Slow Cooker Pumpkin Apple Dessert Food

SLOW-COOKED PUMPKIN APPLE COBBLER

Steps:

• In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

CROCK POT PUMPKIN-APPLE DESSERT

Steps:

• 1. Spray a 3 1/2 to 6 quart slow cooker with cooking spray. Spoon pie filling, spread evenly. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. Cover and cook on High heat setting 1 hour and 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
• 2. NOTE: Other pie filling and complimentary spices may be used also. Also try whole cranberry sauce and blueberry pie filling combined and instead of apple pie filling and pumpkin. and use complimentary spices.

SLOW COOKER PUMPKIN APPLE-CINNAMON CAKE

Steps:

• Mix together your butter and brown sugar with an electric mixer on low.
• Once that is well blended, add your pumpkin and egg and beat until it is all mixed together.
• Grab another bowl and sift together your flour, baking powder, baking soda, cinnamon and salt.
• Add your flour mixture to your butter mixture slowly and beat for approximately 2 minutes.
• Spray your slow cooker with a non-stick cooking spray.
• Spread your apple pie filling evenly in the bottom of your slow cooker.
• Pour your cake batter over your pie filling and sprinkle with nuts.
• Cover and cook on high for around 1-1/2 hours. It is done when it can pass the toothpick test.
• Serve it up with a dollop of whipped topping and enjoy.

SLOW-COOKER PUMPKIN-APPLE DESSERT

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
• Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
• Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER PUMPKIN PIE PUDDING

Steps:

• Spray a 6 quart slow cooker with vegetable oil spray.
• In a large bowl whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice and bisquick mix until smooth and well combined.
• Pour into the slow cooker, place a clean kitchen towel over the top of it, cover and cook on low for 6 hours.

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 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 (CROCK POT) PUMPKIN-APPLE DESSERT

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray; Spoon pie filling into cooker; spread evenly.
• Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly; Beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour batter over pie filling.
• Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean.
• Serve with ice cream.
• Note from Betty Crocker: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.