10 Easy Apple Dessert Recipes That Use What You Already Have

These easy apple dessert recipes start with the same foundation: apples, warm spice, and a topping you can throw together. The apples bring sweetness and body, while butter, oats, or pastry turn them into something crisp, gooey, or silky. Below are ten versions that take that foundation in different directions.

Start with the Old-Fashioned Apple Crisp for the most classic bowl, go for the Air Fryer Apple Hand Pies when you want speed, and try the Caramel Apple Nachos if you need a no-bake option. The Brown Butter Apple Blondies are worth a try for a richer bite.

Which Apple Dessert Should You Make?

Old-Fashioned Apple Crisp

This is the one to make when you want a warm bowl of soft apples under a crisp oat lid. It takes about fifteen minutes to get into the oven, and the topping is sturdy enough to stay crunchy around the edges.

Ingredients (makes 6 servings)

• Firm tart apples, peeled, cored, and sliced: 900 g (2 lb)
• Old-fashioned rolled oats: 120 g (1 1/3 cups)
• All-purpose flour: 95 g (3/4 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Unsalted butter, cold and cubed: 113 g (1/2 cup)
• Fresh lemon juice: 2 tbsp
• Ground cinnamon: 1 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Fine salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 350F (175C) and set a rack in the middle. In a bowl, stir the 120 g (1 1/3 cups) oats, 95 g (3/4 cup) flour, 100 g (1/2 cup) of the brown sugar, cinnamon, nutmeg, and salt, then work in the 113 g (1/2 cup) cold butter with your fingertips until the mixture forms clumps about the size of peas. You want some larger lumps, those turn into the crunch.

Step 2: Toss the 900 g (2 lb) sliced apples in a large bowl with the lemon juice and the remaining 50 g (1/4 cup) brown sugar. Let them sit for 5 minutes so the sugar pulls a little juice from the fruit, and you will see a light syrup in the bottom of the bowl.

Step 3: Scrape the apples and every drop of that juice into a 23 cm (9 inch) square baking dish or a similar shallow pan. Press them into an even layer, and you can scatter the oat topping over the fruit so it covers the apples completely.

Step 4: Bake until the top is deep golden and the juices are bubbling slowly around the edges, about 45 to 50 minutes. If the top is browning too fast before the apples are tender, you can lay a piece of foil loosely over it for the last 10 minutes.

Step 5: Let it cool 10 minutes so the juices settle, then you can spoon it into bowls while it is still warm. Serve it with plenty of the crisp topping on each spoon.

Salted Caramel Apple Dump Cake

This one is for the day you want dessert to feel like an event with almost no effort. The apples soften under a buttery cake mix crust while a quick salted caramel sauce soaks down into every layer.

Ingredients (makes 8 servings)

• Firm tart apples, peeled and chopped: 900 g (2 lb)
• Yellow cake mix: 1 box (432 g / 15.25 oz)
• Unsalted butter, melted: 170 g (3/4 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Heavy cream: 120 ml (1/2 cup)
• Ground cinnamon: 1 1/2 tsp
• Fine salt: 1/2 tsp
• Vanilla bean paste: 1 tsp
• Chopped pecans: 60 g (1/2 cup)

Instructions

Step 1: Heat your oven to 350F (175C) and set out a 23 x 33 cm (9 x 13 inch) baking dish. In a medium saucepan, you want to melt 85 g (6 tbsp) of the butter over medium heat, then stir in 100 g (1/2 cup) of the brown sugar, the 120 ml (1/2 cup) cream, and the 1/2 tsp salt. Cook, stirring, for 2 minutes until the sugar dissolves, then remove from the heat and add the vanilla bean paste.

Step 2: Pile the 900 g (2 lb) chopped apples into the dish and toss them with the remaining 50 g (1/4 cup) brown sugar and 1 1/2 tsp cinnamon. Pour the warm caramel sauce over the apples and give everything a few turns with a spoon, and you should see the fruit coated.

