14 Easy Crockpot Thanksgiving Desserts

When the oven is packed with turkey, stuffing and sides, the slow cooker is the perfect place to make dessert. These recipes simmer, steam and bake gently on the countertop, so you can assemble them in the morning or early afternoon and have a warm dessert ready when dinner ends.

You’ll find cozy fruit crisps and cobblers, puddings and cakes, poached pears and even candy and caramel sauce. Most need only 15 to 20 minutes of prep, and the times below are based on a 5- to 6-quart oval slow cooker, so check a little early if yours runs hot.

1. Slow Cooker Apple Crisp

Cinnamon-spiced apples cook down under a buttery oat and pecan topping, and a towel under the lid keeps the crumble from getting soggy. It’s warm, fragrant and ready to scoop over ice cream.

Servings: 8

Total time: 2 hours 45 minutes

Ingredients

For the filling:

• Butter, for the insert
• 3 pounds apples, peeled, cored and sliced
• 1/3 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

For the topping:

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1/2 cup chopped pecans

Instructions

1. Butter a 5- to 6-quart slow cooker. Toss the apples with the brown sugar, flour, lemon juice, cinnamon and nutmeg and spread in the insert.
2. Mix the oats, flour, brown sugar, cinnamon and salt, rub in the butter until clumpy and stir in the pecans. Scatter over the apples.
3. Lay a clean kitchen towel over the top of the insert, then cover with the lid. Cook on HIGH for 2 to 2 1/2 hours or LOW for 4 hours, until the apples are tender.
4. Remove the lid and towel for the last 30 minutes so the topping crisps. Serve warm.

2. Slow Cooker Crustless Pumpkin Pie

All the creamy, spiced filling of pumpkin pie cooks gently in the slow cooker with a little flour to help it set, no crust required. Serve it warm or chilled with plenty of whipped cream.

Servings: 8

Total time: 4 hours 15 minutes, plus cooling

Ingredients

• Butter, for the insert
• 1 (15-ounce) can pure pumpkin purée
• 1 (12-ounce) can evaporated milk
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Generously butter a 4- to 6-quart slow cooker.
2. Whisk the pumpkin, evaporated milk, brown sugar, eggs, flour, baking powder, melted butter, pumpkin pie spice and salt until smooth. Pour into the insert.
3. Cover and cook on LOW for 3 to 4 hours, until the center is set and reads 160°F (71°C).
4. Uncover, turn off the slow cooker and cool for 1 hour. Serve warm, or refrigerate for up to 2 days and serve chilled, with whipped cream.

3. Slow Cooker Cinnamon Applesauce

A mix of apples simmered with cider, brown sugar and cinnamon sticks fills the house with the smell of fall and turns into chunky, homemade applesauce. Serve it warm over vanilla ice cream or pound cake.

Servings: 8

Total time: 6 hours 20 minutes

Ingredients

• 4 pounds mixed apples, peeled, cored and chopped
• 1/2 cup apple cider
• 1/3 cup packed light brown sugar
• 1 tablespoon fresh lemon juice
• 2 cinnamon sticks
• 1/4 teaspoon ground nutmeg
• Pinch of kosher salt

Instructions

1. Combine all the ingredients in a 5- to 6-quart slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the apples are very soft.
3. Remove the cinnamon sticks and mash to the texture you like.
4. Serve warm, or refrigerate for up to 1 week or freeze for up to 3 months.

4. Slow Cooker Chocolate Lava Cake

A chocolate cake batter topped with cocoa, brown sugar and hot water separates as it cooks into tender cake on top with a rich, pudding-like sauce underneath. It needs no eggs and only about 15 minutes of prep.

Servings: 8

Total time: 2 hours 45 minutes

Ingredients

For the cake:

• Butter, for the insert
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 cup semisweet chocolate chips

For the sauce:

• 3/4 cup packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups very hot water
• Vanilla ice cream, for serving

Instructions

1. Butter a 5- to 6-quart slow cooker.
2. Whisk the flour, sugar, cocoa, baking powder and salt, then stir in the milk and melted butter until smooth. Spread in the insert and sprinkle with the chocolate chips.
3. Mix the brown sugar and cocoa and sprinkle evenly over the batter. Pour the hot water over the top; don’t stir.
4. Lay a kitchen towel over the insert, cover and cook on HIGH for 2 to 2 1/2 hours, until the edges are set and the top is cakey.
5. Let stand for 15 minutes, then spoon into bowls with the sauce from underneath and serve with ice cream.

5. Slow Cooker Pumpkin Bread Pudding

Cubes of brioche soak up a spiced pumpkin custard with dried cranberries and cook into a soft, comforting pudding with crisp edges. A drizzle of caramel sauce finishes it beautifully.

