Robbie's Crock Pot Dessert Recipes
Here are crockpot - slow cooker
dessert recipes that are great any time
of year. My husband's side of the family
feels that the only dessert that should
be served at Thanksgiving should be pie,
so they prefer that I not serve these at
Thanksgiving even though they think they
are delicious. They are also opposed to
cake of any kind, as it "none's
Chocolate Mess Crock Pot Recipes
1 pkg. chocolate cake mix
1 pt. sour cream
1 small pkg.
chocolate pudding mix
1 small bag
3/4 c. oil
1 c. water
crock-pot with Pam. Mix all ingredients
until smooth. Pour into crock-pot. Cook
on low 6 to 8 hours. Serve in a bowl
with vanilla ice cream or other flavors
of ice cream.
Crockpot Apple Dumplings Recipe
8 canned buttermilk
biscuits - Can also use 2 packages
2-3 apples, peeled and
Lemon Juice to drizzle over
apples to prevent browning
1/3 Cup brown sugar
1/2 Cup orange or
Cinnamon sugar for
topping you can make your own or buy it.
See recipe below. Only use a portion of
the recipe on this dish; save the
remainder for the next time or use on
muffins, toast, etc.
Spray slow cooker with non stick
cooking spray. Separate each biscuit
into 2 layers. Wrap a biscuit layer
around a slice of apple, stretching the
biscuit slightly to overlap, and seal on
the bottom. Place the wrapped slices,
sealed-side down, in the crockpot. In a
small saucepan combine both sugars,
butter and orange juice. Stir until
melted and sugar is dissolved. Pour over
the rolls. Sprinkle cinnamon sugar on
top of dumplings.
Cover and cook on
HIGH for 3 hours
This recipe makes about
1/2 cup of cinnamon sugar. Store
cinnamon sugar in the pantry in a jar or
sealed food storage bag.
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Combine the sugar and
cinnamon in a small bowl and blend
thoroughly. Pour it into a small canning
jar with a screw top or another small
container or zip-close food storage bag.
Tips and Variations
To scale the
recipe down to 1/4 cup, use 3
tablespoons of granulated sugar and 1
1/2 teaspoons of ground cinnamon.
Double the cinnamon to 2 tablespoons if
you prefer a higher ratio of cinnamon to
oz pkgs each) frozen peaches, thawed and
3/4 cup, plus 1 tbsp sugar,
2 tsp. cinnamon, divided
3/4 cup flour
1/2 tsp. nutmeg
tbsp. butter, cut into bits
Combine peaches, 3/4 cup
sugar, 1-1/2 teaspoons cinnamon and
nutmeg in medium bowl. Place into a
crockpot sprayed with non-stick spray.
For topping, combine flour, remaining 1
tablespoon sugar and remaining 1/2
teaspoon cinnamon in a separate bowl.
Cut in butter using 2 knives until the
mixture resembles coarse crumbs.
Sprinkle over peach mix. Cover and cook
on high for 2 hours. Serve with whipped
cream or ice cream.
Blueberry Dumplings Crock
fresh or frozen blueberries
plus 2 tablespoons sugar, optional
1/2 cup water, warm if using frozen
2 tablespoons instant
2 cups all purpose flour
1/2 teaspoons baking powder
4 tablespoons unsalted
1/2 cup milk
2 tablespoons light brown
crockpot with non-stick spray for easier
In a 3-1/2 quart crockpot,
combine blueberries, the 1/2 cup
granulated sugar, the water and tapioca.
Cover and slow cook until the berries
have formed a thick sauce, 5 to 6 hours
on low. In a medium bowl, whisk flour,
the remaining 2 tablespoons granulated
sugar, baking powder and salt to
combine. Using a pastry blender or two
knives, cut in the butter until the
mixture resembles coarse meal. In small
bowl, beat milk and egg together. Stir
into flour mixture to form a soft dough.
Turn your crockpot setting to high. Drop
the dough by tablespoonfuls on top of
the blueberries. Cover and cook until
the topping is firm and a toothpick
inserted in the center comes out clean,
about 30 minutes. Sprinkle the dumplings
with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then
spoon into individual bowls.