15 EASY CROCKPOT DESSERT RECIPES

There’s something magical about coming home to the irresistible aroma of a warm, homemade dessert waiting for you. Crockpot dessert recipes are a game-changer, combining the ultimate convenience of slow cooking with the pure joy of sweet indulgence.

From the comforting Slow-Cooker Blueberry Cobbler to the creamy decadence of Slow-Cooker Chocolate Pots de Crème, these recipes make satisfying your sweet tooth easier than ever.

What makes these desserts so special? It’s all about transforming simple ingredients into extraordinary treats with minimal effort. Take Rice Pudding, a velvety bowl of nostalgia, or Tapioca Pudding, with its delicate texture and timeless charm.

Or indulge in the fruity goodness of Slow-Cooker Fruit Compote—a versatile topping for cakes, ice cream, or pancakes. These recipes are more than just desserts—they’re a celebration of comfort, creativity, and the pleasure of sharing something sweet with loved ones.

So grab your slow cooker, pick your favorite recipe, and let’s create a dessert you won’t forget. Which one will you try first? Let me know in the comments!

1. Slow-cooker Blueberry Cobbler

This slow-cooker blueberry cobbler is a dessert lover’s dream, featuring juicy blueberries topped with a buttery, golden crust. The slow cooking process enhances the natural sweetness of the fruit, creating a bubbling, jam-like filling.

With minimal preparation, this recipe is perfect for busy days or casual gatherings. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its indulgence. The soft, biscuit-like topping soaks up the luscious berry juices, making every bite irresistible.

Servings: 12 people

Ingredients:

• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 large egg, lightly beaten
• 3/4 cup whole milk
• 1/2 teaspoon salt
• 1-1/2 cups sugar, divided
• 2 teaspoons baking powder
• 1/2 cup butter, cubed
• 2 cups fresh or frozen blueberries
• Whipped cream or whipped topping

Instructions:

1. Heat the blueberries, lemon juice, and 1/2 cup sugar in a saucepan until boiling. Remove from heat and set aside.
2. Place butter in an 11×7-inch baking dish and melt it in the oven at 350°F.
3. In a bowl, mix the remaining sugar with the flour, baking powder, salt, milk, and egg.
4. Pour the batter over the melted butter in the baking dish. Do not stir.
5. Spoon the blueberry mixture evenly over the batter. Again, do not stir.
6. Bake the cobbler in the oven at 350°F for 40-45 minutes until golden brown.
7. Let it cool to room temperature.
8. Serve with whipped cream or whipped topping.

2. Slow-Cooker Chocolate Pots de Crème

Rich and indulgent, these slow-cooker chocolate pots de crème are a chocolate lover’s dream. The velvety custard is made with simple ingredients like cream, chocolate, and egg yolks, creating a dessert that feels luxurious yet easy to prepare.

Slow cooking ensures a perfectly smooth texture that melts in your mouth with every bite. Serve in individual ramekins and top with whipped cream or a sprinkle of sea salt for a sophisticated finish.

Servings: 8 people

Ingredients:

• 4 large egg yolks
• 1 tablespoon instant espresso powder
• 1/4 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, finely chopped
• 2 cups heavy whipping cream
• Optional: Whipped cream, grated chocolate, fresh raspberries

Instructions:

1. Microwave the heavy cream, chocolate, and espresso powder until melted and hot (about 4 minutes). Whisk to combine.
2. In a separate bowl, whisk the egg yolks, sugar, and salt until smooth but not foamy.
3. Gradually whisk the hot cream mixture into the egg mixture. Stir in the vanilla extract.
4. Divide the mixture into eight 4-ounce jars.
5. Place the jars in a 7-quart slow cooker and add 3 cups of hot water around them.
6. Cook on low for 4 hours or until the custards are set.
7. Remove the jars and let them cool for 30 minutes at room temperature.
8. Refrigerate for 2 hours before serving. Optionally, garnish with whipped cream, grated chocolate, or raspberries.

3. Slow-Cooker Fruit Compote

This slow-cooker fruit compote is a warm and versatile treat, perfect for enhancing any meal. A blend of fresh or frozen fruits cooks down to a luscious consistency, with spices like cinnamon and nutmeg adding a cozy touch.

The slow cooker brings out the natural sweetness of the fruits, making it a wholesome topping for yogurt, pancakes, or even ice cream. With minimal effort, you can create a flavorful and aromatic addition to your breakfast or dessert table.

