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Slow-Cooked Pumpkin Apple Cobbler

This spiced pumpkin apple cobbler recipe is sure to please all of your holiday guests. It's perfect for fall, but can be made year-round since it uses fresh or frozen cranberries. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 20 minutes, Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 5 cups sliced peeled tart apple (about 4 medium)
  • 1 cup fresh or frozen cranberries
  • 1 cup packed dark brown sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Chopped pecans, optional
  • Vanilla ice cream or whipped cream

Directions

  • In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
  • In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
  • Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.
Nutrition Facts
1 serving: 407 calories, 14g fat (8g saturated fat), 100mg cholesterol, 402mg sodium, 66g carbohydrate (36g sugars, 4g fiber), 7g protein.

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Reviews

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Average Rating:
  • pattiejean
    Nov 11, 2020

    This was easy to assemble and very tasty. I think I would use more apples if I make it again, as the cake to apple ratio was a bit too much. Very yummy served with vanilla ice cream-will try again with a few adjustments. VFE

  • Megan
    Nov 10, 2020

    I thought this was delicious. I think I added about 6 cups of apples (5 medium large apples). I also cut the sugar to 2/3 of a cup divided and used half whole wheat flour and half regular flour. After reading the first review I made sure to let it cook a little longer to make sure the pumpkin top was set (about 4.5 hours). I dumped off the excess water that collected inside the lid so it didn’t soak the cake part. If I made it again I would probably use more apples as they cooked down quite a bit. I might also even try halving the pumpkin part as it was a pretty thick layer.

  • szoppi
    Oct 22, 2020

    Apple mixture on the bottom was tasty. However, pumpkin cake portion was a big disappointment. I will not be making this again.