June Comfort: Just 5 ingredients. I make it when I want dessert handled hours ahead.

This 5-ingredient slow cooker Juneteenth burgundy bake is my answer to, “I want dessert handled hours ahead.” It leans on the red, wine-dark color that feels right at home on a Juneteenth table, where red foods have long symbolized resilience and joy. Here, frozen dark cherries and a splash of red wine (or juice) melt down into a glistening, deep burgundy pool under a chocolatey, caramelized crumb topping. Everything happens in the slow cooker, so you can set it up in the afternoon and come back later to a bubbling, cocoa-toned dessert that looks like you fussed far more than you did.

Serve this warm right out of the slow cooker, spooned into small bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream plays beautifully against the tart cherries and the rich, cocoa crumb. For a Juneteenth spread, pair it with grilled meats, greens, cornbread, and other red-hued dishes like hibiscus punch or strawberry soda. The dessert is rich, so modest portions work well, especially if you’re serving it alongside a larger holiday menu.

Servings: 6-8

2 pounds frozen dark sweet cherries (no sugar added, unthawed)

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

Add the frozen dark sweet cherries directly to the slow cooker. Do not thaw them first; the extra chill and moisture help them hold their shape while they cook down into a thick, burgundy sauce.

Pour the red wine or tart cherry juice evenly over the cherries. This liquid is what helps create that deep, glossy, wine-colored base as it mingles with the cherry juices.

In a medium bowl, whisk together the devil’s food cake mix and unsweetened cocoa powder until the cocoa is evenly distributed. This extra cocoa is what deepens the color and gives you that rich, cocoa-toned bubbling surface.

Drizzle the melted butter over the dry cake-and-cocoa mixture and stir with a fork just until you get a slightly clumpy, sandy mixture. You want small clumps and crumbs, not a smooth batter; those crumbs will caramelize into a textured top as the dessert cooks.

Sprinkle this crumb mixture evenly over the cherries in the slow cooker, covering the surface from edge to edge. Do not stir; you want the crumbs to sit on top so they can absorb steam and fat, then brown and bubble.

Cover the slow cooker with its lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours. The dessert is done when the cherries are bubbling vigorously around the edges, the top looks set and slightly dry in spots, and you can see glossy, deep burgundy juices bubbling up through the cocoa crumb.

Once done, turn the slow cooker to WARM and let the dessert rest, covered, for at least 15 minutes. This short rest lets the bubbling juices thicken slightly so you get a spoonable, saucy base and a tender, caramelized crumb on top.

To serve, spoon the warm burgundy cherry mixture and cocoa crumb into bowls, making sure you dig all the way down to capture the glossy sauce at the bottom. If you like, top with ice cream or whipped cream just before serving.

For a non-alcoholic version, always use tart cherry juice or pomegranate juice instead of red wine; both will still give you that deep burgundy color. If you prefer a slightly less sweet dessert, choose a dark chocolate or reduced-sugar cake mix and keep the cocoa amount the same. To lean harder into Juneteenth’s red theme, you can swap half of the cherries for frozen raspberries or add a handful of fresh pitted cherries on top before cooking. For a nutty crunch, scatter 1/2 cup chopped pecans or walnuts over the crumb layer before cooking; just note this adds a sixth ingredient and a potential allergen, so label it clearly if serving to a crowd. If you need this dairy-free, substitute the butter with an equal amount of melted coconut oil or a neutral vegetable oil; the texture will be slightly less rich but still satisfying. Food safety tips: Keep the dessert covered while cooking so it reaches a safe, steamy temperature throughout. Use only food-safe slow cooker liners or a greased ceramic insert. Do not leave the finished dessert on the WARM setting for more than 3 hours; after serving, cool leftovers promptly, transfer them to a shallow container, and refrigerate within 2 hours. Reheat leftovers until piping hot before eating, and discard any portion that has sat at room temperature for more than 2 hours, especially in warm weather.