CrockPot Apple Cobbler

Why You’ll Love This Recipe

I like this recipe because it requires minimal prep, and the slow cooker does all the work. I can make it year-round, whether I use canned pie filling or fresh apples. The cake mix topping turns golden and slightly crisp while the apples bubble underneath, creating that perfect cobbler texture. It’s also a versatile recipe that I can easily customize with different pie fillings or cake mixes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 40 ounces apple pie filling (two 20-ounce cans, or one can for a smaller crockpot)

• 16-ounce box white or yellow cake mix

• ½ teaspoon cinnamon

• 6 tablespoons unsalted butter, melted

• Cinnamon sugar, optional

• Vanilla ice cream, optional

Directions

1. I empty the apple pie filling into a greased crockpot (5–6 quart). If I want extra sweetness, I sprinkle the apples with cinnamon sugar.

2. I mix the cinnamon into the dry cake mix, then sprinkle the mixture evenly over the apples.

3. I drizzle the melted butter evenly over the cake mix. I don’t stir—this way, the steam and butter create that perfect cobbler topping.

4. I cover and cook on high for 4 hours (or low for 6 hours), until the top is golden and the filling is bubbling.

5. I spoon the cobbler into dishes and serve it warm with a scoop of vanilla ice cream on top.

Servings and timing

This recipe makes about 6 servings. It takes 5 minutes to prep and 4 hours to cook on high (or 6 hours on low), for a total of 4 hours 5 minutes.

Variations

I sometimes switch the apple pie filling for peach, cherry, or blackberry pie filling—it works beautifully with any fruit. Spice cake mix adds even more warm flavor, and caramel apple cake mix makes it extra indulgent. If I use fresh apples, I prepare them like pie filling first for the best texture. For crunch, I like to sprinkle chopped pecans or walnuts on top before cooking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the microwave or oven until heated through. This cobbler also freezes well for up to 2 months—I thaw it in the fridge overnight before reheating.

FAQs

Can I make this with fresh apples instead of pie filling?

Yes, I prepare them into apple pie filling first, then use them as directed.

Can I double the recipe?

Yes, I double everything and cook it in a 6-quart or larger slow cooker.

Do I have to use white cake mix?

No, I often use yellow, spice, or even caramel apple cake mix for different flavors.

Can I use margarine instead of butter?

Yes, margarine or butter substitutes work fine, though butter gives the best flavor.

How do I know when the cobbler is done?

The top should look golden and baked through, and the apple filling should be bubbling around the edges.

Conclusion

CrockPot apple cobbler is one of my go-to desserts when I want something simple but satisfying. I love how the apples and cinnamon pair with the buttery cake topping, and serving it warm with ice cream makes it extra special. Whether I make it for a family dinner or a holiday gathering, it’s always a crowd-pleaser and never lasts long.