1 16 oz can apple pie filling -- light (or any flavor of your choice)
1/2 pkg. cake mix for 1 layer cake -- or sweet muffin mix
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart slow cooker and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased soufflé dish in a larger slow cooker. 6 servings.
I didn't make any substitutions.
I used a 2 1/2 quart slow cooker.
I made a cherry cobbler the other day and it certainly wasn't as good as this one. The big difference between the recipes is that this one only calls for 1/2 package of cake mix.
It all disappeared pretty quickly.
The recipe says that this makes 6 servings. Maybe for really tiny people, especially if you don't enhance it any. I had to resist getting some vanilla ice cream, but everybody said that would have been great, as would some sort of whipped cream, either homemade or out of a spray can.
A definite 'make again'.
Some general comments about this recipe:
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