Armed Forces Comfort: Just 5 ingredients. I set this before my morning coffee and come home to pure nostalgia

Lightly grease a 4- to 6-quart slow cooker crock with a thin film of butter or neutral oil to help prevent sticking and to encourage a caramelized edge.

Add the frozen marionberries directly to the crock; do not thaw. Sprinkle the granulated sugar evenly over the berries, then gently toss with a spatula or spoon just until the sugar coats the fruit. Spread the sugared berries into an even layer, pressing them slightly so they cover the bottom.

In a medium bowl, whisk together the melted butter, baking mix, and milk until you have a smooth, pourable batter, similar to a thick pancake batter. If it seems too stiff to pour, add an extra tablespoon or two of milk; if it seems very thin, sprinkle in another tablespoon of baking mix.

Pour the batter evenly over the sugared marionberries, starting from the center and spiraling outward, allowing some gaps so the berry juices can bubble up through the topping as it cooks. Do not stir; the batter should sit on top of the fruit.

Cover the slow cooker with its lid. For a more caramelized, amber-glazed crust, drape a clean kitchen towel or a double layer of paper towels over the crock before placing the lid on, making sure the towel edges are well away from the heating element. This helps absorb excess steam so the top can set and brown.

Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the topping is set and golden, and the marionberry juices are thick, glossy, and bubbling around the edges. The center of the topping should spring back lightly when touched, and a toothpick inserted into the crust (not the fruit) should come out mostly clean.

Once cooked, turn off the slow cooker and let the pandowdy stand, covered, for 15 to 20 minutes. This brief rest allows the syrupy marionberry juices to thicken into a soft, gelatinous sauce that pools beautifully around the crust when served.

To serve, spoon down through the golden crust and into the berries, making sure each portion has both topping and plenty of sauce. Serve warm directly from the slow cooker, and refrigerate any leftovers once cooled to room temperature.

Variations & Tips