This oatmeal cookie apple crisp dump cake uses oatmeal cookie mix instead of cake mix for a golden, cracked cookie topping over cinnamon-spiced apple pie filling. Cold butter bakes into the topping, while caramel sauce and chopped pecans finish the warm dessert.
Oatmeal Cookie Apple Crisp with a Cracked Cookie Crust
This whole oatmeal cookie apple crisp dump cake started with a bag of oatmeal cookie mix that was never supposed to be at my house.
I finally solved a grocery delivery mystery that’s been going on at my house for quite a while. I live in a rural area, and the grocery store delivering to my house is 35 miles away. Thirty-five miles in my opinion is a crazy distance for grocery delivery. I’m also the last house on the delivery route, and it took me a long time to figure that out. Almost every order comes with extra groceries that aren’t mine, and I have groceries delivered almost every day. They’re usually things I would never order, except for that one bag of steaks, which I wasn’t complaining about. I figured someone wasn’t paying attention when the orders were packed. Or that quality control was nonexistent.
Recently, my groceries didn’t show up at all, so I called my local store. That’s when I found out my deliveries don’t even come from the grocery store in town. They come from a store 35 miles away, with drivers making deliveries all over the area. That’s when the mystery made more sense. My theory is that if a bag gets mixed up, falls out of another order, or gets left on the truck, the driver leaves it all on my porch along with my groceries. And I’ve accumulated some very interesting items this way.
A couple of months ago, a whole bag of cookie mixes arrived with an order, including four packages of oatmeal cookie mix. I rarely make cookies from a packaged mix, but I’m also not throwing away food because someone accidentally delivered it to my house. I started wondering whether I could turn the oatmeal cookie mix into some kind of apple crisp for fall. After experimenting with different amounts of apple filling and cookie mix, I ended up with this recipe.
It’s easy, obviously, but it’s also so good that it’s hard to stop eating it. The oatmeal cookie mix bakes into a golden, cracked topping over the warm cinnamon apple pie filling, and caramel, pecans, and vanilla ice cream take it from there.
The Decisions Behind This Recipe
- I tested this with one can, one and a half cans, and two cans of apple pie filling because I wanted enough apples under the oatmeal cookie crust. One can wasn’t enough, and one and a half cans still felt skimpy once the topping went on. Two cans had the right amount of cinnamon-spiced apples without letting the filling overwhelm the oatmeal cookie crust.
- I also tried adding another half package of oatmeal cookie mix because I was convinced more oatmeal cookie crust was the way to go. It wasn’t. The extra mix wouldn’t bake through before the top got too dark. One 17.5-ounce package is enough to make the golden, cracked cookie crust without a scorched top.
- Using oatmeal cookie mix instead of cake mix is what makes this dessert its own thing. The dry mix and butter bake into one cookie crust over the apples. It’s not a traditional apple crisp with separate oat streusel clusters, and it’s not a regular cake-mix dump cake either. I’ve also made an apple spice dump cake using spice cake mix, which gives you a completely different topping.
- I thought apple pie spice would be okay with the canned apple pie filling, but it was too much once I tried it. The filling already has its own spices going on. Using cinnamon and nutmeg separately let me control how much spice went into the apples without overdoing it.
- The butter needs to be cold and sliced thinly so you can cover as much of the dry oatmeal cookie mix as possible. I never leave big bare patches. Those are the places that can stay dry and powdery instead of baking into the golden cookie crust.
- When the dessert comes out of the oven is when I add the pecans and caramel sauce. The pecans stay crunchy this way, and everyone can decide how much caramel belongs on their own serving. The answer is usually more than they think.
Ingredients
- Apple pie filling – I use two cans because that’s the amount that worked best with the oatmeal cookie crust. Using prepared filling means there are zero apples to peel, slice, or cook first, which is part of why this is an incredibly easy dessert.
