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This 4-ingredient slow cooker spring dessert is what I reach for when I want something fun and indulgent with almost no effort. You literally toss a frozen raw cookie dough log into the slow cooker, add three simple ingredients, and let gentle heat do the rest. The result is a warm, gooey cookie cobbler with a bright, fruity layer that feels perfect for spring gatherings, potlucks, or weeknight treats. It borrows the spirit of classic dump cakes and cookie bars, but uses the slow cooker to keep everything hands-off and stress-free.
Serve this warm, scooped straight from the slow cooker into small bowls. I like to add a scoop of vanilla or strawberry ice cream, or a dollop of lightly sweetened whipped cream to play up the spring flavors. Fresh berries on top add color and a bit of tartness to balance the sweetness. A cup of coffee, black tea, or a lightly chilled dessert wine pairs nicely with the buttery cookie and fruity filling.
4-Ingredient Slow Cooker Spring Cookie Cobbler
Servings: 6-8
Ingredients
1 (16–18 oz) frozen raw cookie dough log (chocolate chip or sugar cookie, kept frozen)
1 (21 oz) can fruit pie filling (cherry, strawberry, or mixed berry)
2 tablespoons unsalted butter, cut into small pieces
1/4 cup white chocolate chips or chopped white chocolate
Directions
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