Throw raw diced green apples in the pot and 3 other items to get a sweet meal so delicious your neighbors will be begging for the secret.

This 4-ingredient slow cooker apple dessert is the kind of no-fuss, back-pocket recipe I lean on when I want something cozy and sweet without turning on the oven. You literally throw raw diced green apples into the slow cooker, sprinkle on a simple trio of pantry staples, and let time and gentle heat do the work. It lands somewhere between a crustless apple pie and warm apple cobbler filling—rooted in classic American comfort desserts, but stripped down to the essentials so any home cook can pull it off on a busy weeknight.

Serve this warm spooned into bowls, ideally with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream so the cold cream melts into the hot apples. It’s also lovely over plain Greek yogurt or oatmeal for a not-too-sweet brunch. If you enjoy contrast, add a sprinkle of toasted nuts right before serving for crunch. A cup of coffee, black tea, or a small glass of dessert wine (like a late harvest Riesling) pairs nicely with the cinnamon-scented apples.

Servings: 4

4 cups raw green apples, peeled, cored, and diced (about 4 medium Granny Smith apples)

Prep the apples: Peel, core, and dice the green apples into roughly 1/2-inch pieces so they cook evenly. You should have about 4 cups of diced apples.

Layer the apples: Place the raw diced green apples in an even layer on the bottom of a 3- to 4-quart slow cooker. The apples should clearly cover the base, as seen in a top-down process shot.

Add the brown sugar and cinnamon: Sprinkle the brown sugar evenly over the apples, then sprinkle the ground cinnamon over the top. Use a spoon or your hands to gently toss the apples in the pot so the sugar and cinnamon lightly coat the fruit, but keep everything in an even layer on the bottom.

Dot with butter: Scatter the small pieces of butter evenly over the surface of the apples. This will melt as the mixture cooks, creating a rich, glossy sauce.

Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the apples are very tender and surrounded by a thick, syrupy sauce. Avoid opening the lid during the first 2 hours so you don’t lose heat and moisture.

Adjust texture if needed: If the mixture looks too loose near the end of cooking, remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring once or twice, to let some excess moisture evaporate. For a softer, more sauce-like texture, gently mash some of the apples with the back of a spoon.

Serve: Spoon the hot apple dessert into bowls and serve immediately, or switch the slow cooker to WARM for up to 1 hour to hold it until you’re ready to eat.

For extra warmth, add 1/2 teaspoon ground nutmeg or 1/4 teaspoon ground cloves along with the cinnamon. If you like a bit of texture, stir in 1/3 cup chopped toasted pecans or walnuts right before serving. For a slightly lighter dessert, reduce the brown sugar to 1/3 cup; green apples are naturally tart, so taste at the end and add a drizzle of honey if you want more sweetness. To make this dairy-free, swap the butter for an equal amount of coconut oil or a neutral plant-based butter. You can also turn this into a more cobbler-like dessert by sprinkling 1/3 cup quick oats over the sugared apples before dotting with butter, which will give a soft, streusel-style topping. Food safety tips: Always wash apples well before peeling and dicing, and use a clean cutting board and knife. Keep the slow cooker covered while cooking so the temperature stays in the safe zone; once cooked, don’t leave the dessert on the WARM setting for more than about 2 hours. Cool leftovers promptly, transfer to an airtight container, and refrigerate; reheat thoroughly until steaming before serving again.