Dump whole unpeeled raw kiwis in the crock and 4 other ingredients to get a sweet treat so delicious your family will be begging for more!

This 5-ingredient slow cooker kiwi dessert is one of those quirky little recipes that feels perfect for tax day or any other busy, brain-frying day. You literally dump whole unpeeled raw kiwis into the crock with just four pantry staples, turn it on, and let the slow cooker do the work while you tackle paperwork or help with homework. The heat softens the kiwis right in their skins, and by the time they’re done, you’ve got a warm, spoonable, sweet treat with a cozy vanilla-brown sugar sauce that tastes way fancier than the effort you put in. It’s a fun, no-fuss dessert that gets everyone talking and, more importantly, coming back for seconds.

Serve this slow cooker kiwi dessert warm, scooped into bowls with a drizzle of the caramel-y sauce from the bottom of the crock. It’s wonderful over a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt if you want to keep it a little lighter. For something extra cozy, pair it with shortbread cookies or pound cake to soak up the juices. A cup of hot tea or coffee on the side makes it feel like a special end-of-day treat, especially on those long, paperwork-heavy evenings.

Servings: 6

10 whole unpeeled raw kiwis, rinsed and dried

Rinse the whole kiwis under cool running water, gently rubbing the skins to remove any fuzz or debris. Pat them completely dry with a clean towel. Do not peel or slice; leave them whole.

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

Arrange the whole unpeeled kiwis in a single layer (or as close as you can) on the bottom of the slow cooker. The kiwis should be touching the bottom so they can soften evenly.

In a small bowl, stir together the brown sugar, honey or maple syrup, and vanilla extract until it forms a thick, sticky mixture.

Spoon the sugar mixture evenly over the tops of the kiwis, letting some drip down between them. Try to coat as many of the kiwis as you can so the flavors soak in as they cook.

Dot the tops of the coated kiwis with the small pieces of butter. As the dessert cooks, the butter will melt and mix with the sugar and juices to create a rich, sweet sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the kiwis are very soft when gently pressed with a spoon. They should feel almost jammy inside the skins.

Once the kiwis are soft, turn off the slow cooker and let the dessert rest with the lid slightly ajar for about 10 to 15 minutes. This lets the sauce thicken a bit and keeps the dessert from being too hot to handle.

To serve, use a spoon to lift out whole kiwis and place them in bowls. Carefully split each kiwi open with a spoon or knife and scoop out the warm, soft fruit, spooning some of the brown sugar sauce from the bottom of the crock over the top.

Serve warm as-is, or with a scoop of ice cream, whipped cream, or yogurt. Store any leftovers in a covered container in the refrigerator for up to 2 days, and reheat gently in the microwave before serving.

For a little spice, sprinkle 1/2 teaspoon ground cinnamon or pumpkin pie spice over the kiwis along with the sugar mixture. If your family likes a bit of tartness, stir 1 to 2 tablespoons of lemon juice into the sugar-honey mixture before pouring it over the kiwis; it brightens the flavor and balances the sweetness. For a slightly lighter version, you can cut the brown sugar back to 1/3 cup and skip the butter, though the sauce will be a bit thinner and less rich. To make this dairy-free, simply omit the butter or replace it with a plant-based butter alternative. If you have picky eaters who are unsure about the kiwi skins, let the whole kiwis cook as directed, then scoop the soft insides out of the skins before serving in bowls so they never have to deal with the peel on their plate. Food safety tips: Always wash the kiwis well before placing them in the slow cooker, even though you won’t be eating the skins directly, because any surface dirt or bacteria can transfer to the fruit and sauce as they cook. Make sure the dessert reaches a good, steady simmer in the slow cooker (cooking on LOW for at least 3 hours in a standard-size crock usually achieves this) to keep it out of the temperature “danger zone.” Refrigerate leftovers within 2 hours of cooking and reheat only what you plan to eat, discarding any portion that has sat out at room temperature for more than 2 hours.