My grandmother passed down this vintage spring dessert and it disappears in minutes at every picnic. Just 4 ingredients for absolute perfection.

This slow cooker 4-ingredient blueberry slump is my grandma’s old-fashioned spring dessert that still disappears in minutes at every picnic. It’s the kind of vintage recipe she’d pull out when the first berries showed up, and it’s all about simple pantry staples and cozy comfort. Juicy blueberries bubble up into a thick, jammy filling under soft, golden dumpling-style biscuit topping. Everything cooks together low and slow in the crockpot, so you get that homemade, from-scratch taste with almost no effort—perfect for busy family nights or make-and-take gatherings.

Serve this blueberry slump warm right out of the slow cooker, spooned into shallow bowls or onto small plates so the dark purple juices can pool around the fluffy dumplings. It’s wonderful on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt makes it feel extra special. For picnics, I like to keep the slow cooker on warm and let everyone scoop their own; set out a bowl of ice cream or a can of whipped cream, plus some fresh berries or lemon wedges on the side for anyone who wants to brighten it up a bit.

Servings: 6-8

6 cups fresh or frozen blueberries

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help prevent sticking and make cleanup easier.

Add the blueberries directly to the slow cooker. If using frozen berries, there’s no need to thaw them first; just break up any large clumps with your hands or a spoon.

Sprinkle the granulated sugar evenly over the blueberries. Gently stir to coat the berries so the sugar is distributed throughout. The sugar will help the berries release their juices and create that bubbling, jammy filling.

In a medium mixing bowl, combine the self-rising flour and the milk. Stir with a spoon just until a thick, soft dough forms. It should be thicker than pancake batter but looser than bread dough—about like drop biscuit dough. Do not overmix; a few small lumps are fine.

Use a spoon to drop the dough in heaping tablespoonfuls over the sugared blueberries in the slow cooker. You don’t need to cover every bit of fruit; leave some small gaps so the blueberry filling can bubble up around the dumplings as it cooks.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or until the blueberry filling is bubbling around the edges and the dumplings on top are set in the center and lightly golden on top. Avoid lifting the lid during the first 90 minutes so the dumplings can steam and rise properly.

Once the dumplings are cooked through (a toothpick inserted in the center of one should come out clean or with just a few moist crumbs), turn the slow cooker to WARM. Let the slump sit for 10 to 15 minutes with the lid slightly cracked to allow the juices to thicken a bit.

Spoon the warm blueberry slump into bowls or onto plates, making sure to scoop down to the dark purple filling and up through the soft golden dumplings. Serve warm, with ice cream or whipped cream if you like.

To make this dessert a little brighter, you can stir 1 to 2 teaspoons of lemon zest into the blueberries along with the sugar (this would technically add a fifth ingredient, but it’s a lovely optional touch). For a slightly less sweet version, reduce the sugar to 3/4 cup, especially if your berries are very ripe. If you don’t have self-rising flour, you can make an equivalent by whisking together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon fine salt before adding the milk (this changes the base ingredient count, but it keeps the spirit of the recipe). For picky eaters who are unsure about “mixed” desserts, you can scoop out mostly dumpling topping for them and just a little bit of the blueberry filling on the side—sometimes seeing the components separately helps. You can also swap part of the blueberries for another berry, like raspberries or blackberries, as long as you keep the total amount to about 6 cups so the texture stays right. Food safety tips: If using frozen blueberries, keep them in the freezer until you’re ready to add them so they don’t sit at room temperature. Make sure the slump reaches a good bubbling simmer around the edges so everything is heated through. Refrigerate leftovers within 2 hours of cooking, store in a covered container, and eat within 3 to 4 days. Reheat portions gently in the microwave or in a low oven until steaming hot before serving.