One-Bowl Swedish Apple Pie
This Swedish apple pie skips the rolled crust entirely. A simple whisked batter pours right over sliced cinnamon apples and bakes into a soft, tender top. It’s the kind of dessert you can stir together while the oven heats, then let the oven do the work.
The result lands somewhere between a cake and a custardy crumble, with juicy apples beneath a lightly sweet, golden layer. I make it when I want something warm and homey that doesn’t ask for much fuss.
Why This One-Bowl Pie Is a Keeper
The batter is mildly sweet and vanilla-scented, baking into a cake-like top that gently cradles the spiced apples. It’s not heavy or rich, so a generous slice feels just right.
I also love that you don’t need softened butter or a mixer. You melt the butter, whisk everything in one bowl, and the hardest part is slicing the apples. Cleanup is quick, which makes this my first choice when I’m short on time but still want a homemade dessert.
Ingredients
- 4 medium apples (about 1½ lbs) : use a firm, tart variety like Granny Smith or Honeycrisp
- 2 tbsp granulated sugar : for tossing with the apples
- ½ tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, melted : cool slightly so it doesn’t cook the eggs
- 1 cup granulated sugar : for the batter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Powdered sugar, for dusting
Variations / Substitutions
- Swap the apples : Pears work beautifully, or try a mix of sliced apples and pears.
- Add a crunchy topping : Sprinkle ¼ cup old-fashioned oats over the batter before baking for extra texture.
- Dairy-free version : Use a plant-based butter stick and replace the eggs with 2 flax eggs (2 tbsp ground flaxseed plus 5 tbsp water).
- Gluten-free : Trade the all-purpose flour for a 1:1 gluten-free baking blend.
Apple Pie Bars are another reader favorite dessert worth making next.
How to Make One-Bowl Swedish Apple Pie
Step 1: Slice and Arrange the Apples
Preheat your oven to 350°F (175°C). Peel, core, and thinly slice the 4 apples. Toss them in a large bowl with the 2 tbsp granulated sugar and ½ tsp cinnamon until coated, then spread them in an even layer in a 9-inch pie dish or similar baking dish.
The apples don’t need to be arranged neatly, but try to keep the layer fairly even so the batter cooks through. Any juices that collect in the bowl are fine, they’ll mingle with the batter and add moisture.
Step 2: Whisk Together the One-Bowl Batter
In the same bowl (no need to wash it), whisk the ½ cup melted butter and 1 cup granulated sugar until smooth. Add the 2 eggs and 1 tsp vanilla, whisking until the mixture looks glossy. Sprinkle the 1 cup flour, 1 tsp baking powder, and pinch of salt over the top, then stir just until no dry streaks remain. The batter will be thick, like pancake batter.
Don’t overmix. A few small lumps are fine and overworking can make the top tough. The bowl should smell buttery and sweet at this point.
Step 3: Pour the Batter Over the Apples and Bake
Gently pour the batter over the apples. Use a spatula to spread it from edge to edge, but don’t press, just let it settle. Bake on the center rack for 45 to 50 minutes, until the top is golden and a toothpick inserted in the cake layer comes out clean or with a few moist crumbs.
The pie will puff a bit as it bakes and settle slightly while it cools. Let it rest in the dish on a wire rack for at least 10 minutes before slicing. The kitchen will fill with the scent of cinnamon and browned butter.
Step 4: Dust with Powdered Sugar and Serve
Dust a generous amount of powdered sugar over the warm pie using a fine-mesh sieve. Slice into wedges and serve straight from the dish.
The sugar melts into the warm spots, leaving a sweet, snowy finish. A scoop of vanilla ice cream or a spoonful of whipped cream alongside is never a bad idea.
A Few Things to Keep in Mind
- Use apples that stay firm when baked. Softer types like McIntosh break down into mush.
- Let the melted butter cool for a minute or two before adding the eggs. If it’s too hot, the eggs can scramble on contact.
- For a deeper golden top, move the dish to the top rack during the last 5 minutes of baking.
- The pie tastes best warm but holds well at room temperature for a few hours if you need to make it ahead of the meal.
Baking times can shift a little with different dishes:
| Dish Size | Bake Time |
|---|---|
| 9-inch pie dish | 45-50 mins |
| 8-inch dish | 50-55 mins |
| Deep-dish pie plate | 55-60 mins |
Storing Leftover Swedish Apple Pie
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat slices in a 300°F oven for about 10 minutes, or microwave individual portions for 30 seconds until warmed through.
What To Serve With Swedish Apple Pie
A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is classic, the cold creaminess a lovely contrast to the warm spiced apples. For an extra indulgent treat, drizzle warm caramel sauce over each slice.
Frequently Asked Questions
Do I have to peel the apples?
Peeling gives the pie a tender, melt-in-your-mouth texture. You can leave the skins on if you like a more rustic bite, but the result will be a little chewier.
My pie turned out soggy. What went wrong?
Some apple varieties release more liquid as they bake. If you run into this, try tossing the apples with an extra tablespoon of flour before arranging them, and be sure the pie bakes until the center is fully set.
Can I double this recipe for a larger crowd?
Yes. Use a 9×13-inch baking dish and double all the ingredients. Increase the baking time to 55 to 60 minutes, checking for doneness with a toothpick.
Swedish Apple Pie Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Slice peeled apples, toss with 2 tbsp sugar and cinnamon, and spread in a 9-inch pie dish.
- In a bowl, whisk melted butter, 1 cup sugar, eggs, and vanilla. Stir in flour, baking powder, and salt just until combined.
- Pour batter evenly over apples. Bake 45 to 50 minutes, until golden and a toothpick comes out clean.
- Cool 10 minutes, then dust generously with powdered sugar and serve.
Notes
