2 cups Bisquick mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter, melted
2 apples, peeled, cored, diced
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 Bisquick (or Pamela’s, etc. see above notes)
1/4 cup brown sugar
2 tablespoons butter, softened
1/4 cup chopped nuts (optional)
Use a 4-quart slow cooker with the batter directly in the crock (stoneware) insert. If you only have a large 6-quart slow cooker, that’s okay—put the dough into a loaf pan and put that into the stoneware insert. No need to add water, just put the pan in the crock.
Spray your pan or 4-quart insert with cooking spray and set aside. In a mixing bowl, combine all the ingredients for your coffee cake. Stir with a rubber spatula–no need to break out the mixer. The batter will be thick and lumpy. Pour into your prepared stoneware insert (or baking pan).
In a small bowl, combine the ingredients for the crumb topping and sprinkle evenly on top of the batter. Cover and cook on high for 2 to 3 hours, or until the cake browns and pulls away from the sides. Uncover the cooker and cook on high for another 30 minutes, or until an inserted toothpick comes out clean.
This is a perfect coffee cake: sweet, but not too sweet, moist and crumbly. You can make the batter the night before and then scrape it into the crock to bake while getting work done around the house (before the rest of the house wakes up).
It freezes and reheats (in the microwave) beautifully–perfect for a busy morning.