Slow-Cooker Apple Crisp Coffee Cake

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Apple Mixture:
1 can (21 oz) apple pie filling, apple slices somewhat broken up
¼ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla
Crumble Mixture:
1 cup quick-cooking oats
½ cup granulated sugar
¼ cup packed brown sugar
½ teaspoon salt
½ cup butter, room temperature, cut into small chunks
Cake Batter:
1 box Betty Crocker™ SuperMoist™ yellow cake mix
2 eggs, beaten
½ cup sour cream
½ cup evaporated milk
⅓ cup butter, softened
½ teaspoon ground cinnamon


Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
In small bowl, mix Apple Mixture ingredients; set aside.
To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
In large bowl, mix Cake Batter ingredients until well combined.
In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
When ready to serve, invert coffee cake onto serving plate.

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