This recipe is not fancy or schmancy. It is just warm, fall, comforting, goodness in a bowl. It has a pumpkin bread topping over apple pie filling. I don’t typically use canned pie filling of any sort. This would probably be very good over some sort of home-made apple filling…but I’m generally making it when I don’t feel like doing much work (like Pajama Day!) or when I have kids helping me cook (students or Trin and her friends) so I’ve never played around with it. I don’t think I ever will, that would be ruining the whole point of it. Easy. Simple. Homey. Yummy.

Betty Crocker Slow Cooker Pumpkin-Apple Dessert

• 2 cans (21 ounces each) apple pie filling (the original called for one can but we felt it needed more!)
• 2 cups all purpose flour
• 1 ¼ cups packed brown sugar
• 1 cup canned pumpkin (not pumpkin pie mix)
• ¾ cup fat-free cholesterol-free egg product (or 3 eggs)
• 1/3 cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon baking soda

1. Spray 3 ½ – 6 quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on High heat setting for 3 hours or until a toothpick inserted in the center comes out clean. Serve with ice cream if you like.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.