My mom threw this together for Easter brunch with fresh berries from the market. The whole house smelled incredible

This slow cooker 4-ingredient strawberry cobbler is exactly the kind of thing my mom would throw together for Easter brunch after a Saturday morning trip to the farmers’ market. It’s simple, cozy, and lets the fresh berries do all the talking. You stir everything right in the slow cooker, walk away, and a couple of hours later the whole house smells like warm strawberries and buttery biscuits. It’s perfect for busy weekends, potlucks, or any time you want a low-effort dessert that still feels special and homemade.

Serve the cobbler warm, scooped straight from the slow cooker into bowls so you get plenty of that glossy, bubbly strawberry filling and golden biscuit topping in every serving. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the warm fruit and makes it feel brunch-worthy or dinner-party ready. For a brunch spread, I like to pair it with a simple egg bake, crispy bacon, and coffee. For dessert, serve it after something lighter like grilled chicken or a big salad so everyone has room for seconds.

Servings: 6-8

6 cups fresh strawberries, hulled and halved (about 2 pounds)

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking.

Add the fresh strawberries directly to the slow cooker. Sprinkle 1/2 cup of the granulated sugar over the berries and gently toss to coat. Let them sit in the slow cooker for 5–10 minutes while you prep the topping so they start to release their juices.

In a medium bowl, stir together the dry yellow cake mix and the remaining 1/2 cup granulated sugar until evenly combined. Pour in the melted butter and mix with a fork until the mixture is evenly moistened and forms clumps that resemble a crumbly biscuit dough. It will look shaggy and thick, not like a smooth batter.

Sprinkle and dollop the crumbly topping evenly over the strawberries in the slow cooker. It’s okay if some of the juicy berries peek through; they’ll bubble up around the edges 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 strawberry filling is thick and bubbly around the edges and the topping is set, puffed, and golden in spots. Avoid lifting the lid in the first 1 1/2 hours so the topping can set properly.

Once done, turn off the slow cooker and let the cobbler sit, uncovered, for 15–20 minutes. This rest time helps the juices thicken slightly so you get that glossy, spoonable filling instead of something too runny.

Scoop the warm cobbler straight from the slow cooker into bowls, making sure to get both the bright red strawberry filling and plenty of the buttery biscuit topping in each serving. Serve as-is or top with vanilla ice cream or whipped cream.

If you’re heading to the farmers’ market, you can swap in up to half of the strawberries for other berries like blueberries, raspberries, or blackberries to make a mixed berry cobbler. For a slightly less sweet version, reduce the total sugar to 3/4 cup and skip the extra 1/4 cup in the topping. To add a little brightness, stir 1–2 tablespoons of fresh lemon juice into the strawberries before cooking, or add 1 teaspoon of vanilla extract to the melted butter before mixing it with the cake mix. A pinch of ground cinnamon or cardamom in the topping gives it a cozy, spiced twist that’s great for holiday brunch. If you only have frozen strawberries, thaw them first and drain off some of the excess liquid so the filling doesn’t get too runny; you may also want to add 1 tablespoon of cornstarch to the berries to help thicken the juices. For a dairy-free version, use dairy-free butter or margarine; just be sure it’s a stick-style fat that melts like butter, not a spreadable tub. Food safety tips: Always wash and hull strawberries just before using to keep them fresh and reduce bacteria. Make sure the cobbler reaches a hot, bubbly simmer around the edges before turning off the slow cooker; this usually means it’s at least 165°F in the center. Don’t leave the cobbler in the slow cooker on the “warm” setting for more than 2 hours after cooking is done; transfer leftovers to a shallow container, cool slightly, and refrigerate within 2 hours. Reheat leftovers in the microwave or a low oven until steaming hot before serving.