Toss frozen raw hashbrown patties in the slow cooker and 3 other ingredients to get a dessert so delicious your friends will be begging for more!

This 4-ingredient slow cooker Earth Day dessert is one of those happy little surprises that makes everyone smile. Frozen raw hashbrown patties melt down into a cozy, sweet, almost bread-pudding-style base, and with just three more pantry ingredients you get a warm, caramel-apple dessert that feels comforting and fun. It’s a playful way to use up what you have on hand, and it’s easy enough to toss together before work or an afternoon of errands so dessert is ready when everyone wanders into the kitchen asking what smells so good.

Serve this warm hashbrown apple dessert straight from the slow cooker, spooned into bowls. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra caramel sauce makes it feel special for Earth Day or any family night. Pair it with hot coffee for the grownups and cold milk or hot cocoa for the kids. If you’re hosting friends, set out small toppings like chopped nuts, extra cinnamon, or a few chocolate chips so everyone can build their own perfect bowl.

Servings: 6

6 frozen raw hashbrown patties (about 1 1/2 pounds total)

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.

Place the frozen raw hashbrown patties in a single, snug layer on the bottom of the slow cooker. It’s fine if they overlap just a bit, but try to cover the bottom evenly.

In a medium bowl, toss the sliced apples with the ground cinnamon until the slices are evenly coated.

Spread the cinnamon-coated apple slices evenly over the frozen hashbrown patties in the slow cooker, making sure they reach all the way to the edges.

Drizzle the caramel sauce evenly over the apples, trying to cover as much of the surface as possible so it melts down into the apples and hashbrowns.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the hashbrown patties are very tender and the apples are soft and bubbling around the edges. The hashbrowns will break down and soak up the caramel and apple juices, creating a soft, pudding-like dessert.

Once cooked, gently stir just a couple of times to break up the hashbrown patties and mix them slightly with the apples, but don’t over-stir—you want some texture left.

Turn off the slow cooker and let the dessert sit, covered, for about 10 minutes to thicken slightly before serving warm in bowls.

For picky eaters, you can peel the apples very thinly and slice them extra small so they almost disappear into the dessert, or use a sweeter apple variety like Fuji or Gala to keep the flavor mild. If your family loves spice, add a pinch of nutmeg or a splash of vanilla extract along with the cinnamon. For a little crunch, sprinkle chopped pecans or walnuts over the apples before drizzling on the caramel. If you’d like this dessert a bit less sweet, cut the caramel sauce down to 3/4 cup and add a small pinch of salt to balance the flavors. To make it dairy-free, check that your caramel sauce is dairy-free and use cooking spray or a neutral oil instead of butter to grease the slow cooker. Food safety tips: Always start with fully frozen raw hashbrown patties straight from the freezer; do not let them sit at room temperature for long before cooking. Make sure your slow cooker is set to LOW or HIGH as directed, and avoid lifting the lid frequently, which can lower the temperature and increase cook time. Leftovers should be cooled, then stored in a covered container in the refrigerator and eaten within 3 to 4 days; reheat thoroughly until steaming before serving.