- Light brown sugar – Brown sugar makes the canned filling taste more like something I meant to make than something I opened. If you’re out, make a batch of my homemade brown sugar.
- Vanilla extract – This goes into the apple filling with the cinnamon and nutmeg.
- Ground cinnamon – The canned filling is already spiced, but I like more cinnamon in there.
- Ground nutmeg – I use a smaller amount of nutmeg than cinnamon because too much can overwhelm the apples.
- Oatmeal cookie mix – I use one 17.5-ounce package of Betty Crocker oatmeal cookie mix. Don’t make the cookies according to the package directions. The dry mix goes right over the apples and bakes into the oatmeal cookie crust.
- Butter – Keep it cold, slice it thinly, and spread it over as much of the dry cookie mix as you can. The butter melts through the dry mix as it bakes, so you get a golden cookie crust instead of powdery patches.
- Chopped pecans – I add these after baking so they stay crunchy. You can toast them first if you want, but I’m not interested in doing more for such a convenience dessert.
- Caramel sauce – Drizzle it over the warm dessert at the end. Use a jarred caramel sauce or homemade caramel sauce if you have some around.
- Vanilla ice cream – Optional, technically. But warm cinnamon apples, caramel, and cold vanilla ice cream have been getting along just fine for a very long time.
How to Make Oatmeal Cookie Apple Crisp Dump Cake
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (season the apple filling)
Preheat the oven to 350°F. Add the apple pie filling, brown sugar, vanilla, cinnamon, and nutmeg right to a 9 × 13-inch baking dish. Stir everything together until the spices are evenly distributed throughout the apple filling, then spread it into an even layer. Using a separate bowl to do this is completely unnecessary. - Step Two (add the oatmeal cookie mix)
Sprinkle the dry oatmeal cookie mix evenly over the apples so the whole surface is covered. Don’t make the cookie mix according to the package directions, and don’t stir it into the filling. It needs to stay on top, where it can bake into the cracked oatmeal cookie crust. - Step Three (cover with cold butter)
Arrange the cold butter slices over the cookie mix, covering as much of the dry surface as you can. Look at the corners and any bigger open spaces between the slices. Those are the spots that can stay powdery if they don’t get enough butter. Then leave it all alone. There’s nothing to stir. - Step Four (bake until golden and cracked)
Bake for 45 to 50 minutes, until the oatmeal cookie topping is golden brown and the apple filling is bubbling around the sides of the pan. The top will crack as it bakes, which is what you’re looking for. It won’t look like a homemade apple crisp with oat clusters all over the top, so don’t wait for it to become one. - Step Five (add the pecans and caramel)
Let the dump cake cool for about 10 to 15 minutes, then sprinkle on the chopped pecans and drizzle over the caramel sauce. The apples will still be warm, but the filling will have cooled enough that it isn’t quite so runny. Serve it with vanilla ice cream if you want. It starts melting into the warm apples and oatmeal cookie crust almost immediately, which is really the reason we’re here.
Recipe Tips
- Take a minute with the butter slices. It doesn’t need to look perfect, but I wouldn’t leave half the topping without butter and hope it figures itself out.
- When you serve this, don’t expect neat squares. The oatmeal crust breaks apart as you cut into it, and the soft apple filling doesn’t stay in neat portions. I use a large serving spoon instead of trying to cut it like a cake.
- The apple filling will be extremely hot when it comes out of the oven. Give it the full 10 to 15 minutes before serving if you’re making this for children. The caramel and ice cream can wait.
Storage and Reheating
- Cover leftover oatmeal cookie apple crisp dump cake and refrigerate it for up to 4 days. The topping softens as it sits over the apple filling, so it won’t have the same texture it did on the first night. It’s still good though.
- For individual servings, microwave it in short intervals until it’s warm. The apples reheat really well this way, but the microwave isn’t going to bring the cookie crust back to its original self.
- For a larger amount, cover the baking dish loosely with foil and warm it in a 325°F oven until heated through. Remove the foil for the last few minutes if you want the surface drier. Reheating won’t restore the original cookie crust, though.
