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Apple Coffee Cake Slow Cooker


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Rate this recipe 4.3/5 (12 Votes)


  • 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)


Adapted from


Step 1

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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