29+ Easy and Tasty Crockpot Breakfast Dessert Recipes to Impress

If you’re a fan of delicious, comforting breakfast desserts, then you’re in for a treat!

Crockpots are perfect for preparing a wide range of breakfast desserts that are not only simple to make but also pack in all the flavors and textures you crave.

From rich and gooey cinnamon rolls to fruity cobblers, your crockpot can work magic on breakfast desserts that will impress family and guests alike.

The best part?

These recipes are mostly hands-off, allowing you to wake up to warm, freshly made breakfast desserts without the fuss.

In this article, we’ve rounded up over 29 mouthwatering crockpot breakfast dessert recipes that will make your mornings extra special.

Whether you prefer fruity, chocolatey, or cinnamon-filled delights, there’s a recipe here for every taste.

Get ready to indulge in sweet, slow-cooked treats that are guaranteed to become your new breakfast favorites.

29+ Easy and Tasty Crockpot Breakfast Dessert Recipes to Impress

Crockpot breakfast desserts are the perfect way to enjoy indulgent, flavorful treats without spending hours in the kitchen.

With the slow cooker doing most of the work, you can enjoy delicious results that are sure to please everyone.

These 29+ recipes offer endless possibilities, from rich cakes to fruity cobblers and everything in between.

Don’t hesitate to try these crockpot breakfast desserts and elevate your morning routine.

Whether it’s a special occasion or just a cozy weekend breakfast, these recipes will create lasting memories and satisfy your sweet cravings.

Crockpot Cinnamon Roll Casserole

This warm and indulgent cinnamon roll casserole is the perfect way to start your day, combining the sweetness of cinnamon rolls with the richness of a baked custard. It’s a crowd-pleaser that’s simple to prepare, making it an ideal breakfast dessert for busy mornings or brunch gatherings.

Ingredients:

• 2 cans refrigerated cinnamon rolls, cut into pieces
• 4 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)

Instructions:

1. Grease the crockpot insert with non-stick spray. Layer the cinnamon roll pieces evenly in the bottom.
2. In a bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, and salt until well combined.
3. Pour the egg mixture over the cinnamon rolls, ensuring even coverage.
4. Optionally, sprinkle chopped pecans on top for added texture and flavor.
5. Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and golden brown.
6. Drizzle the icing from the cinnamon roll cans over the casserole before serving.

This crockpot cinnamon roll casserole brings together the delicious flavors of your favorite cinnamon rolls, elevated by a custard-like base. The slow cooking process ensures a tender and melt-in-your-mouth texture that is truly comforting. The addition of maple syrup gives it a rich sweetness, while the pecans provide a delightful crunch. It’s an easy way to enjoy a breakfast dessert that’s both decadent and satisfying, with minimal prep time involved.

Crockpot Apple Crisp

A cozy and aromatic apple crisp made in the crockpot is an effortless dessert perfect for chilly mornings. With tender, spiced apples and a crunchy topping, this dish combines the sweetness of fruit with the warmth of cinnamon, making it an ideal breakfast or brunch treat.

Ingredients:

• 6 large apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup old-fashioned oats
• 1/4 cup flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/4 cup chopped walnuts or almonds (optional)

Instructions:

1. In the crockpot, combine the sliced apples and lemon juice. Toss to coat.
2. In a separate bowl, mix together oats, flour, brown sugar, cinnamon, nutmeg, and salt.
3. Add the cubed butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the apples in the crockpot.
5. Optionally, sprinkle chopped walnuts or almonds on top for extra crunch.
6. Cover and cook on low for 4 to 5 hours, or until the apples are tender and the topping is golden brown.

The crockpot apple crisp is a wonderful breakfast dessert, bringing the flavors of autumn to your table year-round. The apples become soft and sweet while absorbing the flavors of cinnamon and nutmeg, and the oat-based topping offers a perfect balance of crunch and sweetness. It’s a satisfying, no-fuss dessert that can also double as a warm, comforting breakfast when paired with a dollop of yogurt or a scoop of vanilla ice cream. The crockpot makes it easy to prepare in advance, allowing you to wake up to a sweet and filling treat.

