A delicious, cinnamon-spiced hearty dessert, our recipe for Slow Cooker Apple Pudding Cake is the perfect dessert for chilly winter evenings. You can toss the ingredients in the slow cooker when you get home from work and by the time the dinner dishes are washed, you will have a tasty dessert that is ready to go.
While summer brings us the lovely flavors of strawberries, watermelon, and peaches, by the time fall comes around, many people are ready for more hearty types of fruit flavors. And it is a good thing because at harvest time, apples come off the trees in giant baskets. These tasty fruits are wonderful to eat fresh, and when you have had your fill of fresh, ripe apples eaten out of hand, you can start exploring the world of baked apple desserts.
Spray the insert of a 3 to 4 quart slow cooker with cooking spray. Set it aside.
In a small bowl, stir together the flour, brown sugar, baking powder and the salt. Use a pastry blender or a fork to cut the butter into these dry ingredients. Continue cutting it in until the mixture resembles cornmeal.
Stir the milk into this mixture, just until it is moistened. Spread this batter into the bottom of your slow cooker.
Peel the apples, removing the cores. Slice them into half inch slices and scatter these over the batter that is on the bottom of the slow cooker.
Use a paper towel to wipe out the bowl that you used to mix the batter. In this bowl, whisk together the orange juice, white sugar, melted butter, and cinnamon.
Pour this mixture over the apples. Do not stir the layers of ingredients.
Put the lid on the slow cooker, and cook the dessert on high for 2 to 3 hours.
By this time, the apples should be tender and the dessert should be slightly brown on top. However, the dessert will be rather “soupy” as the apples and juice mixture create a delicious sauce.
In a small dish, whisk together the sour cream and powdered sugar.
Scoop the warm Apple Pudding Cake out into bowls and top with a generous dollop of the sour cream mixture. Serve.
Store the leftover Apple Pudding Cake in the refrigerator in an airtight container for up to three days. You can reheat it in the microwave, or you can pop it into the oven in an oven-safe dish for about 20 minutes at 350 degrees.
Apple pie, apple cakes, and apple dumplings are all delicious ways to enjoy apples in baked goods, but we would like to offer you a new dessert that features this delicious and nutritious fruit. Slow Cooker Apple Pudding Cake is like nothing else.First of all, this dessert is stirred up very quickly. Other than measuring out ingredients and peeling and chopping a couple of apples, there is very little skill involved in making this tasty dessert. Even an elementary school-aged kid can manage the prep for this dessert. This is a great dessert to make if you are pressed for time because the preparation time is minimal. There’s no need to dig out the electric mixer, as when you are baking a cake, and you don’t have to roll out pie crust, like when you make an apple pie. Second, another reason to love our recipe for Slow Cooker Apple Pudding Cake is that this dessert cooks slowly in your slow cooker. This is a great dessert to prepare when you have a labor-intensive dinner planned, because you can toss all of the ingredients in the slow cooker well ahead of time and, after you put the lid on the slow cooker, your work is done. If you have a lot of things to bake in the oven, this recipe can be cooked in the slow cooker, freeing up the oven for other things. Finally, Slow Cooker Apple Pudding Cake is a great way to use up any odds and ends that are lingering around in the crisper drawer of your refrigerator. Often, people buy a bag of apples and eat plenty of them in the first few days after they get home. But, when the apples have sat in the fridge for a week or two they may lose their appeal. This recipe uses only two apples, and if you have a couple of apples that are getting a bit wrinkly on the peel, this recipe will help you avoid wasting them.Of course, the best apples for this recipe are the classic cooking apples. Jonathan, Yellow Delicious, Granny Smith, and Fuji apples are great for cooking and baking because the heat of the oven (or slow cooker) does not make the apples break down into a mushy pile of applesauce. Baking apples keep their shape during cooking, giving you lots of great apple texture in this recipe.