Dump raw halved apricots in the slow cooker and 3 simple items to get a summer dessert so delicious your friends will be begging for more.

This 4-ingredient slow cooker apricot treat is the kind of recipe you make when the summer sun is high, the apricots are perfectly ripe, and you don’t want to heat up the whole house. You literally dump raw halved apricots into the slow cooker, sprinkle on three simple pantry items, and let the gentle heat turn them into a cozy, jammy dessert that tastes like sunshine. It feels a little bit like a summer solstice celebration in a bowl—sweet, golden, and meant to be shared with friends and family who will definitely ask for seconds.

Serve the warm apricots in a bowl with a scoop of vanilla ice cream, Greek yogurt, or a dollop of whipped cream. They’re also lovely spooned over store-bought pound cake, angel food cake, or waffles for a simple dessert that feels special. For a lighter option, serve them chilled over cottage cheese or plain yogurt with a sprinkle of granola. A hot cup of coffee or iced tea on the side makes this feel like a little summer gathering, even on a weeknight.

Servings: 6

2 pounds fresh apricots, halved and pitted (about 16–20 medium apricots)

Place the raw halved apricots cut-side up in the bottom of a slow cooker, arranging them in a single snug layer so the bottom is mostly covered. It’s fine if they overlap a bit, but you want that top-down view of bright orange apricot halves lining the base.

Drizzle the honey evenly over the apricots, trying to hit as many halves as you can. If your apricots are very tart, you can add an extra tablespoon of honey to taste.

Sprinkle the vanilla extract over the apricots. It won’t look perfect, but it will melt into the juices as the fruit cooks and give everything a warm, cozy flavor.

Dot the tops of the apricots with the small pieces of butter, spacing them out so the butter can melt and mingle with the fruit and honey. You should still clearly see the raw apricot halves on the bottom of the slow cooker at this point.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the apricots are very soft, jammy around the edges, and sitting in a golden syrup. Try not to lift the lid during the first 2 hours so the slow cooker can build up gentle, even heat.

Once cooked, gently stir just enough to coat the apricots in their own syrup but not so much that they completely fall apart (unless you prefer a more saucy, compote-like texture). Taste and add a drizzle more honey if you’d like it sweeter.

Serve the apricots warm with some of their syrup spooned over the top. If you’re not serving right away, switch the slow cooker to WARM for up to 1 hour, or cool completely and refrigerate in a covered container for up to 4 days.

For extra flavor, add 1/2 teaspoon ground cinnamon or a pinch of ground ginger along with the vanilla. If your family likes a little crunch, sprinkle toasted sliced almonds, chopped pecans, or granola over each serving instead of mixing it into the slow cooker. For a slightly richer dessert, increase the butter to 3 tablespoons and serve over vanilla ice cream. To keep it lighter, cut the honey back to 1/4 cup and serve the apricots over plain Greek yogurt. You can swap the honey for brown sugar or maple syrup if that’s what you have on hand. For picky eaters who don’t love “chunks,” cook as directed, then mash the soft apricots right in the slow cooker with a spoon or potato masher to make a smoother sauce for topping pancakes or waffles. Food safety tips: Always wash and dry the apricots before halving and pitting them. Use a clean cutting board and knife, and wash your hands well before and after handling the fruit. Keep the slow cooker covered while cooking so the temperature stays consistent. Once the apricots are done, refrigerate leftovers within 2 hours in a shallow, covered container. Reheat gently on the stove or in the microwave until steaming hot before serving again, and discard if they develop an off smell or appearance.