Servings: 18 people

Ingredients:

• 1 can (20 ounces) pineapple chunks, drained
• 1 can (21 ounces) cherry pie filling
• 2 cans (29 ounces each) of sliced peaches, drained
• 1 can (15-1/4 ounces) apricot halves, drained and sliced
• 2 cans (29 ounces each) pear halves, drained and sliced

Instructions:

1. Combine the peaches, pears, pineapple, and apricots in a 5-quart slow cooker.
2. Add the cherry pie filling on top of the fruit mixture.
3. Cover the slow cooker with the lid.
4. Cook the mixture on high for 2 hours.
5. Stir gently to mix the fruit and pie filling.
6. Once heated through, turn off the slow cooker.
7. Serve the compote warm, using a slotted spoon.
8. Store any leftovers in the refrigerator.

4. Rice Pudding

Creamy and comforting, this slow-cooker rice pudding is a timeless classic that’s effortless to make. The rice gently simmers with milk, sugar, and vanilla, creating a velvety texture that feels indulgent yet familiar.

A hint of cinnamon or nutmeg adds warmth and depth, making it the perfect dessert for cozy evenings. Serve it warm for a comforting treat or chilled for a refreshing twist on a hot day. You can customize it with raisins, a drizzle of honey, or a dollop of fruit compote for added flavor.

Servings: 6 people

Ingredients:

• 1/4 cup raisins
• 1/2 cup sugar
• 1-1/2 cups cooked rice
• Additional milk, optional
• 2 large eggs
• 1-1/2 cups whole milk
• 1/2 teaspoon ground nutmeg

Instructions:

1. Grease a 1-quart casserole dish. Place the cooked rice and raisins inside.
2. In a bowl, whisk together the eggs, milk, sugar, and nutmeg until well-mixed.
3. Pour the egg mixture over the rice and raisins in the casserole dish.
4. Preheat the oven to 375°F.
5. Bake the dish uncovered for 45-50 minutes.
6. Test doneness by inserting a knife into the center; it should come out clean.
7. Let the pudding cool slightly before serving.
8. Add milk to each serving if desired.

5. Tapioca Pudding

Slow-cooker tapioca pudding is a delightful dessert that pairs creamy textures with subtle sweetness. The tapioca pearls cook to perfection, absorbing the flavors of milk, sugar, and vanilla for a silky consistency.

This dessert is perfect for both casual snacks and elegant dinners, offering versatility and charm. Serve it warm for a soothing experience or chilled with fresh fruit for a refreshing touch. With its timeless appeal, it’s a treat that bridges generations and is loved by both kids and adults alike.

Servings: 18 people

Ingredients:

• 1/3 cup chopped walnuts, optional
• 1/2 cup butter, melted
• 1 package yellow cake mix (regular size)
• 1 can (21 ounces) cherry or apple pie filling

Instructions:

1. Add the pie filling to a 1-1/2-quart slow cooker.
2. In a bowl, combine the cake mix and melted butter until crumbly.
3. Sprinkle the crumbly cake mixture over the pie filling.
4. Sprinkle walnuts over the top if desired.
5. Cover the slow cooker with its lid.
6. Cook on low for 2-3 hours.
7. Serve the pudding in individual bowls.
8. Enjoy warm or at room temperature.

6. Slow-Cooker Brownie Cake

Decadent and indulgent, this slow-cooker gooey brownie cake is a chocolate lover’s paradise. The rich brownie batter transforms into a fudgy, molten dessert that’s irresistibly moist.

Perfect for minimal-effort indulgence, it’s an ideal choice for movie nights or special occasions. Serve it warm with a scoop of vanilla ice cream or drizzle with chocolate sauce for the ultimate treat. The slow cooking enhances the gooey center while creating a slightly crisp edge for texture.

Servings: 8 servings

Ingredients:

• 1 teaspoon pure vanilla extract
• 3 large eggs, lightly beaten
• 2/3 cup unsweetened cocoa powder
• 1 1/2 sticks unsalted butter, melted, plus more for greasing insert
• 1 1/2 cups sugar
• 1/2 cup semisweet chocolate chunks
• Kosher salt
• 1/3 cup all-purpose flour

Instructions:

1. Line a 4- or 6-quart slow cooker generously and insert it with foil and butter.
2. In a medium bowl, whisk melted butter, sugar, cocoa powder, flour, eggs, vanilla, and 1/2 teaspoon salt until smooth.
3. Gently fold in the chocolate chunks to ensure an even distribution.
4. Pour the batter into the prepared slow cooker insert, spreading it evenly.
5. Cover the slow cooker and set it to cook on low for about 3 hours.
6. Check that the edges are set and the center remains gooey.
7. Scoop warm cake into serving bowls.
8. Top with vanilla ice cream and serve immediately.

