5 Fall-Inspired Desserts to Make in Your Crock-Pot

Crock-Pots are known for their ability to make delicious, home-cooked meals with minimal effort and clean up, but did you know you can also use them to create an array of different desserts? We’ve curated a list of Fall inspired after-dinner delights from Crock-Pot’s website, all featuring ingredients like cinnamon, apple, pumpkin and cranberry. These warm and comforting dishes are so satisfying, they’ll have you cooking in your Crock-Pot long after the month of Crocktober!

Cinnamon Swirl French Toast Casserole

Ingredients (French Toast)

• 6 Cups of cubed Cinnamon Swirl Bread
• 7 Large eggs
• 2 ½ Cups whole milk
• 1 Cup heavy cream
• ¼ Cup granulated sugar
• ¼ Cup maple syrup
• 2 Teaspoons real vanilla extract
• 1 ½ Teaspoons ground cinnamon
• ¼ Teaspoon ground nutmeg
• ¾ Cup chopped dates
• 3 Teaspoons butter, cut into bits
• ¾ Cup candied pecans, coarsely chopped

Ingredients (Candied Pecans)

• 2 Teaspoons melted butter
• 2 Teaspoons brown sugar
• 1 Cup chopped pecans


1. Coat the inside of your Crock-Pot® slow cooker with cooking spray
2. Spread the bread cubes on a baking sheet and crisp in a 275 degree oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker.
3. While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together.
4. Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours.
5. Garnish with powdered sugar and syrup – enjoy!

Slow Cooker Pumpkin Swirl Cheesecake Bars

Ingredients (Crust)

• 1 Cup graham cracker crumbs
• 5 Tablespoons unsalted butter, melted
• 1 Tablespoon sugar

Ingredients (Cheesecake Mixture)

• 12 Ounces cream cheese, softened
• ¾ Cup sugar
• 12 Ounces sour cream
• 3 Large eggs
• 1 Egg yolk
• 1½ Teaspoons vanilla extract

Ingredients (Pumpkin Mixture)

• 6 Ounces cream cheese, softened
• 4 Ounces mascarpone cheese, softened
• ¾ Cup of sugar
• 1/8 Teaspoon salt
• 2 Large eggs
• 11 Ounces pumpkin puree
• 1¼ Teaspoons pumpkin pie spice
• ½ Teaspoon vanilla extract


1. Butter a Crock-Pot® Casserole Crock Slow Cooker or other large slow cooker.
2. In a small bowl, combine the crust ingredients (graham cracker crumbs, melted butter, and sugar)
3. Press crust mixture in bottom of the buttered Crock-Pot® slow cooker.
4. Next, prepare just the cheesecake ingredients in a mixing bowl.
5. Beat the 12 Ounces of cream cheese over medium speed until soft.
6. Gradually add the sugar.
7. Mix in the sour cream, one cup at a time.
8. Add the eggs and the yolk one at a time, mixing well after each one.
9. Mix in the vanilla and set cheesecake mixture aside.
10. In a separate bowl, prepare pumpkin Mixture:
11. Using a mixer, cream the cream cheese, mascarpone, and vanilla on medium speed until well combined and smooth.
12. Slowly add sugar and salt.
13. Add eggs, one at a time, mixing well after you add each one.
14. Add pumpkin and pumpkin pie spice and vanilla; mix until completely combined.

To Assemble

Pour ONLY the cheesecake batter over the graham cracker crust in the Crock-Pot® slow cooker.
Next, dollop the pumpkin mixture evenly over the cheesecake mixture.
Using a table knife, carefully swirl the pumpkin mixture into the cheesecake mixture.
Cover; cook on High for 3 to 4 hours or on Low for 4 to 5 hours, or until cheesecake looks firm but center is still just a bit jiggly.

Refrigerate cheesecake overnight to firm before cutting/serving.

Note: You will assemble the cheesecake mixture and the pumpkin mixture in separate bowls then combine in the Crock-Pot® slow cooker. For best results, start with room temperature ingredients.

