How to Make Apple Crisp with Apple Pie Filling: The Easiest Dessert You’ll Ever Whip Up!

Hey there, folks! If you’re craving a warm, gooey, cinnamon-packed dessert that screams “cozy night in” but don’t wanna spend hours in the kitchen, you’ve landed in the right spot. Today, I’m spilling the beans on how to make apple crisp with apple pie filling—a total game-changer for busy peeps like us. Trust me, this ain’t just any dessert; it’s a shortcut to heaven that tastes like you slaved over it all day. At my house, we call it the “cheat code crisp,” and lemme tell ya, it’s saved my bacon more times than I can count.

So, grab a cup of coffee (or a glass of somethin’ stronger), and let’s dive into this super simple recipe that’ll have your family begging for seconds. We’re gonna break it down step by step, toss in some handy tips, and make sure you’ve got everything you need to nail this dish Ready? Let’s get cookin’!

Why Apple Crisp with Apple Pie Filling is My Go-To Dessert

Before we get to the nitty-gritty, lemme tell ya why I’m obsessed with this recipe. First off, it’s stupid easy. Like, if you can open a can and mix stuff in a bowl, you’re halfway there. Using canned apple pie filling means I don’t gotta peel, core, or slice a single apple—thank the heavens for that! It’s a massive time-saver, especially on those days when I’m runnin’ around like a chicken with its head cut off.

Second, it’s a crowd-pleaser I’ve whipped this up for family dinners, last-minute get-togethers, and even a potluck or two, and it’s always a hit. Kids love it, grown-ups love it, and even my picky uncle who don’t eat nothin’ sweet can’t resist a scoop Plus, it’s got that warm, homemade vibe that just wraps ya in a big ol’ hug. And with fall around the corner, this dish is basically the poster child for cozy season.

Lastly, it’s versatile as heck Wanna add nuts? Go for it Got a hankerin’ for extra spice? Toss it in. Vegan or dairy-free? I’ve got ya covered. But we’ll get to all them fun tweaks later. For now, let’s focus on the basic recipe that’ll get ya started.

What You’ll Need to Make Apple Crisp with Apple Pie Filling

Alright, let’s round up the goods. This recipe don’t require a ton of stuff, which is another reason I’m all about it. Here’s the list of what ya need, laid out nice and clear in a table so you can double-check your pantry.

Equipment You’ll Need:

• A 9×9 baking dish (or somethin’ close to it, like 8×8)
• A medium mixing bowl
• A sturdy spoon or spatula
• An oven (duh!)

That’s it! No fancy gadgets, no weird ingredients. If you’ve got a kitchen, you’ve prob’ly got most of this stuff already.

Step-by-Step: How to Make Apple Crisp with Apple Pie Filling

Now that we’ve got our stuff together, let’s get down to business. I’m gonna walk ya through this like I’m standin’ right next to ya in the kitchen, so don’t worry if you ain’t baked a day in your life. Here’s the play-by-play.

Step 1: Preheat That Oven

First things first, crank your oven to 350°F (175°C if you’re goin’ metric). Gotta get it nice and hot so our crisp bakes up golden and bubbly. While it’s warmin’ up, we’ll prep the rest.

Step 2: Mix Up the Crumbly Topping

Grab that medium bowl and toss in your flour, rolled oats, brown sugar, cinnamon, and salt. Give it a quick whisk or stir to mix it all up. Now, pour in that melted butter. Stir it good with a sturdy spoon ‘til everything’s coated and it looks like wet sand. Don’t overthink it—if it’s clumpy, you’re doin’ it right. This topping is what’s gonna give ya that crispy, crunchy magic on top of the apples.

Step 3: Prep the Apple Filling

This is the easy part. Open up them two cans of apple pie filling and dump ‘em straight into your 9×9 baking dish. Spread it out even-like so it covers the bottom. No need to fuss too much; it’s gonna get all gooey and perfect in the oven. If ya wanna get wild, sprinkle a lil’ extra cinnamon or even a dash of nutmeg on top of the filling for a flavor boost. I do that sometimes when I’m feelin’ extra.