Crockpot Chocolate Banana Bread Pudding

Rich, gooey, and full of indulgent flavors, this chocolate banana bread pudding combines ripe bananas, decadent chocolate, and soft bread into one irresistible dessert. The crockpot does all the work, creating a moist, flavorful pudding that’s perfect for breakfast or dessert.

Ingredients:

• 4 cups cubed stale bread (preferably challah or brioche)
• 2 ripe bananas, mashed
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Grease the crockpot insert with non-stick spray. Add the cubed bread to the crockpot.
2. In a bowl, whisk together mashed bananas, milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt.
3. Pour the banana mixture over the bread, ensuring all pieces are coated. Gently stir to mix.
4. Sprinkle chocolate chips over the top of the pudding mixture.
5. Cover and cook on low for 2 to 3 hours, or until the pudding is set and the top is golden and slightly crisp.

The crockpot chocolate banana bread pudding is a rich and comforting dessert that delivers layers of flavor in every bite. The bananas lend natural sweetness and moisture, while the chocolate chips add a luscious melt-in-your-mouth element. The slow cooking process allows the bread to soak up the custard mixture, creating a soft, pudding-like texture that’s incredibly satisfying. This dessert can be enjoyed warm or at room temperature and pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. Whether you serve it for breakfast or as an after-dinner treat, it’s sure to impress with its cozy, indulgent flavors.

Crockpot Peach Cobbler

This peach cobbler recipe is a delightful breakfast dessert that combines juicy, tender peaches with a biscuit-like topping. The crockpot does all the work, ensuring a warm, comforting treat that’s perfect for any time of day. It’s an easy, delicious option that will make your mornings extra special.

Ingredients:

• 4 cups fresh or frozen peaches, sliced
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 package (8 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 1/2 teaspoon vanilla extract

Instructions:

1. In the crockpot, combine the sliced peaches and lemon juice. Stir in granulated sugar, cinnamon, and nutmeg.
2. Spread the dry cake mix evenly over the peach mixture in the crockpot.
3. Drizzle the melted butter over the cake mix, then pour in the water and vanilla extract.
4. Gently stir to mix the liquid with the dry cake mix, but don’t fully combine it. Leave the topping crumbly.
5. Cover and cook on low for 3 to 4 hours, or until the cobbler is golden brown and bubbly.
6. Serve warm with a scoop of vanilla ice cream or whipped cream.

This crockpot peach cobbler brings the sweetness of summer to your breakfast table with minimal effort. The peaches cook down into a tender, juicy filling, while the cake mix topping forms a crumbly, golden crust that contrasts beautifully with the soft fruit underneath. The addition of cinnamon and nutmeg provides a cozy, spiced flavor that’s perfect for cooler mornings. The best part is how easily it comes together—simply layer the ingredients, set the crockpot, and let it do the work. You’ll have a warm, comforting dessert ready to enjoy in a few hours, making it an ideal choice for breakfast or brunch.

Crockpot Blueberry French Toast Casserole

This blueberry French toast casserole is the ultimate breakfast dessert, combining the richness of custard-soaked bread with the sweetness of fresh blueberries. The crockpot makes it easy to prepare, and the result is a golden, comforting dish perfect for a leisurely morning or a special occasion.

Ingredients:

• 8 slices thick-cut bread (such as challah or brioche)
• 2 cups fresh or frozen blueberries
• 6 large eggs
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup maple syrup (for serving)
• Powdered sugar (optional, for dusting)

Instructions:

1. Grease the crockpot insert with non-stick spray. Layer the bread slices in the crockpot, slightly overlapping.
2. Sprinkle the blueberries evenly over the bread slices.
3. In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
4. Pour the egg mixture over the bread and blueberries, making sure all of the bread is soaked.
5. Cover and cook on low for 4 to 5 hours, or until the casserole is set and golden brown on top.
6. Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.

This crockpot blueberry French toast casserole is a delightful and indulgent breakfast dessert that can feed a crowd. The slow cooking method allows the bread to absorb the custard mixture, creating a creamy, soft texture, while the blueberries burst with sweetness. The cinnamon and vanilla provide a warm, comforting aroma, making this dish perfect for weekend brunches or holiday mornings. It’s easy to prepare the night before, letting you wake up to a warm and satisfying breakfast without any effort in the morning.

