Pour hot tap water over raw unbleached flour, alongside 3 other ingredients, into slow cooker for a dessert that's my default when I don't know what to make

This slow cooker 5-ingredient poor man water pie is my go-to dessert when I’m tired, the pantry looks bare, and I still want something warm and sweet after dinner. It’s inspired by old-fashioned Depression-era water pies, where home cooks stretched basic staples into a simple custard-like dessert. Here, everything comes together right in the slow cooker: you pour hot tap water over raw unbleached flour, add just a few more pantry ingredients, and let the slow cooker do the work while you handle the rest of your evening. The result is a soft, lightly sweet, almost pudding-like pie that tastes cozy and familiar, even though it’s made from the most humble ingredients.

Serve this water pie warm, scooped straight from the slow cooker into bowls. I like to dust the top with a little extra cinnamon or nutmeg and add a small spoonful of whipped topping if I have it. It pairs well with a cup of hot tea or coffee after dinner, or with a cold glass of milk for something more old-school. Because it’s fairly mild and not overly sweet, it’s also nice alongside fresh fruit like sliced apples, pears, or berries when they’re in season.

Servings: 6

1 cup hot tap water

Lightly grease the inside of a small to medium slow cooker (about 3–4 quarts) with butter or nonstick spray so the pie doesn’t stick too much. This step is optional but helps with cleanup.

In the slow cooker insert, sprinkle the raw unbleached flour evenly over the bottom. It will look like a thin, powdery layer and that’s exactly what you want.

In a small bowl or liquid measuring cup, stir together the granulated sugar and hot tap water until the sugar is mostly dissolved. The water doesn’t need to be boiling; just run your tap until it’s as hot as it normally gets.

Slowly pour the hot sugar water directly over the layer of raw unbleached flour in the slow cooker. Try to pour gently so the flour doesn’t clump up too much in one spot; it’s okay if it looks streaky or cloudy at this point.

Drizzle the melted butter evenly over the top of the water-and-flour mixture. Don’t stir; just let the butter sit on the surface in little pools or streaks.

Add the vanilla extract by drizzling it over the top as well. Again, do not stir. The whole magic of this dessert is that the layers slowly come together on their own as it cooks.

Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 hours, or until the top looks set around the edges and just a bit jiggly in the center, similar to a soft custard. The edges may look slightly golden and the center will still be soft.

Turn off the slow cooker and let the pie sit, covered, for about 20–30 minutes to firm up slightly. It will still be soft and spoonable, more like a thick pudding than a sliceable pie.

Scoop the warm water pie into bowls and serve as-is or with your favorite simple toppings. Store leftovers, once cooled, in a covered container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.

For a little extra flavor without adding more core ingredients, you can sprinkle a pinch of ground cinnamon or nutmeg over the top before cooking, or grate a tiny bit of fresh nutmeg over each serving. If you prefer a slightly firmer texture, let the pie cool longer in the slow cooker with the lid slightly vented, or refrigerate it and serve chilled. You can also swap the vanilla extract for almond extract for a different flavor twist. To stretch this recipe further, serve it over leftover biscuits or toast for a bread-pudding-style dessert. Food safety tips: Use clean, potable hot tap water and a clean slow cooker insert. Because this dessert is very moist and contains butter, refrigerate leftovers within 2 hours of cooking and do not leave them at room temperature for long periods. Reheat leftovers until steaming and only reheat what you plan to eat. If your tap water does not get very hot, you can briefly microwave the water until very warm (not boiling) before mixing with sugar and pouring over the flour, being careful when handling hot liquids to avoid burns.