Slow‑Cooked Mixed Berry Sauce + Pudding Crinkle Cookies (8 hours of cozy kitchen alchemy)

Spent the whole day letting my slow cooker work its magic on a pile of fresh berries, and the result turned into this deep, glossy, jammy sauce that tastes way fancier than the effort it took.

I used:
– Fresh strawberries + blueberries
– A squeeze of lemon
– Sugar
– Vanilla
– Pinch of salt

I tossed everything straight into the slow cooker and let it go low and slow until the berries collapsed into a thick, syrupy sauce. The fresh fruit gave it this bright, almost floral flavor you don’t get from frozen.

While that was doing its thing, I made chocolate pudding‑mix crinkle cookies, broke them into chunks, and served them with the warm berry sauce. The combo tastes like a brownie, a cobbler, and a molten cake all at once.

Not fancy, not complicated — just one of those slow cooker wins that makes the whole house smell incredible.