Making desserts in my Crockpot is an exercise in simplicity. I take some basic ingredients, throw them into the pot, and let them do the work.
Usually, the crockpot does it’s work overnight while I sleep, or while I am working—turning a few simple ingredients into something that can only be described as delectable. Imagine walking into your home, the scent of a freshly baked dessert wafting through the air.
I cherish uncompromised flavors and convenience in food prep, so using the crockpot is a great tool in my repertoire! I hope you enjoy my recipes as much as I do!
The 12 Best Crockpot Dessert Recipe
1. Crockpot Apple Crisp
With fresh apples, a hint of lemon juice, and a crumbly topping of oats and brown sugar, I find joy in preparing Crockpot Apple Crisp. This dessert takes its time coming together, but it’s not because of labor-intensive procedures.
Indeed, it combines the warm flavors of cinnamon and nutmeg in a one-pot recipe that demands so little of your time and attention that you might miss it if you weren’t already watching the slow cooker work its magic.
Ingredients
- 6 cups sliced apples (about 5-6 medium apples, peeled and cored)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
Instructions
1. Take a big bowl and add the sliced apples and lemon juice to it. Toss to coat the apples uniformly, and then add them to the bottom of the crockpot.
2. In a different bowl, combine the regular sugar and 1/4 cup of the brown sugar with the apples in the crockpot.
3. In another bowl, mix together the following: flour, the rest of the brown sugar, the oats, and the spices. Cut the butter into the mixture until you have pieces about the size of a walnut. When cutting in the butter, try not to mix it in too thoroughly; you want to have some larger pieces of butter in the mixture. That will help give you a crumbly topping after baking.
4. Evenly distribute the crumb mixture over the apples in the slow cooker.
5. Place the lid on the cooker and set it to low. Let the apples and the topping cook together for about 3–4 hours. You will know it’s done when the apples are super tender and the topping is golden and crisp.
6. You can serve this dish warm, optionally garnished with a scoop of vanilla ice cream or a dollop of whipped cream.
2. Crockpot Chocolate Lava Cake
Cooking in the slow cooker opens up a whole new world for dessert. Quite often, we think of main dishes or soups when we consider using a crockpot, but think again!
This is a Crockpot Lava Cake; picture that chocolate sauce just waiting to ooze out. Yes, this is a chocolate lover’s delight!
The rich chocolate cake with a molten center that results has unsweetened cocoa powder, granulated sugar, and vanilla extract among its ingredients. I enjoy the uncomplicated process of crafting a rich dessert in my own kitchen.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Instructions
1. Using cooking spray or butter, coat the inside of a 4-quart crockpot.
2. Take the flour, baking powder, salt, cocoa powder, and sugar, and combine them in a bowl. Then, add the milk, the oil, and the vanilla extract to the bowl and mix everything until the consistency is smooth. This is your cake batter. Pour it into the crockpot and even it out so you have a level surface to work with.
3. In another bowl, mix the brown sugar with 1/4 cup of cocoa powder. Evenly distribute this mixture over the top of the batter.
4. Take the time to pour the water from the kettle over the mixture in the crockpot. Pour it so slowly that it doesn’t even think about stirring the contents.
5. Put the lid on the crockpot and blast it on the high setting for 2 to 2 1/2 hours. You’re looking for a middle that’s just set—you know, like pudding. The edges will pull away slightly from the sides, but the center should still not be completely firm.
6. Remove from heat and let the cake rest for about 15 minutes. Serve warm, portioning out the sauce from the bottom, and if desired, adding ice cream or whipped cream.
3. Crockpot Rice Pudding
I adore how a slow cooker can take a few basic components and turn them into something wonderful. This easy dessert is a creamy pudding made with long-grain white rice, whole milk, and a touch of vanilla extract.
If you like, you can add a few touches of ground cinnamon or some raisins to make this dish even tastier. You can serve it warm or cool.
Either way, with its mild sweetness and comforting flavor, it’s sure to be a hit.
Ingredients
3/4 cup long-grain white rice
4 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)
Instructions
1. Wash the rice in cold water until the water runs clear to get rid of the starch.
2. Combine the rinsed rice, milk, sugar, vanilla extract, cinnamon, and salt in the crockpot. Stir the mixture to ensure it is properly combined.
