Saturday, 25 October 2014

Slow-Cooker Pumpkin-Apple Dessert

It’s that time of year when families are planning a trip to the pumpkin patch or their local farmers market and slow cookers are making a return engagement to kitchens.   The following recipe marries pumpkins with slow cookers, a perfect autumn harvest union.  Enjoy!

Slow-Cooker Pumpkin-Apple Dessert
from no less than the kitchens  of Betty Crocker
1 can (21 ounces) apple pie filling *
2 cups all-purpose flour
1 1/4 cups packed brown sugar
3 1/4 cup cooked, mashed pumpkin
3/4 cup fat-free cholesterol-free egg product 

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

  • Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
  • 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.
  • 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.
  • Please Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. 
  • *If you would prefer to make your own apple pie filling for this recipe, you may want to use this one from 4 cups apple slices cooked with 1/2 tsp cinnamon, 1/2 teaspoon and 1/4 cup sugar

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