Toss frozen mixed berries in the slow cooker and 3 other ingredients to get a sweet treat so delicious your family will be begging for more.

This 4-ingredient slow cooker berry cobbler is exactly what I reach for on those nights when I want dessert but don’t have the time (or energy) to fuss with the oven. You literally toss frozen mixed berries into the slow cooker, sprinkle and drizzle on three pantry-friendly ingredients, and let it bubble away while you handle the rest of your evening. The result is a warm, jammy berry layer under a sweet, buttery cake-like topping that tastes like you spent way more time on it than you did. It’s very much a Midwestern potluck-style cobbler—super simple, super cozy, and guaranteed to disappear fast.

Serve this slow cooker berry cobbler warm, straight from the crock, with a big scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the juicy berries. For something a little lighter, try it with vanilla Greek yogurt or plain yogurt sweetened with a drizzle of honey. It’s also great alongside a cup of coffee after dinner or as a special weekend brunch dessert with bacon and eggs on the side. If you have leftovers, reheat gently and serve over pancakes, waffles, or oatmeal for an easy treat the next morning.

Servings: 6-8

6 cups frozen mixed berries (about 28–32 oz; do not thaw)

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

Pour the frozen mixed berries straight into the bottom of the slow cooker and spread them into an even layer. They should completely cover the bottom; no need to thaw them first.

Sprinkle the granulated sugar evenly over the frozen berries. This helps sweeten any tart fruit and draws out the juices as the cobbler cooks.

Evenly sprinkle the dry yellow cake mix over the sugared berries. Try to cover all the berries with the cake mix, but don’t stir—leaving it layered creates that cobbler-style topping.

Slowly drizzle the melted butter over the dry cake mix, aiming to moisten as much of the surface as possible. It’s okay if a few dry spots remain; they’ll hydrate as the berries release their juices.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the berries are bubbly around the edges and the cake topping is set and cooked through in the center. Avoid lifting the lid during the first 1 1/2 hours so the cobbler can properly steam and bake.

Once done, turn off the slow cooker and let the cobbler sit, covered, for 10–15 minutes to thicken slightly. The topping will firm up a bit as it rests, and the berry layer will become extra jammy.

Spoon the warm cobbler into bowls, making sure to scoop down to the berry layer, and serve with your favorite topping like ice cream, whipped cream, or yogurt.

You can easily adjust this slow cooker berry cobbler to fit your family’s tastes and what you have on hand. For a slightly less sweet dessert, reduce the granulated sugar to 1/3 cup, especially if your berries are already on the sweeter side. Swap the yellow cake mix for white, French vanilla, or even lemon cake mix for a brighter flavor. If you like a little texture, sprinkle 1/2 cup chopped nuts (like sliced almonds or pecans) or 1/2 cup old-fashioned oats over the cake mix before adding the melted butter. For extra warmth, stir 1 teaspoon ground cinnamon into the dry cake mix before sprinkling it on. To make this dairy-free, use a dairy-free cake mix (most are) and substitute the butter with an equal amount of melted coconut oil or a dairy-free buttery spread. For a smaller household, you can halve the entire recipe and use a 2- to 3-quart slow cooker, checking for doneness a bit earlier. Food safety tips: Always start with frozen berries that have been kept at a safe temperature (at or below 0°F) and don’t refreeze berries that have thawed at room temperature. Keep the slow cooker covered while cooking to maintain a safe, consistent temperature. Leftover cobbler should be cooled, then transferred to an airtight container and refrigerated within 2 hours; enjoy within 3–4 days. Reheat individual portions in the microwave until steaming hot before serving. Because this cobbler is very moist, avoid leaving it at room temperature for long periods, especially in warm kitchens or at potlucks.