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2 Spring-Inspired Desserts for Your Slow Cooker

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Spring is the season of all things reborn, refreshed and reinvigorated. To celebrate the new time of year, bring the bright colors, soft scents and fresh textures to your kitchen by trying out these two slow-cooked desserts for spring. The next time you have a free sunny afternoon, open the kitchen windows, smell the flowers and break out your Crock-Pot® 4-Quart Manual Slow Cooker to make these desserts.

Strawberry-Rhubarb Crisp
Blend the sweet and juicy flavors of strawberries with a little bit of sugar, spice and old-fashioned oats for a scrumptious dessert.

Ingredients:

  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1 cup dry yellow cake mix
  • 1 cup old-fashioned oats
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup walnuts or pecans, chopped, optional
  • 1/2 cup butter, cold, cut into cubes
  • Whipped cream, optional.

Directions

  1. In the bottom of your slow cooker, toss together the strawberries, rhubarb, sugar and orange peel.
  2. In a medium bowl, stir together the cake, oats, cinnamon and chopped nuts.
  3. Cut in butter with pastry blender, or two knives, until mixture is size of small peas.
  4. Pour on top of strawberries and rhubarb in your slow cooker.
  5. Cover and cook on high for 2 1/2 to 3 hours, until fruit is bubbling and the oats are crisp and lightly golden brown.
  6. Serve immediately and enjoy!
Enhance your strawberry-rhubarb crisp with chopped nuts.Enhance your strawberry-rhubarb crisp with chopped nuts.

Curried Fruit Bake
Spice up your traditional fruit salad this spring with this recipe. It serves great as both a side dish for a meal out on the deck or patio or on its own for dessert!

Ingredients:

  • 1 can pineapple chunks, drained
  • 1 can sliced pears, drained
  • 1 can sliced peaches, drained
  • 1 can apricot halves, drained
  • 1/2 cup maraschino cherries, drained
  • 2/3 cup brown sugar, packed
  • 1/3 cup butter or margarine, melted
  • 2 to 3 teaspoons curry powder
  • 1/2 cup slivered almonds, toasted, optional.

Directions

  1. Add the pineapple, pears, peaches, apricots and cherries to the bottom of your slow cooker.
  2. In a bowl, combine the brown sugar, melted butter and curry powder. Mix well.
  3. Pour mixture over fruit.
  4. Cover and cook on low for 3 to 4 hours, for fruit flavors to blend nicely.
  5. Sprinkle toasted almonds on top before serving.
  6. Dish can be served warm or chilled.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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