ham dinner, and it holds its own on a holiday dessert table next to pies. Leftovers are good chilled from the fridge or gently rewarmed in the oven; some folks around here even sneak a spoonful with their morning coffee.

Servings: 8

2 (12-ounce) bags frozen blackberries (about 4 to 5 cups total)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass casserole or baking dish so the cobbler will release easily and cleanup is simple.

Pour the frozen blackberries straight into the prepared glass dish, spreading them into an even layer. There’s no need to thaw them first; the extra chill helps the berries stay plump while the top crisps.

Sprinkle the dry yellow cake mix evenly over the berries. Use your hands or a spoon to gently spread it so the berries are mostly covered, but don’t stir it in—you want a loose, even blanket of dry mix on top.

Slowly drizzle the melted butter all over the surface of the dry cake mix, aiming to moisten as much of it as you can. It’s fine if there are a few dry patches showing; those will crisp up in the oven.

Place the dish on the center rack of the preheated oven. Bake for 40 to 50 minutes, or until the top is deep golden brown, the butter has melted through the cake mix, and the blackberry filling is bubbling thickly around the edges.

Remove the cobbler from the oven and let it rest on a cooling rack for at least 15 to 20 minutes before serving. This short wait lets the juices thicken and the bubbling settle so you get those jammy berries and a sturdy, crisp, buttery crust in every spoonful.

If you like a little tartness, you can squeeze a teaspoon or two of lemon juice over the berries before adding the cake mix, or toss the berries with a tablespoon of sugar if they’re especially sour. A white or French vanilla cake mix also works nicely and gives a slightly different flavor. For a deeper, almost caramelized taste, you can brown the butter on the stovetop before drizzling it over the cake mix; just watch it closely so it doesn’t burn. If you prefer a thicker, more scoopable filling, reduce the berries slightly (to about 3 1/2 to 4 cups) so the juices are more concentrated. You can swap in other frozen fruits—like peaches, cherries, or mixed berries—using the same method, but avoid canned pie filling here, as it tends to get overly sweet and syrupy. For food safety, always use frozen berries from a reputable source and keep them frozen until you’re ready to assemble the cobbler; do not refreeze berries that have thawed. Make sure the cobbler bakes until the fruit is visibly bubbling in the center as well as the edges to ensure it’s fully heated through. Let the hot cobbler cool enough so the bubbling fruit doesn’t cause burns when served, and refrigerate leftovers within 2 hours, storing them in a covered container and enjoying within 3 to 4 days. Reheat leftovers in a 300°F oven until warmed through rather than leaving them out on the counter for extended periods.