Slow Cooker Apple Crisp Coffee Cake Recipe 455 Food

SLOW-COOKER APPLE CRISP

Steps:

• Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.
• Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
• In large bowl, mix 1/2 cup flour, the oats, brown sugar and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.
• Serve warm with a scoop of your favorite ice cream.

SLOW-COOKER APPLE CRISP COFFEE CAKE

Steps:

• Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
• In small bowl, mix Apple Mixture ingredients; set aside.
• To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
• In large bowl, mix Cake Batter ingredients until well combined.
• In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
• Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
• Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
• When ready to serve, invert coffee cake onto serving plate.

CROCK POT APPLE COFFEE CAKE

Steps:

• Take one tablespoon of your softened butter and spread all around the bottom and sides of your crock pot
• In a bowl, mix together your apple pie filling, 3 tablespoons of brown sugar and 1 teaspoon of cinnamon
• Take 1/2 of your apple mixture and spread across the bottom of your crock pot
• In a different bowl, mix together your dry cake mix, eggs, sour cream, evaporated milk, 4 tablespoons of butter and the rest of your cinnamon very well
• Take 1/2 of your batter and gently spread over your apple mixture
• Repeat your layers
• Cut together your remaining butter and brown sugar and sprinkle on top
• If you want pecans, sprinkle those on top of everything
• Place 2-4 paper towels under your lid, cover and cook on high for 4-6 hours until cake is done in the middle
• Periodically check your paper towels to make sure they are not dipping down into the cake and remove moisture from your lid.
• Serve warm with whipped cream

SLOW COOKER APPLE CRISP COFFEE CAKE RECIPE - (4.5/5)

Steps:

• Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter. In small bowl, mix Apple Mixture ingredients; set aside. To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside. In large bowl, mix Cake Batter ingredients until well combined. In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter. Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center. Turn off slow cooker. Remove cover; let stand 15 to 20 minutes. When ready to serve, invert coffee cake onto serving plate.

SLOW COOKER APPLE CRISP

Steps:

• Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
• Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

SLOW COOKER CARAMEL-APPLE CRISP

Steps:

• Mix apples, white sugar, brown sugar, and cinnamon together in a slow cooker. Drizzle with caramel topping and melted butter.
• Mix cake mix and oatmeal together in a bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Place on top of apple mixture in the slow cooker.
• Cook on High until cooked down and golden on top, 2 1/2 to 3 hours.

CLASSIC SLOW-COOKER APPLE CRISP

Steps:

• Place apples in large bowl, and pour the cinnamon sugar mixture over apples. Stir until all apples are evenly coated.
• Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
• In large bowl, mix all Topping ingredients except butter. Stir until well combined. Place butter pieces on top. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 3 hours.
• Serve warm with a scoop of your favorite ice cream.

SLOW COOKER APPLE CRISP WITH CAKE MIX

Steps:

• Combine sugar, cornstarch, and 2 teaspoons apple pie spice in a small bowl.
• Place apples in a large slow cooker. Stir in spice mixture and toss with lemon juice.
• Mix cake mix, brown sugar, and remaining apple pie spice together in a medium bowl. Stir in melted butter until thoroughly blended; mixture will be crumbly. Sprinkle over apples in the cooker.
• Cover and cook until apples are tender, on Low for 4 hours or on High for 2 hours. Partially uncover the slow cooker and continue to cook until the topping has hardened, about 1 hour more.

MINI SLOW COOKER APPLE CRISP

Steps:

• Spray interior of crock generously with cooking spray.
• Peel and seed 3 large apples, cut each apple in 8 large chunks, place in crock. Sprinkle with lemon juice.
• Combine next 4 ingredients in a small bowl. Pour over apples, stir to distribute.
• Combine topping ingredients except butter in small bowl, stir together to combine. Add butter and stir until crumbly.
• Top apples in crock evenly with topping mixture.
• Cook 1 1/2 hours on High.
• Remove lid and cook another 1 hour on High, to crisp top.
• Serve with vanilla ice cream.