Spring Simplicity: Just 5 ingredients. I set it before church and dessert handles itself.

This 5-ingredient slow cooker mulberry grunt is my kind of spring dessert: I stir it together before church, flip the slow cooker on, and let it quietly bubble away until the house smells like an old-fashioned farmhouse kitchen. A “grunt” is a vintage New England dessert that’s basically fruit stewed under a simple biscuit-style topping. This version leans into fresh mulberries, which turn jammy and deep burgundy as they cook, with a crackled golden topping that looks like you fussed way more than you did. It’s practical, cozy, and perfect for anyone juggling a full weekend but still wanting something homemade and special on the table.

Serve this mulberry grunt warm, right in the oval slow cooker, with big spoonfuls ladled into bowls so the burgundy juices pool around the tender topping. A scoop of vanilla ice cream or a dollop of whipped cream melts into the hot fruit and makes it feel like Sunday dinner at grandma’s. For something lighter, plain Greek yogurt works surprisingly well and turns it into a not-too-sweet brunch dessert. Coffee, hot tea, or a small glass of cold milk all pair nicely with the rustic, jammy flavors.

Servings: 6

4 cups fresh mulberries, gently rinsed and stemmed

Lightly grease the inside of an oval slow cooker crock with a little melted butter to help prevent sticking and to encourage those pretty, bubbly edges.

Add the fresh mulberries to the slow cooker in an even layer. Sprinkle 1/2 cup of the granulated sugar over the berries and gently toss right in the crock so the sugar coats the fruit. This will draw out their juices as they cook and create that deep burgundy, jammy base.

In a medium bowl, whisk together the remaining 1/2 cup granulated sugar and the all-purpose flour until no streaks remain. This keeps the batter from getting clumpy and helps the topping bake up evenly.

Pour in the whole milk and whisk until you have a smooth, pourable batter, similar to pancake batter. Stir in the 4 tablespoons of melted butter until fully combined; the butter will help the topping turn golden and slightly crackled as it cooks.

Slowly pour the batter evenly over the sugared mulberries in the slow cooker. Don’t stir; you want the batter to sit on top of the fruit so it can puff and set while the mulberries bubble underneath.

Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 hours, or until the topping is set in the center, lightly golden around the edges, and you can see deep burgundy juices bubbling up through cracks in the surface. Avoid lifting the lid in the first 2 hours so the topping can rise and set properly.

Once done, turn off the slow cooker and let the grunt rest, covered, for about 15 minutes. This helps the juices thicken slightly so they’re glossy and spoonable instead of runny, while still staying warm and rustic.

Serve the mulberry grunt straight from the slow cooker, scooping down through the crackled golden topping to get plenty of jammy mulberries and their juices in every bowl.

If you don’t have quite enough mulberries, you can top off the 4 cups with fresh or frozen blackberries or blueberries; just keep the total amount of fruit the same so the batter-to-fruit ratio still works. For a cozier, more old-fashioned flavor, you can borrow from vintage grunts and add a pinch of cinnamon or nutmeg to the flour and sugar mixture (this would technically add another ingredient, so I usually skip it when I’m aiming for true 5-ingredient simplicity). If you prefer things less sweet, reduce the total sugar by 2–3 tablespoons; the fruit will still get jammy, just a bit more tart. For a richer topping, use half-and-half instead of milk, or swap half the milk for buttermilk for a subtle tang and slightly more tender crumb (the topping may brown a little faster, so start checking around 3 1/4 hours). To make cleanup easier on a busy Sunday, you can line the slow cooker with a parchment sling, though you’ll lose a bit of that rustic, caramelized edge. Food safety tips: Always rinse and sort your mulberries before using, discarding any overly soft, moldy, or buggy berries. Keep the grunt covered while cooking so it quickly reaches a safe internal temperature; the center of the topping should be fully set, not wet or doughy. Once cooked, don’t leave the dessert on the warm setting for more than 2 hours; cool leftovers, transfer them to an airtight container, and refrigerate within 2 hours of serving. Leftovers reheat well in the microwave or a low oven until just warmed through.