Slow Cooker Cherry Buckle Recipes

Steps:

• In large saucepan combine frozen cherries, dried cherries, sugar, cherry brandy, water, and tapioca. Bring to a boil. Pour mixture into slow cooker. Cover and cook on high for 1 to 1 1/2 hours.
• 30 minutes before fruit is ready, preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• In a medium mixing bowl, combine all-purpose baking mix, granola, ginger snaps and melted butter. Spread evenly on prepared baking sheet and bake in preheated oven for 12 to 18 minutes or until crisp and golden. Serve by spooning fruit into serving dish and sprinkling with crumble topping. Top each serving with a scoop of your favorite vanilla ice cream.

Steps:

• Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
• In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
• Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.
• Serve warm with whipped topping.

Steps:

• Combine cherries, 2 tablespoons sugar, lemon juice, cornstarch, and almond extract in a saucepan over low heat. Cook, stirring occasionally and crushing cherries with a spoon, for 5 to 10 minutes. Remove from the heat and pour into a slow cooker.
• Whisk flour, baking powder, and cinnamon together in a bowl. Cream 3/4 cup sugar and butter together in a separate, large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Mix in flour mixture just until incorporated. Add to the slow cooker.
• Cook on Low for 4 hours or on High for 2 hours.

Steps:

• Grease a slow cooker.
• Mix cake mix and melted butter together in a bowl until butter is evenly distributed and mixture is crumbly.
• Place pie filling in the prepared slow cooker. Sprinkle cake mix-butter mixture evenly over top, then sprinkle with walnuts.
• Cover and cook on Low for 4 hours or on High for 2 hours.
• Allow to cool for at least 20 to 30 minutes before serving.

Steps:

• Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.

Steps:

• In your slow cooker add the cherry pie filling, cake mix, and butter.
• Cook on high for 2 hours or Low for 4 hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!