I have tried my fair share of roasts in my slow cooker only to be disappointed that the meat was too tough or the vegetables were overdone. Not only that but roasts are crazy expensive. I haven't given up on roasts entirely, but I'm definitely taking a break from them and turning my slow cooker attention to foods that are a little easier on the pocketbook. I'm starting with potatoes! Potatoes are usually under $4 for a 10 pound bag. That's the perfect price to practice these slow cooker potato recipes.
This Cherry Crumble Recipe is SO easy and not only is it easy, it only has 3 ingredients. Okay not only is it easy and only uses 3 ingredients, you also only need 1 baking dish. This is the perfect dessert when you need something quick, want some homemade goodness without the mess or just really don't fancy spending the day in the kitchen.
This is definitely my "go-to" dessert for family gatherings, potlucks with friends and whenever I am craving something sweet!
Cherry Crumble Recipe
Ingredients: 2 - 21 oz. cans of Cherry Pie Filling 1 - Yellow Cake Mix 1 - Stick of Butter
1. Preheat oven to 350*F.
2. Pour both cans of cherry pie filling into the bottom of a 9x13 baking dish.
3. Sprinkle the yellow cake mix powder on top.
4. Melt the butter and drizzle over the top.
5. Bake for 30 minutes or until the top is golden brown.
Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
I love lazy Sunday mornings, who doesn't? Not having to do the morning rush to school and work? Wearing those pajamas just a little bit longer and enjoying that second cup of coffee. If you're looking for that perfect weekend breakfast treat then look no further than this deliciously easy Sunday Morning Coffee Cake recipe. Perfect for those mornings when you can spend a little more time in the kitchen. Made with items you probably already have in your kitchen, with the exception of the pecans. Happy baking & enjoy!
1 1/2 C. Flour 1/2 C. Granulated Sugar 1/2 C. Buttermilk 1/3 C. Vegetable Oil 1 tsp. Baking Powder 1/4 tsp. Kosher Salt or Table Salt 1 large Egg 1/2 C. Packed Brown Sugar 1/2 Stick Butter Softened (Unsalted) 1/2 C. Pecans (or whatever nut you like) 1 tsp. Cinnamon
Instructions: 1. Preheat oven to 400*F. 2. Lightly grease 9-inch round cake pan with vegetable shortening.
CAKE: 3. Mix with wooden spoon or spatula 1 cup of flour (rest of flour is for topping), granulated sugar, buttermilk, oil, baking powder, salt & egg. Pour batter into cake pan.
TOPPING: 4. Mix rest of flour, brown sugar, butter, cinnamon & nuts with a fork until crumbly. (You can always add a bit more flour to make it more “crumbly” if you would like.) 5. Sprinkle over batter.
BAKE: 6. 25-30 minutes. I would check at 23 minutes with a toothpick just in case since all ovens can be off a few degrees.
NOTE: If you want to add fruit sometimes I peel an apple and slice paper thin then place over the batter before the topping.
HINT: If you don’t have buttermilk, just pour right under a 1/2 C. of milk and add 1/2 tsp. of white vinegar or lemon juice. If you don’t have those items either, I have substituted evaporated milk instead of buttermilk.
Serve warm with lots of butter and some fresh strawberries!