Spring Sunday Comfort: Just 4 ingredients. I make it when I want dessert handled hours ahead of the gathering.

This 4-ingredient oven spring bake is my go-to “dessert is handled” recipe for Sunday gatherings. It goes into one casserole dish, bakes up with a golden, crumbly top, and can sit on the counter until everyone is ready for dessert. Think of it as a cross between a cobbler and a crisp, but simpler—just fruit, cake mix, butter, and a little sugar to help it caramelize. It’s perfect for spring because you can use fresh or frozen berries, and it feels special without chaining you to the kitchen right before guests arrive.

Serve this warm or at room temperature, right from the ceramic baking dish so everyone can admire that bubbly, golden-brown top. A scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt makes it feel extra cozy. It pairs nicely with coffee after a big Sunday dinner or with iced tea on the porch. I like to set out small bowls, spoons, and a tub of ice cream nearby so folks can help themselves when they’re ready.

Servings: 8

4 cups mixed berries (fresh or frozen, such as strawberries, blueberries, raspberries, or blackberries)

Lightly grease a 9x13-inch ceramic baking dish. If using frozen berries, there’s no need to thaw them first; just break up any big clumps with your hands.

Spread the mixed berries evenly in the bottom of the prepared baking dish. Sprinkle half of the granulated sugar (1/4 cup) over the berries to help them get juicy and slightly jammy as they bake.

Evenly sprinkle the dry cake mix over the sugared berries, covering them completely all the way to the edges. Use clean, dry hands or the back of a spoon to gently level the mix into an even layer, but do not stir it into the fruit.

In a small bowl or measuring cup, melt the butter. Stir in the remaining 1/4 cup granulated sugar until it’s mostly dissolved; this helps create that shiny, golden, crumbly top.

Slowly drizzle the sweetened melted butter over the entire surface of the dry cake mix, aiming to moisten as much of the top as you can. It’s okay if a few dry spots remain; those will turn extra crisp and crumbly in the oven.

Cover the dish loosely with foil and let it stand on the counter for 15–30 minutes if you want to prep it ahead; this gives the berries a head start releasing their juices. You can also refrigerate it for up to 4 hours before baking—just add 5–10 minutes to the bake time if it goes into the oven cold.

When you’re ready to bake, preheat the oven to 350°F (175°C). Place the casserole dish on the middle rack and bake, covered, for 25 minutes.

Remove the foil and continue baking for another 20–30 minutes, or until the top is deeply golden-brown, crumbly, and you can see the berry juices bubbling thickly around the edges. The surface should look slightly glossy from the butter and sugar.

Carefully remove the dish from the oven and let it rest for at least 15–20 minutes before serving. It will be very hot and steamy at first, and the juices will thicken as it cools. Serve warm or at room temperature, scooping down through the crumbly top to get both fruit and topping in each serving.

For picky eaters, you can stick to just one fruit—strawberries or blueberries tend to be the most kid-approved. If your family prefers things less sweet, reduce the sugar to 1/4 cup total and skip stirring it into the butter; just sprinkle it over the berries. For a little spring twist, add the finely grated zest of 1 lemon to the berries (this doesn’t count as a main ingredient in my book, but you can leave it out if you’re strict about four). If you like a more cake-like texture, gently press the dry mix into the berries in a few spots so some of it soaks up the juices and bakes softer. To make this dairy-free, use a dairy-free buttery spread or coconut oil in place of the butter, knowing the flavor will be slightly different but still delicious. You can also halve the recipe and bake it in an 8x8-inch dish if you’re hosting a smaller group. For a more rustic look, scatter a handful of sliced almonds or chopped pecans over the top before baking (this would be an optional extra, not part of the core four ingredients). If you want dessert ready even earlier, bake it in the morning, let it cool, then rewarm it loosely covered with foil at 300°F for about 10–15 minutes just before serving; the top will crisp back up and the whole dish will look freshly baked again.