Crocktober: Spiked Monkey Bread (Oct. 30, 2018)

KOAM’S Tawnya Bach and Michael Hayslip lift the lid on the 5 th and final winning Crocktober recipe.. a slow cooker Spiked Monkey Bread! This recipe was submitted by Mrs. Shannon Lewis from Columbus, Kansas.

Spiked Monkey Bread


Nonstick cooking spray
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
4 – 7.5-ounce cans refrigerated Pillsbury biscuits (40 biscuits total)
1 – 1/2 cups diced, peeled cooking apples
1/2 cup chopped walnuts
1/2 cup butter, melted
1/3 cup rum (can exchange for apple juice)
1 teaspoon vanilla


Coat a 4-quart slow cooker with cooking spray.
In an extra-large bowl stir together the granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle 2 tablespoons of the sugar mixture in the bottom of prepared slow cooker. Set remaining sugar mixture aside.
Cut biscuits into quarters.
Add biscuits, apples, and walnuts to reserved sugar mixture, tossing to coat.
Add coated mixture to slow cooker (including loose sugar).
In a bowl stir together butter, rum, and vanilla; pour over biscuits.
Cover; cook on high-heat setting 2 to 2 1/2 hours or until a knife inserted in center comes out clean.
Turn off cooker.
Carefully remove lid so condensation from lid does not drip onto bread.
Run a knife around edges of cooker; transfer bread to a serving platter.
Spoon any topping that remain in cooker onto bread; cool slightly.
Serve warm.