Mom's May Favorite: Just 3 ingredients. I make it when I want dessert handled hours ahead so I can relax with the family.

This is my Mom’s May Favorite: a slow cooker sweet I lean on whenever I want dessert totally handled hours before everyone shows up so I can just hang out with the family. It’s a simple three-ingredient berry-and-cream slow cooker treat that turns into a velvety, cream-colored mass with gorgeous dark purple streaks as it bubbles away. No fuss, no oven, and no fancy steps—just dump, swirl, and let the slow cooker do its thing while you tackle the rest of brunch (or take a nap, no judgment).

Serve this warm right out of the slow cooker, spooned into small bowls or ramekins so everyone gets some of that creamy base and the jammy purple streaks. I like to set out a bowl of fresh berries, a can of whipped cream, and some store-bought granola so people can customize their bowls without any extra work from me. It’s especially good alongside coffee, a simple egg bake, or a savory breakfast casserole, because the sweet, custardy texture balances out salty dishes. If you’re feeling extra, you can chill leftovers and serve them cold later in the day like a soft, sliceable dessert pudding.

Servings: 6

2 cups heavy whipping cream

Lightly grease the inside of a small slow cooker (about 3–4 quarts) with a bit of oil or cooking spray so the creamy mixture doesn’t stick too much.

In a medium bowl, whisk together the heavy whipping cream and the sweetened condensed milk until the mixture is smooth, velvety, and a uniform cream color.

Pour the cream mixture into the prepared slow cooker, smoothing the top gently with a spatula so it’s in an even layer.

Spoon the blueberry jam over the surface in small dollops, spacing them out. Use the tip of a knife or a skewer to gently swirl the jam through the cream mixture, creating dark purple streaks without fully blending it in.

Cover the slow cooker with the lid. Cook on LOW for 2.5 to 3.5 hours, or until the mixture is just set around the edges but still slightly wobbly in the center. The surface will look glossy and soft, with bubbling purple streaks where the jam has melted in.

Once set, turn off the slow cooker and let the dessert sit, covered, for 15–20 minutes to firm up slightly while staying warm and silky.

Serve warm by spooning the velvety, gelatinous mixture into bowls, making sure to scoop down to get both the creamy base and the jammy streaks in each serving.

Swap the jam: Any thick, high-fruit jam works here—raspberry, blackberry, or mixed berry will all give you those dramatic dark streaks. Just avoid super-runny jelly so the swirls stay defined instead of disappearing into the cream. Flavor twist: Stir 1 teaspoon vanilla extract or 1/2 teaspoon almond extract into the cream-and-condensed-milk mixture before pouring it into the slow cooker for a little extra depth. Citrus lovers can add 1 teaspoon finely grated lemon zest to brighten the sweetness. Richer texture: For an even thicker, more custard-like finish, let the dessert cool completely in the turned-off slow cooker, then chill it for at least 2 hours before scooping. It will firm up more but stay soft and spoonable. Lighter option: You can use half-and-half in place of some of the heavy cream (swap up to 1 cup), but the texture will be slightly looser and less velvety. Food safety tips: Keep the slow cooker on LOW, not WARM, while cooking so the mixture reaches a safe temperature steadily. Once it’s done, don’t leave it at room temperature for more than 2 hours; either keep it on WARM for serving (up to 2 hours) or cool and refrigerate. Store leftovers in a covered container in the refrigerator for up to 3 days and reheat gently in the microwave or enjoy chilled. Because this dessert is dairy-heavy, discard it if it has been left out at room temperature longer than 2 hours or if it smells sour or looks curdled.