7. Slow-Cooker Apple Butter

Homemade slow-cooker apple butter is a rich, spiced spread that tastes like autumn in a jar. Fresh apples slowly cook with cinnamon, nutmeg, and cloves, creating a deep, caramelized flavor. It’s smooth and versatile, perfect for spreading on toast, biscuits, or pancakes.

With its natural sweetness and warm spices, this apple butter also makes a great gift for loved ones. The slow cooker does all the work, filling your home with a cozy aroma as it cooks.

Servings: 12 pint jars

Ingredients:

• 4 cups sugar
• 1 teaspoon ground cloves
• 1 1/2 cups apple juice
• 2 (3-pound/50-ounce) jars unsweetened applesauce
• 3 pounds Granny Smith apples, peeled, cored, and chopped
• 2 teaspoons ground cinnamon

Instructions:

1. Place the chopped apples, applesauce, sugar, and spices into a slow cooker.
2. Add apple juice and stir well to combine.
3. Cover and cook on low for 8 to 10 hours overnight.
4. Remove the cover, stir thoroughly, and taste. Adjust spices or sweetness as needed.
5. Continue cooking uncovered for a few more hours until the mixture thickens.
6. Stir occasionally to prevent sticking.
7. Pour the hot apple butter into sterilized jars.
8. Store in the refrigerator or process for long-term preservation.

8. Slow-Cooker Plum Cobbler

This slow-cooker plum cobbler combines sweet and tangy plums with a soft, golden crust for a dessert that’s both rustic and elegant. The fruit’s natural juices meld with sugar and spices, creating a luscious base that’s beautifully complemented by the buttery topping.

Simple to prepare, this cobbler is perfect for gatherings or weeknight indulgence. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate its flavors. The slow cooker ensures the fruit stays tender and juicy while the topping remains fluffy.

Servings: 8 people

Ingredients:

• 2/3 cup granulated sugar
• Pinch of fine salt
• 1/4 cup cornstarch
• 3 pounds plums, pitted and quartered
• 1 1/4 cups all-purpose flour
• Pinch fine salt
• 1 teaspoon baking powder
• 4 tablespoons cold unsalted butter, cut into pieces
• 3 tablespoons granulated sugar
• 3/4 cup half-and-half

Instructions:

1. In a slow cooker insert, whisk cornstarch with 1/4 cup water until smooth.
2. Add plums, granulated sugar, and salt, stirring to coat the fruit.
3. In a separate bowl, mix flour, sugar, baking powder, and salt.
4. Rub the butter into the flour mixture until it resembles coarse crumbs.
5. Stir in half-and-half to create a wet dough.
6. Drop spoonfuls of dough evenly over the fruit mixture.
7. Cover and cook on high for 3 to 4 hours until the topping is cooked through.
8. Let rest for 20 minutes, then serve with ice cream and a dusting of confectioners’ sugar.

9. Slow-cooker cranberry-walnut Stuffed Apples

These slow-cooker cranberry-walnut stuffed apples are a delightful blend of tart, nutty, and sweet flavors. Fresh apples are hollowed out and filled with a mixture of dried cranberries, chopped walnuts, and warming spices like cinnamon and nutmeg.

The slow cooking process tenderizes the apples while infusing them with the rich, spiced filling. Serve them warm with a drizzle of caramel or a scoop of vanilla ice cream for an elegant dessert. Perfect for fall gatherings or holiday dinners, they bring a rustic charm to the table.

Servings: 6 people

Ingredients:

• 4 large or 6 medium baking apples (e.g., Golden Delicious or Honeycrisp)
• 1/3 cup packed light brown sugar
• 3/4 cup walnuts, toasted and chopped
• 1/2 cup chopped dried cranberries
• 3 tablespoons unsalted butter, cut into pieces
• 1/3 cup rolled oats
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 cup apple cider

Instructions:

1. In a bowl, combine walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon, and 1/2 teaspoon salt. Mix into a crumbly texture.
2. Hollow out the core of each apple, being careful not to cut through the bottom.
3. Stuff each apple with the prepared mixture, packing it firmly.
4. Arrange the apples in the slow cooker and pour apple cider around them.
5. Cover and cook on low for 3 to 4 hours until tender but not mushy.
6. Check smaller apples after 2 hours, as they may cook faster.
7. Serve warm, whole, or halved, with ice cream.
8. Drizzle with maple syrup for added sweetness.

