This simple slow cooker bake is the kind of cozy dessert-like side or sweet supper treat that feels especially welcome in late summer, when you want something cheerful and hands-off. With just five ingredients, it comes together quickly and cooks while you handle the rest of the day, leaving you with soft, sponge-like dumpling mounds soaking up a bright lemon syrup.
Serve this warm in shallow bowls with a spoon so everyone can scoop up plenty of the syrup. It pairs nicely with breakfast sausage or ham for a sweet-savory brunch spread, or you can enjoy it more like dessert with a little whipped cream, vanilla ice cream, or fresh berries on the side.
5-Ingredient Slow Cooker Mid-August Lemon-Yellow Syrup Bake
Servings: 6
Ingredients
1 can refrigerated biscuit dough, 8 count
1 cup lemon-lime soda
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 small box lemon gelatin powder, 3 ounces
Directions
1. Lightly butter or spray the inside of your slow cooker crock. Cut each biscuit in half and arrange the pieces in an even layer in the bottom.
2. In a small bowl, whisk together the lemon-lime soda, sugar, melted butter, and lemon gelatin powder until mostly smooth. Pour the mixture evenly over the biscuit pieces.
3. Cover and cook on high for 1 1/2 to 2 hours, or on low for 3 to 4 hours, until the biscuit mounds are puffed and cooked through and the syrup is bubbling around the edges.
4. Turn off the heat and let the bake rest uncovered for 10 minutes so the syrup settles slightly. Spoon warm portions into bowls and serve right away.
Variations & Tips
For picky eaters: If the lemon flavor feels too bright for little ones, use a little less gelatin powder and serve with whipped cream to soften the citrus taste.
Make it richer: A drizzle of heavy cream or a scoop of vanilla ice cream on top turns this into more of a comforting dessert.
Try a fruit addition: A handful of blueberries or raspberries scattered over the biscuits before cooking gives the bake a pretty late-summer look and adds little pockets of fruit.
Watch the cook time: Slow cookers can run a little differently, so start checking early. You want the biscuit centers cooked through while the syrup stays glossy and spoonable.
Easy cleanup: A light coat of butter or nonstick spray in the crock makes serving easier and helps the sweet syrupy edges release without sticking.