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Apple Dump Cake

Apple Dump Cake is a simple dessert made with sweetened and spiced sliced apples topped with a buttery crumb mixture, then baked until bubbly and golden. The dish features a soft, caramelized apple filling and a crispy, crumbly topping that creates a warm, comforting texture overall.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups sliced and peeled apples preferably tart varieties like Granny Smith
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 can (15 oz) apple pie filling (optional, for quicker prep)
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar for topping
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • vanilla extract 1 teaspoon

Equipment

  • 9x13 inch baking dish
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Spread the sliced apples evenly in a greased 9x13 inch baking dish. In a bowl, toss the apples with sugar, cinnamon, and nutmeg until well coated.
  2. If you prefer a quicker version, spoon the apple pie filling over the raw apples; otherwise, proceed with fresh slices for a more homemade touch.
  3. In a separate bowl, combine flour, both sugars, baking powder, salt, and vanilla extract. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
  4. Sprinkle the crumb mixture evenly over the apples, covering the entire surface completely.
  5. Bake in the preheated oven for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  6. Remove from the oven and let it cool slightly—this helps the juices thicken a bit and makes serving easier.
  7. Slice into squares with a serving spatula and enjoy warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra delight.

Notes

For an even easier version, use canned apple pie filling and skip peeling and slicing the apples. Store leftovers covered at room temperature for up to 2 days or refrigerated for longer.