Toss frozen fruit in the crock with 3 other things and your family won't stop asking when you're making it again.

This 4-ingredient slow cooker tropical fruit bake is one of those toss-it-in-and-go desserts that makes weeknights feel a little more like vacation. I started making it on nights when I wanted something warm and cozy but didn’t have the energy to fuss with a full cobbler or crisp after work. Frozen mixed tropical fruit chunks do all the heavy lifting here, and the slow cooker turns them into a bubbly, saucy fruit bake with almost no effort. You literally toss frozen fruit in the crock with three other pantry staples, flip the switch, and a few hours later your kitchen smells like a beachy bakery and everyone is asking when you’re making it again.

Serve this tropical fruit bake warm right out of the slow cooker, spooned into bowls. It’s amazing topped with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt if you want it to lean more breakfast than dessert. For a little crunch, sprinkle on granola, toasted coconut, or chopped nuts right before serving. It also pairs well with simple grilled chicken or pork if you’re doing a casual backyard dinner and want an easy, mostly hands-off dessert waiting for you inside.

Servings: 6

1 (32-ounce) bag frozen mixed tropical fruit chunks (such as mango, pineapple, and papaya)

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Pour the frozen mixed tropical fruit chunks straight from the bag into the bottom of the slow cooker. Spread them into an even layer so they cook evenly. The fruit should still be completely frozen at this point.

In a small bowl, stir together the brown sugar and ground cinnamon until the cinnamon is evenly distributed with no big clumps.

Sprinkle the cinnamon-brown sugar mixture evenly over the top of the frozen fruit in the slow cooker, trying to cover as much of the surface as possible.

Drizzle the melted butter evenly over the sugared fruit. It will look a little dry at this stage, but as the fruit thaws and cooks, it will release plenty of juice and form a bubbly sauce.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, or until the fruit is very tender and surrounded by a thick, syrupy sauce. Avoid lifting the lid during the first hour so the slow cooker can build heat properly.

Once the fruit is cooked and the sauce has thickened, give everything a gentle stir to combine the juices, sugar, and spices. Taste carefully (it will be hot) and add an extra sprinkle of brown sugar or cinnamon if you’d like it sweeter or spicier.

Turn the slow cooker to WARM and let the fruit bake sit for 10 to 15 minutes to thicken slightly before serving. Spoon the warm tropical fruit and sauce into bowls and serve on its own or with your favorite toppings.

For a slightly richer, more dessert-like version, add 1 teaspoon of vanilla extract to the melted butter before drizzling it over the fruit. You can also swap the brown sugar for coconut sugar or a mix of brown sugar and honey or maple syrup for a different sweetness profile. If your frozen fruit mix doesn’t include pineapple, feel free to stir in 1/2 cup drained canned pineapple tidbits before cooking for extra tang. To add crunch, top each serving with granola, chopped macadamia nuts, pecans, or toasted shredded coconut right before eating. For a breakfast twist, reduce the brown sugar to 1/4 cup and serve over plain or vanilla Greek yogurt with a sprinkle of oats. If you need this to be dairy-free, use melted coconut oil instead of butter. For a slightly thicker, more cobbler-like texture, you can stir in 1 tablespoon of cornstarch with the brown sugar and cinnamon before sprinkling over the fruit; this helps the sauce set up more. Food safety tips: Always start with fruit that is fully frozen when it goes into the slow cooker, and keep the lid on during cooking so the mixture heats evenly and reaches a safe temperature. Do not leave the finished fruit bake on the WARM setting for more than 2 hours; after that, cool leftovers quickly and refrigerate in a shallow container. Reheat leftovers thoroughly until steaming before serving again. Discard any leftovers that have been left out at room temperature for more than 2 hours.