Step 3: Sprinkle the 432 g (15.25 oz) box of cake mix evenly over the apples, then drizzle the remaining 85 g (6 tbsp) melted butter over the dry mix. Scatter the 60 g (1/2 cup) chopped pecans on top, and you will have some spots that stay drier than others, which turn crisp in the oven.

Step 4: Bake for 45 to 50 minutes, until the top is deep golden and the edges bubble up with thick caramel. If the center still looks powdery at 40 minutes, you can use a spoon to gently press those spots into the juice and continue baking.

Step 5: Cool for 15 minutes before you scoop, so the caramel can set slightly. Serve it warm from the dish while the edges are still crisp.

Air Fryer Apple Hand Pies

This version gives you a crisp pastry shell and a soft spiced apple center in about half the time of a full pie. The filling thickens quickly in the air fryer, so the pies hold together when you pick them up.

Ingredients (makes 6 hand pies)

• Firm sweet apples, peeled and small diced: 450 g (1 lb)
• Light brown sugar: 50 g (1/4 cup)
• Cornstarch: 2 tsp
• Ground cinnamon: 1 tsp
• Fresh lemon juice: 1 tbsp
• Frozen puff pastry, thawed: 1 sheet (250 g)
• Egg, beaten: 1 large
• Granulated sugar, for sprinkling: 1 tbsp

Instructions

Step 1: In a bowl, mix the 450 g (1 lb) diced apples with the 50 g (1/4 cup) brown sugar, cornstarch, cinnamon, and lemon juice. Let the fruit sit for 10 minutes, and you will see a little liquid form at the bottom, which thickens in the air fryer.

Step 2: Roll the thawed 250 g puff pastry sheet out on a lightly floured surface to about 30 cm (12 inches) square. Cut it into 6 rectangles, and you can patch any tears with a damp finger.

Step 3: Spoon 2 heaped tablespoons of the apple filling onto one half of each rectangle, leaving a 1.5 cm (1/2 inch) border. Fold the other half over, then you can press the edges with a fork to seal, and cut 2 small slits in the top so steam can escape.

Step 4: Brush each hand pie with the beaten egg and scatter the 1 tbsp granulated sugar over the tops. Arrange them in your air fryer basket in a single layer, leaving a little space between each one.

Step 5: Air fry at 350F (175C) for 12 to 14 minutes, until the pastry is deep brown and crisp. You can check one at the 12 minute mark, and if the bottom looks pale, flip them and cook 2 more minutes. Cool 5 minutes before you eat, because that fruit filling turns molten.

Brown Butter Apple Blondies

These bars lean into the deep, almost nutty flavor of brown butter, with soft apple pieces tucked through a dense, fudgy middle. It is the one I reach for when a plain blondie sounds close but not quite right.

Ingredients (makes 9 squares)

• Unsalted butter: 170 g (3/4 cup)
• Light brown sugar, packed: 200 g (1 cup)
• Egg: 1 large
• Vanilla bean paste: 1 tsp
• All-purpose flour: 150 g (1 1/4 cups)
• Baking powder: 1 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Firm sweet apple, peeled and diced: 200 g (1 large)
• Chopped pecans: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 350F (175C) and line a 20 cm (8 inch) square pan with parchment. In a small saucepan, melt the 170 g (3/4 cup) butter over medium heat and keep cooking it, swirling often, until the milk solids turn deep golden and it smells nutty, about 4 minutes. Pour the brown butter into a mixing bowl and let it cool for 5 minutes so you do not scramble the egg.

Step 2: Whisk the 200 g (1 cup) brown sugar into the cooled butter, then add the egg and vanilla bean paste and beat until the mixture looks smooth and glossy. You can sift the 150 g (1 1/4 cups) flour, baking powder, salt, and 1 tsp cinnamon over the bowl, and fold just until a thick batter comes together.

Step 3: Fold in the 200 g diced apple and 50 g (1/2 cup) chopped pecans, and you want to take care not to overwork the batter. It will look heavy, and that is what gives these bars their dense, almost fudgy middle.

