My cousin brought this to our weekend cookout and everyone begged for the secret. Takes just 4 ingredients for this refreshing dessert!

This slow cooker 4-ingredient blackberry mojito cobbler is the kind of dessert that disappears fast at a backyard cookout. My cousin showed up with it one summer weekend, set the slow cooker on the picnic table, and by the time the burgers were done, everyone was hovering over that bubbling purple filling and golden biscuit top, asking how on earth it only took four ingredients. The blackberries get jammy and rich, the mint adds a bright mojito twist, and the buttery topping bakes up right in the slow cooker—no oven heating up the house. It’s simple, fuss-free, and perfect for feeding a crowd with very little hands-on time.

Serve this cobbler warm right out of the slow cooker, spooned into bowls so you get both the juicy blackberry-mint filling and the golden biscuit topping in every serving. It’s wonderful with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to cool down the warm, syrupy fruit. For a cookout, I like to set out small bowls, spoons, and a tub of ice cream so folks can help themselves. A pitcher of lemonade, iced tea, or even a mojito-inspired mocktail pairs nicely with the fresh mint flavor. If you have leftovers, it’s surprisingly good the next morning with a spoonful of plain yogurt for a not-too-sweet treat.

Servings: 8-10

6 cups fresh or frozen blackberries (about 2 pounds)

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Add the blackberries to the slow cooker. If you are using frozen berries, there is no need to thaw them first—just break up any large clumps with your hands.

Sprinkle the granulated sugar evenly over the blackberries. Use a wooden spoon or spatula to gently stir so the sugar coats the fruit. The sugar will help create that thick, syrupy, deep purple filling as it cooks.

Add the chopped or torn fresh mint leaves to the sugared blackberries. Use the back of the spoon to lightly press and muddle the mint into the berries, stirring it through so the mint flavor infuses the fruit without disappearing completely.

Spread the blackberry-mint mixture into an even layer in the bottom of the slow cooker, making sure the mint is tucked down into the berries so it doesn’t burn along the sides.

Open the can of refrigerated buttermilk biscuit dough. Separate the biscuits and cut each biscuit into 4 pieces. This helps the topping cook through more evenly and gives you a nice, craggy, golden crust.

Arrange the biscuit pieces in a single layer over the blackberry mixture, covering most of the surface. It’s fine if there are a few small gaps; those let some of the juices bubble up around the edges of the biscuit topping.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the blackberry filling is thick and bubbling around the edges and the biscuit topping is cooked through and golden on top. Avoid lifting the lid during the first 1 1/2 hours so the biscuits can rise properly.

Once the cobbler is done, turn off the slow cooker and let it sit, covered, for about 10 to 15 minutes. This short rest helps the syrupy filling thicken up a bit so it’s easier to spoon and gives the flavors time to settle.

Spoon the warm blackberry mojito cobbler directly from the slow cooker into bowls, making sure each serving has plenty of fruit and some of the buttery biscuit crust. Serve as-is or top with ice cream or whipped cream.

For a lighter mint flavor, cut the mint leaves down to 1/2 cup, or simply scatter a few whole leaves over the berries instead of chopping them. If you have very tart blackberries, you can increase the sugar slightly, up to 1 cup; if your berries are very sweet, you can dial it back to 1/2 cup. To lean more into the mojito idea without adding more ingredients, use a lemon-lime flavored sparkling water or citrusy drink on the side and garnish servings with a fresh mint sprig. If you’re serving kids or picky eaters who aren’t sure about mint, keep the mint amount on the lower side or muddle the mint leaves very well so they blend into the filling and are less noticeable in texture. You can also reserve a small corner of the slow cooker and leave the mint out of that section, stirring it in last and keeping it mostly to one side. For a crisper topping, you can quickly brown the biscuit layer under the broiler after slow cooking by carefully transferring the hot cobbler to an oven-safe baking dish and broiling for 2 to 3 minutes, watching closely so it doesn’t burn. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. If using frozen blackberries, keep them in the freezer until you’re ready to add them; do not let them sit at room temperature for long. Once the cobbler has cooked and cooled slightly, refrigerate leftovers within 2 hours in a shallow, covered container. Reheat leftovers until steaming hot before serving again, and enjoy within 3 to 4 days. Discard any cobbler that has been left at room temperature for more than 2 hours, especially at warm outdoor gatherings.