My favorite tested apple desserts, from apple crisp to caramel dump cake, plus the best baking apples and how to keep them from turning watery.
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Apple desserts are my favorite thing to bake once the weather turns, from warm crisps and pies to easy caramel apple treats. They are cozy and sweet, with soft baked apples, crunchy cinnamon toppings, and gooey caramel depending on which one I pull together. These are the desserts I come back to every year once apple season hits.
Fall is apple picking season around here, and I always come home with far more fruit than my family can eat before it turns. That is how most of these recipes came to be. I have tested and perfected every one so you can pick a bag of apples, choose a dessert, and know it will work.
I pulled together my favorite tested apple desserts here, grouped by type so you can jump straight to crisps, pies, dump cakes, caramel apple treats, or the no-fuss ones. These are some of the easiest easy dessert recipes you can make, all with simple ingredients from any grocery store. Scroll for the full list, plus my take on the best baking apples, fresh versus canned, and the one thing that keeps apple desserts from turning out watery.
Family Favorite
The Apple Dessert My Husband Asks Me to Make on Repeat
My husband loves apple pie, but I rarely have the time or patience to make one from scratch. My Caramel Apple Dump Cake gives him all those warm apple pie flavors with a fraction of the work, so it has become our go-to for fall dinners, football weekends, and Thanksgiving. Everyone always asks for seconds, and that is the whole reason it earns a spot on my table every single fall.
The Best Apples for Baking
The apple you choose changes how the whole dessert turns out. After a lot of testing, I reach for Granny Smith and Honeycrisp almost every time. They hold their shape while they bake instead of collapsing into mush, and they give you the best balance of sweet and tart.
Granny Smith is my pick when I want a tart bite that stands up to sugar and caramel. Honeycrisp leans sweeter and stays firm and juicy. I often use a mix of the two so some pieces cook down soft and others keep a little bite.
Fresh Apples vs Canned Apple Pie Filling
I use both, for different reasons. When I want something quick and dependable like a dump cake, I reach for canned apple pie filling because it is consistent every single time.
For crisps, pies, and baked apples, I use fresh apples. The texture is better and I get to control the sweetness myself. If a recipe below calls for one or the other, that is the version I tested and the one I would make, so I would start there before swapping.
The One Thing I Always Tell People
The biggest reason apple desserts turn out watery or soggy on the bottom is the fruit and the timing. Apples that release too much liquid, or a dessert pulled from the oven too early, leave you with a runny filling that never sets.
Two things fix it. Use firm baking apples like Granny Smith or Honeycrisp so they hold up instead of weeping, and let anything baked rest for 20 to 30 minutes before you cut into it. That short cooling time lets the filling thicken so it slices and serves clean instead of sliding across the plate.
Apple Crisps, Crumbles, and Cobblers
These are the warm, spoonable ones, and they are where I always start in the fall. A scoop of vanilla ice cream on top is not optional in my house.
1
Homemade Apple Crisp Recipe
This is my classic, made with fresh Granny Smith apples under a buttery cinnamon oat topping that bakes up golden and crunchy. The filling turns soft and gooey and the whole thing tastes like the crisp my grandma used to make.
All the flavor of apple crisp in a handheld, muffin-tin size with a drizzle of caramel. These are the ones I make when I want crisp for a party without the scooping.
Spiced apples and oat topping sealed in foil and cooked over the fire or on the grill. This is my no-oven trick for camping trips and backyard nights in early fall.
Cinnamon sugar snickerdoodle flavor over a soft cobbler base that makes its own gooey sauce underneath as it bakes. It is cozy, easy, and always the first pan to empty.
When I want that true apple pie flavor, these are my picks, from a full classic pie to the handheld and shortcut versions I reach for when I do not feel like rolling out a top crust.
5
Apple Pie with Graham Cracker Crust
My classic apple pie with a graham cracker crust and tender spiced apples. It is the one I make when I want the real thing on the Thanksgiving table.
