I am someone who firmly believes in dessert. It's a treat that shouldn't just be left for dinner parties or other special occasions — it's totally worth having on a random Wednesday. Preparing something sweet to finish the meal when you barely have time to organize the actual dinner is often the challenge, however. That's where your slow cooker comes in.
Sure, you use it to churn out comforting savory dishes, but it can also be used to make some great desserts. Toss a few ingredients in the appliance when you get home from work and by the time you've cleaned up after dinner and the craving for something sweet has settled in, dessert — be it a crisp, crumble, or a sweet after-dinner coffee — will be ready for you.
Fruit crisps are already fuss-free desserts, but the slow cooker makes them even easier. This recipe follows the same paper towel trick from the cobbler to ensure the oat-studded crisp topping gets crunchy and golden-brown.
This biscuit-topped cobbler can be made year-round if you reach for frozen peaches and blueberries. Covering the slow cooker with a layer of paper towels before putting on the lid helps to absorb the steam that rises up and results in a cobbler topping that's browned and tender.
Master this dessert recipe and you can swap in whatever fruit happens to be in season at the time. Apples, stone fruit, and berries are all great picks. Enjoy the butter spooned over pound cake or drizzled over vanilla ice cream.
Just because this recipe references summer fruit doesn't mean it can't be made year-round — you can use frozen fruit! Pour the sauce over everything from ice cream to rice pudding to panna cotta.
If you'd rather sip your dessert, then definitely whip up a batch of these pumpkin spice lattes. There is no espresso required and they arguably taste even better than that coffee shop's version.