May Sweetness: Just 3 ingredients. I make it when I want a stress-free dessert simmering while I enjoy the spring afternoon.

This 3-ingredient slow cooker dessert is my go-to when I want something sweet quietly bubbling away while I sit on the porch and soak up a spring afternoon. Think soft, golden brioche pillow pieces slowly soaking in a glossy maroon cherry syrup—no fuss, no babysitting, and minimal cleanup. It’s inspired by those old-school Midwestern crockpot dessert bars and dump cakes, but pared way down so you can toss everything in before lunch and have a cozy, stress-free treat by late afternoon.

Serve the warm brioche pillows and maroon cherry syrup straight from the slow cooker, spooned into small bowls. They’re perfect on their own, but a scoop of vanilla ice cream or a dollop of whipped cream melts into the syrup and makes it extra special. I like to sprinkle a few chopped nuts on top if I have them, or add a tiny pinch of flaky salt to balance the sweetness. Pair with hot coffee, herbal tea, or a cold glass of milk for an easy, end-of-day dessert that feels a little bit indulgent without a lot of effort.

Servings: 6

1 (15-ounce) can dark sweet cherries in heavy syrup, undrained

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

Add the canned dark sweet cherries with all of their heavy syrup directly into the slow cooker. Use a spoon to roughly break up any large clusters of cherries, but don’t worry about making it perfectly smooth.

Spoon in the maroon-colored jam or preserves. Stir the cherries, syrup, and jam together until you have a thick, deep-maroon mixture that looks glossy and uniform.

Add the torn brioche or soft dinner roll pieces on top. Gently press them down into the maroon syrup mixture so each soft golden pillow is coated and touching the syrup, but don’t mash them completely—some pieces should still sit slightly above the liquid so they can caramelize on the edges.

Cover the slow cooker with the lid and cook on LOW for 2.5 to 3 hours, or until the syrup is bubbling around the edges, the top pieces of bread are lightly caramelized and golden, and the center pieces are soft and custardy. Avoid opening the lid during the first 2 hours so the dessert can steam and set properly.

Once done, turn the slow cooker to WARM and let the dessert sit for 10 to 15 minutes. The maroon syrup will still be glossy and bubbling around the edges, but the bread pillows will firm up just enough to scoop cleanly.

To serve, gently scoop down through the layers so you get both the caramelized golden tops and the syrup-soaked centers in each portion. Spoon extra maroon syrup from the bottom of the slow cooker over each serving.

For a slightly less sweet version, use cherries packed in juice instead of heavy syrup and reduce the jam to 3/4 cup; the texture will still be saucy but not quite as rich. You can swap brioche for any soft, enriched bread like Hawaiian rolls, challah, or soft dinner rolls—just avoid very dense bread, which won’t soak up the syrup as nicely. If you like a little contrast, sprinkle 1/4 cup chopped toasted almonds or pecans over the top during the last 15 minutes of cooking so they stay crunchy. For a chocolate-cherry twist, scatter 1/4 to 1/3 cup dark chocolate chips over the dessert right after cooking, then cover for 5 minutes to let them melt slightly into the maroon syrup. To keep this stress-free and safe, always use canned cherries and jam that are within their expiration dates, and never use home-canned fruit unless you’re confident in the canning process and storage. Make sure the dessert reaches a good simmer around the edges (bubbling and steaming) so it’s heated through. Turn the slow cooker to WARM after it’s done and refrigerate leftovers within 2 hours; reheat single portions gently in the microwave until hot in the center. Because this dessert is very hot and syrupy right after cooking, let it cool for several minutes before serving, especially if kids are eating, to avoid burns from the bubbling syrup.