Lightly coat a 3 1/2 or 4-quart slow cooker with cooking spray.  Add the pie filling and dried fruit bits and mix well.

Cover and cook on LOW for 2 1/2 hours. Turn off cooker.

In a small bowl combine granola and coconut. Sprinkle over fruit mixture in slow cooker. Let stand, uncovered for 30 minutes to cool slightly before serving.

To serve, spoon warm mixture into dessert dishes. Top with a small scoop of vanilla ice cream.

Makes 6 servings.

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Combine the pie filling, dried peaches and orange juice.

Cover and cook on HIGH for 1 1/2 hours or until fruit mixture is hot and bubbly; stir fruit mixture. Place cinnamon rolls on a cutting board, cunnamon side up (set icing aside). Cut each roll in half to make 2 semicircles. Place rolls on top of fruit mixture in cooker, cinnamon side up.

Cover and cook on HIGH 1 hour more or until rolls are fluffy all the way through. Turn off cooker and let the cobbler stand, uncovered for 30 minutes to cool slightly before serving. Spread icing over rolls.

To serve, spoon warm cobbler into dessert dishes. If desired, top with a scoop of vanilla ice cream.

Makes 8 servings.

Grease inside of slow cooker.

Beat eggs, sugar and salt in large bowl of electric mixer at high speed until thick. Add flour; beat until smooth. Beat in evaporated milk and vanilla.

Pour batter into prepared slow cooker. Place cherries evenly over batter. Cover and cook on LOW 3 1/2 to 4 hours or until flan is set. Serve warm with whipped cream.

Makes 6 servings.

In mixing bowl combine rice, sugar and half-and-half and mix well.

Stir in cornstarch, eggs, vanilla and pineapple.

Pour into 4 to 5 quart slow cooker coated with vegetable cooking spray.

Cover and cook on LOW for 2 to 3 hours.

When ready to serve, top each serving with toasted, and chopped pecans.

Place pie filling in slow cooker. Mix together cake mix and butter in medium bowl. Spread evenly over cherry filling. Sprinkle walnuts on top.

Cover and cook on LOW 3 to 4 hours or HIGH 1 1/2 to 2 hours.

Spoon into serving dishes and serve warm with whipped topping or ice cream.

Makes 8 to 10 servings.

Coat slow cooker with nonstick cooking spray. Place apples in bottom.

Combine bread crumbs, cinnamon, nutmeg, salt, sugar, butter and walnuts. Spread over apples.

Cover and cook on LOW 3 to 4 hours or on HIGH 2 hours.

Serve warm with whipped cream or ice cream.

Makes 8 servings.

Remove top inch of peel from each apple.

Mix together raisins and sugar. Spoon into center of apples.

Sprinkle with additional sugar and dot with butter.

Place apples in slow cooker. Add water.

Cover and cook on LOW 7 to 9 hours, or on HIGH 2 1/2 to 3 1/2 hours.

In a bowl, combine flour, baking powder, sugar and cocoa. Mix well.

In another bowl, combine milk, butter and vanilla. Stir into flour mixture and add walnuts. The batter will be very thick. Spread evenly in prepared slow cooker.

In a bowl combine brown sugar and cocoa. Add boiling water, mixing well. Pour over batter in slow cooker.

Cover and cook on HIGH for 2 hours or until toothpick inserted in the center of the pudding comes out clean.

Spoon into individual bowls and serve with scoops of vanilla ice cream.

Serves 4 to 6.

In a bowl toss together peach slices and lemon juice.

In slow cooker, combine brown sugar, butter, cream and cinnamon. Mix well.

Add peach slices and toss to coat with brown sugar mixture.

Cover and cook on LOW for 4 to 6 hours.

Serve with vanilla ice cream.

Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center.

Let stand, covered, 30 minutes. Serve warm with vanilla ice cream, if desired.

Oxmoor House, FEBRUARY 2006