Slow cooker dessert?

Question

Does anyone have any ideas for a dessert I could concoct in my slow cooker? Something cobbler-esque, perhaps? Any ideas are welcome.

Answer 1

Crockpot Apple Pie

8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and
nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla, and
the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold
butter into mixture until crumbly. Sprinkle this mixture
over top of apple mixture.

Cover and cook on low 6-7 hours or until apples are
soft

Answer 2

Here are some of the recipes that I have made:

CROCKPOT PEACH COBBLER

2 pounds peaches, peeled cored and sliced
2/3 cup old fashioned oats
2/3 cup flour
2/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 stick butter cut in small dice

Place the sliced peaches in a slow cooker. In a mixing bowl, combine the oats, flour, brown sugar, cinnamon and nutmeg, mix well. Pour the dry mixture over the peaches. Take the small dices of butter and sprinkle them over the crumb mix. Cover, and cook on low for 3 hours. Serves 4 to 6.

----------------AND...

"Apple Walnut Pudding Cake"

Cook Time : 3hr

INGREDIENTS:
2 cups granulated sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups cooking apples, unpeeled, cored, finely chopped
1 cup chopped walnuts

PREPARATION:
In a large mixer bowl, beat together the sugar, oil, eggs, and vanilla. Add flour, soda, and nutmeg; mix well. Spray a two-pound can with cooking spray or grease and flour it well, or use another baking dish which will fit in your slow cooker.

Pour batter into can, filling up to 2/3 full. Place can in Crock Pot. Do not add water to the pot. Cover but leave cover slightly ajar to let steam escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out onto a plate. Serve with whipped topping, sweetened whipped cream, or a Dessert Sauce.

"Spiced Whipped Cream"

Ground cinnamon adds flavor to this tasty whipped cream recipe. Serve this whipped cream with pumpkin pie, peach cobbler, apple dumplings, or other desserts.

INGREDIENTS:
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon

PREPARATION:
Beat cream until thickened; beat in sugar and cinnamon. Continue beating until stiff.
Makes about 3/4 to 1 cup of Spiced Whipped Cream.

** BE SURE AND "CLICK" ON THE SITES BELOW FOR MORE RECIPES THAT YOU MIGHT LIKE TO TRY.

http://southernfood.about.com/library/crock/bldessrt.htm

http://rds.yahoo.com/_ylt=A0geuseFokxFzeEA5txXNyoA;_ylu=X3oDMTB2bGViN2ZsBGNvbG8DZQRsA1dTMQRwb3MDNARzZWMDc3IEdnRpZAM-/SIG=126ad2hgr/EXP=1162736645/**http%3a//www.thatsmyhome.com/slowcooker/desserts.htm

http://rds.yahoo.com/_ylt=A0geuqWsr0xFqfQAIRhXNyoA;_ylu=X3oDMTB2c2Zzc202BGNvbG8DZQRsA1dTMQRwb3MDMwRzZWMDc3IEdnRpZAM-/SIG=1214vd51o/EXP=1162740012/**http%3a//saraskitchen.faithweb.com/dessert.html

Answer 3

Crockpot Pina Colada Bread Pudding

Ingredient

1 lb Loaf french bread
10 oz Frozen pina colada drink mix
6 oz Pineapple juice
12 oz Evaporated milk
1/2 c Cream of coconut
2 Large bananas; sliced crossw
3 Large eggs
1/4 c Light rum
1 c Aisins
8 oz Pineapple; crushed w/juice
1 ts Lemon peel; grated
Fresh mint sprigs

Instructions

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

Answer 4

Here are a few:

This sounds too good to pass up!!! 15 min prep time, ready in 2 hours. from Betty Crocker.
Slow Cooker Pumpkin-Apple Dessert
12
servings
time to make 2¼ hours 15 min prep
1 (21 ounce) can apple pie filling
2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup egg substitute
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
ice cream, if desired

1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Slow Cooker Cherry Cobbler
INGREDIENTS

* 1 (21 ounce) can cherry pie filling
* 1 cup all-purpose flour
* 1/4 cup white sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup butter, melted
* 1/2 cup milk
* 1/2 teaspoon vanilla extract

DIRECTIONS

1. Coat the inside of your slow cooker with cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the melted butter, milk, and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.

Hot Caramel Apples
INGREDIENTS

* 4 large tart apples, cored
* 1/2 cup apple juice
* 1/2 cup packed brown sugar
* 12 red-hot candies
* 1/4 cup butter
* 8 caramels
* 1/4 teaspoon ground cinnamon
* 1/2 cup Whipped cream

DIRECTIONS

1. Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three red-hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
2. Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired.

Pumpkin Pie Pudding
INGREDIENTS

* 1 (15 ounce) can solid pack pumpkin
* 1 (12 ounce) can evaporated milk
* 3/4 cup sugar
* 1/2 cup biscuit/baking mix
* 2 eggs, beaten
* 2 tablespoons butter or margarine, melted
* 2 1/2 teaspoons pumpkin pie spice
* 2 teaspoons vanilla extract
* 1 cup whipped topping

DIRECTIONS

1. In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.