If you haven’t tried making a cobbler in your slow cooker yet then don’t wait another day to give it a whirl! As summer days slide into mellow autumn ones, we start once again to gravitate towards warm, fruity puddings with crispy sugary toppings and a scoop of ice cream alongside.
Use less of the apple pie filling if your slow cooker is on the small side, and feel free to use your favorite fruity flavor in place of, or as well as, the apple filling. Blueberry and apple is a great combo, or how about raspberry? Don’t be tempted to stir the butter into the cake mix; the moisture that builds up during the cooking process cooks the topping perfectly.
Ingredients:
2 x 20 oz cans of apple pie filling
1 pack white cake mix
½ tsp cinnamon
6 tbs unsalted butter, melted
1 tsp cinnamon sugar (optional)
2 x 20 oz cans of apple pie filling
1 pack white cake mix
½ tsp cinnamon
6 tbs unsalted butter, melted
1 tsp cinnamon sugar (optional)
Instruction:
1. Spoon the apple pie filling into your slow cooker and sprinkle with a little cinnamon sugar, if using.
1. Spoon the apple pie filling into your slow cooker and sprinkle with a little cinnamon sugar, if using.
2. Whisk the cinnamon into the dry cake mix and then sprinkle the mixture on top of the apples before evenly spooning the butter all over the cake mix and setting to cook for 4 hours on high, or 6 hours on low.
Serve warm with a generous scoop of the finest vanilla ice cream you can find and pat yourself on the back for finding the easiest apple cobbler recipe ever!
