This slow cooker 3-ingredient apricot cobbler is the kind of old-fashioned summer dessert that disappears the moment it hits the table. It’s modeled after the simple “dump cobblers” that showed up at every Midwestern church picnic and family reunion when I was growing up—someone’s aunt would walk in with a warm pan and it would be scraped clean in minutes. Here, we lean on canned apricots, a box of yellow cake mix, and butter to create a bubbly, golden-orange filling under a crisp, buttery crust, all made hands-off in the slow cooker.
Serve this apricot cobbler warm, straight from the slow cooker, with scoops of vanilla ice cream or lightly sweetened whipped cream so the cold cream melts into the hot fruit. It’s also lovely with a spoonful of plain Greek yogurt for brunch, or alongside grilled meats and summer salads as a not-too-fussy finish to a backyard cookout. A cup of hot coffee or black tea balances the sweetness, while a small glass of chilled dessert wine or Moscato turns it into a simple, grown-up dessert course.
Slow Cooker 3-Ingredient Apricot CobblerServings: 8
Ingredients
2 cans (15–16 ounces each) sliced apricots in heavy syrup or juice, undrained
1 box (about 15.25 ounces) yellow cake mix (dry mix only)
1 cup (2 sticks / 8 ounces) unsalted butter, melted
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the undrained canned apricots and all of their syrup or juice into the bottom of the slow cooker. Gently spread them into an even layer so the fruit covers the bottom.
Sprinkle the dry yellow cake mix evenly over the apricots. Do not stir. Use your hands or a spoon to gently distribute the mix so you don’t have large bare patches of fruit showing through.
Slowly drizzle the melted butter evenly over the entire surface of the dry cake mix, trying to moisten as much of the mix as possible. It’s fine if a few dry spots remain; the steam from the fruit will help hydrate them as it cooks.
Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the apricot filling is bubbling around the edges and the top is mostly set and golden, with crisp, buttery spots.
If you prefer a slightly drier, crisper top, turn the lid slightly askew during the last 20–30 minutes of cooking to let some steam escape, watching closely so the edges don’t scorch.
Turn off the slow cooker and let the cobbler stand, covered, for about 15 minutes to thicken slightly before serving. Spoon the warm apricot cobbler straight from the slow cooker into bowls and serve on its own or with ice cream or whipped cream.
Variations & Tips
You can easily adapt this basic 3-ingredient cobbler without adding much extra work. For a slightly tarter flavor, use apricots packed in juice instead of heavy syrup, or mix one can of apricots with one can of peaches. If your slow cooker runs hot, check the cobbler early the first time you make it; every appliance is a bit different, and you want bubbling fruit and a set top, not burnt edges. For a little texture, you can scatter a small handful of chopped nuts (such as pecans or almonds) over the cake mix before adding the butter, though that does technically add a fourth ingredient. If you prefer a more cake-like top, very lightly press the dry mix into the fruit with the back of a spoon before adding the butter so it hydrates more evenly. Food safety tips: Always use canned apricots that are within their expiration date and discard any cans that are dented, bulging, or rusted. Keep the slow cooker covered during cooking to maintain a safe temperature and even heating. Once cooked, avoid leaving the cobbler at room temperature for more than 2 hours; refrigerate leftovers in a shallow, covered container and reheat gently in the microwave or in the slow cooker on LOW until warmed through.