Servings: 8

Total time: 4 hours 15 minutes

Ingredients

• Butter, for the insert
• 8 cups cubed day-old brioche or challah
• 1/2 cup dried cranberries
• 4 large eggs
• 1 cup pure pumpkin purée
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted
• Caramel sauce, for serving

Instructions

1. Butter a 5- to 6-quart slow cooker and add the bread and cranberries.
2. Whisk the eggs, pumpkin, milk, cream, brown sugar, pumpkin pie spice, salt and melted butter until smooth. Pour over the bread and press down so it soaks evenly.
3. Cover and cook on LOW for 3 to 4 hours or HIGH for about 2 hours, until set and the center reads 160°F (71°C).
4. Serve warm with caramel sauce.

6. Slow Cooker Chocolate Peanut Clusters

Peanuts and three kinds of chocolate melt together slowly in the slow cooker, then get spooned into clusters that set into a crunchy, chocolatey candy. One batch makes about four dozen, perfect for a crowd or for gifting.

Servings: about 48 clusters

Total time: 2 hours 15 minutes, plus setting

Ingredients

• 3 cups salted dry-roasted peanuts
• 12 ounces semisweet chocolate chips
• 10 ounces white chocolate chips
• 4 ounces bittersweet chocolate, chopped

Instructions

1. Put the peanuts in a 4- to 6-quart slow cooker and top with all three chocolates.
2. Cover and cook on LOW for 1 1/2 to 2 hours, without stirring, until the chocolate is melted.
3. Stir until smooth and the peanuts are evenly coated.
4. Drop by tablespoons onto parchment-lined sheet pans and let set at room temperature for about 1 hour. Store airtight for up to 2 weeks.

7. Apple Cider Poached Pears

Whole pears poach gently in spiced apple cider with cinnamon, cloves and orange until silky and tender, then the liquid is reduced to a glossy syrup. It’s a light, elegant dessert after a big meal.

Servings: 6

Total time: 4 hours 20 minutes

Ingredients

• 6 firm Bosc pears, peeled, stems left on, bottoms sliced flat
• 4 cups apple cider
• 1/3 cup packed light brown sugar
• 2 cinnamon sticks
• 4 whole cloves
• 3 wide strips orange zest
• 1 tablespoon fresh lemon juice
• Whipped cream or Greek yogurt, for serving

Instructions

1. Stand the pears upright in a 5- to 6-quart slow cooker.
2. Whisk the cider, brown sugar and lemon juice, pour over the pears and add the cinnamon sticks, cloves and orange zest.
3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 hours, basting once, until a knife slides easily into the pears.
4. Transfer the pears to a dish. Strain the liquid into a saucepan and boil for 15 to 20 minutes, until reduced to a syrup.
5. Serve the pears with the syrup and whipped cream or yogurt. They keep in the syrup in the refrigerator for up to 3 days.

8. Slow Cooker Cranberry Orange Cobbler

Tart cranberries cooked with orange juice and zest bubble up around tender, orange-scented biscuits in this jewel-toned cobbler. It’s a bright, tangy counterpoint to all the rich pies.

Servings: 8

Total time: 3 hours 20 minutes

Ingredients

For the filling:

• Butter, for the insert
• 4 cups (16 ounces) fresh or frozen cranberries
• 1 1/4 cups sugar
• 1 tablespoon cornstarch
• 1 teaspoon grated orange zest
• 1/2 cup fresh orange juice

For the biscuit topping:

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced
• 2/3 cup whole milk
• 1 teaspoon grated orange zest
• 1 tablespoon coarse sugar
• Vanilla ice cream, for serving

Instructions

1. Butter a 5- to 6-quart slow cooker. Toss the cranberries with the sugar, cornstarch, orange zest and orange juice and spread in the insert.
2. Whisk the flour, sugar, baking powder and salt, cut in the butter until crumbly, then stir in the milk and orange zest just until combined.
3. Drop the dough in spoonfuls over the cranberries and sprinkle with the coarse sugar.
4. Lay a kitchen towel over the insert, cover and cook on HIGH for 2 1/2 to 3 hours, until the fruit is bubbling and a toothpick in the biscuits comes out clean.
5. Serve warm with vanilla ice cream.

9. Slow Cooker Rice Pudding

Arborio rice cooks slowly in milk with sugar and cinnamon until thick, creamy and comforting, with raisins stirred in at the end. Serve it warm with a dusting of cinnamon or chilled the next day.

Servings: 8

Total time: 4 hours 15 minutes

Ingredients

• Butter, for the insert
• 1 cup Arborio rice
• 5 cups whole milk
• 1 (12-ounce) can evaporated milk
• 3/4 cup sugar
• 1/4 teaspoon kosher salt
• 2 cinnamon sticks
• 2 tablespoons unsalted butter
• 1/2 cup raisins
• Ground cinnamon, for serving

Instructions

1. Butter a 4- to 6-quart slow cooker.
2. Add the rice, milk, evaporated milk, sugar, salt, cinnamon sticks and butter and stir.
3. Cover and cook on LOW for 3 to 4 hours, stirring once or twice, until the rice is tender and the pudding is creamy. Stir in the raisins for the last 15 minutes.
4. Remove the cinnamon sticks and serve warm or chilled, dusted with cinnamon.

10. Slow Cooker Gingerbread Cake

A dark, moist gingerbread made with molasses and warm spices bakes gently in the slow cooker on a parchment sling for easy lifting. Serve it warm with whipped cream for a cozy holiday dessert.

