Slow-Cooked Pumpkin Apple Cobbler

TOTAL TIME: Prep: 20 minutes, Cook: 4 hours

YIELD: 8 servings.

This spiced pumpkin apple cobbler recipe is sure to please all of your holiday guests. It's perfect for fall, but can be made year-round since it uses fresh or frozen cranberries. Joan Hallford, North Richland Hills, Texas

Ingredients:

5 cups sliced peeled tart apples (about 4 medium)

1 cup fresh or frozen cranberries

1 cup packed dark brown sugar, divided

2 teaspoons ground cinnamon, divided

1 teaspoon vanilla extract

1/2 cup butter, softened

3 large eggs, room temperature

1 can (15 ounces) pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Chopped pecans, optional

Vanilla ice cream or whipped cream

Directions:

1. In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.

2. In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.

3. Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

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