June Freedom: Only 5 ingredients. I love tossing this together when I want a sweet finale handled hours in advance.

This little June Freedom dessert is my nod to Juneteenth and all the crimson-hued sweets that have graced celebration tables for generations. It’s only five ingredients, stirs together in minutes, and then the slow cooker does the rest while you go about your day. What comes out is a glistening, bubbling crimson and toasted-gold, craggy-topped bake—sweet, homey, and easy enough for a weeknight but special enough to honor a hard-won freedom. I love tossing this together in the morning so dessert is already handled hours in advance.

Serve this warm right out of the slow cooker, spooned into bowls so you catch both the crimson fruit and the toasted, craggy cake topping. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the hot juices and makes a lovely contrast. For a Juneteenth table, pair it with grilled meats, greens, cornbread, and a pitcher of cold red punch or sweet tea. Leftovers are wonderful the next morning with a spoonful of plain yogurt, almost like a breakfast cobbler.

Servings: 8

2 cans (21 ounces each) cherry pie filling

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

Spoon the cherry pie filling into the bottom of the slow cooker and spread it into an even layer so the whole base is covered in a deep crimson blanket.

In a medium bowl, stir together the dry red velvet cake mix and the brown sugar until no streaks of cake mix remain. This will help the top brown up into a craggy, toasted-gold crust.

Sprinkle the cake mix and brown sugar mixture evenly over the cherry pie filling, covering as much of the surface as you can without stirring it into the fruit.

Drizzle the melted butter slowly and evenly over the dry topping, making sure to moisten as much of the cake mix layer as possible. Some dry spots are fine and will turn into crisp, craggy bits.

Scatter the chopped pecans over the top for a toasty crunch that will deepen in flavor as it cooks.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the edges are deeply caramelized, the top is bubbling and toasted gold in spots, and the cherry filling is thick and glossy crimson around the sides.

Once done, turn off the heat and let the dessert sit, covered, for about 15 minutes to thicken slightly. Serve warm, spooning down through the craggy topping to scoop up both fruit and cake. If your slow cooker tends to run hot, check toward the earlier end of the cooking time so the edges don’t scorch.

For a different crimson note, you can swap one can of cherry pie filling for strawberry or raspberry pie filling, or use all mixed berry for a deeper, wine-colored base. If you don’t have red velvet cake mix, a plain white or yellow cake mix will still give you that bubbly, craggy top; the color will be more golden, but the cherries will keep the Juneteenth crimson spirit. Walnuts or sliced almonds can stand in for the pecans, or you can leave the nuts out entirely if allergies are a concern. To make this a bit less sweet, choose a pie filling labeled “less sugar” and cut the brown sugar back to 2 tablespoons. For a stronger vanilla note, add 1 teaspoon vanilla extract to the melted butter before drizzling. Food safety tips: Always cook this on HIGH or LOW as directed; do not use the “keep warm” setting to cook from start to finish, as it won’t bring the dessert to a safe temperature quickly enough. Keep the lid on during cooking to maintain proper heat, and avoid placing a hot slow cooker directly on a cold surface to prevent cracking. Refrigerate leftovers within 2 hours of serving, and reheat portions gently in the microwave until steaming hot before eating.