One morning, while making pancakes for breakfast, I secretly wanted to be eating the leftover apple crisp siting in the refrigerator. Overtaken by that craving, I immediately got to brainstorming ways to incorporate my favorite fall dessert into a brunch bake. Then it hit me! Why not make an apple crisp coffee cake? I knew my oven would be overcrowded with a roast that day, so I decided to bust out my trusty slow cooker.
My family couldn't believe I made a cake in the slow cooker, but they were even more amazed at how great it turned out! Moist and full of your favorite fall flavors, you will love with how easy this is to make. Here’s how to do it.
Start by combining ingredients for apple mixture in a small bowl.
To make crumble mixture, combine the oats, brown sugar, sugar and salt in a mixing bowl. Cut in butter using a pastry blender or two forks, until well combined.
Prepare a 3 or 3 1/2 quart slow cooker with nonstick spray or grease well with butter. Start by spreading half the apple mixture in the bottom of the slow cooker. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again.
Cover and cook on high for 3-3 1/2 hours, or until cake is set in the middle, being mindful to not lift the lid. (You’ll know it’s done with a butter knife inserted into the middle of the cake comes out clean.) Turn off heat and let sit uncovered for 15-20 minutes.
When ready to serve, invert on a serving plate and dig in!