A Cozy Hug in a Bowl: Your New Favorite Fall Dessert
Oh, fall! There’s just something magical about this time of year, isn’t there? The crisp air, the vibrant leaves, the warm, inviting scents that start wafting from kitchens everywhere. And for me, nothing screams “cozy autumn” quite like pumpkin. But who has hours to spend in the kitchen when there’s pumpkin picking to be done or a football game to watch? That’s where this incredibly easy Crockpot Pumpkin Crumble comes in. Seriously, it’s like a warm hug in a bowl, and the best part? Your slow cooker does most of the work!
I remember the first time I made this. I was a little skeptical – could a crumble really turn out perfectly in a slow cooker? Let me tell you, it exceeded all my expectations! It’s incredibly simple, surprisingly quick to assemble, and the result is a dessert that’s so comforting and delicious, it’s become a staple in my fall baking repertoire. Get ready to impress your friends and family with minimal effort!
Why You’ll Love This Crockpot Pumpkin Crumble
- Fast Prep: You can whip this up in under 15 minutes!
- Effortlessly Easy: Minimal steps and practically no fancy techniques needed.
- Perfectly Giftable: Once cooled, you can easily portion this into cute jars or containers for thoughtful edible gifts.
- Crowd-Pleasing Flavor: Who doesn’t love pumpkin and a buttery, sweet crumble topping? It’s a guaranteed hit!
Gather Your Goodies: The Ingredients
Alright, let’s get down to business. Here’s what you’ll need to create this little slice of autumn heaven. Don’t worry, they’re all pantry staples or easy to find!
For the Pumpkin Filling:
- 2 tablespoons butter, melted: Just enough to help our graham cracker crust stick together nicely.
- 5 graham crackers: Crushed into fine crumbs – this forms our simple, delicious base.
- 2 (15 oz) cans pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling!
- 1 (14 oz) can sweetened condensed milk: This is the magic ingredient that makes everything creamy and sweet.
- 4 large eggs: These help set the filling and make it wonderfully smooth.
- 1 cup brown sugar: For that classic deep, molasses-y sweetness.
- ½ cup granulated sugar: A little extra sweetness to balance out the pumpkin.
- 2 tablespoons caramel syrup: A secret weapon for an extra layer of cozy flavor!
- 1 ½ tablespoons pumpkin pie spice: This is where all those warm fall spices come in – cinnamon, nutmeg, cloves, oh my!
For the Topping:
- 10 graham crackers, lightly crushed: We want some texture here, so don’t crush these too finely!
- 4 tablespoons butter, melted: To bind our crumble topping and make it golden and delicious.
- 1 teaspoon pumpkin pie spice: A little extra spice for that irresistible topping aroma.
Let’s Get Cooking! How to Make It
This is the fun part! Seriously, you’re going to be amazed at how simple this is. Grab your slow cooker and let’s get started.
- Prepare Your Crockpot: First things first, line your slow cooker insert with parchment paper, leaving an overhang on the sides. This makes lifting the finished crumble out a breeze. If you don’t have parchment, a light greasing will work, but parchment is your best friend here!
- Make the Crust: In a small bowl, mix together the 2 tablespoons of melted butter and the 5 crushed graham crackers. Press this mixture evenly into the bottom of your prepared slow cooker insert.
- Whip Up the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, brown sugar, granulated sugar, caramel syrup, and 1 ½ tablespoons of pumpkin pie spice until everything is smooth and well combined. No lumps allowed!
- Pour it Over: Gently pour the pumpkin filling over the graham cracker crust in the slow cooker.
- Create the Topping: In another small bowl, combine the 10 lightly crushed graham crackers with the 4 tablespoons of melted butter and 1 teaspoon of pumpkin pie spice. Mix until the crumbs are nicely coated.
- Sprinkle the Crumble: Evenly sprinkle the prepared topping mixture over the pumpkin filling.
- Cook it Low and Slow: Cover your slow cooker and cook on HIGH for 2 to 2.5 hours, or on LOW for 3 to 4 hours. You’ll know it’s ready when the edges are set and a knife inserted near the center comes out mostly clean. The center might still be a little jiggly, and that’s okay – it will continue to set as it cools.
- Cool and Enjoy: Once cooked, carefully remove the slow cooker insert. Let the crumble cool for at least 30 minutes before lifting it out using the parchment paper overhang. Slice and serve warm, perhaps with a dollop of whipped cream or a drizzle of extra caramel!
