Slow & Sweet: Slow Cooker Recipes
What better way to make the most of winter, than by settling in with a sweet treat that’s been bubbling away in a slow cooker? We recently ran a Crock-Pot competition and the winning recipes from our National Product Review community were so good, we couldn’t keep them to ourselves. Check out some of the sweet treats below.
Recipe #1 – Crockpot Apple Cinnamon Oatmeal
Serves 4
Prep Time: 10 minutes
Cook Time: 7-8 hours
Ingredients:
- 2 large apples, diced (any kind)
- 1 1/2 cups steel cut oats
- 4 1/2 cups vanilla almond milk*
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter
- 3 tbsp pure maple syrup
- Pinch of salt
Instructions:
- Line a 4L crockpot with parchment paper** or spray with non-stick spray. Combine all of the ingredients into crockpot and give it a stir, ensuring the oats and apple pieces are covered by the milk. Turn the crockpot to LOW and cook for 7-8 hours.
- Before serving, give the mixture a stir. Dish into bowls and top with additional syrup, honey or apple pieces. Enjoy!
- Leftovers can be stored in the fridge, in an airtight container, for 2-3 days. I would add a bit of extra milk before re-heating.
*Vanilla almond milk tastes the best in this recipe. You can also use regular almond milk or regular dairy milk!
**Lining the crockpot will make your life so much easier in terms of clean-up!
Recipe Note: Any other milk of your preference can be used as well.
This recipe was created by Katherine from ‘Love in my Oven’, shared by one of our National Product Review Competition winners’ Lee.
Recipe #2 – Slow Cooker Sticky Toffee Pudding
Serves 8
Cook Time: 4 – 5 hours
Ingredients:
For the cake:
- ½ cup/115s unsalted butter (1 stick), melted, plus more for greasing the pan
- 2 tablespoons plus 2 teaspoons instant espresso powder
- 230g pitted Medjool dates, finely chopped (about 15 large dates)
- ½ teaspoon baking soda
- 1 ½ cups/190g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- ⅓ cup/80ml maple syrup
- ⅓ cup/75g packed light brown sugar
- 2 large eggs
For the sauce and topping:
- 1 cup/220g packed light brown sugar
- 1 cup/240ml heavy cream
- 1 tablespoon instant espresso powder
- Kosher salt
- ½ cup/50g toasted pecans, coarsely chopped
- Unsweetened whipped cream, for serving
Instructions:
- Make the pudding: Generously butter a 2L soufflé dish or a 2L oven-safe baking dish that fits into your slow cooker.
- In a small bowl, mix 1/2 cup water with 2 tablespoons espresso powder and stir to dissolve.
- Put the chopped dates in a small saucepan and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula for 3 minutes until the dates have absorbed most of the liquid and formed a paste. Remove the pot from the heat and stir in the baking soda; the mixture will foam.
- In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs and the 2 teaspoons espresso powder until the mixture is smooth.
- Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish.
- Pour 4 cups water into a 6-8L slow cooker, then lower the soufflé dish into the slow cooker. The water should come about halfway up the sides of the dish. Lay a clean dishcloth or a double layer of paper towels on top of the slow cooker, leaving some overhang, and then top with a lid. (The cloth or towels will soak up condensation and prevent it from dripping onto the surface of the pudding.) Cook until the pudding is firm and set on top, and the sides are just starting to pull away from the dish, 4 hours to 4 ½ hours on low.
- Make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.
- Uncover and turn off the slow cooker and let the pudding cool enough for you to reach in and pull the dish out. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.
Tip: The sauce can be made up to 2 days in advance; refrigerate it in an airtight container and then reheat it gently in a saucepan over medium heat, stirring, until it just starts to bubble.
This recipe was originally created by Sarah DiGregorio for the New York Times, shared by one of our National Product Review Competition winners.
Embark on your slow cooking adventure today! Satisfy your sweet tooth whether it’s for breakfast or dinner – there’s a recipe here for any occasion. To view the Crock Pot range or to find the perfect one for your needs, simply click on the link below.