Crockpot Banana Foster Bread Pudding

Inspired by the classic New Orleans dessert, this banana foster bread pudding combines sweet bananas, rich caramel sauce, and soft, custardy bread for a delicious breakfast or dessert. The crockpot makes it easy to create this indulgent treat with minimal effort.

Ingredients:

• 6 cups cubed day-old bread (such as French or brioche)
• 3 ripe bananas, sliced
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup dark rum (optional)
• 1/2 cup chopped pecans (optional)

Instructions:

1. Grease the crockpot insert with non-stick spray. Add the cubed bread and sliced bananas to the crockpot.
2. In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt until smooth.
3. Pour the egg mixture over the bread and bananas, making sure all the bread is soaked.
4. Optionally, stir in dark rum and chopped pecans for added flavor and texture.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden on top.
6. Serve warm with a drizzle of caramel sauce or vanilla ice cream.

This crockpot banana foster bread pudding is the perfect breakfast dessert for special occasions or when you want something indulgent yet comforting. The bananas cook down into a sweet, caramelized layer, while the bread soaks up the rich custard mixture. The optional rum adds a deep, warm flavor, making it feel like a decadent treat. The crockpot makes it easy to prepare, and the result is a pudding that’s both rich and satisfying, ideal for a morning indulgence or a dessert to impress your guests.

Crockpot Pumpkin Spice Latte Cake

A delicious fall-inspired breakfast dessert, this pumpkin spice latte cake combines the flavors of pumpkin, coffee, and warm spices in a moist, tender cake. The crockpot makes it easy to bake the cake without turning on the oven, and the result is a comforting, flavorful dessert perfect for crisp mornings.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup brewed coffee, cooled
• 2 large eggs
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream (for serving)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, combine the pumpkin puree, brewed coffee, eggs, and sugar.
2. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and cloves.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in vanilla extract and melted butter.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean.
6. Serve warm, drizzled with heavy cream for added richness.

This crockpot pumpkin spice latte cake is a warm and comforting dessert that combines the flavors of fall with a hint of coffee for an extra layer of richness. The cake is moist and tender, with the warming spices bringing depth and complexity. The pumpkin puree keeps it soft, while the brewed coffee adds a subtle coffee flavor that pairs perfectly with the spices. It’s a cozy breakfast dessert that’s perfect for autumn mornings, and the crockpot makes it easy to prepare without heating up your kitchen.

Crockpot Chocolate Lava Cake

This decadent chocolate lava cake is the ultimate breakfast dessert for chocolate lovers. With its rich, gooey center and slightly crisp exterior, it’s a luxurious treat that’s easy to make in the crockpot. It’s perfect for serving to guests or enjoying on a lazy weekend morning.

Ingredients:

• 1 package chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1/4 cup powdered sugar (for dusting)
• Vanilla ice cream (optional, for serving)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, combine the cake mix, water, oil, and eggs. Stir until smooth.
2. Pour the batter into the crockpot and spread it evenly.
3. Sprinkle the chocolate chips over the top of the batter. Do not stir.
4. Cover and cook on low for 2 to 2.5 hours, or until the cake is set around the edges but still slightly gooey in the center.
5. Serve warm, dusted with powdered sugar and topped with a scoop of vanilla ice cream.

This crockpot chocolate lava cake is the ultimate in indulgence, offering a warm, gooey center that oozes out when you cut into it. The cake is soft and rich, with the chocolate chips creating a molten center that will satisfy any chocolate craving. It’s incredibly easy to prepare and only takes a few hours to cook, making it the perfect breakfast dessert for special mornings. Pair it with a scoop of vanilla ice cream for the ultimate treat, and enjoy a luxurious start to your day.

Crockpot Strawberry Shortcake

This crockpot strawberry shortcake is an irresistible breakfast dessert that combines the sweetness of strawberries with a light, fluffy biscuit-like topping. The slow cooking method ensures a tender, melt-in-your-mouth dessert that’s perfect for starting your day on a sweet note.

