Throw these raw dark blackberries in the slow cooker and 4 other ingredients to get a sweet treat so delicious the whole family will be begging for more!

This 5-ingredient slow cooker blackberry cobbler is the kind of simple, sweet comfort that reminds me of summers on the farm, when the kids would come back from the fence row with purple-stained fingers and a pail full of wild blackberries. Instead of fussing with the oven, you just scatter those raw dark berries right in the bottom of the slow cooker, add four pantry staples, and let the gentle heat do the rest. It’s a no-fuss, old-fashioned dessert that tastes like it took all afternoon, but really just putters along on its own while you go about your day. Perfect for busy weeknights, Sunday suppers, or anytime you want a warm, spoonable treat that has everyone hovering around the kitchen waiting for the lid to come off.

Serve this cobbler warm right out of the slow cooker, spooned into bowls so you get plenty of juicy berries and tender topping in each serving. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts down into the cobbler and makes a lovely little sauce. It’s also wonderful with a splash of cream or half-and-half if that’s what you have on hand. For a bigger spread, pair it with a simple pot of coffee after a hearty family meal—think roast chicken, meatloaf, or a Sunday ham—when everyone’s ready to linger at the table just a bit longer.

Servings: 6-8

4 cups fresh raw dark blackberries, rinsed and patted dry

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the cobbler doesn’t stick.

Place the raw dark blackberries in an even layer on the bottom of the slow cooker. This should look like a thick carpet of berries completely covering the base.

Sprinkle 1/4 cup of the granulated sugar evenly over the blackberries. Gently toss the berries with your fingers or a spoon right in the slow cooker so they’re lightly coated, then spread them back into an even layer.

In a medium bowl, stir together the remaining 1/2 cup granulated sugar, the all-purpose flour, and the baking powder until well combined.

Pour the melted butter into the flour mixture and stir with a fork or spoon until you have a thick, slightly lumpy batter. It will be dense—more like a soft dough than a pourable cake batter.

Drop spoonfuls of the batter over the sugared blackberries, covering as much of the surface as you can. It’s fine if some berries peek through; the topping will spread a bit as it cooks.

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, until the topping is set and lightly firm to the touch and the blackberry juices are bubbling up around the edges.

Turn off the heat, remove the lid, and let the cobbler sit for about 15 minutes so the juices can thicken slightly. Spoon warm cobbler into bowls and serve as-is or with ice cream or whipped cream.

If your blackberries are especially tart, you can add an extra tablespoon or two of sugar over the berries before topping. For a cozier, almost cobbler-crisp flavor, stir 1/2 teaspoon ground cinnamon or a pinch of nutmeg into the flour mixture. If you like a bit of tang, squeeze a teaspoon of lemon juice over the berries before adding the sugar; it brightens the flavor without making the dessert sour. To stretch the recipe for a larger crowd, add up to 1 extra cup of berries and increase the sugar over the fruit by 1 to 2 tablespoons, keeping the topping the same for a fruitier cobbler. You can also swap part of the flour (up to half) for quick oats to give the topping a heartier, more rustic texture. If using salted butter, simply omit a pinch of salt you might normally add; the recipe will balance itself. Leftovers reheat nicely: spoon into a small baking dish and warm in a low oven, or scoop into a bowl and gently reheat in the microwave until just warm, not hot, so the berries don’t overcook.