Apple Coffee Cake Slow Cooker

Photo by Jacqui M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • coffee cake:

  • cooking spray

  • 2

    cups Bisquick mix (NOTE: if not GF, you can use AP flour, but a mix will provide the fluffiest result--I used Pamela's Baking Mix. There is a new GF Bisquick, though, at most grocery stores)

  • 2/3

    cup applesauce

  • 1/4

    cup milk

  • 2

    tablespoons sugar

  • 2

    tablespoons butter, melted

  • 2

    apples, peeled, cored, diced (green is best, I had Fuji on hand)

  • 1

    tsp ground cinnamon

  • 1

    tsp vanilla extract

  • 1

    egg

  • crumb topping:

  • 1/4

    Bisquick (or Pamela's, etc. see above notes)

  • 1/4

    cup brown sugar

  • 2

    tablespoons butter, softened

  • 1/4

    cup chopped nuts (optional)

Directions

I used a 4-quart slow cooker with the batter directly in the crock (stoneware) insert. If you only have a large 6-quart slow cooker, that's okay---put the dough into a loaf pan and put that into the stoneware insert. No need to add water, just put the pan in the crock. Spray your pan or 4-quart insert with cooking spray and set aside. In a mixing bowl, combine all the ingredients for your coffee cake. Stir with a rubber spatula--no need to break out the mixer. The batter will be thick and lumpy. Pour into your prepared stoneware insert (or baking pan). In a small bowl, combine the ingredients for the crumb topping and sprinkle evenly on top of the batter. Cover and cook on high for 2 to 3 hours, or until the cake browns and pulls away from the sides. Uncover the cooker and cook on high for another 30 minutes, or until an inserted toothpick comes out clean.

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