Ingredients:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for the strawberries)
• 1 package (8 oz) biscuit dough (or homemade biscuits)
• 1/2 cup heavy cream (for serving)
• 1 tablespoon powdered sugar (for dusting)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a bowl, toss the sliced strawberries with 1/4 cup sugar and set aside for at least 30 minutes to allow the strawberries to release their juices.
2. Grease the crockpot insert with non-stick spray. Arrange the biscuit dough in the bottom of the crockpot, breaking it into pieces to cover the bottom evenly.
3. Spoon the strawberries and their juice over the biscuit dough.
4. Cover and cook on low for 2.5 to 3 hours, or until the biscuits are golden and cooked through.
5. Serve warm, topped with heavy cream or whipped cream, and dusted with powdered sugar. Optionally, add a dash of vanilla extract to the cream for extra flavor.

This crockpot strawberry shortcake is the epitome of simplicity and indulgence, turning fresh strawberries and biscuits into a comforting dessert with minimal effort. The strawberries cook down into a sweet, syrupy topping, while the biscuit base becomes soft and fluffy. When served with cream, the combination of textures and flavors is pure bliss. It’s a perfect breakfast dessert for spring and summer when strawberries are in season, but it can be enjoyed any time of year. The crockpot ensures it’s easy to prepare in advance, making it a perfect weekend treat.

Crockpot Chocolate Peanut Butter Cake

For chocolate and peanut butter lovers, this crockpot cake is a dream come true. The rich, moist cake is studded with peanut butter, and the crockpot transforms it into a decadent dessert with gooey pockets of peanut butter throughout. It’s the perfect breakfast dessert for satisfying your sweet tooth.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup creamy peanut butter
• 1 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips
• 1/4 cup powdered sugar (optional, for dusting)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the chocolate cake mix, peanut butter, water, oil, and eggs until smooth.
2. Pour the batter into the crockpot and spread evenly.
3. Sprinkle the chocolate chips and peanut butter chips evenly over the batter.
4. Cover and cook on low for 2.5 to 3 hours, or until the cake is set and slightly gooey in the center.
5. Serve warm, dusted with powdered sugar for an extra touch of sweetness.

This crockpot chocolate peanut butter cake is the ultimate indulgence, with layers of rich, chocolate cake and pockets of creamy peanut butter. The crockpot cooks it slowly, allowing the peanut butter to melt into the cake, creating a gooey, irresistible texture. The chocolate chips and peanut butter chips add extra flavor and a bit of crunch, making each bite delightful. It’s perfect for breakfast or dessert when you’re craving something rich and decadent, and it’s incredibly easy to prepare—just mix, pour, and let the crockpot do the work.

Crockpot Coconut Cream Pie Cake

This tropical-inspired cake is a unique twist on traditional coconut cream pie, featuring a rich, moist cake base topped with coconut cream filling and a toasted coconut garnish. The crockpot makes it easy to achieve a decadent dessert with minimal prep time.

Ingredients:

• 1 box vanilla cake mix
• 1 cup coconut milk (from a can)
• 1/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup toasted coconut (for garnish)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the cake mix, coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
2. Pour the batter into the crockpot and spread evenly.
3. Sprinkle the shredded coconut evenly over the top of the batter.
4. Cover and cook on low for 2.5 to 3 hours, or until the cake is set and golden on top.
5. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
6. Serve the cake warm, topped with whipped cream and toasted coconut.

The crockpot coconut cream pie cake is a deliciously tropical treat with the perfect balance of flavors. The coconut milk gives the cake a rich, moist texture, while the shredded coconut adds a lovely chewy element. The whipped cream on top makes it indulgent, and the toasted coconut provides a satisfying crunch that ties the whole dessert together. This cake is perfect for breakfast when you’re in the mood for something sweet and exotic, and it’s easy to prepare, making it ideal for special occasions or a relaxing weekend morning.

