These rich and indulgent slow cooker desserts make topping off a meal with something sweet a simple task with amazing results.

Preparing a fantastic dessert doesn’t have to be an all-day event that features the rolling, mixing, baking and whipping typically involved in creating the perfect sweet finish for lunch or dinner. That trusty old slow cooker is just as adept at creating sugary desserts as it is at simmering savoury stews.

Fresh ‘n Juicy Slow Cooker Fruit Cobbler

Ingredients:

1 cup plain flour

1 cup sugar

1 1/2 tsp. baking powder

2 tsp. pure vanilla extract

1 tsp. pure almond extract

2 eggs, beaten

2 tbsp. whipping cream

3 tbsp. butter, melted

1 1/2 cups canned, sliced peaches

1 1/2 cups fresh, sliced strawberries

1 cup fresh blueberries

1/2 cup icing sugar

Vanilla ice cream

Directions:

1. Grease slow cooker with a generous layer of butter

2. Combine vanilla extract, almond extract, eggs, whipping cream and butter in a mixing bowl. Using a whisk, combine well until slightly frothy. Add flour, sugar and baking powder. Stir well until thoroughly combined.

3. Pour the mixture into the greased slow cooker.

4. Combine peaches, strawberries and blueberries in a bowl. Toss gently in icing sugar to coat.

5. Spoon fruit mixture evenly over batter in the slow cooker.

6. Cover and cook on high for 2 hours or until a toothpick inserted into the cobbler comes out clean.

7. Serve with a scoop of vanilla ice cream.

Thick ‘n Creamy Banana-Raisin Pudding

Ingredients:

4 tbsp. unsalted butter, melted

3 slices white bread

3 cups whipping cream

6 eggs, beaten

1 1/2 cups white granulated sugar

8 tbsp. unsalted butter softened

2 tsp. pure vanilla extract

2 tsp. pure almond extract

1 tsp. nutmeg

1 cup raisins

2 cups sliced bananas

Chopped almonds (optional)

Milk chocolate chips

Directions:

1. Grease slow cooker with a thick layer of butter.

2. Tear bread slices into rough, small pieces.

3. Pour 4 tbsp. melted butter evenly over torn bread and toss gently to coat. Set aside.

4. In a large mixing bowl, combine whipping cream, eggs, sugar, 8 tbsp. butter, vanilla extract, almond extract and nutmeg. Stir gently but thoroughly to combine.

5. Add buttered bread pieces to the liquid mixture. Stir to combine.

6. Add raisins and bananas. Mix well to evenly distribute the fruit.

7. Pour the pudding mixture into the slow cooker.

8. Cover and cook on low for 90 minutes, then uncover and stir well.

9. Cover the slow cooker and cook the pudding for another 3 1/2 to 4 hours.

10. Serve pudding sprinkled with chopped almonds and milk chocolate chips.

Tropical cheesecake

I found this on the Tesco Real Food website and it sounds delicious

Ingredients:

50g butter, plus extra for greasing

180g ginger nut biscuits

2 eggs

70g caster sugar

400g full fat soft cheese

100ml whipping cream

1 lime, zested and juiced

1 passion fruit, halved and seeds scooped out

1 small, firm mango, peeled

1-2 fresh mint sprigs, leaves picked, to garnish

2 tbsp passion fruit coulis, to serve

Directions:

1. Prepare the tin for the slow cooker; grease an 18cm (and at least 6cm deep) springform cake tin and line with a disc of nonstick baking paper. Wrap the base and sides of the tin in a double layer of clingfilm, then a double layer of foil. To make the base, blitz 180g ginger nut biscuits in a food processor to make fine crumbs. Melt 50g butter and stir into the biscuits. Press the mixture into the base of the tin using the back of a spoon to create an even layer.

2. Beat together 2 eggs, 70g caster sugar and 400g full fat soft cheese. In a separate bowl, gently whip 100ml whipping cream until soft peaks form, then fold into the cheese mixture with the zest and juice of 1 lime. Add the seeds and any juice from 1 passion fruit. Carefully pour the mixture over the biscuit base.

3. Put a heatproof, snugly-fitting plate upside down in the base of a large (about 5ltr) slow cooker and pour over 400ml boiling water. Sit the cake tin on top of the plate and put the lid on the slow cooker. The clingfilm and foil will keep the cake watertight, but the tin should sit just above the water level.

4. Cook for 2½ hrs on the lowest setting, taking care not to remove the lid during this time. Once cooked, the centre of the cheesecake should feel just firm if gently touched. Turn off the heat and allow to cool, covered, in the slow cooker for another 2½ hrs.

5. Remove the tin from the slow cooker and chill for at least 2 hrs (or overnight). When ready to serve, carefully run a knife with a round blade around the sides of the cheesecake to loosen, then gently remove from the tin and transfer to a serving plate.

6. Peel 1 mango and, using a peeler, shave off ribbons of the flesh, arranging them on top of the cheesecake in curls and folds. Finish with a few fresh mint leaves scattered over and a drizzle of passion fruit coulis, if you like.

Creamy rice pudding

Ingredients:

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

Directions:

1. Grease slow cooker with a generous layer of butter

2. Combine all the ingredients in the slow cooker

3. Cook on low for 3 – 4 hours

4. Once cooked, top with your favourite ingredients. A sprinkling of cinnamon or fruits are perfect!

 

These desserts are fab to delight family, friends and last-minute drop-ins. Further, they are versatile, so go ahead and make substitutions with dried, fresh and canned fruits already waiting in the pantry and refrigerator. Best of all, no one needs to know how unbelievably easy they were to prepare!

 

Slow cooker dessert recipes

6 Comments

6 Comments on Slow cooker dessert recipes

  1. Oh wow. I did not know you can make desserts in a slow cooker! I will have to try these recipes. I just cannot decide yet which one I will try first. ) Thanks for the recipes.

  2. Sounds like some wonderful dessert recipes here! I would not have thought of making dessert in my slow cooker but these are great ideas!

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