3. Place the lid on the pan and turn the heat down to low. Let your porridge cook for another 20 to 30 minutes, stirring occasionally, until the rice is done and the entire mixture has thickened nicely.
4. Stir the raisins into the pudding during the last 30 minutes of cooking, if you’re using them.
5. Stir the pudding one last time after it has been cooked, then allow it to cool to a comfortable temperature before serving.
6. You can serve it warm or chill it in the refrigerator and serve it cold; it’s up to you.
4. Crockpot Bread Pudding
Bread pudding made in a crockpot takes stale bread, cut into cubes, and mixes it with a dessert-like custard of eggs, milk, and cream that would not be out of place in a quiche. Adding steps or ingredients to this basic preparation can make the dish more or less sweet, rich, or textured, not to mention flavored or spiced.
This comforting dish can be enhanced with the addition of optional raisins, but it’s perfect in its simplicity—comforting, warm, and full of the invigorating flavors of pure vanilla and freshly ground cinnamon. It takes minimal effort to prepare in a slow cooker, but it reaps maximum rewards as a sweet ending to a meal.
Ingredients
- 6 cups of cubed stale bread (French, Italian, or Brioche)
- 4 large eggs
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 cup of raisins (optional)
- 1/2 teaspoon of salt
- 2 tablespoons of unsalted butter, melted
Instructions
1. Butter or spray the inside of your crockpot with a non-stick coating.
2. In a big bowl, thoroughly combine the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt.
3. Place the cubed bread and raisins (if using) in the bowl, and pour the liquid mixture over them. Stir gently to ensure that the bread is evenly coated, then let everything sit for 10 minutes.
4. Verser le mélange dans la mijoteuse préparée, en s’assurant que le pain est réparti uniformément.
5. Pour the melted butter over the top of the bread mixture.
6. Place the lid on the pot and cook on the low setting for 4 to 5 hours. The dish is done when a knife inserted into the center of the mixture comes out clean. Let it rest a few minutes before serving.
5. Crockpot Peach Cobbler
I love how simple it is to create a peach cobbler using a slow cooker. The result, which can only be described as heavenly, comes from mixing together the innards of a peach pie, a delightful combination of flavorful peaches, a little light brown sugar, and a drizzle of fresh lemon juice—so the sweet and tart flavors pop like they should—then thickening the warm juices with cornstarch.
Ingredients
2 cans (21 ounces each) peach pie filling
1 box (15.25 ounces) yellow cake mix
1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Optional: 1/2 cup chopped pecans or walnuts
Vanilla ice cream or whipped cream for serving
Instructions
1. Either spray the interior of the crockpot with non-stick cooking spray or line the interior with parchment paper. That ensures that whatever you cook inside is easily removable once you’re done cooking.
2. Distribute the peach pie filling evenly over the bottom of the crockpot.Dust the peaches with ground cinnamon and nutmeg.
3. Evenly pour the yellow cake mix over the peach mixture, ensuring it to cover the peaches completely; do not stir.
4. Evenly pour the melted butter over the cake mix, trying to cover as much of the surface as possible. If you want to add a little something extra, sprinkle some chopped pecans or walnuts on top before baking.
5. Secure the lid on the crockpot, and set it to a high temperature for 2 to 3 hours, or a low temperature for 4 to 6 hours. Cook until the cobbler has achieved doneness—it’s cooked through, and the top has reached a golden-brown, bubbly state.
6. When finished, serve the warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream.Relish the flavors of your peach cobbler!
6. Crockpot Caramel Fondue
I like the straightforwardness and the comforting process of making a silky fondue with brown sugar, heavy cream, corn syrup, and unsalted butter. This slow cooker caramel brings perfect harmony to the dish when served with green apple slices or marshmallows.
They highlight the comforting and warm flavors of this layered dessert, making it an irresistible experience for the senses.
Ingredients
1 cup brown sugar, packed
1/2 cup heavy cream
1/4 cup light corn syrup
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
1. Mix together the brown sugar, heavy cream, corn syrup, and unsalted butter in the crockpot.
2. Cook the mixture on low heat for 1 to 2 hours, stirring now and then, until the sugar has dissolved and the mixture has become smooth.
3. After the caramel has reached the desired smoothness and doneness, incorporate the vanilla extract and salt.
4. Serve the melted chocolate from the crockpot kept on the warm setting alongside dippers such as apple slices, marshmallows, or pound cake cubes.
