Crave: Sweet, easy slow cooker desserts

photo by: Andrea Berger/Mother Earth News

This crock pot apple pie is full of fruit and spices.

While a lot of people would never dream of making dessert in the slow cooker, others can’t imagine doing it any other way. Try out these three slow cooker desserts and see which camp you fall into.

Crock Pot Apple Pie

Yields 8 servings.


8 tart apples, peeled and sliced

1 1/4 teaspoons cinnamon

1⁄4 teaspoon allspice

1⁄4 teaspoon nutmeg

3⁄4 cup milk

2 tablespoons butter, softened

3⁄4 cup sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups biscuit baking mix, divided

1⁄3 cup packed brown sugar

3 tablespoons cold butter

Whipped cream or ice cream


1. Spray a slow cooker with nonstick cooking spray.

2. In a large bowl, toss apple slices with cinnamon, allspice and nutmeg. Transfer to slow cooker.

3. In a medium-size bowl, combine milk, softened butter, sugar, eggs, vanilla and 1⁄2 cup baking mix, and mix well. Pour over apples in slow cooker.

4. In a small bowl, mix together remaining baking mix and brown sugar. Cut in cold butter until mixture is crumbly. Sprinkle over ingredients in slow cooker.

5. Cover and cook on low for 6 to 7 hours, or until apples are soft.

6. Serve warm with whipped cream or ice cream.

Bread Pudding

Yields 8 servings.


1 loaf (1 pound) Italian bread, slightly stale, cut into cubes

4 eggs, slightly beaten

1 can (14 ounces) sweetened condensed milk

1 cup milk

1 teaspoon vanilla

1⁄4 teaspoon salt

Caramel ice cream topping

Chopped pecans


1. Spray a slow cooker with nonstick cooking spray. Layer bread cubes in the bottom.

2. In a mixing bowl, combine eggs, sweetened condensed milk, milk, vanilla and salt, and mix well. Pour over bread cubes in slow cooker. With a spoon, spread egg mixture so all bread is thoroughly coated.

3. Cover and cook on low for 5 to 6 hours.

4. Pour ice cream topping over all, and sprinkle with chopped pecans. Cover and cook for another 15 minutes, or until caramel topping is hot.

Chocolate Lava Cake

Yields 8 servings.


3 1/2 cups packed light brown sugar, divided

2 cups all-purpose flour

6 tablespoons plus 1⁄2 cup unsweetened cocoa powder, divided

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

4 tablespoons butter, melted

1 teaspoon vanilla

3 cups boiling water

Whipped cream, ice cream or fresh raspberries, optional


1. In a large bowl, combine 2 cups brown sugar, flour, 6 tablespoons cocoa, baking powder and salt. Whisk in milk, butter and vanilla. Turn into a slow cooker.

2. In another bowl, combine remaining brown sugar and remaining cocoa. Sprinkle over batter in slow cooker. Pour boiling water over the top. Do not stir.

3. Cover and cook on high for 2 to 2 1/2 hours, or until a toothpick inserted in center comes out clean.

4. Cool for 30 minutes. Serve topped with whipped cream or ice cream, or a few fresh raspberries.

— Recipes from Capper’s Farmer archives


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