Crock Pot Apple Cobbler #CrockPotFriday

Crock Pot Apple Cobbler

This weeks #CrockPotFriday recipe is for a Crock Pot Apple Cobbler with a homemade topping. I am working on building up my crock pot recipes to include  crock pot dessert recipes.

After sharing my Crock Pot Cherry Cobbler recipe a few weeks ago I had a reader ask if I had any crock pot dessert recipes with a topping made from scratch.

I love the convenience of a box mix but also love the option of throwing together a recipe from scratch. As long as you keep a few basic ingredients on hand in your pantry you can whip up this Crock Pot Apple Cobbler or almost any other dessert recipe you like.

Now that summer is here the markets and grocery stores will be full of fresh fruits that you can use to make many dessert recipes. Today's Crock Pot Apple Cobbler recipe uses store bought canned apple pie filling but if you took advantage of apple season last Fall and canned your own apple pie filling you can substitute it for the store bought apple pie filling I have used.

I've never canned my own apple pie filling. I have made homemade apple pie filling to use in a pie. Living in Florida does have a few disadvantages. One of them is not being able to take advantage of buying large quantities at low prices of fresh apples during the Fall. The prices are lower in the Fall but nothing like up north where the apples grow.

I do have plans to can some Cherry Pie filling when the cherries are in season and the prices lower. So watch for that recipe in a few months.

How to Make Crock Pot Apple Cobbler

Ingredients

• 2 21 oz cans apple pie filling
• ⅔ cup brown sugar
• ⅔ cup flour
• ¼ cup ground almonds or almond meal
• 1 teaspoon cinnamon
• ¼ teaspoon baking powder
• pinch of salt
• 4 tablespoons butter, softened
• 1 egg
• ½ teaspoon vanilla extract

1. Pour the apple pie filling into a 4 quart crock pot.
2. Mix the brown sugar, flour, almonds/almond meal, baking powder, cinnamon and salt in a bowl.
3. Cut the butter into pieces and using your hands rub the butter into the dry ingredients until medium crumbles form.
4. Remove ½ cup and set aside.
5. Beat the egg and vanilla together.
6. Add the egg to the bowl with the remaining ingredients.
7. Drop dough by the spoonful over the top of the apple pie filling.
8. With the back of the spoon spread the topping over the apples.
9. Sprinkle reserved crumbs over the top.
10. Cover the top of the crock pot with a triple layer of paper towels.
11. Place the crock pot lid over the paper towels.
12. Cook for 2.5 hours on low.
13. After 2.5 hours remove the lid and paper towels and continue to cook for another 30-45 minutes or until the topping has cooked through.

Crock Pot Apple Cobbler

Arlene Mobley - Flour On My Face

Easy dump apple cobbler made in the slow cooker.

4.5 from 2 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Course Dessert

Cuisine American

Servings 6 Servings

Calories 387 kcal

Ingredients  

1x2x3x

• ▢ 2 cans apple pie filling (21 ounce cans)
• ▢ ⅔ cup brown sugar
• ▢ ⅔ cup flour
• ▢ ¼ cup ground almonds or almond meal
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon baking powder
• ▢ 1 pinch of salt
• ▢ 4 tablespoons butter softened
• ▢ 1 large egg
• ▢ ½ teaspoon vanilla extract

Follow Flour On My Face on Pinterest

Instructions 

• Pour the apple pie filling into a 4 quart crock pot.
• Mix the brown sugar, flour, almonds/almond meal, baking powder, cinnamon and salt in a bowl.
• Cut the butter into pieces and using your hands rub the butter into the dry ingredients until medium crumbles form.
• Remove ½ cup and set aside.
• Beat the egg and vanilla together.
• Add the egg to the bowl with the remaining ingredients.
• Drop dough by the spoonful over the top of the apple pie filling.
• With the back of the spoon spread the topping over the apples.
• Sprinkle reserved crumbs over the top.
• Cover the top of the crock pot with a triple layer of paper towels.
• Place the crock pot lid over the paper towels.
• Cook for 2.5 hours on low.
• After 2.5 hours remove the lid and paper towels and continue to cook for another 30-45 minutes or until the topping has cooked through.

Nutrition

Serving: 1Serving | Calories: 387kcal | Carbohydrates: 88g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 146mg | Potassium: 163mg | Fiber: 3g | Sugar: 52g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Check out my other Crock Pot Dessert Recipes

Easy Crock Pot Cherry Cobbler

Crock Pot Triple Chocolate Cherry Cake