Step 4: Scrape the batter into the lined pan and smooth the top with a spatula. Bake for 30 to 35 minutes, until the edges are deep golden and a toothpick inserted in the center comes out with just a few moist crumbs. You will notice the center looks slightly soft, but it sets as it cools.

Step 5: Cool the pan on a rack for 20 minutes before you lift the slab out and cut it into 9 squares. Serve them warm or at room temperature, with a light dusting of cinnamon sugar on top.

Maple Oat Apple Scones

These scones are tender in the middle with a rough oat crust, and the apples keep them moist without turning the crumb gummy. The maple syrup does a lot of the sweetening, so the flavor stays mellow.

Ingredients (makes 8 scones)

• All-purpose flour: 240 g (2 cups)
• Old-fashioned rolled oats: 80 g (1 cup)
• Baking powder: 2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Unsalted butter, cold and cubed: 113 g (1/2 cup)
• Pure maple syrup: 80 ml (1/3 cup)
• Cold heavy cream: 120 ml (1/2 cup)
• Firm sweet apple, peeled and small diced: 150 g (1 large)
• Coarse sugar, for sprinkling: 1 tbsp

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet with parchment. In a large bowl, whisk the 240 g (2 cups) flour, 80 g (1 cup) oats, baking powder, salt, and 1 tsp cinnamon, then cut in the 113 g (1/2 cup) cold butter with a pastry cutter or your fingertips until the largest pieces are the size of small peas. You want the butter still cold.

Step 2: Stir the 80 ml (1/3 cup) maple syrup and 120 ml (1/2 cup) cream into the dry ingredients, folding just until a shaggy dough forms. Add the 150 g diced apple and press the dough together gently with your hands, but do not knead it hard or the scones will turn tough.

Step 3: Tip the dough onto a lightly floured surface and pat it into a 20 cm (8 inch) circle about 2.5 cm thick. You can cut it into 8 wedges with a bench scraper or knife, and set them on the prepared sheet with a little space between each one.

Step 4: Brush the tops with a little extra cream and scatter the 1 tbsp coarse sugar over them. Bake for 18 to 20 minutes, until the scones are golden on top and the bottoms sound hollow when you tap one gently.

Step 5: Cool on the sheet for 5 minutes, then move them to a rack. These are best the day you bake them, and you can split one open while it is still warm.

Apple Cinnamon Skillet Cake

This cake bakes up soft at the edges and thick with jammy apple slices through the middle. A cast iron skillet gives the outside a light crust, and the whole thing goes from bowl to table in one pan.

Ingredients (makes 7 servings)

• Unsalted butter, softened: 113 g (1/2 cup)
• Granulated sugar: 150 g (3/4 cup)
• Eggs: 2 large
• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 1 1/2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Whole milk: 120 ml (1/2 cup)
• Firm sweet apples, peeled and sliced thin: 300 g (2 medium)
• Light brown sugar, for topping: 2 tbsp

Instructions

Step 1: Heat your oven to 350F (175C) and set a 25 cm (10 inch) cast iron skillet or oven-safe pan on the middle rack. In a bowl, beat the 113 g (1/2 cup) butter and 150 g (3/4 cup) sugar until light and fluffy, about 3 minutes, then add the eggs one at a time. You are looking for a pale batter that holds a trail when the beaters lift.

Step 2: In a separate bowl, whisk the 180 g (1 1/2 cups) flour, baking powder, salt, and 1 1/2 tsp cinnamon. Add half of this dry mix to the butter mixture, then all the 120 ml (1/2 cup) milk, then the remaining dry mix, and you should stir just until combined.

Step 3: Fold the 300 g sliced apples into the batter until they are coated, then scrape the whole thing into the warm skillet. It will be thick, and the fruit will settle slightly, so you can arrange a few slices on top for a pretty look.

