When the weather turns warm and nobody wants to heat up the kitchen, this easy slow cooker dessert feels like an old farmhouse trick worth keeping. It takes humble pie crust dough strips and a handful of pantry staples and turns them into a bubbling, cobbler-like summer treat with a golden top and soft fruit tucked underneath. Recipes like this remind me of the practical Midwestern way of baking: use what you have, keep it simple, and let the house fill with the kind of sweet smell that brings folks wandering into the kitchen.
This dessert is lovely served warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or even a splash of cold heavy cream over the top. If you want to stretch it for company, set it out after a supper of grilled chicken or burgers with a big pitcher of iced tea, and let the fruit and buttery crust do the rest. It also makes a fine little brunch sweet alongside coffee when you have overnight guests at the table.
5-Ingredient Slow Cooker Summer Pie Crust Dessert
Servings: 6 to 8
Ingredients
2 refrigerated pie crusts, cut into strips
Directions
1. Lightly grease the slow cooker crock. Lay half of the uncooked pie crust dough strips across the bottom, overlapping them a bit so they make a rustic crust layer.
2. Spoon the pie filling evenly over the crust strips, spreading it gently to the edges.
3. Sprinkle the dry cake mix evenly over the filling, then drizzle with the melted butter and dust the cinnamon across the top.
4. Arrange the remaining pie crust dough strips over the top in a loose lattice or rustic patchwork pattern. Cover with the lid and cook on High for 2 to 2 1/2 hours, or until the fruit is bubbling and the crust is set. If you would like the top a little less soft, lay a paper towel under the lid for the last 30 minutes to catch extra moisture.
5. Turn off the slow cooker and let the dessert rest for 15 to 20 minutes before serving. Scoop into bowls and serve warm.
Variations & Tips
Fruit Swap: Cherry gives a pretty old-fashioned look, but peach, blueberry, or apple pie filling all work beautifully. Pick the one your family loves best, and add a pinch of nutmeg with the cinnamon if you want a deeper spice note.
Keep the Top from Getting Soggy: Slow cookers hold in moisture, so the crust on top will be softer than oven pie. For a better texture, place a folded paper towel under the lid during the last part of cooking to absorb condensation, being careful it does not touch the food.
Make It Taste More Homemade: If you have a little extra in the pantry, stir a splash of vanilla extract or a spoonful of brown sugar into the fruit filling before layering. Those small touches give the dessert a fuller, baked-from-scratch flavor.
Serve It Nicely for Company: This dessert is easiest to scoop rather than slice, much like a cobbler. Spoon it into small bowls and top with vanilla ice cream or whipped cream right before serving so the warm fruit and buttery crust can shine.
