This 4-ingredient slow cooker tropical fruit bake is one of those toss-it-in-and-go desserts that makes weeknights feel a little more like vacation. I started making it on nights when I wanted something warm and cozy but didn’t have the energy to fuss with a full cobbler or crisp after work.
Slow cooker filled with frozen tropical fruit on a kitchen counter
Slow cooker filled with frozen tropical fruit on a kitchen counter
Frozen mixed tropical fruit chunks do all the heavy lifting here, and the slow cooker turns them into a bubbly, saucy fruit bake with almost no effort. You literally toss frozen fruit in the crock with three other pantry staples, flip the switch, and a few hours later your kitchen smells like a beachy bakery and everyone is asking when you’re making it again.
Serve this tropical fruit bake warm right out of the slow cooker, spooned into bowls. It’s amazing topped with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt if you want it to lean more breakfast than dessert. For a little crunch, sprinkle on granola, toasted coconut, or chopped nuts right before serving. It also pairs well with simple grilled chicken or pork if you’re doing a casual backyard dinner and want an easy, mostly hands-off dessert waiting for you inside.
4-Ingredient Slow Cooker Tropical Fruit Bake
Servings: 6
Ingredients
1 (32-ounce) bag frozen mixed tropical fruit chunks (such as mango, pineapple, and papaya)
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons melted butter (unsalted or salted both work)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Brown sugar and cinnamon mixed in a small bowl
Brown sugar and cinnamon mixed in a small bowl
Pour the frozen mixed tropical fruit chunks straight from the bag into the bottom of the slow cooker. Spread them into an even layer so they cook evenly. The fruit should still be completely frozen at this point.
In a small bowl, stir together the brown sugar and ground cinnamon until the cinnamon is evenly distributed with no big clumps.
Sprinkle the cinnamon-brown sugar mixture evenly over the top of the frozen fruit in the slow cooker, trying to cover as much of the surface as possible.
