Toss raw refrigerated dough in the crock pot and 4 other sweet ingredients to get a dish so delicious your friends will be begging for more.

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.
Open the tube of refrigerated dough. Separate it into individual pieces, then cut each biscuit or roll into 2–4 smaller pieces so you have several bite-size chunks. Gently toss the pieces so they’re lightly separated and not clumped together.
Arrange the raw dough pieces in an even, single layer on the bottom of the slow cooker. The dough should cover the bottom, with some small gaps in between pieces. It should look like pale discs and chunks of dough resting across the base of the crock.

In a medium bowl, stir together the fruit pie filling, granulated sugar, and ground cinnamon until everything is evenly combined and the fruit is well coated.
Slowly spoon the sweetened pie filling mixture over the dough in the slow cooker, spreading it out gently so it covers the dough. Try not to disturb the dough layer too much as you spread.
Drizzle the melted butter evenly over the top of the fruit mixture.
Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 4 to 5 hours. The cobbler is done when the dough pieces are cooked through (no raw or doughy centers) and the edges are golden and bubbling. If your slow cooker runs hot, start checking toward the earlier time.

Once done, turn off the slow cooker and let the cobbler sit, covered, for about 10–15 minutes to set slightly. This rest makes it easier to spoon out nice portions.
Spoon the warm cobbler into bowls and serve as-is or with your favorite toppings like ice cream or whipped cream.
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