Slow Cooker Minister’s Delight
There’s something so comforting about a recipe that’s been passed along from one home kitchen to another. A dear friend shared this little gem with me ages ago, telling me it was a Sunday staple in her minister’s household. Ever since then, it’s become one of my favorite “stir-and-forget” desserts—simple, warm, and just right for those days when you want something sweet without turning on the oven.
Ingredients:
- 1 can (21 ounces) cherry or apple pie filling
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1/3 cup chopped walnuts (optional)
Instructions:
- Spoon the pie filling into a 1½-quart slow cooker, spreading it evenly along the bottom.
- In a separate bowl, stir together the dry cake mix and melted butter until you have a soft, crumbly mixture. Scatter this over the filling.
- Add the walnuts on top if you enjoy a little crunch.
- Cover and cook on low for 2 to 3 hours, just until the topping sets and the filling bubbles around the edges.
- Serve warm in bowls—plain, or with a scoop of ice cream if you’re feeling extra cozy.
