Grandma always asks me to bring this dessert to Sunday dinner. It takes just 3 ingredients to create these individual sweet treats.

This slow cooker 3-ingredient cherry cobbler is exactly the kind of dessert my grandma loves—simple, cozy, and just a little bit nostalgic. I started making these individual foil packet cobblers for Sunday dinners because they’re practically foolproof and everyone gets their own little bundle of warm, bubbly cherry goodness. Using just canned cherry pie filling, dry cake mix, and butter, you tuck everything into crinkled foil packets, nestle them into the slow cooker, and let the house fill with that sweet, buttery smell while you focus on the rest of the meal.

Serve each warm foil packet right out of the slow cooker and let everyone carefully open their own little cobbler at the table—it feels special without any extra work. These are wonderful topped with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt if you want to keep it lighter. Pair with hot coffee or tea for the grown-ups and cold milk for the kids. This dessert fits right in after a classic Sunday supper—think pot roast, meatloaf, or baked chicken with mashed potatoes and green beans.

Servings: 8 individual cobblers

2 cans (21 ounces each) cherry pie filling

Prepare the slow cooker: Set out a large oval or round slow cooker (5–6 quarts works well). Make sure it’s clean and dry. You do not need to grease the crock since the cobblers will cook in foil packets.

Cut the foil: Tear off 8 sheets of heavy-duty aluminum foil, each about 10 to 12 inches long. If you only have regular foil, use a double layer for each packet so they don’t tear. Lightly crinkle each sheet, then gently flatten it back out—this helps the packets hold their shape and look like little crinkled bundles.

Portion the cherry filling: Place each foil sheet on the counter, shiny side up. Spoon about 1/3 to 1/2 cup of cherry pie filling into the center of each sheet, dividing the filling evenly among the 8 pieces of foil.

Add the dry cake mix: Sprinkle 2 to 3 tablespoons of dry yellow cake mix over the cherry pie filling in each packet. Try to keep most of the cake mix on top of the fruit rather than directly on the foil so it can soak up the juices as it cooks.

Drizzle with butter: Slowly drizzle about 1 tablespoon of melted butter over the cake mix in each packet, using up all the butter across the 8 portions. Aim to moisten as much of the dry mix as you can; a few dry spots are fine and will turn into a nice, slightly crisp topping.

Seal the foil packets: Bring the long sides of each foil sheet up and over the filling, then fold them together tightly a couple of times to seal. Fold in the short ends as well, creating snug little packets so the juices and butter stay inside. They should look like small, crinkled foil bundles.

Arrange in the slow cooker: Place the foil packets seam-side up in the slow cooker, packing them in gently but firmly so they fit snugly. It’s okay if they’re slightly stacked or leaning against each other; just avoid crushing them flat.

Cook the cobblers: Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. The cherry filling should be bubbly and hot, and the cake mix should look set and soft with some buttery, slightly golden spots where it touched the foil.

Rest before serving: Turn off the slow cooker and let the packets sit with the lid off for about 10 minutes. This helps the hot juices settle a bit so they’re less likely to spill when opened.

Serve: Use tongs to carefully lift out each foil packet and place it on a plate or shallow bowl. Warn everyone that the steam will be hot. Let each person open their own packet, then eat the cobbler straight from the foil or spoon it into a dish. Add ice cream or whipped cream on top if you like.

Make-ahead tip: Assemble the foil packets earlier in the day, place them on a baking sheet, and refrigerate until you’re ready to cook. Just add 15–20 minutes to the cook time if they go into the slow cooker cold. For smaller families, you can easily halve the recipe and make 4 packets instead of 8. Fruit swaps: Any canned pie filling works here—blueberry, apple, peach, or mixed berry all turn out wonderfully. Apple and peach pair especially well with a sprinkle of cinnamon if you don’t mind technically adding a fourth ingredient. You can even mix fillings, like half cherry and half blueberry, for a fun twist. Cake mix options: Yellow cake mix keeps things classic, but white, French vanilla, or even spice cake mix are all delicious. Chocolate cake mix with cherry pie filling gives you a black forest–style cobbler that’s rich and kid-approved. For picky eaters: If you’ve got kids who aren’t big on fruit chunks, look for “extra cherry” or “no sugar added” pie filling and mash it slightly with a fork before spooning onto the foil so the texture is smoother. You can also use a little less filling and a bit more cake mix in their packets to lean more toward a cake-y dessert. Texture tips: If you like a crisper topping, open the packets carefully after cooking and let them sit open in the warm slow cooker for 10–15 minutes so a bit of moisture can escape. For a softer, more dumpling-like top, keep the packets tightly sealed until serving. Serving for a crowd: For big Sunday dinners, you can double the recipe and cook in two slow cookers at once. Keep finished packets warm on the LOW setting for up to an hour; just don’t stack them too tightly so they don’t get squashed. Lighten it up: Use a lighter cake mix if you prefer, and serve with a small spoonful of whipped topping or vanilla yogurt instead of ice cream. You can also reduce the butter slightly (to 6 tablespoons) and still get a tasty result, though the topping will be a bit less rich.