Step 4: Add the Topping

Take that crumbly oat mixture ya just made and sprinkle it all over the apple filling. Try to cover it evenly, but don’t stress if there’s a few bare spots—it’ll still taste amazin’. Pat it down just a tad with your spoon so it sticks together a bit while bakin’.

Step 5: Bake It Up

Pop that bad boy into your preheated oven and let it bake for about 45 minutes. You’re lookin’ for a golden-brown topping and bubbly apple filling peeking through the edges. If it ain’t quite golden after 45, give it another 5 minutes or so. Your kitchen’s gonna smell like a dang apple orchard, and it’s gonna be hard to resist divin’ in right away.

Step 6: Cool (Just a Lil’) and Serve

Once it’s out of the oven, let it cool for a hot minute—maybe 10 or 15—so ya don’t burn your tongue off. But don’t wait too long; this baby is best served warm. Scoop it into bowls and top it with a big ol’ dollop of vanilla ice cream or whipped cream. The way that cold ice cream melts into the hot, gooey apples? Man, it’s pure bliss.

Why This Recipe Works So Darn Good

Now, ya might be wonderin’ why this apple crisp turns out so flippin’ fantastic every time. Lemme break it down for ya. The canned apple pie filling is already sweetened and spiced, so it’s got all the flavor ya need without extra work. Them apples are tender straight outta the can, so no worryin’ about undercookin’ ‘em. Then, that oat topping adds the perfect crunch to balance the soft, gooey filling. And bakin’ it at 350°F makes sure everything melds together just right.

I’ve made this tons of times, and it’s never let me down. One time, I even forgot the salt in the topping—still tasted great, just a lil’ sweeter than usual. Point is, this recipe is pretty forgivin’, so even if ya mess up a bit, you’re still gonna end up with somethin’ yummy.

Tips to Make Your Apple Crisp Even Better

I ain’t gonna leave ya hangin’ with just the basics. Here’s some tricks I’ve picked up over the years to take this dish from good to “holy cow, gimme more!”

• Top It Like a Pro: Don’t skimp on the ice cream or whipped cream. It’s non-negotiable in my book. If ya wanna get fancy, drizzle some caramel sauce over the top. It’s like a dessert party in your mouth.
• Add Some Crunch: Toss a handful of chopped walnuts, pecans, or almonds into the topping mix before bakin’. It adds a nutty vibe that’s just chef’s kiss.
• Spice Things Up: If cinnamon ain’t enough for ya, throw in a pinch of nutmeg, allspice, or even pumpkin pie spice. It’s a great way to make it feel extra autumn-y.
• Mix in Some Fruit: Who says ya gotta stick to just apples? I’ve added fresh blueberries or blackberries to the filling before, and it’s a game-changer. Just a handful mixed in with the canned stuff does the trick.
• Make It Lighter: If you’re watchin’ the calories (no judgment here), serve it with a dollop of plain yogurt instead of ice cream. Still tasty, just a lil’ less indulgent.

Variations to Switch Things Up

One of the best things ‘bout this recipe is how easy it is to tweak. Here’s a few ideas I’ve played with, dependin’ on who I’m cookin’ for.

• Vegan Vibes: Swap out the butter for coconut oil. It works just as good and keeps the topping crumbly. Pair it with a dairy-free ice cream, and you’re golden.
• Gluten-Free Gang: Use a gluten-free flour blend instead of regular all-purpose. I’ve done this for a friend before, and ya can’t even tell the difference if ya pick a good blend.
• Low-Sugar Style: If ya need to cut back on sugar, use a no-sugar-added apple pie filling and reduce the brown sugar in the topping to half a cup. Still sweet enough to satisfy, trust me.

Storin’ and Reheatin’ Leftovers (If There Are Any!)

