Slow Cooker Desserts - Stevie's Crazy Kitchen Blog at - 305985

Stevie's Crazy Kitchen

Slow Cooker Desserts 
Jul. 7, 2013 2:08 pm 
Updated: Jul. 13, 2013 5:16 am
Crazycook had never made a "cobbler," so what turned out may have been as it should be, but it was not at all as I had anticipated.  Now, I must take any and all blame for this "failure," as I did alter the recipe a bit...  I had expected the finished dessert to have a cake-like topping on it, but after 4 hours in the slow cooker, and an additional 45mins in a 350 degree oven (which defeated the whole purpose of using the slow cooker,) there still was simply a bowl of very flavorful, slightly thickened, fruited oatmeal.

In all fairness, I will attempt this again, simply to see if the end result is as I had expected in the first place.  What's next?  Cheesecake... or maybe something chocolate... but that cheesecake sure did look wonderful, and I do happen to love cheesecake!  Maybe tomorrow...  The day is still young, but I simply don't have enough desire to wait for neufchatel cheese to warm to room temp... 
Jul. 7, 2013 4:55 pm
Better luck on the next try! I love a good cobbler.
Jul. 7, 2013 8:22 pm
Doc, guess a flop every now and again keeps me humble... Still, it's an interesting experience!
Jul. 8, 2013 12:15 am
)= I am SO sorry that it didn't work for you! It has never failed me - and without throwing it in the oven. I normally make this at work - and do not have an oven available. I am curious as to how you tweaked it . . .
Jul. 8, 2013 12:16 am
[I think this was the recipe - for anyone who wants to try it - or anyone who wants to avoid it (= ]
Jul. 8, 2013 6:24 am
I looked at the recipe. Depending on how "hot" your cooker is at low, you might want to try it on the high setting next time. I've had several slow cookers over the years, and have noticed the new ones seem to cook hotter on low than the older models. Recently, I've been thinking about making a cobbler in the slow cooker as well. Good luck on your second attempt!
Jul. 8, 2013 12:35 pm
Sorry stevie, hope the next one works better for you. I have never had cobbler slow cooked or otherwise. Must try it sometime.
Jul. 8, 2013 11:59 pm
Looking at Cookin'Cyn's comment, I will say that I do have a newer crockpot - AND, I always start out on high for the first hour. [Every time I use the crockpot - not just this recipe . . . ]
Jul. 9, 2013 5:55 am
Well, if you don't try you'll never know if it works or not. That's my motto :) Good luck with your adventure!
Jul. 11, 2013 12:12 am
gammaray, I used canned fruit and cornstarch, and figure it was just too soupy - topping melted into the mix... NOT your recipe, but me! No apologies needed! I'll try it again, down the road! (following direction!) Perhaps the HI setting would have helped... or cooking the fruit to thicken on the stove top... All is well!
Jul. 11, 2013 12:15 am
Cookin'Cyn, you may have a point. I have two cookers, one 20ish yrs old, and one new oval stainless/black (which seems to burn everything!) I definately have "tips" to use for next time! Thanks for your thoughts!
Jul. 11, 2013 12:16 am
manella, I'm not "cobbler expert," but next time around, I'm better prepared! Can't win 'em all!
Jul. 11, 2013 12:17 am
Cat, you know me... I'll try (almost) anything at least once! I'm sure that attempt 2 will be fine!
Jul. 11, 2013 12:19 am
To all, next I'll report on dessert 3, which is in the frige... I'll attempt a pic or two also! More on that later! Be well, all!
Jul. 11, 2013 1:27 am
Yeah, doesn't sound to yummy /= I would either use the canned pie filling - or make a pie filling [like you basically said (=] before putting it in the crock pot and topping it . . . If and when you try it again, I hope you have better results (=
Jul. 11, 2013 8:18 am
Yes, Stevie, I would love to see photos of your great slow cooker desserts! I am sorry your cobbler didn't turn out like you wanted it to.
Jul. 11, 2013 7:24 pm
gammaray, as I said in the beginning... it was fault of the cook, not the recipe! Live, cook, learn... right? Be well, and will keep you all posted!
Jul. 11, 2013 7:25 pm
Lela, pics and info coming on dessert #3, soon, REAL SOON! Cut into it just 20 mins ago! I'll be back...
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Stevie crazycook

Home Town
Lansing, Michigan, USA
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Phoenix, Arizona, USA

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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