Slow Cooker Sweets

By Kristen Castillo

September 7, 2017 6 min read

Holiday celebrations are full of food and fun. But after hours of prepping and cooking appetizers and entrees, dessert should be less of a hassle. Use your slow cooker to whip up tasty and festive desserts without much difficulty.

SLOW COOKER TAPIOCA PUDDING

1/2 gallon 1 percent, 2 percent or whole milk

1/2 cup white sugar or maple syrup

1 cup small pearl tapioca

4 eggs

1 teaspoon vanilla

Break four eggs into slow cooker and lightly beat with fork or whisk. Add milk, sweetener of choice and tapioca, and stir until combined with eggs.

Turn slow cooker on low and cook 5-6 hours. Begin stirring once every 30-60 minutes beginning in hour three.

Cool a bit and serve warm with vanilla ice cream.

(Recipe from health coach and meal planner, MayaHenry.com)

TRIPLE CHOCOLATE PEANUT BUTTER PUDDING

Indulge your sweet tooth with this rich, chocolate and peanut butter dessert. Yum!

1 cup all-purpose flour

1/3 cup sugar

2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 cup chocolate milk or regular milk

2 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup peanut butter pieces

1/2 cup semisweet chocolate pieces

1/2 cup chopped peanuts

3/4 cup sugar

2 tablespoons unsweetened cocoa powder

1 1/2 cups boiling water

Use a liner for the inside of your slow cooker.

In a bowl, combine flour, sugar, cocoa powder and baking powder. Add chocolate milk, oil and vanilla. Stir until mixture is moistened. Add in peanut butter pieces, chocolate pieces and peanuts. Spread batter evenly in the prepared cooker.

In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Slowly stir in boiling water. Pour cocoa mixture over batter in cooker.

Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.

(Recipe from Crock-Pot.)

APPLE COCONUT COBBLER

Make the most of all seasonal apples with this cozy cobber recipe, perfect for fall.

6 apples, cored and chopped

1/2 cup shredded coconut

1/2 cup coconut milk

1/2 cup raisins

1 tablespoon cinnamon

1 tablespoon vanilla

1 teaspoon salt

Core and chop apples (peel skin, if desired). Place all ingredients in bowl.

Mix well and pour into slow cooker. Cook on low for six hours.

(Recipe from Brooke Thomas's "Thankful 30: The Crock Pot Edition")

STICKY SYRUP PUDDING

This traditional British sponge cake dessert starts out on the stove and finishes cooking in a traditional slow cooker, or in a Wonderbag, an unplugged slow cooker.

Servings: 6-8

Prep Time: 15 minutes

Stove Top Time: 30 minutes

Slow cooker/Wonderbag Time: 2-3 hours

1 1/2 cups flour

2 1/2 teaspoon baking powder

3/4 teaspoon and one pinch salt

1/2 cup sugar, passed through a food processor to make fine

2 large eggs, beaten

8 tablespoons golden syrup (made by melting 8 tablespoons of sugar)

7 tablespoons unsalted butter, frozen, grated

6 tablespoons milk

Aluminum foil

Parchment paper

Butter, for greasing

Optional: Ice cream or custard

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Add the butter and rub in lightly with your fingertips to incorporate it into the flour. Gradually mix in the beaten egg and milk to make a thick batter. Set aside.

Generously butter a 2-liter (8-cup) glass or ceramic bowl (that will fit into your 5- to 6-quart pot). Spoon in four tablespoons of the golden syrup, swirl around the bottom of the basin. Spoon the batter mixture into the prepared bowl.

Place a 16-inch square of parchment paper on top of a 16-inch square of foil. Place the two sheets paper-side down onto the bowl and cover tightly. The foil should completely cover the bowl.

Place a flameproof trivet into the base of your pot. Place the bowl of pudding on top of the trivet and fill with water so that it reaches halfway up the sides of the bowl. Bring it to the boil over high heat for 30 minutes.

Place the pot into your slow cooker or Wonderbag and seal for two to three hours until risen and springy to touch.

Unwrap and carefully invert onto a plate, drizzle with extra four tablespoons of syrup to taste.

This dessert is best eaten as soon as it is cooked. Serve with ice cream or custard on top.

(Recipe from Kate Bishop submitted by Wonderbag)

HOMESTYLE APPLE BROWN BETTY

Finish a holiday meal with this delicious dessert, which features apples, cinnamon, brown sugar and nutmeg.

12 cups apples, peeled, cored and sliced

8 cups white bread, cubed

2 teaspoons cinnamon

2 teaspoons nutmeg

1/4 teaspoon salt

1 1/2 cups brown sugar

1 cup butter, melted

Place apples in slow cooker. Combine bread crumbs, cinnamon, nutmeg, salt, brown sugar, and butter. Spread over apples.

Cover; cook on low 3 to 4 hours.

(Recipe from Crock-Pot)

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