Dump sweet cinnamon baking chips in the slow cooker and 3 other ingredients to get a dessert so delicious your husband will be begging for more.

This little slow cooker cinnamon chip dessert is the kind of thing I reach for on a busy Sunday when I still want something warm and sweet to end the day. It reminds me of the simple dump cakes the church ladies used to bring to potlucks, only this one leans into those sweet cinnamon baking chips that melt into a gooey, spiced pool at the bottom of the crock. With just four ingredients and no fuss, you can have a cozy, cobbler-style dessert that’ll have your husband circling back to the kitchen, spoon in hand, asking if there’s any more left in the slow cooker.

Spoon this warm cinnamon chip dessert into bowls and top it with a scoop of vanilla ice cream or a dollop of whipped cream so it can melt down into all the nooks and crannies. A drizzle of caramel sauce over the top is lovely if you have it. It’s rich, so a simple cup of coffee, hot tea, or a cold glass of milk balances it out nicely. If you’re serving company, you can sprinkle a few extra cinnamon baking chips or a light dusting of powdered sugar over each bowl right before taking it to the table.

Servings: 6-8

1 1/2 cups sweet cinnamon baking chips

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the dessert releases easily.

Scatter the sweet cinnamon baking chips evenly over the bottom of the slow cooker. They should form a loose, even layer, as if you’re lining the base with them.

Spoon the apple pie filling over the cinnamon chips, spreading it gently so it covers them in a fairly even layer without disturbing the chips too much.

Sprinkle the dry yellow cake mix evenly over the apple pie filling, covering it completely. Do not stir; just shake the slow cooker gently if needed to level the mix.

Slowly drizzle the melted butter over the dry cake mix, trying to moisten as much of the surface as you can. It’s fine if a few dry spots remain; the steam from cooking will help pull it together.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top is set, the edges are golden, and the cinnamon chips have melted into a gooey layer underneath.

Turn off the heat and let the dessert sit, covered, for about 10–15 minutes to thicken slightly. Serve warm, scooping all the way down so you get some of the cinnamon chip layer from the bottom in every bowl.

You can swap the apple pie filling for cherry, peach, or mixed berry pie filling for a different twist; the sweet cinnamon baking chips pair especially well with cherry and peach. If you prefer a little crunch, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. A spice cake mix or butter pecan cake mix works nicely in place of yellow cake mix for a deeper, autumn-style flavor. For smaller households, you can halve the recipe and use a smaller slow cooker, checking for doneness about 30 minutes earlier. Food safety tips: Always make sure your slow cooker is in good working order and that the insert is not cracked before using. Keep the lid on during cooking to maintain a safe temperature and even heating. Because this dessert contains butter and cooked fruit, refrigerate leftovers within 2 hours of serving in a shallow, covered container. Reheat individual portions in the microwave until steaming hot before eating. Discard if the dessert has been left at room temperature for more than 2 hours, especially in warm weather.