5. While serving the fondue, stir it from time to time to keep it smooth and to ensure that the consistency remains liquid enough to dip an assortment of foods into it.
7. Crockpot Pumpkin Pie Pudding
I find pleasure in making a warm, delightful dessert called Crockpot Pumpkin Pie Pudding. It is the ultimate blend of creamy pumpkin puree, luxurious evaporated milk, and tantalizing pumpkin pie spice.
The lovely ensemble morphs into a cozy dessert with a texture that is soft and set, thanks to the crockpot. It is best served warm or chilled and is near-perfect in whatever presentation format one chooses.
An uncomplicated autumn-inspired treat that I really appreciate for its flavor and simplicity.
Ingredients
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
¾ cup granulated sugar
½ cup flour
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3 eggs
2 tablespoons melted butter
Instructions
1. In a big mixing bowl, stir together the pumpkin puree, evaporated milk, sugar, flour, pumpkin pie spice, and vanilla extract. Mix until completely combined.
2. Incorporate the eggs into the mixture one at a time, and blend them thoroughly after each addition. After the eggs are well-blended, mix in the melted butter until the mixture is entirely homogeneous.
3. Pour the mixture into the crockpot
4. Put the lid on the crockpot and set it to low for 6-7 hours. When the time is up, check to see if the center is set and also check with a toothpick. If it’s clean, then you’re done. If not, cover and set for a little while longer.
5. Let it cool a bit before serving.Savor the warmth or the coolness of your Crockpot Pumpkin Pie Pudding, with or without the whipped cream, as you partake in the deliciousness of this dessert.
8. Crockpot Hot Fudge Cake
In my kitchen, I adore the uncomplicated act of taking basic ingredients like flour, cocoa powder, and brown sugar to make a fudge cake that cooks in the slow-moving Crockpot. This dessert is a favorite, just for the ease with which it comes together and the simplicity of its flavor.
And because it cooks while we do other things, we can return to the kitchen in a couple of hours to find the house warm and inviting, with the scent of fudge wafting through the air.
Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water#
Instructions
1. In a bowl of a workable size, combine the flour, the sugar (in this case, granulated), the cocoa powder (in this case, unsweetened), the baking powder, and the salt. When I say to combine, I mean to use a whisk and do it thoroughly.
2. Combine the milk, vegetable oil, and vanilla extract with the dry ingredients, and mix until smooth.
3. Evenly distribute the batter on the bottom of a greased slow cooker (3-4 quart).
4. In another bowl, combine the brown sugar and 1/4 cup cocoa powder, then dust this mixture over the batter in the slow cooker.
5. Do not stir. Simply cover the baking container and place it in an oven set to high heat; it doesn’t get much simpler than that. You can also cook the cake in a slow cooker for 2 to 2½ hours, then stab it with a toothpick to see if it’s done.
6. Allow it to cool for a bit before serving so the fudge thickens.If you want, you can serve it with ice cream.
9. Crockpot Cherry Dump Cake
I take pleasure in the uncluttered recipe for a crockpot cherry dump cake. It merges together the elements of cherry pie filling, yellow cake mix, and melted butter to create an uncomplicated dessert.
Occasionally, I enhance it with an infusion of almond extract and/or a sprinkling of nuts to amplify the flavor. In a few hours, it emerges from the crockpot a gorgeous golden color and is good to go to serve warm.
Ingredients
1 can (21 oz) cherry pie filling
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup chopped walnuts or pecans (optional)
1/2 teaspoon almond extract (optional)
Instructions
1. Apply a light coating of grease to the interior surfaces of your slow cooker to keep food from clinging during the cooking process.
2. Pour the cherry pie filling into the bottom of the slow cooker, spreading it evenly
3. For extra flavor, you can drizzle some almond extract over the filling.
4. Dissolve the yellow cake mix in a bowl with an electric mixer. Sprinkle it evenly over the cherry filling. Do not stir the batter into the filling.
5. Pour the melted butter over the dry cake mix, aiming to cover as much of the surface as possible.
6. You can sprinkle chopped nuts on top for added texture, but it’s not required.
7. Cook on high with the lid on for 2 to 3 hours, or until the cake is firm and topped with a golden brown color.
8. Serve it warm, with or without a scoop of ice cream or a dollop of whipped cream.
10. Crockpot Banana Bread
I love the uncomplicated process of preparing banana bread in a slow cooker. It combines a handful of basic ingredients—ripe bananas, all-purpose flour, and granulated sugar — that meld together to make a super moist, melt-in-your-mouth loaf.