Crockpot S’mores Cake

Bring the flavors of campfire s’mores to your breakfast or dessert table with this decadent crockpot s’mores cake. The combination of chocolate, marshmallows, and graham crackers creates a gooey, sweet treat that’s perfect for starting the day or enjoying as an after-dinner dessert.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup graham cracker crumbs
• 1 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup graham cracker crumbs (for topping)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the chocolate cake mix, graham cracker crumbs, water, oil, and eggs until smooth.
2. Pour the batter into the crockpot and spread evenly.
3. Sprinkle the mini marshmallows and chocolate chips evenly over the top of the batter.
4. Cover and cook on low for 2.5 to 3 hours, or until the cake is set and the marshmallows are melted and gooey.
5. Serve warm, topped with extra graham cracker crumbs for added crunch.

This crockpot s’mores cake is the ultimate indulgence for anyone who loves the flavors of s’mores. The chocolate cake base is rich and moist, while the melted marshmallows create a gooey, sticky layer that’s perfect for those who enjoy the texture of s’mores. The graham cracker crumbs on top add a crunchy contrast to the soft cake, making it a satisfying treat for breakfast or dessert. The crockpot makes it easy to prepare, so you can enjoy a campfire favorite with none of the effort of an actual fire.

Crockpot Cherry Almond Cake

This cherry almond cake is a delightful and elegant breakfast dessert that combines the tartness of cherries with the subtle sweetness of almond flavor. The crockpot ensures the cake is perfectly moist and tender, with a lovely almond aroma that fills the kitchen as it cooks.

Ingredients:

• 1 box white cake mix
• 1 cup maraschino cherries, drained and chopped
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 teaspoon almond extract
• 1/4 cup sliced almonds (for garnish)
• 1/4 cup powdered sugar (optional, for dusting)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the cake mix, butter, milk, eggs, and almond extract until smooth.
2. Fold in the chopped cherries.
3. Pour the batter into the crockpot and spread evenly.
4. Cover and cook on low for 2.5 to 3 hours, or until the cake is set and golden on top.
5. Serve warm, garnished with sliced almonds and a dusting of powdered sugar for extra sweetness.

The crockpot cherry almond cake offers a sophisticated flavor combination that’s perfect for a special breakfast or brunch. The maraschino cherries lend a sweet-tart flavor, while the almond extract infuses the cake with a warm, nutty aroma. The sliced almonds on top provide a delightful crunch that contrasts nicely with the soft, moist texture of the cake. It’s a simple yet elegant dessert that’s easy to prepare and will impress your guests or family members. The crockpot allows you to enjoy a fresh, warm cake without the hassle of oven baking.

Crockpot Cinnamon Roll Casserole

This cinnamon roll casserole is a warm, comforting breakfast dessert that transforms classic cinnamon rolls into an indulgent treat with a rich, custardy base. The crockpot slow-cooks the casserole to perfection, creating layers of gooey cinnamon-sugar goodness that will fill your home with an irresistible aroma.

Ingredients:

• 1 can (16 oz) refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped pecans (optional)

Instructions:

1. Grease the crockpot insert with non-stick spray. Cut the cinnamon rolls into quarters and place them in the crockpot.
2. In a separate bowl, whisk together eggs, milk, heavy cream, vanilla, brown sugar, cinnamon, and salt.
3. Pour the egg mixture evenly over the cinnamon rolls, pressing the pieces down gently to ensure they are soaked in the mixture.
4. Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and golden brown on top.
5. Drizzle the cinnamon roll icing over the casserole just before serving and top with chopped pecans, if desired.

This crockpot cinnamon roll casserole is the perfect breakfast dessert for lazy mornings or special occasions. The cinnamon rolls soak up the custard mixture, creating a rich, sweet, and slightly crispy topping while maintaining the gooey, cinnamon-filled center. The slow cooking process ensures the casserole is tender and flavorful, with each bite offering a delightful combination of textures. The added brown sugar and cinnamon bring an extra layer of warmth and depth, making it a comforting treat that pairs perfectly with coffee or a cup of hot tea.

Crockpot Apple Crisp

A delicious and easy breakfast dessert, this crockpot apple crisp is made with tender, cinnamon-spiced apples and a buttery, oat-filled topping. The slow cooker does all the work, creating a perfect balance of sweet, tart apples and crunchy, golden topping that’s irresistible when served warm with vanilla ice cream.

