SLOW-COOKER APPLE CRISP COFFEE CAKE

Slow-Cooker Apple Crisp Coffee Cake image

Provided by Melissa Anderson

Categories Cakes

Time 4h5m

Number Of Ingredients 15

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1 can (21oz.) apple pie filling, apple slices somewhat broken up
1/4 c packed brown sugar or splenda brown sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla
1 c quick-cooking oats
1/2 c packed brown sugar or splenda brown sugar
1/2 tsp light salt
1/2 c butter or light margarine:room temperature cut into small chunks
1 box yellow cake mix or sugar-free yellow cake mix
2 eggs ;beaten
1/2 c light sour cream
1/2 c non-fat milk or non-fat evaporated milk
1/3 c butter or light margarine, softened
1/2 tsp ground cinnamon
21 oz you can use slow-cooker stewed cinnamon apples

Steps:

1. Prepare a 5-6 quart slow cooker with nonstick spray or grease well with margarine. In small bowl, mix apple mixture ingredients: set aside
2. To make crumble mixture, in medium bowl, stir together oats,1/2 cup of brown sugar or Splenda brown sugar and the light salt. With a pastry blender or fork, cut in 1/2 cup of butter or light margarine until well combined. Set aside.
3. In large bowl, mix cake batter ingredients until well combined. In bottom of slow cooker, spread half of apple mixture. Top with half of crumble mixture and with half cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter
4. Cover: cook on high heat setting 3 hours to 3 hours 30 minutes or until cake is set in center Turn off slow cooker. Remove cover; let stand 15-20 minutes. When reading to serve, invert coffee cake onto serving plate. Serve: With light Cool whip or vanilla sugar-free icecream