Holiday Weekend Sweets: Only 4 ingredients. The perfect sweet treat to set up in the morning and forget about until the barbecue is over.

This little slow cooker cherry bake is the kind of sweet I like to put on early in the day and forget about until the grill cools down and the fireflies come out. It uses just four ingredients, leans on a bag of frozen dark cherries, and turns into a jammy, spoonable dessert that reminds me of the cherry cobblers my mother used to slide into the oven before church on Sunday. Only here, the slow cooker does the watching for you while you enjoy your holiday weekend. By the time the barbecue is over, you’ll lift the lid to find glossy, dark magenta cherries bubbling in a thick, amber syrup, ready to spoon over whatever you’ve got on hand.

Serve this warm right out of the slow cooker, ladled into small bowls. It’s wonderful over vanilla ice cream, a slice of store‑bought pound cake, or even a plain biscuit if that’s what you have. A dollop of whipped cream or a spoonful of vanilla yogurt makes it feel a little special without much fuss. For a holiday spread, set the slow cooker on warm near the dessert table with a stack of bowls and a scoop of ice cream nearby, and let folks help themselves as they wander back from the grill.

Servings: 6–8

2 pounds frozen dark sweet cherries (no need to thaw)

Lightly grease the inside of a small slow cooker (3- to 4-quart works well) with a bit of butter or nonstick spray so the cherries don’t stick too much as they bubble.

In a medium bowl, whisk together the sugar and cornstarch until there are no visible lumps. This helps the thickener distribute evenly and keeps the sauce smooth.

Add the frozen dark cherries directly to the slow cooker. Sprinkle the sugar-cornstarch mixture evenly over the cherries, then gently toss with a wooden spoon until most of the cherries are coated. They’ll still be quite frozen and stiff, and that’s fine.

Dot the top of the sugared cherries with the small pieces of butter, scattering them across the surface so they can melt down into the fruit as it cooks and help create a glossy, rich syrup.

Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, without lifting the lid during the first few hours, until the cherries are very soft, plump, and surrounded by a thick, dark amber-magenta syrup that is gently bubbling around the edges.

Once the cherries are tender and the sauce looks glossy and jammy, give everything a gentle stir. If the syrup seems a bit thin, cook uncovered on HIGH for an additional 15 to 20 minutes, stirring once or twice, until it thickens to your liking.

Turn the slow cooker to WARM and let the cherry bake sit, covered, until you’re ready to serve. The cherries will hold well for an hour or two on warm. Stir before serving and ladle the hot, jammy cherries and syrup into bowls or over ice cream, cake, or biscuits.

If you’d like a little extra flavor without changing the ingredient count, you can swap part of the sugar for brown sugar (for example, 1/2 cup granulated and 1/2 cup light brown) to deepen the caramel notes in the syrup. For a faint hint of spice, you can stir in a pinch of ground cinnamon or nutmeg at the very end of cooking, though that technically adds a fifth ingredient. A splash of almond extract is lovely with cherries as well, again added off the heat so it doesn’t cook off. If your cherries are very tart, you may want to add 2 to 3 extra tablespoons of sugar; taste carefully when the mixture is fully cooked and bubbling, and sweeten only if needed. To make this feel more like a cobbler without adding ingredients, serve the cherries over crumbled shortbread cookies or leftover biscuits. For a richer sauce, you can replace 1 tablespoon of the butter with heavy cream stirred in at the end. Food safety tips: Always keep the cherries frozen until you’re ready to cook, and don’t leave them sitting at room temperature for more than 30 minutes before they go into the slow cooker. Make sure your slow cooker reaches a steady simmer on LOW; if your appliance runs cool, you may need closer to 5 hours for the mixture to reach a safe, bubbling temperature. Once cooked, do not leave the cherry bake on the WARM setting for more than 2 hours; after that, cool leftovers quickly and refrigerate in a covered container. Leftovers will keep safely in the refrigerator for up to 4 days and can be gently reheated on the stove or in the microwave until steaming hot before serving.