I've sliced and freezed scrapple - but never already cooked. While I have eaten cold, left-over scrapple, I wouldn't recommend it to anyone. Texture is not right.
I like it thin and crisp, but I also like it thick and crisp only on the outside. Why is diner scrapple the best? Because it is deep-fried.
I'm a 'savory only' scrapple guy, tho' I know some folks serve it with maple syrup. That is not a "yuck" to me, but it isn't right, either.
Allow me to recommend Habersett's brand scrapple. I've had Rapa and D & W and probably no-name brands and none compare with the H brand.