Ingredients:

• 6 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces

Instructions:

1. Grease the crockpot insert with non-stick spray. Place the sliced apples in the bottom of the crockpot and toss them with granulated sugar, lemon juice, cinnamon, and nutmeg.
2. In a separate bowl, combine the oats, flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Sprinkle the oat topping evenly over the apples in the crockpot.
4. Cover and cook on low for 3 to 4 hours, or until the apples are tender and the topping is golden brown.
5. Serve warm, topped with vanilla ice cream or whipped cream for added indulgence.

This crockpot apple crisp is a heartwarming breakfast dessert that combines the sweetness of apples with the warmth of cinnamon and nutmeg. The tender apples cook down into a flavorful filling, while the oat topping becomes crisp and golden, offering a perfect contrast of textures. The slow cooker makes it easy to prepare, and the result is a comforting, crowd-pleasing treat. It’s ideal for a cozy morning or an after-dinner dessert, and the addition of vanilla ice cream makes it even more indulgent.

Crockpot Blueberry Muffin Cake

This blueberry muffin cake is a fantastic breakfast dessert that brings the flavors of fresh blueberries and soft muffin batter together in a rich, moist cake. The crockpot gently bakes the cake, creating a soft, fluffy texture with bursts of blueberry goodness throughout.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 box yellow cake mix
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for topping)
• 1 tablespoon lemon zest (optional)

Instructions:

1. Grease the crockpot insert with non-stick spray. Gently fold the blueberries into the cake mix.
2. In a separate bowl, whisk together milk, butter, eggs, vanilla, cinnamon, and salt.
3. Pour the cake batter into the crockpot, smoothing the top.
4. Sprinkle the granulated sugar over the batter, and if using, add the lemon zest for a burst of citrus flavor.
5. Cover and cook on low for 2.5 to 3 hours, or until the cake is set and golden on top.
6. Serve warm, with a dollop of whipped cream or a scoop of vanilla ice cream for added sweetness.

This crockpot blueberry muffin cake offers the perfect combination of soft cake and juicy blueberries, making it a delightful breakfast or dessert. The slow cooking method ensures that the cake is moist and tender, with bursts of fresh blueberry flavor in every bite. The addition of cinnamon and optional lemon zest adds extra warmth and brightness to the dish, making it a perfect treat for any occasion. Serve it with whipped cream or ice cream for a truly indulgent experience.

Crockpot Lemon Pudding Cake

A light and zesty breakfast dessert, this crockpot lemon pudding cake has a tangy lemon flavor and a rich, custardy texture that forms as it cooks. The cake’s soft, sponge-like top contrasts perfectly with the pudding-like base, making each bite a delightful mix of flavors and textures.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the lemon cake mix, water, melted butter, granulated sugar, eggs, lemon juice, and lemon zest until smooth.
2. Pour the batter into the crockpot, spreading it evenly.
3. Cover and cook on low for 2.5 to 3 hours, or until the cake is golden and set, with a pudding-like consistency at the bottom.
4. Serve warm, dusted with powdered sugar for a burst of sweetness.

This crockpot lemon pudding cake is the perfect balance of sweet and tart, with the bright flavor of fresh lemon infusing the cake and creating a custard-like texture beneath the light, spongey top. The slow cooking process allows the cake to develop a delicate flavor, while the lemon juice and zest give it a refreshing citrus kick. When served warm with a light dusting of powdered sugar, it’s a refreshing and comforting dessert that’s perfect for breakfast or any time of day.

Crockpot Nutella Banana Bread

This decadent banana bread combines the rich, creamy flavor of Nutella with the natural sweetness of ripe bananas, creating a moist and indulgent loaf-like dessert. The crockpot ensures a soft, tender crumb, while the Nutella swirls throughout, adding an extra layer of richness and flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup Nutella
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the mashed bananas, Nutella, eggs, sugar, buttermilk, oil, and vanilla extract.
2. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Pour the batter into the crockpot and smooth the top.
5. Cover and cook on low for 2.5 to 3 hours, or until the bread is set and golden on top.
6. Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

This crockpot Nutella banana bread is a delicious breakfast dessert that offers the perfect balance of sweetness from the ripe bananas and the rich, chocolate-hazelnut flavor of Nutella. The crockpot creates a moist, tender bread with an irresistible swirl of Nutella throughout. It’s perfect for those who love banana bread but want a decadent twist. When served warm with whipped cream or ice cream, it becomes an indulgent treat that’s perfect for any occasion.