I’ll be real with ya—there’s usually not much left when I make this. But if ya somehow got extras, here’s how to keep ‘em fresh. Store the apple crisp in the fridge in a covered container. It’ll stay good for 2-3 days. When ya wanna eat it again, don’t just zap it in the microwave—that’ll make the topping soggy. Instead, pop it back in the oven at 350°F for about 10 minutes to get that crunch back. You’ll thank me later.

Troubleshootin’ Common Hiccups

Even with a recipe this easy, stuff can go sideways sometimes. Here’s how to fix a couple things I’ve run into myself.

• Topping Ain’t Crispy: If your topping comes out soft, ya might’ve used too much butter or not baked it long enough. Next time, cut back on the butter by a tablespoon or two, and make sure ya bake ‘til it’s golden. If it’s already done, stick it under the broiler for a minute or two—just watch it close so it don’t burn.
• Filling Too Runny: Some canned fillings are juicier than others. If yours looks more like soup, no biggie. Just let it cool a bit longer; it’ll firm up. Or, next time, mix in a teaspoon of cornstarch with the filling before bakin’ to thicken it up.

Pairin’ This Crisp with Other Goodies

This apple crisp is a star on its own, but I love servin’ it as part of a bigger spread. If I’m hostin’ a fall dinner, I’ll pair it with a savory dish like a hearty stew or roast chicken. The sweet and savory combo just hits different. And for drinks? A hot mug of apple cider or even a glass of spiced rum goes down real nice with it. If ya got kids around, make it a treat with some hot chocolate on the side.

A Lil’ Story ‘Bout My First Time Makin’ This

I gotta share this with ya—my first time makin’ apple crisp with pie filling was a total accident. I was supposed to bring a dessert to a family reunion, and I forgot all about it ‘til the night before. Panickin’, I raided my pantry and found a couple cans of apple pie filling my mom had stashed there. I threw together a topping with whatever I had—oats, flour, some sugar—and hoped for the best. Man, when I pulled it outta the oven, I was shocked. It looked legit, smelled like a bakery, and tasted even better. My cousins ate the whole dang thing in like 20 minutes flat. That’s when I knew I’d stumbled on somethin’ special.

Since then, I’ve made it for all kinda occasions. Birthdays, holidays, or just a random Tuesday when I’m feelin’ down. It’s like a lil’ piece of comfort I can whip up anytime. And now, I’m passin’ that magic on to you.

Why You Should Make This ASAP

If ya ain’t convinced yet, lemme lay it out one more time. This apple crisp with apple pie filling is the ultimate no-fuss dessert. It’s quick—prep takes like 10 minutes tops. It’s cheap—most of the stuff ya prob’ly already got. And it’s so darn tasty, you’ll be pattin’ yourself on the back for makin’ it. Whether you’re a kitchen newbie or a seasoned pro, this recipe’s gonna be your new best friend.

Plus, there’s somethin’ real satisfyin’ ‘bout pullin’ a hot, bubbly dessert outta the oven and seein’ everyone’s eyes light up. It’s the kinda dish that brings folks together, ya know? So don’t wait for a special occasion. Make it tonight. Heck, make it right now. You won’t regret it.

Final Thoughts and a Lil’ Encouragement

I hope ya feel pumped to try this apple crisp recipe. It’s one of them things that looks impressive but is secretly a breeze to pull off. And hey, if it don’t turn out perfect the first time, no worries. Cookin’ is all ‘bout messin’ up and learnin’ as ya go. Drop me a comment if ya got questions or just wanna share how it turned out—I’m all ears!

So, what’re ya waitin’ for? Get in that kitchen, grab them cans of apple pie filling, and let’s make some magic. I’m rootin’ for ya, and I know you’re gonna crush it. Here’s to warm desserts, happy bellies, and makin’ life a lil’ sweeter, one bite at a time. Cheers!

Yes, you can absolutely use canned apple pie filling to make apple crisp, and it’s a very popular shortcut that saves time by eliminating the need to peel, core, and slice fresh apples.