Feeling Creative? Substitutions & Additions
This recipe is fantastic as is, but you know me, I love a good kitchen experiment! Feel free to play around with these ideas:
- Graham Cracker Swaps: No graham crackers? No problem! Try crushed vanilla wafers, shortbread cookies, or even gingersnap cookies for a spicier kick.
- Nutty Delight: Add about ½ cup of chopped pecans or walnuts to the topping mixture for some extra crunch and flavor.
- Cream Cheese Swirl: For a decadent cheesecake-like twist, soften 4 oz of cream cheese and swirl it into the pumpkin filling before pouring it into the slow cooker.
- Chocolate Lover’s Dream: Toss a handful of chocolate chips into the topping mixture for a chocolatey surprise.
- Spice it Up: If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves.
My Secrets for a Perfect Crumble: Tips for Success
Even the easiest recipes can have little quirks. Here are a few of my go-to tips to ensure your Crockpot Pumpkin Crumble turns out perfectly every single time:
- Don’t Overcook: This is probably the most important tip! Overcooking can make the filling rubbery. Keep an eye on it, especially during the last hour. The center should just be set, not completely firm.
- Parchment Paper is Your Pal: Seriously, using parchment paper for lining the slow cooker insert makes removal SO much easier. It’s like magic!
- Room Temperature Eggs: Using eggs that are at room temperature helps them incorporate more smoothly into the filling, leading to a more uniform texture.
- Prep Ahead: You can crush your graham crackers and mix your topping ingredients a day in advance and store them in airtight containers. This makes assembly even faster!
Keeping it Delicious: How to Store It
Got leftovers? Lucky you! This crumble stays delicious for a few days.
- Once cooled, you can store the Crockpot Pumpkin Crumble in an airtight container in the refrigerator for up to 3-4 days.
- It’s delicious served cold or gently rewarmed in the microwave or oven.
- For longer storage, you can cut the cooled crumble into individual portions and freeze them. Thaw overnight in the refrigerator and reheat as needed.
Frequently Asked Questions
Got a burning question? I’ve got you covered!
Q: Can I make this in a regular oven?
A: Absolutely! You can bake this in a greased 9×13 inch baking dish at 350°F (175°C) for about 40-50 minutes, or until a knife inserted near the center comes out clean. Keep an eye on the topping to ensure it doesn’t burn.
Q: My topping looks a little dry. What did I do wrong?
A: Make sure you’ve used enough melted butter to coat the graham cracker crumbs in the topping mixture. If it still seems dry, you can drizzle a little extra melted butter over the top before baking.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can alter the flavor and texture of the crumble. Using puree gives you control over the sweetness and spice levels.
There you have it, my friends! A super simple, incredibly delicious Crockpot Pumpkin Crumble that’s perfect for any fall gathering or even just a cozy night in. Happy baking (or rather, slow cooking)! Let me know how yours turns out in the comments below!
Crockpot Pumpkin Crumble
Equipment
- Slow Cooker
- Parchment paper Optional, but recommended for easy removal
- Small bowl For crust and topping
- Large bowl For filling
Ingredients
Crust
- 2 tablespoons butter melted
- 5 graham crackers crushed into fine crumbs
Filling
- 2 15 oz cans pumpkin puree not pumpkin pie filling
- 1 14 oz can sweetened condensed milk
- 4 large eggs
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 tablespoons caramel syrup
- 1.5 tablespoons pumpkin pie spice
Topping
- 10 graham crackers lightly crushed
- 4 tablespoons butter melted
- 1 teaspoon pumpkin pie spice
Instructions
- Line your slow cooker insert with parchment paper, leaving an overhang on the sides for easy removal.
- In a small bowl, mix together the melted butter and crushed graham crackers for the crust. Press this mixture evenly into the bottom of the prepared slow cooker insert.2 tablespoons butter
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, brown sugar, granulated sugar, caramel syrup, and 1 ½ tablespoons of pumpkin pie spice until smooth and well combined.2 tablespoons butter
- Gently pour the pumpkin filling over the graham cracker crust in the slow cooker.2 tablespoons butter
- In another small bowl, combine the lightly crushed graham crackers for the topping with the melted butter and 1 teaspoon of pumpkin pie spice. Mix until the crumbs are coated.2 tablespoons butter
- Evenly sprinkle the prepared topping mixture over the pumpkin filling.2 tablespoons butter
- Cover the slow cooker and cook on HIGH for 2 to 2.5 hours, or on LOW for 3 to 4 hours. The crumble is ready when the edges are set and a knife inserted near the center comes out mostly clean.
- Carefully remove the slow cooker insert. Let the crumble cool for at least 30 minutes before lifting it out using the parchment paper overhang. Slice and serve warm.