My neighbor served this at her garden party and refused to share the secret until today. You only need 3 ingredients for the ultimate summer dessert.

My neighbor Millie has the prettiest little garden you ever saw, with raspberry canes leaning over the fence like they’re trying to join the party. One July evening she brought out a slow cooker from her porch, lifted the lid, and the whole table went quiet—just bubbling magenta berries and a golden, flaky crust peeking through. When we all begged for the recipe, she just smiled and said it was a family secret. This summer she finally caved and told me the truth: it’s only three ingredients and the slow cooker does all the work. This 3-ingredient raspberry cobbler tastes like something your grandmother fussed over all afternoon, but it’s really just a clever shortcut that lets the berries shine and keeps your kitchen cool on hot days.

Serve this cobbler warm, spooned straight from the slow cooker onto small dessert plates or into shallow bowls so the bright raspberry juices can pool around the crust. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the hot berries and makes a lovely sauce. It pairs nicely with simple grilled suppers, picnic-style cold fried chicken, or a potluck spread of salads and sandwiches. For a more formal garden-party feel, dust the plates with a little powdered sugar and garnish each serving with a fresh mint sprig or a few whole raspberries, if you have them on hand.

Servings: 6-8

6 cups frozen raspberries (about 2 standard 12–16 oz bags, unthawed)

Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray so the cobbler doesn’t stick too much around the edges.

Pour the frozen raspberries straight into the bottom of the slow cooker and spread them into an even layer. Do not thaw them first; the extra juice helps make a saucy filling.

Sprinkle the dry yellow cake mix evenly over the raspberries, covering all the fruit. Gently shake the slow cooker or tap the side to help the mix settle into an even layer, but do not stir.

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; they will hydrate as the berries bubble up.

Cover the slow cooker with its lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the raspberry filling is thick and bubbly around the edges and the top is mostly set with golden, crisp spots. The crust will look a bit uneven and rustic, with bright magenta fruit bursting through.

Once done, turn off the slow cooker and let the cobbler rest, uncovered, for about 15 to 20 minutes. This helps the juices thicken slightly so the servings hold together better on the plate.

To serve, scoop the warm cobbler with a large spoon, making sure to dig all the way down for both the saucy raspberry filling and the golden buttery crust. Transfer to plates or shallow bowls and add ice cream or whipped cream if you like.

Refrigerate any leftovers in a covered container within 2 hours of cooking. Reheat gently in the microwave or in the slow cooker on LOW until warmed through.

You can easily adapt this simple cobbler while still keeping the spirit of the three-ingredient secret. If raspberries are on sale fresh, you can use about 6 cups of fresh berries in place of frozen; just know the filling will be a bit less saucy, and you may want to watch the cooking time and check for doneness a little earlier. For a mixed-berry version, swap in a frozen berry blend or combine raspberries with frozen blueberries or blackberries. If you prefer a slightly tangier dessert, sprinkle the berries with a tablespoon or two of lemon juice before adding the cake mix (this technically adds an ingredient, but the base recipe remains the same). A white cake mix or lemon cake mix can be used instead of yellow for a lighter or brighter flavor. For those who like a crisper top, place a clean kitchen towel or a double layer of paper towels under the slow cooker lid (but not touching the cobbler) during cooking to catch steam and keep the crust from getting too soft; just be sure the towel edges are secured and away from the heating element. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. Keep the raspberries chilled until you’re ready to assemble, and do not leave the finished cobbler at room temperature for more than 2 hours; refrigerate leftovers promptly. Reheat leftovers to steaming hot before serving, and enjoy them within 3 to 4 days. If you transport the cobbler to a picnic or garden party, keep it covered in the warm slow cooker setting or in an insulated carrier until serving so it stays at a safe temperature.