My grandfather whipped this up for Sunday dinner and the whole family was fighting over the last scoop. Just 3 ingredients for the ultimate summer treat.

This slow cooker 3-ingredient blackberry cobbler is the kind of unfussy dessert my Midwestern grandfather would throw together after Sunday dinner—no measuring cups scattered everywhere, no fussy pastry, just a bubbling, jammy blackberry filling tucked under a golden biscuit topping. It leans on a few pantry shortcuts that became popular in the mid-20th century, when boxed mixes and canned fruit made it easier for home cooks to get dessert on the table without heating up the whole kitchen. Here, we keep that spirit but use frozen blackberries for a fresher, more intensely fruity flavor that tastes like peak summer with almost no effort.

Serve this cobbler warm right out of the slow cooker, spooned into shallow bowls so you catch both the syrupy blackberry juices and plenty of biscuit topping. A scoop of vanilla ice cream is the classic pairing—the cold cream melts into the hot cobbler and creates a sauce of its own—but lightly sweetened whipped cream or a splash of heavy cream works just as well. I like to balance the sweetness with something simple alongside, such as black coffee or unsweetened iced tea. If you’re serving a big Sunday dinner, this cobbler follows roast chicken, grilled pork chops, or even burgers beautifully, because it feels light and summery while still satisfying that dessert craving.

Servings: 6-8

2 pounds frozen blackberries

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

Add the frozen blackberries directly to the slow cooker. Spread them into an even layer so the fruit cooks and softens uniformly.

Sprinkle the granulated sugar evenly over the blackberries. Do not stir. The sugar will dissolve with the berry juices as they thaw and cook, creating a thick, jammy filling.

Evenly sprinkle the dry yellow cake mix over the sugared berries, covering the surface from edge to edge. Again, do not stir; leaving the mix on top helps it form a biscuit-like crust as it steams and bakes.

Place a clean kitchen towel or two layers of paper towel over the top of the slow cooker crock, then set the lid on top of the towel. This helps absorb excess condensation so the topping stays more biscuit-like and less soggy.

Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 5 hours, until the blackberries are bubbling around the edges and the cake mix on top is set and mostly golden. The topping will be more like a soft, spoonable biscuit than a crisp crust, which is exactly what you want.

Once cooked, turn off the slow cooker and let the cobbler sit, uncovered, for 10 to 15 minutes to thicken slightly. This rest time allows the juices to settle so each scoop has both saucy fruit and tender topping.

Serve the cobbler warm, scooping down through the biscuit layer to the jammy blackberry filling. Pair with vanilla ice cream, whipped cream, or a splash of cold heavy cream, and enjoy straight from the slow cooker for that cozy, family-style Sunday dinner feel.

For a slightly tarter, more old-fashioned flavor, replace 1/4 cup of the sugar with 1/4 cup of lemon juice, drizzled over the berries before adding the cake mix. If you prefer a bit of warm spice, add 1 teaspoon of ground cinnamon to the cake mix before sprinkling it over the fruit (this keeps the ingredient list effectively at three core items while giving you a more complex flavor). You can swap frozen blackberries for a frozen mixed-berry blend, but keep the total weight the same so the topping cooks properly. If your slow cooker runs hot and you notice the edges browning too quickly, switch from HIGH to LOW during the last hour or rotate the crock, if removable, to promote even cooking. For a smaller household, you can halve the recipe and use a 3-quart slow cooker; check for doneness about 30 minutes earlier. Food safety tips: Always start with frozen berries that have been kept at a safe freezer temperature (0°F / -18°C or below) and do not leave the finished cobbler sitting at room temperature for more than 2 hours; refrigerate leftovers in a shallow container once cooled. Reheat portions thoroughly until steaming hot before serving. Avoid lifting the lid frequently during cooking, as repeated temperature drops can extend cooking time and keep the center from reaching a safe, bubbling temperature.