Apple Coffee Cake Slow Cooker
- 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 crockpot365.blogspot.com
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.