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Slow-Cooker Apple Crisp Coffee Cake
Slow-Cooker Apple Crisp Coffee Cake
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Prep Time:
15 minutes
Total Time:
3 hours 50 minutes
Delightfully fragrant harvest coffee cake made with Betty Crocker™ Super Moist™ yellow cake mix and apple pie filling, ideal for brunch or dessert.
Ingredients:
  • 1 can (21 oz) apple pie filling, apple slices somewhat broken up
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup quick-cooking oats
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature, cut into small chunks
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2 eggs, beaten
  • 1/2 cup evaporated milk
  • 1/3 cup butter, softened
Instructions:
  • Grease a 3- 3 1/2 quart slow cooker generously with nonstick spray or butter.
  • Combine the Apple Mixture ingredients in a small bowl and set it aside.
  • In a medium bowl, combine oats, granulated sugar, 1/4 cup brown sugar, and salt. Use a pastry blender or fork to mix in 1/2 cup of butter until fully incorporated. Set aside.
  • Combine all Cake Batter ingredients in a large bowl until fully mixed.
  • Layer half of the apple mixture on the bottom of the slow cooker. Follow with half of the crumble mixture and half of the cake batter. Repeat the layers with the remaining apple mixture, crumble mixture, and cake batter.
  • Cover and cook on High heat setting for 3 to 3.5 hours, or until the cake is set in the center.
  • Turn off the slow cooker and uncovered, let it stand for 15 to 20 minutes.
  • Invert the coffee cake onto a serving plate just before serving.

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