The flavor is enhanced if you use the crockpot to really bring out the banana flavor—loafs are also a great excuse to use up those blackened bananas lurking in your freezer.
Ingredients
3 ripe bananas, mashed
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
Instructions
1. Take several ripe bananas and place them in a spacious bowl. Proceed to pulverize them until they reach a state of complete smoothness. Following this, introduce the butter, in its liquid form, to the mixture. And stir, with purpose, until everything seems perfectly harmonized.
2. Blend the sugar, eggs, and vanilla into the mixture. Stir until you cannot see any distinct components; the mixture should look homogenous.
3. Whisk the flour, baking soda, salt, and cinnamon together in a different bowl. Add the dry ingredients gradually to the banana mixture and stir gently until just combined. If using, stir in the chopped walnuts.
4. Prepare the inside of a slow cooker for the cake. You can line it with parchment paper or grease it well. When the inside is ready, pour in the cake batter and spread it evenly with a spatula. Add some nuts and banana slices to the top.
5. Place the lid on the crockpot. Cook on high for 2 to 3 hours, or until a toothpick inserted into the center comes out clean.
6. After the cooking is complete, take out the insert of the crockpot and permit the banana bread to cool for approximately 10 to 15 minutes. Using the parchment paper as a handle, lift the banana bread out of the crockpot. Let it cool completely before slicing and serving.
11. Crockpot S’mores Dip
To me, crockpot s’mores dip is the epitome of a delightful, uncomplicated dessert. A mix of chocolate chips, both semi-sweet and milk, mini marshmallows, and butter turns into an ooey-gooey delicious dessert that is nothing short of sublime!
I like it best as a warm drink, extra marshmallows melted in, and served with graham crackers. Then it’s all the classic goodness of campfire s’mores, in a mug.
Ingredients
- 1 cup of semi-sweet chocolate chips
- 1 cup of milk chocolate chips
- 1 cup of mini marshmallows
- 1 tablespoon of unsalted butter
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
- 1-2 cups of additional mini marshmallows for topping
- Graham crackers for dipping
Instructions
1. To avoid sticking, coat the inner surface of the crockpot with nonstick cooking spray.
2. Into the crockpot, add semi-sweet and milk chocolate chips, a cup of mini marshmallows, butter, and milk.
3. Cook on low for 1 to 2 hours, covering the slow cooker and stirring every 30 minutes. Ensure that the chocolate and marshmallows are completely melted and combined before serving.
4. Add in the vanilla extract and blend until uniformly mixed and smooth.
5. After they are completely melted and smooth, spread the extra mini marshmallows on top of the chocolate mixture.
6. Briefly toast the marshmallows on top until they are melted, or, if you’re feeling ambitious, use a kitchen torch to toast them to your liking
12. Crockpot Cinnamon Roll Cake
I take pleasure in bringing together the elements of convenience and indulgence, and a cake made in a slow cooker exemplifies this combination. This delectable dessert spotlights the delectable flavors of cinnamon and brown sugar in a swirl that is pretty enough to be the main attraction and tasty enough to serve as the grand finale.
Using all-purpose flour as a base and adding just a hint of vanilla, you can effortlessly recreate the snug, cinnamon roll atmosphere in your own kitchen.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
Instructions
1. In a big mixing bowl, combine the flour, sugar, baking powder, and salt, and blend them together very well.
2. Add the eggs, milk, and vanilla extract. Mix until smooth, then fold in the melted butter. Pour the batter into a greased slow cooker.
3. Take a small bowl and put the brown sugar and cinnamon in it. Stir them together until they are well mixed. Then take a spoon and sprinkle the brown sugar and cinnamon mixture over the batter in the crockpot so that it is evenly distributed.
4. Take a knife and use it to swirl the cinnamon combo into the batter. You want to make it look like a marble countertop.
5. Place the lid on the crockpot and cook it on the high setting for
1.5 to2.5 hours—not too much longer than
2.5 hours, or it might dry out. Test it with a toothpick. If it comes out clean, it’s done.
6. Let the cake cool for a few minutes before you serve it.If you wish, you may drizzle a simple icing made of powdered sugar and milk over the top.