Slow Cooker Cranberry Apple Pie Cobbler is the perfect dessert to bring warmth and joy to your table. With a few simple pantry‑staple ingredients, this recipe delivers dessert magic without fuss. You’ll love the rich, comforting layers of canned cranberry sauce, apple pie filling, and a golden cake‑mix topping cooked in one pot. Whether it’s a weekday treat or a special weekend dessert, this dish is easy, flavorful, and will fill your home with cozy aromas.
Why You’ll Love This Slow Cooker Cranberry Apple Pie Cobbler
You’ll love this Slow‑Cooker Cranberry Apple Pie Cobbler because it brings together the tart brightness of cranberries with the sweet comfort of apple pie filling—then topped with a buttery cake‑mix crust that becomes decadently golden. It’s effortless: simply dump, layer, and cook. No pie crust to roll, no fuss. The slow‑cooker does the hard work while you carry on with your day. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. The blend of textures (soft fruit, crisp topping, melt‑in‑your‑mouth butter) is what makes it truly memorable.
Ingredients
(for 8 servings)
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14 oz canned cranberry sauce (395 g)
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21 oz canned apple pie filling (595 g)
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1 box yellow cake mix
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½ cup unsalted butter (115 g)
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Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired
Step‑by‑Step: How to Make Slow Cooker Cranberry Apple Pie Cobbler
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Begin by pouring the canned cranberry sauce and the canned apple pie filling into the base of your slow‑cooker and spreading them evenly across the bottom.
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Next, open the box of yellow cake mix and spread it in an even layer over the fruit mixture in the slow cooker.
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Slice the unsalted butter into 8 even pieces and place them evenly across the top of the cake mix.
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Cover the slow‑cooker, set it to High, and cook for about 2½ hours. (Times may vary slightly depending on your slow‑cooker model.)
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When done, serve the cobbler warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Helpful Tips
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Ensure the fruit layer is spread evenly so the cake‑mix topping covers all of it uniformly—this helps for even cooking and texture.
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Do not stir after adding the cake mix and butter. The layering effect is key to the cobbler’s texture.
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If your slow‑cooker tends to run hot, check at around 2¼ hours to avoid over‑browning the topping.
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For a crispier top, uncover during the last 10–15 minutes of cooking (if your slow cooker permits safe open‑lid cooking) and allow a bit of steam to escape.
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Pre‑measure ingredients ahead of time so you can assemble quickly—this is a “dump and go” kind of recipe.
Substitutions And Variations
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Prefer a richer flavor? Use a buttered yellow cake mix or a spice cake mix for a warmer spice note.
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You can use fresh or frozen cranberries and chopped apples instead of canned if you prefer more natural fruit; adjust sugar accordingly.
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Want to reduce sugar? Use an unsweetened apple pie filling and reduce the cake mix sugar portion, or substitute half the butter with a light butter alternative.
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Add texture by sprinkling chopped pecans or walnuts over the cake mix layer before placing the butter slices.
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For a festive twist, sprinkle in ¼ teaspoon ground cinnamon or apple pie spice into the fruit layer for added warmth.
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Make it vegan: use a vegan butter/margarine option and verify the cake mix is vegan‑friendly.
Storage Instructions
Keep any leftovers in a sealed container in the fridge. It will stay fresh for about 3 to 4 days. To reheat, microwave individual portions for about 30 seconds to 1 minute until warm. The topping may soften upon refrigeration; to refresh it, reheat in a pre‑heated oven (about 175 °C / 350 °F) for 10 minutes to crisp up the top again.
Nutritional Information
Approximate Nutrition per Serving (based on 8 servings):
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Calories: 419 kcal
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Carbohydrates: 76 g
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Sugar: 38 g
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Fat: 12 g
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Protein: 4 g
Serving Suggestions
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Serve each portion warm with a scoop of vanilla ice cream or a generous dollop of whipped cream—the contrast of warm cobbler and cold topping is stunning.
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Drizzle a bit of caramel sauce or maple syrup over the top for added decadence.
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Garnish with a few fresh cranberries or a sprig of mint for a festive presentation if serving guests.
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This dessert pairs beautifully with a hot cup of coffee or tea in the evening, or make it part of a holiday buffet.
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Serve it in a rustic style—spoons straight from the slow cooker into dessert bowls work perfectly for a casual gathering.
Frequently Asked Questions About Slow Cooker Cranberry Apple Pie Cobbler
Can I use a different size slow‑cooker?
Yes, but be mindful of the volume. For this recipe (8 servings), a 4‑ to 6‑quart slow‑cooker works well. If you use a much larger one, the fruit might spread too thin and cook faster; a smaller one may overcrowd, so adjust timing accordingly.
Can I cook it on “Low” instead of High?
Many slow‑cooker dessert recipes allow cooking on Low for longer. If you choose Low, monitor during the final 30 minutes to ensure the topping sets properly without burning.
Will the topping be cake‑like or more cobbler‑style?
The cake mix topping blurs the line between cake and cobbler — it forms a golden layer that rises slightly and is tender inside, crisp at the top. It is different from a biscuit‑style cobbler topping, but it still delivers that comforting warm topping texture.
How can I make this gluten‑free?
To make this gluten‑free, use a certified gluten‑free yellow cake mix (or a homemade gluten‑free cake mix) and ensure both canned fillings are gluten‑free (check labels for additives). The rest of the method remains the same.
Can I prepare this ahead of time and then cook it later?
You can certainly assemble everything in the slow‑cooker ahead of time and refrigerate until ready to cook (cover, keep cold). Before cooking, bring the slow cooker insert to room temperature for 10–15 minutes and then cook as directed. Keep in mind that refrigerated fruit mix may release extra liquid, so consider patting off excess or adjusting cooking time by a few minutes.
Final Thoughts
Thank you so much for choosing this delightful Slow‑Cooker Cranberry Apple Pie Cobbler recipe! It warms my heart to share a dish that’s both easy to assemble and wonderfully flavorful. There’s something so cozy about apples and cranberries melding together under a buttery, golden topping—simple ingredients, spectacular results. I hope your kitchen is filled with the inviting aroma of this dessert, and I know you’ll enjoy every luscious spoonful. Here’s to many happy moments around the table, ease in your cooking, and full hearts (and plates). Happy cooking, and thank you for being part of our food‑loving community!
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Slow Cooker Cranberry Apple Pie Cobbler
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
Description
This Slow Cooker Cranberry Apple Pie Cobbler is a no-fuss, dump-and-go dessert that brings together sweet apples, tart cranberries, and a golden cake topping. Perfect for holidays or any chilly night!
Ingredients
14 oz canned cranberry sauce (395 g)
21 oz canned apple pie filling (595 g)
1 box yellow cake mix
½ cup unsalted butter (115 g)
Serve with vanilla ice cream or whipped cream, if desired
Instructions
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Begin by pouring the canned cranberry sauce and the canned apple pie filling into the base of your slow‑cooker and spread them evenly across the bottom.
-
Next, open the box of yellow cake mix and spread it in an even layer over the fruit mixture in the slow cooker.
-
Slice the unsalted butter into 8 even pieces and place them evenly across the top of the cake mix.
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Cover the slow‑cooker, set it to High, and cook for about 2½ hours. (Times may vary slightly depending on your slow‑cooker model.)
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When done, serve the cobbler warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Notes
Do not stir the layers once assembled.
Check around 2¼ hours if your slow cooker runs hot.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven to refresh the topping
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 portion
- Calories: 419
- Sugar: 38 g
- Carbohydrates: 76 g
- Protein: 4 g