Crock Pot Dessert Recipes




6 cups thinly sliced apples
1 cup granulated sugar
1 Tablespoon all purpose flour
1 teaspoon cinnamon
juice and zest of 1 lemon
1/2 cup melted butter
3 cups soft bread crumbs


1. In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.

2. In another bowl, combine butter and bread crumbs.

3. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread
crumbs and fruit, then finish with a final layer of bread crumbs on top.

4. Cover and cook on high for 4 hours until bubbly and brown.





4 quarts unsweetened applesauce
7 cup granulated sugar
1 1/3 cup brown sugar
5 1/3 Tablespoon cider vinegar
5 1/3 Tablespoon lemon juice
2 teaspoon cinnamon
2 teaspoon allspice
1 teaspoon ground cloves


1. Combine all ingredients in a slow cooker/Crock PoTablespoon

2. Cover and cook 3 hours, stirring occasionally.

3. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) 5-8 hours

4. Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.




4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 Tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 Tablespoons butter or margarine


1. In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 Tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping.

2. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

3. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.





3 apples (like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter, softened


1. Peel, core and slice apples. Place apple slices and cranberries in crock pot.

2. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.

3. Place 4 or 5 paper towels over the top of the crockpot, place an object across the top of the crockpot and set lid on top. This allows the steam to escape.

4. Turn crockpot on high and cook for about 2 hours.





4-5 apples, peeled, cored and diced
3/4 cup sugar, or less, to taste
1/2 cup chopped dates
1/2 cup toasted, chopped pecans
2 Tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg
2 Tablespoons melted butter
1 egg, beaten


1. In the slow cooker, place apples, sugar, dates and pecans; stir.

2. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture.

3. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.






1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 Tablespoons sugar
3 Tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts

16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 Tablespoons heavy whipping cream
1 Tablespoon cornstarch
1 teaspoon vanilla
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 Tablespoon finely chopped pecans or walnuts


1. Combine crust ingredients; pat into a 7-inch springform pan.

2. Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust.

3. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot.

4. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides.

5. Chill before serving; store leftovers in the refrigerator.





2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)


1. Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well.

2. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full.

3. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape.

4. 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.

5. Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.





3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tablespoon grated orange peel
1 Tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts


1. Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together.

2. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

3. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour.

4. Fold in the cut up apricots, any flour left on the cutting block and the walnuts.

5. Pour into a well greased, floured baking unit*(see below). Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

6. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

* Baking unit - some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work and 1, 1 1/2 and 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD.





6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tablespoon grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tablespoons orange juice concentrate


1. Wash, core and stem the apples, but don't peel them.

2. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel.

3. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops.

4. Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples.

5. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender.




2 medium cooking apples
1/2 cup apple juice
7 oz. caramel candy squares
1 teaspoon vanilla
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style peanut butter
7 slices Angel-food cake; or 1 quart vanilla ice cream


1. Peel, core, and cut each apple into 18 wedges; set aside.

2. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.

3. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir.

4. Add apple wedges; coverand cook on LOW for 5 hours.

5. Stir thoroughly; cover and cook on LOW 1 additional hour.

6. Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.



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