This slow cooker 3-ingredient cherry cobbler is the kind of no-fuss dessert busy families dream about. My neighbor from Pennsylvania swears it’s her grandmother’s best baking secret: you literally dump in three pantry-friendly ingredients, put the lid on, and walk away. A few hours later, the whole house smells like warm cherries and buttery cobbler, and the bubbly, golden-topped dessert has a way of disappearing before it even has a chance to cool. It’s perfect for potlucks, Sunday dinners, or those nights when you want something homemade without turning on the oven.
Serve big spoonfuls of the warm cherry cobbler straight from the slow cooker into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream melts into the bubbling cherry filling and buttery crust in the best way. For a simple family dessert, I like to set the slow cooker on “warm” and let everyone scoop their own as they wander through the kitchen. If you’re serving guests, pair it with coffee or hot tea, and maybe set out a small bowl of chopped nuts or chocolate chips for sprinkling on top.
Slow Cooker 3-Ingredient Cherry CobblerServings: 8
Ingredients
2 cans (21 ounces each) cherry pie filling
1 box (about 15.25 ounces) yellow cake mix, dry
1/2 cup (1 stick) unsalted butter, melted
Directions
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.
Dump the cherry pie filling into the bottom of the slow cooker and spread it into an even layer with a spoon.
Sprinkle the dry yellow cake mix evenly over the cherry pie filling, covering it completely. Do not stir; you want the cake mix sitting right on top of the cherries.
Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. Some dry spots are okay; they’ll turn into a crumbly, golden topping.
Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the cherries are bubbling around the edges and the topping is set and golden brown in spots with little pools of melted butter.
Turn the slow cooker to WARM, remove the lid for about 10 to 15 minutes to let a bit of steam escape and the topping firm up slightly, then ladle the warm cherry cobbler into bowls and serve.
Store any leftovers (if you have them!) in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on LOW in the slow cooker until warmed through.
Variations & Tips
For picky eaters or different tastes, you can swap the cherry pie filling for apple, peach, or blueberry pie filling—just keep the same amounts and method. If your family prefers less sweetness, look for a low-sugar pie filling or use one can of cherry pie filling and one can of pitted tart cherries packed in juice (drained). A white cake mix or butter pecan cake mix both work nicely in place of yellow cake mix and will still give you that bubbly fruit bottom and golden, crumbly top. If you like a little crunch, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter. For a cozier flavor, dust the top lightly with ground cinnamon before cooking, especially if you switch to apple or peach filling. To make cleanup easier, you can use a slow cooker liner, though I find a quick soak in warm soapy water does the trick. If you need the cobbler ready faster for an after-school treat, start it on HIGH for the first hour, then switch to LOW until the edges are bubbling and the top looks set. And if you’re serving a crowd, this recipe doubles easily in a larger slow cooker—just add an extra 30 to 60 minutes of cook time and keep an eye on the edges.
