My uncle swears by this foolproof warm fruit bake. Grab just 3 ingredients and you have the ultimate sweet gooey comfort food for early spring nights.

This slow cooker 3-ingredient mixed berry cobbler is the kind of warm fruit bake my uncle swears by when the evenings are still chilly but you’re craving something sweet and cozy. It’s all about bubbling berries and a golden, fluffy topping you can scoop straight from the crock into bowls while it’s still steaming. With just a bag of frozen mixed berries, a simple cake mix, and a little butter, you get that gooey, jammy, purple-and-red fruit layer with a tender crust on top—perfect for early spring nights when fresh fruit isn’t quite in season yet but you still want something that tastes homemade and special.

Serve this cobbler warm right out of the slow cooker, spooned into shallow bowls or onto small plates so those dark purple and ruby juices can run around the edges. A scoop of vanilla ice cream or a dollop of whipped cream melts into the hot fruit and golden crust in the nicest way, but plain Greek yogurt is lovely if you want something a bit lighter. Pair it with a simple cup of coffee, hot tea, or warm milk for the kids. It makes a cozy finish to a roasted chicken or slow cooker pot roast dinner, and leftovers are surprisingly good the next morning with a spoonful of yogurt as a not-too-sweet breakfast treat.

Servings: 6-8

1 (32-ounce) bag frozen mixed berries (such as blueberries, strawberries, raspberries, and blackberries)

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help keep the cobbler from sticking.

Pour the frozen mixed berries straight into the bottom of the slow cooker. Spread them into an even layer so the fruit juices can bubble up evenly through the topping as it cooks.

Sprinkle the dry yellow cake mix evenly over the berries. Try to cover the fruit completely with the dry mix, but do not stir. Leaving the layers separate helps the top bake up fluffy and golden while the berries turn jammy underneath.

Slowly drizzle the melted butter evenly over the dry cake mix, aiming to moisten as much of the surface as you can. It’s fine if a few dry spots remain; the steam and berry juices will help hydrate them as the cobbler cooks.

Cover the slow cooker with its lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the top looks mostly set and golden in spots and the berry juices are bubbling thickly up around the edges. The fruit layer should look dark purple and ruby red, with a thick, jam-like texture.

Once done, turn off the slow cooker and let the cobbler sit, covered, for 10 to 15 minutes. This short rest helps the bubbling fruit settle and thickens the juices so they spoon up nicely instead of running all over the plate.

To serve, scoop the warm cobbler into bowls or onto plates, making sure to dig down so you get both the fluffy golden-brown topping and the gooey berry layer with whole blueberries and sliced strawberries. Serve immediately while it’s still steaming, with ice cream or whipped cream if you like.

For a slightly tangier cobbler, use a lemon or white cake mix instead of yellow; the bright flavor plays nicely with the berries. If your family doesn’t love seeds (from raspberries or blackberries), choose a frozen blend that’s just strawberries and blueberries so the texture stays smooth and kid-friendly. You can also add a teaspoon of vanilla or almond extract to the melted butter before drizzling for a little extra bakery-style flavor. If you prefer a more caramelized top, lay a clean kitchen towel or a layer of paper towels under the lid during the last 30 to 45 minutes of cooking on HIGH to catch extra steam and help the crust dry and brown a bit more—just keep the towel edges away from the heating element. For a slightly less sweet dessert, use an “angel food” or “light” cake mix and serve with plain yogurt instead of ice cream. Leftovers reheat well in the microwave in short bursts; I like to warm a scoop and tuck it into lunchboxes in a small thermos for a surprise treat on busy school days.