April Comfort in a Bowl: Just 3 ingredients. It is the perfect low-fuss treat to set and forget before the grandkids arrive for Sunday dinner.

This 3-ingredient slow cooker mixed berry cobbler is my idea of April comfort in a bowl: warm, jammy berries bubbling away under a golden, caramelized, crumbly topping while you go live your life. I love throwing this together on Sunday morning before the grandkids (or in my case, nieces and nephews) come over—by the time everyone walks in the door, the whole house smells like a cozy bakery. It’s a low-fuss, set-and-forget dessert built for busy days: frozen berries, a quick jammy magenta reduction right in the slow cooker, and a simple cake mix topping that turns into that dreamy, steaming, golden crust you see in the photo. No fancy steps, no extra bowls, just big payoff for very little hands-on time.

Serve big spoonfuls of this cobbler straight from the slow cooker while it’s still warm and bubbling, making sure to scoop down to get both the jammy magenta berry layer and the golden, crumbly topping. It’s perfect with a scoop of vanilla ice cream, a dollop of whipped cream, or even a splash of half-and-half if that’s what you have in the fridge. For Sunday dinner, I like to keep the rest of the meal simple—think roast chicken or a pot roast and a green salad—then let this cobbler be the cozy, sweet finish. If you somehow have leftovers, it’s surprisingly good the next morning with a spoonful of yogurt, almost like a breakfast crumble.

Servings: 6-8

2 pounds frozen mixed berries (no need to thaw)

Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray for easier cleanup.

Add the frozen mixed berries and granulated sugar directly to the slow cooker. Stir well so the sugar coats the berries as evenly as possible.

Cover and cook the berries and sugar on HIGH for 1 to 1 1/2 hours, stirring once or twice if you’re nearby, until the berries are soft and swimming in a thick, bubbling, jammy magenta reduction. The liquid should look glossy and syrupy, not watery.

Once the berry mixture is thick and jammy, gently spread it into an even layer across the bottom of the slow cooker.

Sprinkle the dry cake mix evenly over the hot berry layer, covering it completely. Do not stir; you want the cake mix to sit on top so it can form a crumbly, golden crust.

Place a clean kitchen towel or a few layers of paper towel over the top of the slow cooker insert, then set the lid on top of the towel. This helps catch excess steam so the topping can cook up more caramelized and less soggy.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the topping looks set, golden in spots, and slightly crisp around the edges. You should see thick, bubbling berry filling peeking up around the sides.

Turn off the slow cooker and let the cobbler stand, uncovered, for about 10 to 15 minutes to stop the bubbling and let the jammy filling thicken slightly.

Serve the cobbler warm, scooping down through the golden, crumbly topping to get plenty of the thick, magenta berry reduction underneath. Keep the slow cooker on the “warm” setting if you’re holding it for guests arriving later.

To keep the spirit of this simple, low-fuss, 3-ingredient cobbler, try swapping ingredients in the same categories: any frozen berry blend will work—blueberries and raspberries give you a deep magenta color, while adding strawberries makes it a little sweeter. You can also use a white cake mix or lemon cake mix instead of yellow for a different flavor twist without adding any extra ingredients. If you prefer things less sweet, cut the sugar back to 3/4 cup; the berries will still cook down into a jammy reduction, just a bit more tart. For a slightly crisper top, leave the lid propped open with a wooden spoon for the last 20 to 30 minutes of cooking to let extra steam escape. If you’re cooking ahead of the grandkids’ arrival, you can fully cook the cobbler on LOW, switch it to “warm,” and it will hold nicely for about 1 to 2 hours—just know the topping will soften slightly but stay delicious. Leftovers can be stored in the fridge and reheated right in the slow cooker on LOW or in the microwave, and they make a great topping for yogurt or oatmeal the next day.