10. Slow-Cooker Banana Upside-Down Cake

This slow-cooker banana upside-down cake is a moist, tropical-inspired treat that’s easy to love. Sliced bananas are caramelized with brown sugar and butter, forming a luscious topping for the soft cake beneath. The slow cooker ensures even cooking, resulting in a tender crumb and rich flavor.

Serve it warm straight from the cooker, or flip it out onto a platter for a stunning presentation. A dollop of whipped cream or a sprinkle of toasted coconut makes it even more irresistible.

Servings: 6 to 8 people

Ingredients:

• 5 tablespoons unsalted butter, in small pieces, plus more for the cooker
• 2 pounds ripe medium bananas (about 6), peeled and halved lengthwise
• 3 tablespoons dark rum
• 3/4 cup firmly packed dark brown sugar, plus more for lining the cooker
• 1/4 teaspoon fine salt
• 2/3 cups sugar
• 4 tablespoons unsalted butter, softened (1/2 stick)
• 1 large egg yolk, at room temperature
• 1 large egg, at room temperature
• 3/4 cups cake flour
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoons baking powder
• 2 tablespoons whole milk, at room temperature
• 1/2 teaspoon ground cinnamon
• Ice cream for serving

Instructions:

1. Butter the inside of the slow cooker, line it with foil, and butter the foil. Turn to HIGH.
2. Sprinkle brown sugar, butter pieces, and rum onto the foil. Arrange banana halves over the mixture, slightly overlapping.
3. In a bowl, sift flour, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
4. Beat softened butter and sugar with an electric mixer until light and fluffy. Add the egg and yolk one at a time, mixing well after each.
5. Gradually incorporate the flour mixture into the butter mixture in three parts, alternating with milk in two parts. Mix until smooth.
6. Pour batter over the bananas and smooth the top with a spatula. Lay a paper towel over the slow cooker before sealing it with the lid.
7. Cook on HIGH for 3 1/2 hours, until the cake is springy in the center. Let rest for 20 minutes.
8. Cool for 30 minutes, invert onto a platter, and serve with ice cream if desired.

11. Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust

Rich, creamy, and spiced to perfection, this slow-cooker pumpkin cheesecake is a fall favorite. The gingersnap crust adds a delightful crunch and a warm, spicy contrast to the smooth pumpkin filling. The slow cooker ensures even baking, eliminating the risk of cracks and creating a luscious texture.

Serve it with a dollop of whipped cream and a sprinkle of cinnamon for a festive finish. This dessert is perfect for Thanksgiving or any autumn gathering, bringing warmth and decadence to the table.

Servings: 8 to 12 people

Ingredients:

• 1/4 cup plus 1 tablespoon unsalted butter, melted
• 24 gingersnap cookies
• Kosher salt
• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 pound cream cheese, at room temperature
• 3 large eggs, at room temperature
• 3/4 cup lightly-packed light brown sugar
• 1/4 cup sour cream

Instructions:

1. Roll a piece of foil into a cylinder and form a 7-inch ring. Place it in a slow cooker filled with 1/2 inch water.
2. Process gingersnaps into crumbs. Combine with 1/4 cup melted butter and salt until mixture resembles wet sand.
3. Brush an 8-inch springform pan with the remaining butter. Press crumbs into the bottom and sides.
4. In a food processor, blend cream cheese and brown sugar until smooth. Add pumpkin, sour cream, vanilla, and spice; pulse until combined.
5. Add eggs one at a time, pulsing until smooth. Pour the mixture into the crust.
6. Gently place the pan on the foil ring in the slow cooker. Layer paper towels under the lid.
7. Cook on LOW for 4 hours. Let the cheesecake cool in the cooker for 2 hours.
8. Refrigerate for 3 hours or up to 3 days. Remove the springform ring before serving.

12. Butterscotch-Pecan Bread Pudding

This butterscotch-pecan bread pudding is a rich and indulgent dessert with a nostalgic twist. Cubes of bread are soaked in a creamy custard mixture, then layered with crunchy pecans and sweet butterscotch sauce.

