Dump dry boxed white cake mix over frozen unthawed strawberries, together with 2 other ingredients, into slow cooker for a weekend sweet that's my default when I don't know what to make

This slow cooker strawberry cobbler is the kind of recipe I lean on when the weekend sneaks up and I still want something sweet bubbling away in the corner of the kitchen. It’s a true Midwestern-style “dump dessert” like the church ladies used to make for potlucks: frozen fruit on the bottom, dry cake mix sprinkled right from the box on top, a little sugar to coax out the juices, and butter to help everything brown and crisp. No fancy steps, no thawing, just a few pantry staples and a slow cooker doing the work while you enjoy your day.

Serve this cobbler warm, spooned straight from the slow cooker into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the hot strawberries and cake topping just right. It’s lovely with a cup of coffee after Sunday dinner, or alongside a glass of cold milk for an afternoon treat. If you’re serving company, you can ladle it into small mason jars or dessert cups and pass them around the table family-style.

Servings: 6-8

2 pounds frozen whole or sliced strawberries (do not thaw)

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray for easier cleanup.

Pour the frozen, unthawed strawberries straight into the bottom of the slow cooker and spread them into an even layer. Do not thaw the berries first; their icy firmness helps them hold shape as they cook.

Sprinkle the granulated sugar evenly over the frozen strawberries. This will help draw out their juices and create a syrupy base under the cobbler.

Open the box of white cake mix and, using clean dry hands, dump the dry cake mix evenly over the sugared strawberries. Gently spread it out so it covers the fruit from edge to edge, but do not stir it in. You want a distinct layer of dry mix on top.

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

Cover the slow cooker with its lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the strawberries are bubbling around the edges and the cake mix on top is set and mostly golden. The center may be softer and more spoon-cake than crisp, which is just right for a cobbler.

Turn off the heat and let the cobbler sit, covered, for about 15 minutes to thicken slightly before serving. Spoon warm cobbler into bowls and enjoy as is, or top with ice cream or whipped cream.

You can swap in other frozen fruits—such as peaches, mixed berries, or cherries—for a different twist while keeping the same 4-ingredient method. For a little extra flavor, stir 1 teaspoon of vanilla extract into the melted butter before drizzling, or add up to 1 teaspoon of ground cinnamon to the sugar for a warm, cozy note. If you prefer things less sweet, reduce the sugar to 1/3 cup or skip it entirely when using very sweet fruit. For a slightly crisper top, prop the slow cooker lid open with a wooden spoon during the last 30 minutes of cooking to let some steam escape. Food safety tips: Always use frozen fruit straight from the freezer and keep it cold until it goes into the slow cooker; do not let it sit out at room temperature for long periods. Make sure the cobbler reaches a good bubble around the edges so it’s properly heated through. Once cooked, do not leave the cobbler sitting on the warm setting for more than 2 hours; refrigerate leftovers in a covered container and enjoy within 3 to 4 days, reheating portions gently in the microwave until steaming hot.