Apple Pecan Bread Pudding


• 8 Cups day old bread, cubed
• 3 Cups Granny Smith apples, peeled cored and cubed
• 1 Cup chopped pecans
• 8 Whole eggs
• 1 Can evaporated milk
• 1/2 Cup apple cider or apple juice
• 1 Cup packed light brown sugar
• 2 Teaspoons ground cinnamon
• 1 Teaspoon ground nutmeg
• 1/2 Teaspoon ground allspice
• 1/2 Teaspoon salt
• 1 Teaspoon vanilla extract


1. Place bread cubes, apples, and pecans in buttered Crock-Pot®.
2. Mix remaining ingredients.
3. Pour over bread and stir thoroughly.
4. Put lid on Crock-Pot® and start cooking on Low for 3 to 4 hours.
5. Top with caramel sauce, ice cream, or whipped topping.

Apple Butter


• 3 Pounds cooking apples (Rome recommended)
• 2 Cups granulate sugar
• 1 Tablespoon cinnamon
• 1 Teaspoon ground ginger
• 1 Teaspoon nutmeg


1. Peel and slice approximately apples.
2. Place in Crock-Pot® with sugar and spices.
3. Cook on low for approximately 21 hours.
4. Use a potato masher to break up apples.
5. Place 2 wooden spoons over the top of the Crock-Pot® and place lid on wooden spoons to allow liquid to evaporate and cook approximately 3 hours more.
6. Apple butter is ready when no free liquid remains. Apple butter can be canned, refrigerated or frozen.

Apple, Cranberry And Almond Muffins


• 1 cup chopped almonds plus 2 tablespoons for garnish
• 1 cup blueberries plus 2 tablespoons for garnish
• 1 cup red apple, peeled and diced plus 2 tablespoons diced with skin for garnish
• 1 cup brown sugar plus 1 tablespoon
• 1 cup canola oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cup wheat flour
• ¼ teaspoon salt
• 1 ½ teaspoon baking powder
• 1 tablespoon ground cinnamon


1. In a bowl mix flour, baking powder, salt and cinnamon. Set aside.
2. In the mixing bowl of your Oster® Planetary Stand Mixer, mix cranberries, apples, sugar, oil, eggs and vanilla. Preheat oven to 400˚F/205˚C.
3. In the shaft for accessories, install the paddle beater, place the bowl and the splatter protector. Turn on your mixer set at Speed 4.
4. Once you observe all ingredients are mixed, add slowly the dry ingredients mixture; flour, baking powder, etc. Wait for all the ingredients to blend.
5. Remove mixture from mixing bowl and pour into greased muffin cups. Insert muffin tray in the oven and bake for about 25 minutes or until a knife inserted into the center of one of muffins comes out clean.
6. In the meantime, in a skillet mix almonds, cranberries, apples with skin and reserved sugar for garnish with 3 tablespoons of water. Wait approximately 3 minutes for the sugar to dissolve and the fruit to caramelize.
7. Once the muffins are ready, place on a rack to rest. Remove muffins from the cups and pour mixture on top to garnish. Serve with freshly brewed coffee.

Enjoy baking up a storm with Crock-Pot, all Crocktober long! All recipes featured here and many more can be found on Crock-Pot’s website. Find our full selection of Crock-Pots in store or online here.

6 Sensational Recipes for the Instant Pot

For those who don’t know, the Instant Pot is a multi-purpose kitchen tool that combines the functions of a pressure cooker, slow cooker, rice cooker, sauté pan, steamer, warmer, and yogurt maker.

With all that in one space-saving appliance, it’s no wonder the product is a huge success. Still, some might feel challenged to ensure they make the most of each Instant Pot feature.

Don’t worry, here are some sensational recipe ideas to get you started…


For the Pressure Cooker: The best part about pressure cookers is preparing dishes that would normally take hours in mere minutes. Meaning, whole new categories of dishes, like roasts and stews, can be added to your night-of cooking rotation.

1. Easy Chicken and Chickpea Masala

Instant Pot Recipe - Chicken Tika Masala

[Photo: J. Kenji Lopez-Alt]

Cook Time: 20mins.

