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.

You can change the personality of this cobbler just by swapping a few ingredients. For a more tart, bright flavor, use cherry pie filling and reduce the added sugar to 1/4 cup. For a cozy fall version, use apple pie filling and add a pinch of nutmeg or cloves along with the cinnamon. Peach pie filling pairs nicely with a splash of vanilla extract stirred into the fruit mixture (about 1 teaspoon).

If your family prefers less sweetness, choose one can of fruit pie filling and one can of unsweetened canned fruit (drained), then taste the mixture before adding the full amount of sugar—you can always start with 1/4 cup and add more if needed. For picky eaters who don’t like visible fruit pieces, use a smoother filling (like blueberry or finely chopped apple) and cut the dough into smaller pieces so the texture is more like a soft cake.

You can also use different refrigerated doughs: biscuit dough gives a more rustic, bready cobbler, while refrigerated sweet roll dough makes it richer and more dessert-like. If using sweet roll dough with icing included, save the icing packet and drizzle it over individual servings instead of adding extra sugar to the filling.

Food safety tips: Always start with cold, refrigerated dough and keep it in the fridge until you’re ready to add it to the slow cooker. Don’t leave the cobbler on the “warm” setting for more than 2 hours after cooking; transfer leftovers to a shallow container, cool, and refrigerate within that time. Reheat leftovers thoroughly until steaming hot before serving. Make sure the dough is fully cooked through before eating—cut into a center piece to check that it’s not raw or gummy. If your slow cooker tends to cook unevenly, rotate the crock (if removable and safe to do so) halfway through cooking to help everything bake more evenly.