Step 4: Scatter the 2 tbsp brown sugar over the batter and bake for 35 to 40 minutes, until the top is deeply golden and a toothpick in the center comes out clean. You will see the edges pull away from the pan just a little.

Step 5: Cool in the skillet for 10 minutes, then cut the cake into wedges and serve them straight from the pan while they are still warm.

Apple Crumble Bars

These are the lunchbox version of an apple crisp, with a buttery oat base that doubles as the crumble top. The base gets a quick blind bake first, so it stays firm under the fruit instead of turning soggy.

Ingredients (makes 12 bars)

• All-purpose flour: 240 g (2 cups)
• Old-fashioned rolled oats: 90 g (1 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Unsalted butter, cold and cubed: 170 g (3/4 cup)
• Fine salt: 1/2 tsp
• Firm tart apples, peeled and sliced: 450 g (1 lb)
• Fresh lemon juice: 1 tbsp
• Granulated sugar: 50 g (1/4 cup)
• Cornstarch: 2 tsp
• Ground cinnamon: 1 tsp

Instructions

Step 1: Heat your oven to 350F (175C) and line a 23 x 33 cm (9 x 13 inch) pan with parchment. In a food processor or bowl, pulse the 240 g (2 cups) flour, 90 g (1 cup) oats, 150 g (3/4 cup) brown sugar, and 1/2 tsp salt, then add the 170 g (3/4 cup) cold butter and pulse or rub with your fingers until the mixture looks like wet sand and clumps when you squeeze it.

Step 2: Press about two thirds of the crumb mixture into the bottom of the pan in an even layer. Bake the base for 15 minutes while you prepare the apples, so it does not turn soggy under the fruit.

Step 3: Toss the 450 g (1 lb) sliced apples in a bowl with the lemon juice, 50 g (1/4 cup) granulated sugar, cornstarch, and 1 tsp cinnamon. Let that sit for 5 minutes, and you will see the sugar start to dissolve and coat the fruit.

Step 4: Spoon the apples over the hot base, then scatter the remaining crumb mixture on top. Press it down very lightly with your palm so the top holds together without crushing the apples.

Step 5: Bake for 30 to 35 minutes, until the top is golden and the apple juice is bubbling at the edges. Cool the pan completely on a rack before you cut into 12 bars, or they will fall apart when you lift them.

Baked Cinnamon Apples with Nut Crumble

This is the dessert I make when I want the apple to stay the main event. The skin softens in the oven while the oat and pecan filling turns crunchy on top, and the whole thing needs no pastry at all.

Ingredients (makes 4 servings)

• Large firm baking apples: 4
• Old-fashioned rolled oats: 60 g (2/3 cup)
• Light brown sugar, packed: 50 g (1/4 cup)
• Unsalted butter, melted: 3 tbsp
• Chopped pecans: 40 g (1/3 cup)
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Fresh lemon juice: 1 tbsp
• Fine salt: 1/8 tsp

Instructions

Step 1: Heat your oven to 375F (190C) and set a rack in the middle. Use an apple corer or a paring knife to remove the core from each of the 4 apples, leaving the bottom 1.5 cm (1/2 inch) intact so the filling stays put while they bake.

Step 2: Set the cored apples in a small baking dish just big enough to hold them, and brush the cut edges with the 1 tbsp lemon juice. You can trim a thin slice off the bottom if one wobbles, so it sits flat in the dish.

Step 3: Stir the 60 g (2/3 cup) oats, 50 g (1/4 cup) brown sugar, melted butter, 40 g (1/3 cup) pecans, 1 tsp cinnamon, 1/4 tsp nutmeg, and salt in a bowl until it forms a crumbly mix. Pack it into the apple cavities with your fingers, mounding it a little over the top.

Step 4: Pour 60 ml (1/4 cup) water into the bottom of the dish, then cover loosely with foil and bake for 25 minutes. Uncover and bake another 15 to 20 minutes, until you can pierce the apples easily with a knife and the topping is deep golden.

