Summer in Winter: Just 3 ingredients. Using frozen berries makes this cobbler a year-round possibility.

This slow cooker berry cobbler is one of those cozy, no-fuss desserts that feels like a hug in a bowl. Cobbler has its roots in simple, homey cooking—pioneers used whatever fruit they had on hand and topped it with an easy biscuit or batter before baking it over a fire. This version keeps that same spirit but makes it even simpler for busy families by using just three ingredients and a slow cooker. It’s perfect for those nights when you want something warm and comforting after dinner without spending all evening in the kitchen. Using frozen berries means you can enjoy a taste of summer any time of year, and the slow cooker does all the work while you’re helping with homework, folding laundry, or just putting your feet up for a minute.

This berry cobbler is wonderful served warm right out of the slow cooker, spooned into bowls. A scoop of vanilla ice cream is the classic pairing—the cold cream melts into the warm berries and cake, making it extra special. If you prefer something lighter, a dollop of whipped cream or a spoonful of vanilla yogurt works nicely, too. For a more complete dessert spread, you can set out a little toppings bar with chopped nuts, mini chocolate chips, or granola so everyone can customize their bowl. It also pairs well with a simple cup of coffee or hot tea for the grown-ups and a glass of cold milk for the kids.

Servings: 6-8 servings

1 (16–20 oz) bag frozen mixed berries (about 4 cups; no need to thaw)

Lightly grease the inside of your slow cooker with cooking spray or a little butter to help prevent sticking and make cleanup easier.

Pour the frozen mixed berries into the bottom of the slow cooker and spread them into an even layer. There’s no need to thaw the berries first.

Sprinkle the dry cake mix evenly over the top of the berries, covering them as completely as you can. Try not to stir; you want a layer of dry mix on top.

Slowly drizzle the melted butter over the dry cake mix, aiming to moisten as much of the surface as possible. It’s okay if a few dry spots remain—steam from the berries will help them cook.

Cover the slow cooker with the lid and 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 and the berries are bubbling around the edges. The cobbler topping will be soft and cake-like, not crisp.

Once cooked, turn off the slow cooker and let the cobbler sit, covered, for about 10–15 minutes to set slightly. Then spoon into bowls and serve warm with your favorite toppings.

For picky eaters or different tastes, there are lots of easy ways to adjust this cobbler. If your family prefers one type of fruit, swap the mixed berries for just frozen strawberries, blueberries, or peaches. You can also use different cake mix flavors—lemon cake mix gives it a bright, tangy twist, while chocolate cake mix makes it taste like a warm berry brownie. If you’d like it a little less sweet, use a smaller amount of cake mix (about 3/4 of the box) and save the rest for another recipe. For a slightly crispier top, prop the lid open with a wooden spoon during the last 20–30 minutes of cooking to let some steam escape. To add a bit of texture, sprinkle a handful of oats or chopped nuts over the cake mix before drizzling on the butter. If you’re cooking for someone who needs to avoid gluten, you can use a gluten-free cake mix with the same method. And for weeknights when everyone is coming and going at different times, keep the slow cooker on the “warm” setting after it’s done so family members can help themselves to a cozy dessert whenever they’re ready.