Dessertsbiggerbolderbaking4.5
Crock-Pot Pumpkin Cobbler Recipe
Let the slow cooker do all the work with my Crock-Pot Pumpkin Cobbler recipe, a sweet dessert you won't want to miss during the season.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- slow cooker
- oven
- microwave
📝 Preparation Steps
1
In a medium bowl, combine flour, sugar, baking powder, pie spice and salt.
baking powder2 teaspoons(2oz/57g) butter (melted)4 tablespoons
2
In another bowl, whisk together pumpkin puree, milk, melted butter, and vanilla extract.
3
Combine the wet and dry ingredients and pour them into the bowl of a slow cooker.
4
For the topping: mix together both sugars and the boiling water. Stir until dissolved.
5
Carefully, pour the boiling water over the batter so it sits on the top. DO NOT STIR IT IN!
6
Cook on HIGH for roughly 1 ½ hour, until the center, is set. Every slow-cooker is different so check on your cobbler every ⏱️ 30 minutes.
7
Let cool for ⏱️ 10-15 minutes before serving. This is best served warm with vanilla ice cream.
8
Store and leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in the microwave for a minute or in a 300°F (150°C) oven for ⏱️ 15 minutes before serving.
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