The slow cooker gently bakes the pudding, creating a perfectly soft texture with crisp edges. Serve it warm with an extra drizzle of butterscotch or a scoop of vanilla ice cream. Perfect for cozy evenings or holiday celebrations, it’s a dessert that feels both comforting and luxurious.

Servings: 9 cups

Ingredients:

• 2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans
• 9 cups cubed day-old white bread (about 8 slices)
• 1/2 cup butterscotch chips
• Whipped cream and butterscotch topping

Instructions:

1. Grease a 4-quart slow cooker and add bread, pecans, and butterscotch chips.
2. In a large bowl, whisk together eggs, cream, brown sugar, melted butter, and vanilla extract.
3. Pour the egg mixture over the bread mixture and stir gently to combine.
4. Cover the slow cooker and set it to LOW.
5. Cook for 3–4 hours, checking if a knife inserted in the center comes out clean.
6. Turn off the slow cooker and let the pudding rest for a few minutes.
7. Scoop servings into bowls or plates.
8. Garnish with whipped cream and butterscotch topping before serving.

13. Slow Cooker Chocolate Cake

This slow-cooker chocolate cake is a fudgy, decadent dessert that’s almost too easy to make. The batter comes together quickly and bakes into a moist, rich cake with a slightly gooey center. Slow cooking enhances the chocolate flavor and ensures an irresistibly tender crumb.

Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for a classic finish. For an extra treat, pair it with fresh berries or a scoop of ice cream. Perfect for celebrations or weeknight indulgence, this cake is always a crowd-pleaser.

Servings: 12 people

Ingredients:

• Cooking spray
• 2 cups white sugar
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions:

1. Spray the crock of a large slow cooker with cooking spray.
2. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. In a medium bowl, whisk milk, oil, eggs, and vanilla until well combined. Slowly whisk in boiling water.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined. Transfer the batter to the prepared slow cooker.
5. Cover and cook on LOW for about 3 hours, or until the top of the cake is set and pulling away from the sides.
6. Turn off the slow cooker and let the cake rest for 30 minutes before serving.

14. Slow Cooker Fruit Cobbler

This slow-cooker fruit cobbler is a simple yet delightful way to enjoy your favorite seasonal fruits. A mix of berries, peaches, or apples bakes into a bubbly filling under a soft, buttery crust. The slow cooking process melds the flavors beautifully, creating a tender, flavorful dessert.

Serve it warm with ice cream or whipped cream for a comforting finish. It’s a versatile recipe that can be customized with whatever fruits you have on hand. Ideal for gatherings or a cozy family treat, this cobbler is as satisfying as it is easy to prepare.

Servings: 8 people

Ingredients:

• Cooking spray
• 2 cups frozen peach slices
• 2 cups mixed frozen berries
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 (18.25-ounce) package of white cake mix
• ½ cup melted butter

Instructions:

1. Lightly spray the slow cooker with cooking spray.
2. Combine peaches and berries in the slow cooker. Sprinkle with cornstarch and toss to coat.
3. Stir vanilla extract into the fruit mixture. Add brown sugar, cinnamon, and nutmeg, mixing to combine.
4. Sprinkle the cake mix evenly over the fruit mixture and drizzle with melted butter.
5. Cover and cook on HIGH for 3 to 3 ½ hours, until bubbling and the topping is golden brown.

15. Slow Cooker Peach Crisp

Juicy peaches meet a crunchy, buttery oat topping in this irresistible slow-cooker peach crisp. The fruit softens to perfection while the topping remains crisp and golden, thanks to the gentle heat. A hint of cinnamon and nutmeg adds warmth, making it a dessert that feels like a hug in every bite.

Serve it warm with vanilla ice cream for a classic pairing that never fails. This recipe is great for summer when peaches are at their peak but works well year-round with frozen fruit.

Servings: 8 people

Ingredients:

• Nonstick cooking spray
• ½ cup all-purpose flour
• ½ cup old-fashioned oats
• ⅓ cup softened butter
• ⅓ cup brown sugar
• ⅓ cup white sugar
• 1 teaspoon ground cinnamon
• 4 cups sliced peaches

Instructions:

1. Lightly spray the inside of the slow cooker with nonstick cooking spray.
2. In a large bowl, mix together flour, oats, butter, brown sugar, white sugar, and cinnamon.
3. Layer the sliced peaches at the bottom of the prepared slow cooker.
4. Sprinkle the flour mixture evenly over the peaches.
5. Cover and cook on LOW for 4 to 6 hours, until the peaches are tender and bubbly.