Spring Sweetness: Just 4 ingredients. The perfect excuse to turn on the slow cooker instead of the oven.

This 4-ingredient slow cooker blueberry grunt is a vintage stove-top dessert reimagined for days when you’d rather let the slow cooker do the work than turn on the oven. Traditionally, a grunt (or slump) is New England’s answer to a cobbler: fruit stewed until jammy, then topped with soft biscuit dough that steams and partially bakes in the bubbling juices.

Using frozen wild blueberries keeps the flavor bright and concentrated, while the slow, moist heat of the cooker gives you that bubbling, magenta fruit base and tender, golden-topped dumplings with almost no hands-on time.

Serve this blueberry grunt warm right out of the slow cooker, spooned into shallow bowls so you catch plenty of fruit and biscuit in each serving. A scoop of vanilla ice cream, frozen yogurt, or lightly sweetened whipped cream plays beautifully against the tart wild blueberries.

For something lighter, offer plain Greek yogurt or a drizzle of heavy cream. Coffee or black tea is a natural pairing, but a small glass of dessert wine or a not-too-sweet hard cider also works nicely for a more grown-up finish.

Servings: 6

6 cups frozen wild blueberries (about 2 pounds), unthawed

Lightly mist the inside of a 4- to 6-quart slow cooker with nonstick spray or brush with a thin film of neutral oil to help prevent sticking and make cleanup easier.

Add the frozen wild blueberries and granulated sugar directly to the slow cooker. Stir gently to coat the berries evenly in sugar, spreading them into an even layer across the bottom.