Best Coffee Crisp Recipes

SLOW-COOKER APPLE CRISP COFFEE CAKE

Steps:

• Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
• In small bowl, mix Apple Mixture ingredients; set aside.
• To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
• In large bowl, mix Cake Batter ingredients until well combined.
• In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
• Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
• Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
• When ready to serve, invert coffee cake onto serving plate.

COFFEE CRISP

Steps:

• Shake well and pour into old-fashioned glass.
• Do not use ice.

SLOW COOKER APPLE CRISP COFFEE CAKE RECIPE - (4.5/5)

Steps:

• Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter. In small bowl, mix Apple Mixture ingredients; set aside. To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside. In large bowl, mix Cake Batter ingredients until well combined. In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter. Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center. Turn off slow cooker. Remove cover; let stand 15 to 20 minutes. When ready to serve, invert coffee cake onto serving plate.

SOUR CREAM CHOCOLATE COFFEE CRISP BUNDT CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F. Butter a 10-cup Bundt pan and cover with cocoa powder. Turn bundt pan upside down and pat the bottom to remove excess cocoa. Set aside. In a small saucepan, combine the butter, cocoa powder, salt, instant coffee and water. Place over medium heat. Cook, stirring, until all the ingredients are melted and combined. Remove from the heat and set aside to cool slightly.
• In a large bowl, whisk together the flour, sugar and baking soda. Add half the liquid mixture and whisk until completely blended. The mixture will be thick at this point. Add the remaining liquid mixture and whisk until combined. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the sour cream and vanilla until the batter is smooth. Add the chocolate chips and crushed Coffee Crisp and stir until combined. Scrape the batter into the prepared pan and bake until a cake tester comes out clean, approximately 40-45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let the cake cool completely before topping with ganache.
• For the ganache: Place the chopped chocolate into a heatproof bowl. Heat the whipping cream in a small saucepan over medium heat until it simmers. Don't let it come to a rolling boil. Add half the hot cream to the chocolate and stir. Add the rest of the cream and stir until all the chocolate has completely melted. Add the butter and stir until it has completely melted and combined with the chocolate. Allow the ganache to cool slightly, approximately 20 minutes, then pour over top of the bundt cake. If desired, top the ganache with crumbled Coffee Crisp.

SLOW-COOKER APPLE CRISP COFFEE CAKE

Steps:

• 1. Prepare a 5-6 quart slow cooker with nonstick spray or grease well with margarine. In small bowl, mix apple mixture ingredients: set aside
• 2. To make crumble mixture, in medium bowl, stir together oats,1/2 cup of brown sugar or Splenda brown sugar and the light salt. With a pastry blender or fork, cut in 1/2 cup of butter or light margarine until well combined. Set aside.
• 3. In large bowl, mix cake batter ingredients until well combined. In bottom of slow cooker, spread half of apple mixture. Top with half of crumble mixture and with half cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter
• 4. Cover: cook on high heat setting 3 hours to 3 hours 30 minutes or until cake is set in center Turn off slow cooker. Remove cover; let stand 15-20 minutes. When reading to serve, invert coffee cake onto serving plate. Serve: With light Cool whip or vanilla sugar-free icecream

COFFEE CRISP SHOT

Steps:

• Pour first three in order, layer irish cream on top.

SLOW-COOKER APPLE CRISP COFFEE CAKE

Steps:

• Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
• In small bowl, mix Apple Mixture ingredients; set aside.
• To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
• In large bowl, mix Cake Batter ingredients until well combined.
• In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
• Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
• Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
• When ready to serve, invert coffee cake onto serving plate.

PINEAPPLE CRISP COFFEE CAKE

Steps:

• 1. Combine the KELLOGG'S FROSTED FLAKES cereal with the 1 tablespoon melted margarine, stirring until well coated. Set aside.2. Stir together flour, baking powder, and salt. Set aside.3. In large mixing bowl, beat the 1/4 cup margarine and the sugar until well blended. Add egg. Beat well. Add water, if necessary, to reserved pineapple syrup to measure 1/2 cup. Stir into egg mixture. Add flour mixture. Mix thoroughly. Spread batter evenly in greased 9-inch round cake pan. Sprinkle coconut and pineapple evenly over batter. Top with cereal mixture, pressing gently into batter.4. Bake 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm.

CHERRY CRISP COFFEE CAKE

Steps:

• Beat together the butter and sugars until creamy. Add the eggs and beat again. Stir together the salt, baking powder, and flour. Slowly add to the butter mixture until completely mixed in.
• Line a 15x10 baking sheet with foil and spray with non-stick spray. Spread the dough in the pan even with a spatula. Top the dough with the pie filling. Mix together the flour, oats, brown sugar, and melted butter. Sprinkle over the pie filling. Bake at 350 degrees for 30-35 minutes. Let cool.
• Mix together the powdered sugar and water. Drizzle over the cooled cake. Cut into 36 squares.