Crockpot Pumpkin Pie Cake

Combining the flavors of pumpkin pie with a soft, cake-like texture, this crockpot pumpkin pie cake is a seasonal treat that is sure to impress. The creamy pumpkin filling contrasts beautifully with the light, slightly crisp cake topping, creating a dessert that’s both comforting and decadent.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Whipped cream or vanilla ice cream (optional, for serving)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the pumpkin puree, cake mix, melted butter, milk, eggs, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.
2. Pour the batter into the crockpot and smooth it out evenly.
3. Cover and cook on low for 3 to 4 hours, or until the cake is set and golden brown on top.
4. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.

This crockpot pumpkin pie cake is the ultimate autumn treat, combining the flavors of pumpkin pie with the softness of a cake. The custard-like pumpkin layer is complemented by a light, airy cake top that forms as it cooks. The slow cooker ensures that the flavors meld perfectly, creating a comforting and indulgent dessert. It’s perfect for breakfast during the fall season or as a dessert after a hearty dinner, and adding whipped cream or ice cream makes it even more indulgent.

Crockpot Peach Cobbler

This crockpot peach cobbler is a simple yet delicious breakfast dessert that features tender, juicy peaches with a golden, buttery biscuit topping. The slow cooker allows the peaches to become perfectly soft, creating a syrupy base, while the biscuit topping bakes up light and fluffy. It’s a comforting dessert that feels like a warm hug.

Ingredients:

• 6 cups fresh or frozen peaches, sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Grease the crockpot insert with non-stick spray. Add the sliced peaches to the crockpot and toss with granulated sugar, lemon juice, and cinnamon.
2. In a separate bowl, combine the cake mix, melted butter, vanilla extract, and salt. Mix until well combined.
3. Spoon the cake batter evenly over the peaches, spreading it gently with a spatula.
4. Cover and cook on low for 3 to 4 hours, or until the peaches are tender and the biscuit topping is golden and cooked through.
5. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

This crockpot peach cobbler is a dessert that brings the summer’s sweetness into your home year-round. The slow cooking method ensures the peaches become wonderfully soft and syrupy, while the cake mix topping provides a buttery, biscuit-like texture that complements the fruit perfectly. The result is a comforting and easy-to-make dessert that’s perfect for breakfast, brunch, or an evening treat. The addition of whipped cream or ice cream takes it to the next level, making it a satisfying and indulgent dessert.

Crockpot Mocha Cake

This crockpot mocha cake is a rich, coffee-flavored dessert that combines the deep flavors of cocoa and espresso for a decadent breakfast treat. The moist cake is infused with coffee, and the slow cooking process creates a tender, melt-in-your-mouth texture. It’s a great way to satisfy your sweet tooth with a hint of caffeine.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup brewed coffee (cooled)
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Grease the crockpot insert with non-stick spray. In a large bowl, mix together the cake mix, brewed coffee, water, vegetable oil, eggs, cocoa powder, and vanilla extract until smooth.
2. Pour the batter into the crockpot and spread it evenly.
3. Sprinkle the chocolate chips on top of the batter.
4. Cover and cook on low for 2.5 to 3 hours, or until the cake is set and a toothpick inserted into the center comes out clean.
5. Serve warm, dusted with powdered sugar for an added touch of sweetness.

This crockpot mocha cake is the perfect dessert for coffee lovers. The combination of chocolate and espresso creates a rich, layered flavor profile that pairs beautifully with the moist, tender texture of the cake. The slow cooker makes the preparation effortless, while the chocolate chips melt into the cake, adding extra pockets of sweetness. Whether enjoyed as a breakfast treat or a dessert after dinner, this mocha cake is sure to satisfy your cravings and energize your morning with its subtle coffee kick.

Note: More recipes are coming soon!