Crock-Pot Spiced Apple Cake with Oats and Walnuts (Print version)
A warm slow cooker apple cake with a buttery oat-walnut topping, tender spiced apples, and almost no hands-on work.
# Ingredients:
For the apple layer
01 -
Nonstick cooking spray or softened butter, for greasing
02 -
2 cans (20-21 oz each / 565-595 g each) apple pie filling
03 -
1 teaspoon lemon juice, optional
For the oat-walnut topping
04 -
1 box (13.25-15.25 oz / 375-432 g) spice cake mix
05 -
1 cup (90 g) quick-cooking oats
06 -
3/4 cup (170 g) unsalted butter, melted
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
1/4 teaspoon fine salt
10 -
1 cup (100 g) chopped walnuts
For serving
11 -
Vanilla ice cream or whipped cream, optional
# Instructions:
01 -
Grease a 5-6 quart slow cooker with nonstick cooking spray or softened butter.
02 -
In a large bowl, stir the dry spice cake mix, quick oats, melted butter, cinnamon, nutmeg, and salt until evenly moistened and crumbly.
03 -
Spread the apple pie filling evenly in the bottom of the slow cooker. Stir in lemon juice first if you want a brighter flavor.
04 -
Scatter the cake and oat mixture evenly over the apples without pressing it down. Sprinkle the chopped walnuts over the top.
05 -
Cover and cook on high for about 2 hours, until the apple filling bubbles at the edges and the topping looks set rather than powdery.
06 -
Turn off the slow cooker and remove the lid for 10-15 minutes so the topping firms slightly. Serve warm with vanilla ice cream or whipped cream if desired.
# Good to know:
01 -
Best served warm the day it is made.
02 -
Cook time may vary by slow cooker model.
03 -
Use quick oats for the most reliable topping texture.