Put whole raw unpeeled nectarines in the slow cooker and 2 other simple ingredients to create a sweet dish so amazing your husband will be asking for it every night!

This little slow cooker dessert is the kind of simple magic I wish I’d had when my kids were small and money was tight but the nectarine tree out back was heavy with fruit. For Arbor Day, when we’re thinking about trees and what they give us, I like to celebrate with something that lets the fruit shine just as it is—whole, unpeeled, and hardly fussed with. You simply nestle fresh nectarines into the slow cooker, sprinkle on a touch of sweetness and warm spice, and let time and gentle heat turn them into a spoonable, syrupy treat so good your husband will be asking for it every night. It’s pure old-fashioned comfort, made with just three ingredients and a lot of patience, the way my Midwestern mother and grandmother always cooked.

Serve these slow-cooked nectarines warm in a shallow bowl, spooning plenty of the sweet juices over the top. They’re wonderful just as they are, but a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of plain yogurt makes them feel like a Sunday supper dessert. A simple butter cookie or shortbread on the side is lovely for a little crunch. For a lighter Arbor Day treat, pair them with toasted nuts and a cup of hot tea or coffee, and if you have leftovers, spoon them over oatmeal, pancakes, or plain cake the next morning.

Servings: 4

6–8 whole raw unpeeled nectarines, firm-ripe

Look over your nectarines and choose ones that are firm-ripe: they should give just slightly when pressed near the stem, with no large soft spots or mold. Rinse them well under cool running water and gently rub the skins with your hands to remove any dirt. Pat dry with a clean towel; do not peel or slice them.

Place the whole raw unpeeled nectarines in a single, snug layer in the bottom of your slow cooker. If your cooker is deep and narrow, you can tuck a few on top, but try to keep most of them touching the bottom so they cook evenly and match the look of whole fruit nestled in the crock.

In a small bowl, stir together the brown sugar and ground cinnamon until there are no streaks of spice. Sprinkle this mixture evenly over the tops and sides of the nectarines in the slow cooker, letting some of it fall down between the fruit so it will melt into a syrup as they cook.

Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 1/2 hours, or until the nectarines are very tender when pierced with a knife and their skins are beginning to split and wrinkle. They should release plenty of juices, creating a cinnamon-brown sugar syrup in the bottom of the crock.

Once the nectarines are soft, turn the slow cooker to WARM. Carefully spoon the hot syrup from the bottom of the cooker over the tops of the fruit a few times to coat them well. Let them sit, covered, on WARM for another 15–20 minutes so the flavors mingle and the syrup thickens slightly.

To serve, use a large spoon to lift each whole nectarine into a dessert bowl, then spoon some of the warm syrup over each one. The fruit will be very tender, so handle gently. Guests can eat them with a spoon, slipping the skins aside if they wish, and you can remove the pits at the table or before serving if they’ve loosened from the flesh.

For a little extra depth, you can add 1 teaspoon of vanilla extract or almond extract to the brown sugar and cinnamon mixture before sprinkling it over the nectarines, though this will technically add a fourth ingredient. A pinch of nutmeg or ginger can also join the cinnamon if you like a spicier flavor. If your nectarines are very tart, increase the brown sugar to 1/2 cup; if they are quite sweet, you can reduce it slightly. For a richer dessert, serve the warm fruit over vanilla ice cream or spoon it onto slices of pound cake. If you prefer a lighter option, pair the nectarines with Greek yogurt and a sprinkle of toasted oats or nuts. You can make this with peaches or plums in the same way, but keep in mind that very soft fruit will cook faster and may fall apart more easily. Food safety tips: Always start with sound, unbruised fruit; discard any nectarines with mold or deep soft spots. Wash the nectarines thoroughly before placing them in the slow cooker, since the skins remain on during cooking. Keep your slow cooker on LOW or WARM only as directed and avoid leaving cooked fruit at room temperature for more than 2 hours. Refrigerate leftovers in a covered container within that time and use them within 3–4 days, reheating gently before serving. If you ever notice an off smell, unusual color, or mold on leftovers, it is safest to discard them.