Slow Cooker Apple Cinnamon Cobbler Recipes

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the apples, sugar, cornstarch, lemon juice, spices, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the apple filling.
• Add the nuts and evenly distribute the sliced butter over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

Steps:

• Spray bottom of slow cooker with cooking spray.
• Peel and slice apples. Place them in the bottom of a slow cooker.
• In a bowl, add the pancake mix, oats, brown sugar, cinnamon, nutmeg, ground cloves, salt, and lemon juice, and stir to combine.
• Pour pancake and oat mixture over apples.
• Drizzle the melted butter over the top of the pancake and oat mixture.
• Cook on high for 2½ hours. For a crispy top, crack the lid for the last 15-30 minutes of cooking.
• Serve with ice cream, if desired.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C).
• In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
• Pour the apple mixture into a casserole dish.
• Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
• Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

Steps:

• Spray large slow cooker with cooking spray. Add apple slices, sugar and 1/2 teaspoon of the cinnamon; toss.
• In large bowl, mix dry cake mix and remaining 1/4 teaspoon ground cinnamon. Cut in butter with pastry blender or two knives until size of small peas. Dump on top of apple mixture.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and cobbler topping is light golden brown. Serve immediately with whipped cream.

Steps:

• You will need 1 Reynolds Slow Cooker Liner.
• Place liner inside a 3-6 1/2 quart slow cooker. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of slow cooker.
• Place apples in the lined slow cooker; drizzle with lemon juice.
• Mix granulated sugar, brown sugar, flour, cinnamon and nutmedg in a medium bowl. Sprinkle mixture over apples; stir gently to coat apples. Drizzle with butter. Place lid on slow cooker.
• Cook on low for 3 hours or high for 2 hours until apples are done.
• Carefully remove lid to allow steam to escape. Serve warm apple topping over ice cream. Top with crumbled cookies, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Steps:

• Place apples in slow cooker and mix in remaining ingredients.
• Cover and cook on low 7 to 9 hours (overnight) or on high 2 to 3 hours.
• Serve with milk.

Steps:

• Place apples in a greased 3-qt. slow cooker. In a microwave, melt butter; stir in honey and cinnamon. Drizzle over apples. Sprinkle cranberries and granola over top., Cook, covered, on low until apples are tender, 6-8 hours. If desired, serve with milk and syrup.

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.