Slow Cooker Apple Gingerbread Pudding Cake

By carvalhohm

Ingredients

• 3 medium apples, peeled, cut into 1/2-inch cubes
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup water
• 1/3 cup molasses
• 2 tablespoons vegetable oil
• 1/2 cup packed brown sugar
• 1 1/4 cups apple cider
• 2 tablespoons butter

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.

2 In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.

3 In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.

4 Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.

Expert Tips:
Top each serving of this delicious dessert with a scoop of ice cream or a dollop of whipped cream. Braeburn, Fuji, Granny Smith or Rome apples are all good choices for this pudding cake.

Serving Size: 1 Serving Calories410 ( Calories from Fat80), Total Fat9g (Saturated Fat3 1/2g, Trans Fat0g ), Cholesterol10mg Sodium360mg Total Carbohydrate79g (Dietary Fiber3g Sugars51g ), Protein3g