Mom always made the best springtime sweets. Now you can treat her with this 3 ingredient bright and bubbly dessert that basically makes itself.

Every spring, right about the time the robins start hopping across the yard and the daffodils poke through, my mother would bring out her lemon desserts. They were always bright, simple, and just fancy enough to feel like a celebration without keeping her tied to the oven. This slow cooker 3-ingredient lemon cobbler is my easy, modern nod to those springtime sweets. It practically makes itself while you put on a pot of coffee or set the table, and the result is a bubbly lemon filling tucked under a golden, tender cake topping with syrupy edges that beg for a spoon. With only three pantry-friendly ingredients and a trusty slow cooker, it’s the kind of dessert you can make to surprise Mom on Mother’s Day or to treat yourself on any sunny afternoon.

Serve this lemon cobbler warm, right from the slow cooker, spooned into small bowls so everyone gets some of the golden cake on top and the bright, syrupy lemon underneath. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream softens into the warm dessert and makes it feel extra special. It pairs nicely with a simple spring meal—think baked ham, roast chicken, or even a bowl of soup and a salad—because the lemon cuts through heavier flavors and leaves your palate refreshed. For a little color, you can scatter a few fresh berries on top just before serving, or pour strong coffee or hot tea alongside for a cozy, end-of-day treat.

Servings: 6-8

2 (21-ounce) cans lemon pie filling

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of softened butter to help prevent sticking and make cleanup easier.

Spoon the lemon pie filling into the bottom of the slow cooker and spread it into an even layer so it fully covers the base. This will become the bright, bubbly lemon layer under the cobbler topping.

In a medium bowl, add the dry yellow cake mix. Do not add eggs, water, or oil—use the mix straight from the box.

Pour the melted butter over the dry cake mix and stir with a fork until the mixture looks evenly moistened and crumbly. It should resemble damp sand with some small clumps; this is what will bake up into a golden, slightly crisp cobbler topping.

Sprinkle the buttery cake mixture evenly over the lemon pie filling in the slow cooker, covering the filling from edge to edge. Do not stir; you want a distinct lemon layer on the bottom and cake layer on top.

Place a clean kitchen towel or a layer of paper towels over the slow cooker crock, then set the lid on top. This helps catch excess moisture so the topping bakes up more like a cobbler and less like a steamed cake.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top is set, lightly golden brown, and the lemon filling is bubbling around the edges. Slow cookers vary, so begin checking near the earliest time; the center should look cooked through, not wet and raw.

Once done, turn off the slow cooker and let the cobbler rest, uncovered, for about 10 to 15 minutes. This allows the hot lemon layer to thicken slightly into a syrupy sauce while the topping firms up a bit but stays tender.

To serve, spoon the warm cobbler into bowls, making sure to dig down through the golden topping to capture plenty of the bright lemon filling and syrup pooled underneath. Serve as-is or with ice cream or whipped cream on top.

For a more intense lemon flavor, stir 1 to 2 teaspoons of grated lemon zest into the lemon pie filling before adding the cake mix topping. If you prefer a slightly lighter, less sweet dessert, you can use a lemon cake mix instead of yellow for a tangier finish, or choose a cake mix labeled as having reduced sugar. A white cake mix will give a more delicate flavor and color, while a butter or golden cake mix will taste richer and toast up a bit darker on top. For a springtime twist, scatter 1/2 to 1 cup of fresh berries (such as blueberries or raspberries) over the lemon pie filling before adding the cake mixture; just know they will soften and blend into the sauce. If you like a bit of texture, sprinkle a handful of sliced almonds or shredded coconut over the top of the cake mixture before cooking. Food safety tips: Always make sure the butter is melted but not scorching hot when you mix it with the dry cake mix, to avoid splattering. Keep the slow cooker covered during cooking, using the towel under the lid to manage condensation, but be sure the towel edges are secured and not hanging near a heating element. Use oven mitts when lifting the lid, as hot steam will escape quickly. Leftover cobbler should be cooled to room temperature (no more than 2 hours at room temp), then covered and refrigerated; enjoy within 3 to 4 days. Reheat individual servings gently in the microwave until just warm, and discard if you notice any off smells or visible mold.