Prep 25 mins
Cook 2 hrs 30 mins
Wonderful fall or winter dessert. Recipe is from Better Homes and Gardens.
- nonstick cooking spray
- 1 (20 ounce) can apple pie filling
- 1⁄2 cup dried cherries, dried cranberries or 1⁄2 cup raisins
- 1 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 2 tablespoons butter, melted
- 1⁄2 cup chopped walnuts, toasted
- 1 1⁄4 cups apple juice
- 1⁄3 cup packed brown sugar
- 1 tablespoon butter
- Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
- In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter; stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
- In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
- Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
- To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.