My grandmother always served this warm, fruity dessert in March. It tastes like home and requires just 3 ingredients.

This slow cooker 3-ingredient Irish apple dump cake is the kind of warm, fruity dessert my grandmother always served in March, when the weather couldn’t decide between winter and spring. It tastes like home: soft spiced apples bubbling under a golden, buttery cake topping, all made with almost no effort. The “Irish” touch here comes from using a simple yellow cake mix (a nod to easy church-supper desserts) over cinnamon-kissed apples, the kind of cozy dish you’d happily serve after a corned beef dinner or any family meal when you want something sweet but fuss-free. Everything goes right into the slow cooker, and a few hours later you’ve got a dessert that feels like a hug in a bowl.

Serve this warm right out of the slow cooker, spooned into bowls so you catch both the tender apples and plenty of those golden cake crumbs on top. A scoop of vanilla ice cream or a dollop of whipped cream melts into the hot, cinnamon-glazed apples and makes it extra special. For a little Irish-inspired touch, you can drizzle a bit of caramel sauce over the top. It pairs nicely with coffee or hot tea for the grown-ups, and a glass of cold milk for the kids. If you’re serving a St. Patrick’s Day meal, this is a perfect, no-stress dessert to end the evening on a cozy note.

Servings: 6-8

2 cans (20 ounces each) apple pie filling with cinnamon or spiced apple pie filling

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a little butter to keep the dessert from sticking.

Pour the apple pie filling into the bottom of the slow cooker and spread it into an even layer so the apples cover the whole surface.

Sprinkle the dry yellow cake mix evenly over the apples. Do not stir; you want a loose, crumbly layer of dry mix sitting right on top of the fruit so it can form those golden buttery cake crumbs as it cooks.

Slowly drizzle the melted butter all over the dry cake mix, trying to cover as much of the surface as you can. It’s okay if a few dry spots remain; they’ll still toast up and turn crumbly.

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 apple filling is bubbling around the edges and the cake mix on top looks set and golden with buttery crumbs.

Turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to thicken slightly. Steam will still be rising, and the apples will be very hot.

Spoon the warm Irish apple dump cake straight from the slow cooker into bowls, making sure everyone gets both tender cinnamon-coated apples and plenty of the golden, buttery cake topping.

If your family likes extra spice, stir 1/2 teaspoon ground cinnamon into the apple pie filling before adding the cake mix (this won’t change the basic 3-ingredient method, just adds flavor). For a more “Irish-inspired” feel, you can use a butter-flavored yellow cake mix or add a small splash of Irish cream to the apples for the adults. If you have picky eaters who don’t like obvious fruit chunks, roughly mash the apple pie filling with a fork before spreading it in the slow cooker so the texture is smoother. For a slightly crisper top, prop the slow cooker lid open with a wooden spoon during the last 20 to 30 minutes of cooking to let some steam escape. Leftovers keep well in the fridge for a couple of days; warm individual portions in the microwave and top with ice cream or whipped cream to bring back that fresh-from-the-slow-cooker comfort.