Ingredients:
2 (7 oz.) packets Martha White Apple Cinnamon (or Apple Cider) muffin mix
2 cans apple pie filling
1 stick (1/2 cup) butter, melted
Directions:
Lightly spray a 4-6 quart slow cooker (crock pot) with no-stick cooking spray.
Pour in two cans of apple pie filling.
Evenly sprinkle two packets of muffin mix on top of the apple pie filling.
Make sure it is spread out and not too thick in any area.
Pour melted butter over entire muffin mix.
Note: the butter won't cover all the dry muffin mix.
Cover and cook on low for 3-5 hours.
It took closer to 5 hours in my slow cooker. You want the top to be golden brown and the apple pie filling should be bubbling up from underneath.
Serve warm with a big scoop of vanilla ice cream!
Source: thecountrycook.net
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