I Haz Crockpot ~ Pumpkin-Apple Dessert

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

I saw this recipe on the Betty Crocker website for Slow Cooker Pumpkin-Apple Dessert and I knew I just had to make it! I rarely buy ice cream, but did so for this recipe. It's a great way to learn how to use my Crockpot for desserts and to make something very suitable for the season.

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Ingredients:

1 21 oz. can Apple pie filling
Dry Ingredients
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Wet Ingredients
1 cup packed brown sugar*
1 cup canned pumpkin
3/4 cup liquid egg product
1/3 cup vegetable oil

Good quality vanilla ice cream

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* I reduced the amount of brown sugar from the original recipe by 1/4 cup.

To make this you have to have a Crockpot or Slow Cooker that heats on the bottom AND on the sides. That's super important!

Spray the inside of your Crockpot with Pam cooking spray. Add the apple-pie filling to the bottom and spread evenly.

Mix dry ingredients.
Then incorporate the wet ingredients. Pour batter into the crockpot and cook for 2 hours. If you don't have the 2 hour setting, cook on the 4 hour setting for about 2-1/2 hours. This worked for me.


Scoop out some dessert while it's hot, making sure you get some of the apple on the bottom. Serve with ice cream.

I used Breyer's Lactose Free Vanilla Ice Cream.
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Next time I would add 2 cans of apple pie filling because I don't think there was enough apple for the dessert. Or maybe I would make my own apple mixture. I would also make half the amount of batter because this turned out to be an enormous dessert!

Pumpkin on Foodista

3 comments:

Millie said...

Oh, gosh, that looks SO good!

I'm so glad I have a crock pot...

Anonymous said...

Has anyone tried to double this recipe? cam

Peggy said...

What temperature setting? Thanks.

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