Biscuit dough wrapped around apples and caramel, then rolled in cinnamon sugar. Warm and gooey in the middle, these are one of my favorite quick fall treats.
Canned cinnamon rolls and apple pie filling baked together into one warm, sticky pan. It works for breakfast or dessert, which is exactly why I love it.
Dump cakes are my shortcut to a warm, homemade apple dessert with no mixing bowls. You layer, sprinkle, and bake, and they always feel like more work than they are.
12
Caramel Apple Dump Cake
This is the one my husband requests more than any other. Spiced apple pie filling, gooey caramel, and buttery cake mix in one pan, with all the apple pie flavor and none of the crust.
My version made with fresh apples, so you get real apple texture and control over the sweetness. It is my go-to when apples are everywhere and I want a from-scratch feel with none of the effort.
These are the ones I bring when I want something a little more finished, from a bundt cake that tastes like the cider mill to bars and fritters that hold up on a dessert table.
15
Apple Cider Doughnut Cake
This bundt cake tastes exactly like an apple cider donut from the orchard, with cinnamon sugar and an apple cider glaze. It has millions of views and nearly a thousand five-star reviews for a reason.
Creamy cheesecake, cinnamon apples, and a streusel topping layered into an easy bar. They cut cleanly and travel well, which makes them a favorite for gatherings.
Little cookies with a caramel apple pie flavor in every bite. They are handheld, freezer-friendly, and a fun swap when you want apple pie without the pie.
Caramel and apple belong together, and these are the ones I make when I want that combination without the sticky work of a whole caramel apple.
20
Caramel Apple Trifle
Layers of cake, cinnamon apples, caramel, and whipped topping in a bowl that looks like you fussed. It comes together fast and always makes the table stop and stare.
A no-bake icebox cake with graham crackers, apples, and caramel that softens overnight into something between a cake and a pudding. Make it ahead and let the fridge do the work.
Fresh apple slices dipped in caramel and loaded with toppings, all the caramel apple flavor without wrestling a whole apple on a stick. Make sure the slices are completely dry before dipping so the caramel actually sticks.
Most of these keep well, which is part of why I make them for a crowd.
Store: Keep baked apple desserts covered in the refrigerator for 3 to 4 days. Crisp and crumble toppings soften a little the longer they sit.
Reheat: Warm individual servings in the microwave, or reheat in a 300°F oven for about 10 minutes to bring back a crisp top.
Freeze: Many baked apple desserts freeze well for up to 2 months. I freeze baked pies for the holidays, then thaw them overnight in the fridge before reheating to serve.
Make ahead: I often assemble a crisp or dump cake earlier in the day and bake it right before dinner so it is hot from the oven when everyone is ready.
Frequently Asked Questions
What dessert can I make with apples?
Almost anything sweet, from crisps, pies, and dump cakes to cakes, bars, trifles, and no-bake dips. If you have a bag of fresh apples, a crisp or a pie is where I would start. If you want fast and easy, reach for a dump cake or a caramel apple dip.
What are the best apples for baking?
Granny Smith and Honeycrisp are my two favorites. They hold their shape in the oven and give the best sweet-tart balance. A mix of the two is even better because some pieces cook down soft while others keep a little bite.
Can I use canned apple pie filling instead of fresh apples?
For dump cakes and other quick desserts, yes, and I often do because it is so consistent. For crisps and pies where texture matters most, I use fresh apples. If a recipe was written for one, that is the version I tested, so start there before swapping.
How do I keep apple desserts from getting watery or soggy?
Use firm baking apples that do not release too much liquid, and do not underbake. Let anything baked rest for 20 to 30 minutes before cutting so the filling has time to thicken and set.
Can I make apple desserts ahead of time?
Many of them, yes. No-bake options like the eclair cake and dip are made to sit in the fridge, and for baked desserts I assemble ahead and bake before serving, or bake fully and reheat. I also freeze baked pies for the holidays and thaw them overnight before reheating.
More Fall Desserts
Want to keep the cozy fall baking going once you run out of apples? Try a few of my other favorites:
