A church friend taught me how to welcome spring with just 5 ingredients tossed together and left alone. The sweet bubbling juices and tender crust disappear so fast at Sunday dinners.

This slow cooker 5-ingredient strawberry rhubarb cobbler is exactly the kind of recipe a church friend would pass along in the fellowship hall right when the first warm days of spring finally show up. It’s all about tossing a few pantry staples and fresh (or frozen) fruit into the slow cooker, then walking away while your house slowly fills with the smell of sweet, bubbling fruit and a tender, golden biscuit topping. I love this for Sunday dinners because it can quietly do its thing while you’re at church or out with the kids, and by the time everyone wanders into the kitchen, the cobbler is ready and the glossy juices and soft crust start disappearing straight from the pot.

Serve this cobbler warm right out of the slow cooker, spooned into bowls so you catch plenty of the bubbling strawberry-rhubarb juices and chunks of the tender biscuit topping. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the hot fruit and makes it feel extra special for Sunday dinner. If you’re serving a crowd, pair it with simple mains like roast chicken or a pot roast and a green salad, then let the cobbler be the cozy, homey finish. Leftovers (if you’re lucky enough to have any) are great rewarmed for breakfast with a spoonful of plain yogurt.

Servings: 6-8

4 cups sliced rhubarb (fresh or frozen, 1/2-inch pieces)

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help prevent sticking and make cleanup easier.

Add the sliced rhubarb and strawberries directly to the slow cooker. If using frozen fruit, there’s no need to thaw; just break up any large clumps so they spread evenly.

Sprinkle the granulated sugar evenly over the fruit. Toss gently with a spatula or large spoon until the strawberries and rhubarb are well coated and starting to look a little juicy.

Sprinkle the dry yellow cake mix evenly over the sugared fruit in a loose, even layer. Do not stir; you want the cake mix sitting on top so it can form a tender, golden, cobbler-style crust as it cooks.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as you can. It’s okay if a few dry spots remain; the steam and fruit juices will help hydrate them during cooking.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the fruit is bubbling around the edges, the topping looks set, and the surface is mostly golden brown with some glossy spots of juice peeking through.

Once cooked, turn off the slow cooker and let the cobbler sit, covered, for about 15 minutes. This short rest helps the juices thicken slightly so they’re syrupy instead of runny when you scoop.

Spoon the warm cobbler into bowls, making sure to dig down so you get both the bubbling strawberry-rhubarb filling and plenty of the tender, crumbly biscuit-like topping. Serve as-is or with vanilla ice cream or whipped cream, and watch it disappear fast at the table.

If you’re juggling a busy Sunday, you can prep the fruit the night before: slice the strawberries and rhubarb, toss them with the sugar, and refrigerate in a covered bowl; in the morning, just dump into the slow cooker and add the cake mix and butter. For a slightly less sweet version, reduce the sugar to 3/4 cup, especially if your strawberries are very ripe. You can also swap in a white or vanilla cake mix if that’s what you have on hand, or try a lemon cake mix for a brighter, more tart spring flavor. If rhubarb is hard to find, use 2 cups rhubarb and 6 cups strawberries, or replace up to half of the rhubarb with another tart fruit like raspberries. To add a bit of cozy spice without changing the 5-ingredient simplicity, choose a spiced or butter pecan cake mix instead of yellow. For a crisper top, prop the slow cooker lid open with a folded kitchen towel during the last 30 minutes of cooking to let some steam escape and help the topping brown. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave; the topping softens but the flavors actually deepen, making it perfect for an easy dessert or even a not-too-sweet breakfast with yogurt.