Go Back

Apple Pie Bake

Apple Pie Bake is a cozy American dessert with a spiced apple filling and buttery oat crumble topping. Bake until golden on top and bubbling underneath, then rest so the filling sets for easy scoops.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 large apples peeled and sliced
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold and cubed
Serving
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Spread the prepared baking dish on the counter so it’s ready for the apple filling.
Make the apple filling
  1. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple mixture into the greased baking dish in an even layer.
Add the crumble topping
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until crumbly.
  2. Scatter the crumble topping evenly over the apple filling so it covers the surface.
Bake
  1. Bake at 375F for 35-40 minutes until the top is golden and the filling is bubbling.
  2. Let the bake continue to bake in the oven if the top isn’t fully golden yet, checking at the 35-minute mark.
Rest and serve
  1. Rest the apple pie bake for 15 minutes so the filling sets.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: slice apples consistently so they cook evenly, and don’t skip the 15-minute rest—bubbling is normal, but it thickens as it cools. Store covered in the refrigerator up to 4 days; reheat individual portions at 325F until warm. Freeze baked portions up to 2 months (thaw overnight in the fridge). For a lighter swap, use reduced-fat butter and reduce sugar slightly to taste while keeping cornstarch for thickening.