Pour canned crushed pineapple in the slow cooker and 3 everyday additions to serve up a treat so delicious your friends will demand seconds.

This 4-ingredient slow cooker summer dessert leans on canned crushed pineapple and three everyday pantry additions to create a warm, spoonable treat that tastes like the filling of a pineapple cobbler without turning on the oven. It’s the kind of low-effort, high-reward recipe I reach for on humid Midwestern evenings when company is coming and I’d rather be on the patio than hovering over the stove. While it doesn’t trace to a specific traditional dish, it borrows from classic American dump cakes and fruit crisps, letting the pineapple’s natural sweetness and acidity do most of the work while a simple buttery sugar topping bakes up into a tender, almost cobbler-like layer right in the slow cooker.

Serve this warm pineapple dessert in small bowls with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to play up the contrast between hot fruit and cold cream. Toasted coconut, chopped toasted pecans, or a sprinkle of granola over the top add crunch if you like texture. It pairs nicely with grilled summer meals—think simple grilled chicken, burgers, or brats—because the pineapple’s acidity cuts through rich, smoky flavors. For a lighter finish, spoon it over plain Greek yogurt or cottage cheese and let it cool to room temperature before serving.

Servings: 6

2 cans (20 ounces each) crushed pineapple in juice, undrained

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker insert with a thin film of butter or neutral oil to help prevent sticking and make cleanup easier.

Pour the crushed pineapple with all of its juice directly into the bottom of the slow cooker insert, spreading it into an even layer so the fruit and juice are distributed evenly. The mixture should look loose and glistening across the bottom.

In a medium bowl, whisk together the all-purpose flour and granulated sugar until no streaks remain. This dry mix will form a simple, tender cobbler-style topping as it cooks over the pineapple.

Drizzle the melted butter over the flour-sugar mixture and stir with a fork or spatula just until everything is evenly moistened and forms a thick, slightly clumpy batter. It should be spreadable but not runny; if it seems very dry, add 1 to 2 teaspoons of pineapple juice from the slow cooker to loosen.

Spoon the batter over the pineapple in the slow cooker in small mounds, then gently spread it with the back of the spoon or a spatula to cover most of the surface. It is fine if some pineapple peeks through; those spots will bubble up and caramelize a bit as it cooks.

Cover the slow cooker with its lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the topping is set, no longer doughy in the center, and the pineapple is hot and bubbling around the edges. Avoid lifting the lid during the first 90 minutes, as that releases steam and can slow down the cooking and setting of the topping.

Once cooked, turn off the slow cooker and let the dessert stand, covered, for 10 to 15 minutes. This brief rest allows the bubbling juices to settle and the topping to firm up slightly so it spoons more cleanly.

Spoon the warm pineapple dessert into bowls and serve on its own or with a scoop of ice cream, whipped cream, or your favorite toppings.

For a lightly spiced version, whisk 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg into the flour and sugar before adding the melted butter. A teaspoon of vanilla extract stirred into the batter will add a rounder, bakery-style aroma. If you enjoy coconut, sprinkle 1/3 cup unsweetened shredded coconut evenly over the pineapple before adding the batter, or mix 1/4 cup into the batter itself for a subtle chew. To add crunch, scatter 1/2 cup chopped pecans or walnuts over the batter before cooking. You can also adjust the sweetness: if your pineapple is very sweet or you prefer a less sugary dessert, reduce the granulated sugar to 1/2 cup; if you’re serving it more as a dessert sauce over plain yogurt, you might keep the full amount for contrast. For a slightly tangier profile, stir 1 tablespoon of lemon juice into the pineapple before pouring it into the slow cooker. Food safety tips: Always use canned pineapple that is within its expiration date and discard any cans that are bulging, rusted, or leaking. Once opened, do not leave the pineapple or finished dessert at room temperature for more than 2 hours; cool leftovers promptly and refrigerate in a covered container, where they will keep safely for up to 3 to 4 days. Reheat leftovers in the microwave or on LOW in the slow cooker until steaming hot (165°F) before serving. Avoid cooking this dessert on the WARM setting alone, as it may not reach a high enough temperature quickly enough for safe holding.