  • Unsalted butter
  • Onion, finely diced
  • Garlic, minced
  • Fresh Ginger, grated
  • Cumin
  • Paprika
  • Coriander
  • Turmeric
  • Cayenne pepper (as needed, to taste)
  • Crushed tomatoes
  • Spinach, trimmed
  • Lemon juice
  • Fresh Cilantro, chopped
  • Chicken drumsticks and thighs (4 to 6 of each)
  • Chicken stock
  • Chickpeas, drained
  • Heavy cream
  • Kosher salt

Full instructions at SeriousEats.com

2. Classic (Instant) Pot Roast

Cook Time: 45mins.

  • Chuck or blade roast (2 inches thick)
  • Garlic
  • Small onions
  • Unsalted chicken stock
  • Light soy sauce
  • Fish sauce
  • Olive oil
  • Rosemary
  • Thyme
  • Bay leaves
  • Red wine or balsamic vinegar
  • Kosher salt and ground black pepper
  • White mushrooms
  • Carrots
  • Potatoes
  • Cornstarch + Water

Full instructions at PressureCookerRecipes.com

3. Vegan Curried Butternut Squash Soup

Instant Pot Recipe - Curry Soup

[Photo: DETOXinista]

Cook Time: 30mins

  • Extra-virgin olive oil
  • Onion, chopped
  • Garlic, minced
  • Curry powder
  • Butternut squash, peeled and cubed
  • Salt & Pepper
  • Water
  • Coconut milk (or coconut cream)
  • Hulled pumpkin seeds
  • Dried cranberries

Full instructions at DETOXinista.com


For the Slow Cooker: Sure, nearly everything you can make in a slow cooker is faster in a pressure cooker. But certain recipes may benefit from a slow approach. Plus, you can leave a slow cooker on during the day and simply sit down to dinner at night!

4. Gluten-Free Beef Stroganoff

Instant Pot Recipe – Beef Stroganoff

[Photo: 365 Days of Crockpot]

Cook Time: 6-8 hours (on low)

  • Beef chuck roast, cubed (or buy stew meat)
  • Mushrooms, sliced
  • Sour cream
  • Non-fat dried powdered milk
  • Cornstarch
  • Garlic powder
  • Onion powder
  • Salt & Pepper
  • Beef bouillon
  • Basil
  • Parsley
  • Dried onion
  • Gluten-free flour
  • Water
  • Sliced green onion, to garnish
  • [Can be served over any gluten-free pasta or rice alternative.]

Full instructions at 365DaysofCrockpot.com


For the Rice Cooker: A rice cooker is great for so much more than just making rice. Even if you do make rice in it, there’s no reason it needs to be plain. With just a little added technique, you can make entire satisfying meals like this paella.

5. Rice Cooker Paella

Instant Pot Recipe - Paella

[Photo: MyVega.ca]

Cook Time: 25mins.

  • Onion, diced
  • Garlic, minced
  • Tomato, diced
  • Paprika
  • Cayenne
  • Saffron threads
  • White wine
  • Vegetable broth
  • Salt
  • Short grain rice
  • Fennel, roasted
  • Artichoke, with small amount of reserved brine
  • Green beans
  • Capers
  • Parsley, chopped
  • Lemon, sliced

Full instructions at MyVega.ca


For the Yogurt Maker: This is one Instant Pot function many of us are probably still unfamiliar with. But the rising popularity of protein-rich yogurt breakfast parfaits mean it’s likely to become a more popular option soon. Ready to give it a shot? Read on.

6. Homemade Yogurt (plain)

Cook Time: 25mins
Incubation Time: 8-10 hours

  • Milk (not ultra-pasteurized)
  • Plain yogurt (with live cultures, used as a starter)
  • Sugar (optional)
  • Vanilla extract (optional)
  • Additional fruits or other flavours (optional)

Full instructions at KitchenJoyBlog.com

You can purchase one of two different sizes of Instant Pot at London Drugs in-store or online. Have a question about the Instant Pot? Feel free to ask an LD Expert in person, or you can reach us in the comments section below and wherever you find London Drugs on social media.

ALSO SEE: LD’s Full Instant Pot Review – with Korean-Fusion Burritos Recipe