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Slow Cooker Tropical Fruit Dessert (Just 4 Ingredients!). This sweet and cozy tropical fruit bake is the easiest treat you’ll ever make! Just toss frozen fruit and a few pantry items into your slow cooker, and let it work its magic. In a few hours, you’ll have a warm, juicy, syrupy dessert that smells amazing and tastes even better. Perfect for busy nights!
This 4-ingredient slow cooker tropical fruit bake is one of those “toss it in and go” desserts that makes a regular weeknight feel a little bit like a vacation. I started making it on nights when I wanted something warm and cozy, but I didn’t have the energy to make a full cobbler or crisp after a long day of work.
Serve this warm, straight from the slow cooker, in bowls. It tastes amazing with vanilla ice cream, whipped cream, or even a spoonful of Greek yogurt if you want it more like breakfast. Want some crunch? Sprinkle on granola, toasted coconut, or chopped nuts right before eating. This dessert also goes great with simple grilled chicken or pork if you’re having a casual backyard dinner and want a sweet treat waiting for you inside.
Servings: 6
Ingredients
- 1 (32-ounce) bag frozen mixed tropical fruit chunks (like mango, pineapple, and papaya)
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (salted or unsalted both work fine)
Slow Cooker Tropical Fruit Dessert: Directions
- Spray the inside of a 4- to 6-quart slow cooker with nonstick spray, or rub a thin layer of butter inside. This stops the fruit from sticking and makes cleanup much easier.
- Pour the frozen tropical fruit chunks right from the bag into the bottom of the slow cooker. Spread them out evenly so they cook the same all over. The fruit should still be frozen solid at this point.
- 2. Put the brown sugar and cinnamon into a small bowl and stir them together. Stir until there are no clumps and the cinnamon is spread evenly through the sugar.
- Sprinkle the brown sugar and cinnamon mix over the top of the frozen fruit. Cover most of the fruit with the coating.
- Drizzle the melted butter over the sugared fruit. It might look dry right now, but don’t worry — as the fruit cooks and thaws, it will make plenty of juice and turn into a bubbly sauce.
- Put the lid on the slow cooker. Cook it on HIGH flame for 2 to 3 hours, or on LOW heat for 4 to 5 hours. The fruit is done when it’s very soft and sitting in a thick, syrupy sauce. Try not to lift the lid during the first hour so the heat can build up properly.
- Once the fruit is soft and the sauce is thick, stir everything gently to mix the juice, sugar, and spices together. Taste it carefully since it will be hot, and add more brown sugar or cinnamon if you want it sweeter.
- Switch the slow cooker to WARM and let the fruit sit for 10 to 15 minutes so the sauce can thicken a little more. Scoop the warm fruit and sauce into bowls and serve plain or with your favorite toppings.