Servings: 8

Total time: 2 hours 15 minutes

Ingredients

• Butter, for the parchment
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup packed dark brown sugar
• 1/2 cup unsulphured molasses
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 3/4 cup hot water
• Whipped cream, for serving

Instructions

1. Line a 5- to 6-quart oval slow cooker with a parchment sling that comes up the sides, and butter it.
2. Whisk the flour, baking soda, salt and spices.
3. In another bowl, whisk the brown sugar, molasses, melted butter and egg, then whisk in the hot water. Add the dry ingredients and whisk until smooth.
4. Pour into the slow cooker, lay a kitchen towel over the insert and cover. Cook on HIGH for 1 1/2 to 2 hours, until a toothpick comes out clean.
5. Lift out by the parchment, cool for 15 minutes and serve warm with whipped cream.

11. Slow Cooker Sticky Toffee Pudding

A moist date cake cooks gently in the slow cooker, then gets soaked with a buttery homemade toffee sauce. It’s rich, warming and a lovely British twist on the holiday dessert table.

Servings: 8

Total time: 2 hours 45 minutes

Ingredients

For the cake:

• Butter, for the insert
• 1 cup chopped pitted dates
• 3/4 cup boiling water
• 1 teaspoon baking soda
• 4 tablespoons unsalted butter, softened
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt

For the toffee sauce:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1/4 teaspoon kosher salt

Instructions

1. Butter a 5- to 6-quart slow cooker. Soak the dates in the boiling water with the baking soda for 10 minutes, then mash lightly.
2. Beat the butter and brown sugar, then beat in the eggs. Stir in the flour, baking powder and salt, then the dates and their liquid.
3. Spread in the insert, lay a kitchen towel over it, cover and cook on HIGH for 2 to 2 1/2 hours, until a toothpick comes out clean.
4. For the sauce, boil the butter, brown sugar, cream and salt in a saucepan for 3 to 4 minutes, until slightly thickened.
5. Poke holes all over the cake, pour half the sauce over it and serve warm with the remaining sauce.

12. Slow Cooker Dulce de Leche

Sweetened condensed milk cooked slowly in jars turns into thick, golden caramel with almost no effort. Spoon it over ice cream, apple slices or pie, or give jars as host gifts.

Servings: about 3 cups

Total time: 8 hours 15 minutes, plus cooling

Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• Pinch of flaky sea salt (optional)

Instructions

1. Pour the condensed milk into two clean 1-pint mason jars and seal the lids finger-tight. Never cook the milk in the cans.
2. Set the jars in a 5- to 6-quart slow cooker and add warm water to cover them by 1 inch.
3. Cover and cook on LOW for 8 to 10 hours, until the milk is a deep caramel color.
4. Lift the jars out carefully with tongs and let them cool completely on a rack before opening.
5. Stir in the salt, if using. Refrigerate for up to 3 weeks and warm gently to serve.

13. Slow Cooker Carrot Cake

A moist, warmly spiced carrot cake with walnuts and raisins cooks evenly in the slow cooker, then gets a simple cream cheese frosting once cool. It’s a great way to bake a cake when the oven is full.

Servings: 10

Total time: 2 hours 45 minutes, plus cooling

Ingredients

For the cake:

• Butter, for the parchment
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup whole milk
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/3 cup raisins

For the frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar

Instructions

1. Line a 5- to 6-quart oval slow cooker with a parchment sling and butter it.
2. Whisk the flour, baking powder, baking soda, salt and spices. In another bowl, whisk the eggs, both sugars, oil and milk, then stir in the dry ingredients, carrots, walnuts and raisins.
3. Spread in the slow cooker, lay a kitchen towel over the insert and cover. Cook on HIGH for 2 to 2 1/2 hours, until a toothpick comes out clean.
4. Lift out by the parchment and cool completely.
5. Beat the frosting ingredients until smooth and spread over the cake. Refrigerate leftovers.

14. Slow Cooker Maple Pecan Monkey Bread

Pieces of refrigerated biscuit dough tossed in cinnamon sugar cook in a maple and brown sugar caramel with pecans until soft, gooey and pull-apart perfect. It’s a fun dessert that also doubles as a Thanksgiving morning treat.

Servings: 10

Total time: 2 hours 45 minutes

Ingredients

• 2 (16.3-ounce) cans refrigerated biscuits (16 biscuits), each cut into quarters
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 3/4 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup pure maple syrup

Instructions

1. Line a 5- to 6-quart slow cooker with parchment paper and grease it.
2. Toss the biscuit pieces with the granulated sugar and cinnamon and layer them in the slow cooker with the pecans.
3. Melt the butter, brown sugar and maple syrup in a small saucepan, stirring until smooth, and pour evenly over the biscuits.
4. Lay a kitchen towel over the insert, cover and cook on LOW for 2 to 2 1/2 hours, until the biscuits are cooked through with no doughy centers and the edges are golden.
5. Cool for 10 minutes, then lift out or scoop onto a platter and serve warm.