Step 5: Spoon any juices from the dish over the apples and serve them warm. You can eat the whole thing right out of the apple, skin and all.

Apple Cinnamon Roll Monkey Bread

This pull apart bread uses canned cinnamon rolls and fresh apples, so it comes together fast and bakes into a sticky, gooey centerpiece. The icing from the cans thickens the glaze at the end.

Ingredients (makes 10 servings)

• Canned cinnamon rolls with icing: 2 cans (12.4 oz / 350 g each)
• Firm sweet apples, peeled and chopped: 300 g (2 medium)
• Unsalted butter, melted: 85 g (6 tbsp)
• Light brown sugar, packed: 100 g (1/2 cup)
• Ground cinnamon: 1 tsp
• Chopped walnuts: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 350F (175C) and grease a 12 cup bundt pan well with butter or nonstick spray. Separate the cinnamon rolls from both cans and cut each roll into quarters, then set the icing aside for later. You want the dough pieces to stay on the small side so the syrup reaches the middle.

Step 2: Toss the 300 g chopped apples with the 100 g (1/2 cup) brown sugar and 1 tsp cinnamon in a bowl. Layer the dough pieces and apple mixture in the bundt pan, scattering the 50 g (1/2 cup) walnuts between layers, and press everything down gently with your fingers so it fits.

Step 3: Pour the 85 g (6 tbsp) melted butter evenly over the top of the dough, then cover the pan with foil and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes, until the top is deep golden and you can pull a piece of dough from the center with a fork and see it is cooked through.

Step 4: Cool the pan on a rack for 5 minutes, then set a plate over the top and invert it. Let the pan sit upside down for 1 minute before you lift it off, so the caramel can release.

Step 5: Drizzle the reserved icing over the warm monkey bread and pull it into pieces with your hands. Serve it while it is still warm and sticky.

Caramel Apple Nachos

No oven, no waiting, and you can set this out in about fifteen minutes. The apple slices do the work of chips, and a quick stovetop caramel pulls the whole plate together.

Ingredients (makes 5 servings)

• Crisp sweet apples: 3 large
• Unsalted butter: 2 tbsp
• Light brown sugar, packed: 50 g (1/4 cup)
• Heavy cream: 60 ml (1/4 cup)
• Vanilla bean paste: 1/2 tsp
• Fine salt: 1/8 tsp
• Mini chocolate chips: 3 tbsp
• Chopped roasted peanuts: 3 tbsp
• Shredded coconut: 2 tbsp

Instructions

Step 1: In a small saucepan, melt the 2 tbsp butter over medium heat, then stir in the 50 g (1/4 cup) brown sugar, 60 ml (1/4 cup) cream, and 1/8 tsp salt. Cook, stirring, for 2 minutes until the sugar melts and the sauce thickens slightly, then remove from the heat and stir in 1/2 tsp vanilla bean paste. You can set this aside to cool while you slice the apples.

Step 2: Core the 3 apples and cut them into thin slices, about 1.5 cm (1/2 inch) thick. Fan the slices out on a large plate or a rimmed platter, and you can leave the edges overlapping a little so the toppings sit in the crevices.

Step 3: Drizzle the warm caramel sauce over the apples in thin ribbons, moving your spoon back and forth across the plate. The sauce will pool a little between the slices, which is exactly what you want when you build the rest.

Step 4: Scatter the 3 tbsp mini chocolate chips, 3 tbsp chopped peanuts, and 2 tbsp coconut over the top while the caramel is still warm. You will see the chocolate soften at the edges and the peanuts add crunch.

Step 5: Serve the plate right away with extra napkins. If you want to make it feel a little fancier, set out small bowls of extra caramel and chocolate for dipping.

The trick that carries every one of these is letting your apples sit with sugar and a little lemon for a few minutes before baking. That short rest pulls out just enough juice to keep the fruit tender and keeps the topping from drying out.

Pick one, set your oven or air fryer, and get something warm and apple-filled on the table tonight. You have earned it.