This slow cooker 3-ingredient strawberry cobbler is the kind of dessert neighbors show up with in a warm casserole carrier, and you swear it has to be some secret family recipe. In reality, it’s just three pantry-friendly ingredients layered in a slow cooker and left alone while you enjoy your Sunday. The strawberries bubble up into a bright, jammy filling, and the cake mix bakes into a golden, buttery crust that soaks up all those juices. It’s simple enough for a busy weeknight, but special enough to be the perfect fruity finish for Sunday dinner.
Serve this cobbler warm, spooned into shallow bowls or onto small white plates so the bright red strawberry syrup can pool around the edges. A big scoop of vanilla ice cream or a dollop of whipped cream on top is almost non-negotiable—the cold cream melts into the hot, bubbly cobbler and makes its own sauce. Pair it with coffee for the grown-ups, cold milk for the kids, or even a cup of hot tea if you’re winding down after a big meal. It’s lovely after roast chicken, pot roast, or any cozy Sunday supper where you want something sweet but not fussy.
Slow Cooker 3-Ingredient Strawberry Cobbler
Servings: 6-8
Ingredients
2 (21-ounce) cans strawberry pie filling
1 (15.25-ounce) box yellow cake mix (dry mix only)
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.
Spread the strawberry pie filling evenly over the bottom of the slow cooker, making sure to cover the entire surface so every scoop gets plenty of fruit.
Sprinkle the dry yellow cake mix evenly over the strawberry filling. Do not stir; you want the cake mix to sit on top like a blanket so it can form a crust as it cooks.
Slowly drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as you can. It’s fine if a few dry spots remain; the steam and strawberry juices will help moisten them as it cooks.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the strawberries are bubbling up around the edges and through some spots in the topping, and the cake crust looks set and golden in places.
Once cooked, turn off the slow cooker and let the cobbler sit, covered, for about 10 to 15 minutes. This rest helps the syrup thicken slightly so it’s easier to scoop while still nice and warm.
To serve, spoon the warm cobbler into bowls or onto dessert plates, making sure to dig all the way down so you get both the bright red strawberry filling and the golden buttery cake crust in each serving. Top with a scoop of vanilla ice cream and let it melt just a bit into the cobbler before digging in.
Pages: 1 2