- I haven’t tested freezing this one, so I’m not going to promise you the oatmeal cookie topping comes back from the freezer the same way it went in.
FAQs
- Do I need to prepare the oatmeal cookie mix according to the package directions?
No. Use the dry oatmeal cookie mix straight from the package. Don’t add the eggs, butter, or anything else listed in the cookie instructions. The mix goes directly over the apple filling, and the sliced butter goes on top. - Can I use a different brand of oatmeal cookie mix?
You can, but I tested this recipe with the 17.5-ounce Betty Crocker oatmeal cookie mix. Other brands may come in different package sizes or have a different balance of ingredients, and that can change how the topping bakes. I would use the same one if you want the most reliable result. - Can I use another kind of cookie mix?
I wouldn’t sub one in blindly. The oats are a big part of the flavor and texture of this topping, and different mixes are going to taste completely different. - Can I make oatmeal cookie apple crisp dump cake ahead of time?
Yes. Bake it, let it cool, and refrigerate it covered until you’re ready to serve. Reheat it before adding the pecans and caramel sauce. I like it the day it’s made because the oatmeal cookie crust has a better texture.
From My Kitchen Notes
Small observations from the margins.
- I know the difference between what arrives and what was meant for me.
- I’ve always been able to make something good out of what was left behind.
- I’ve stopped stirring everything together because it looks easier.
- I can let the cracks show and still know it came out right.
- I don’t always need more of something because I have access to it.
- I know when an accident has turned into something worth keeping.
Apple Crisp Has Options
- Crockpot Apple Crisp – Slow-cooked apples, oat topping, no oven required.
- Butterscotch Apple Crisp – Butterscotch, tender apples, chewy topping.
- Easy Apple Crisp – Apple pie filling, buttery oats, warm spices.
- Cream Cheese Apple Crisp – Baked apples, cream cheese, crisp topping.
This post may contain affiliate links. Please read my disclosure policy.
Oatmeal Cookie Apple Crisp Dump Cake
Oatmeal Cookie Apple Crisp Dump Cake uses canned apple pie filling and dry oatmeal cookie mix to make a warm apple dessert with a golden, cracked cookie crust. Cinnamon, nutmeg, and vanilla season the apples, while chopped pecans and caramel sauce finish the dessert after baking.
Servings: 12
Calories: 507kcal
Equipment
- Baking Dish Holds the apple filling and oatmeal cookie topping in the proportions used during recipe testing.
- wooden spoon For mixing the seasonings into the apple filling and spreading it evenly.
- measuring cups and spoons For measuring the seasonings, brown sugar, pecans, and caramel sauce.
- Knife For slicing the cold butter into thin, evenly sized pieces.
Ingredients
Apple Filling:
- 2 can (21 oz / 595 g each) apple pie filling
- 2 tbsps (25 g) packed light brown sugar
- ½ tsp (2.5 ml) vanilla extract
- ½ tsp (1.5 g) ground cinnamon
- ¼ tsp (0.5 g) ground nutmeg
Oatmeal Cookie Topping:
- 1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix dry
- ¾ cup (170 g) cold butter thinly sliced
Finishing:
- 1 cup (115 g) chopped pecans
- ½ cup (120 ml) caramel sauce
- vanilla ice cream optional for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Add the apple pie filling, light brown sugar, vanilla extract, cinnamon, and nutmeg to a 9 × 13-inch (23 × 33 cm) baking dish. Stir until the seasonings are evenly distributed throughout the filling, then spread the apples into an even layer.2 can (21 oz / 595 g each) apple pie filling , 2 tbsps (25 g) packed light brown sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg
- Sprinkle the dry oatmeal cookie mix evenly over the apple filling, covering the surface without stirring the mix into the apples. Use the cookie mix directly from the package without preparing it according to the package directions.1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix
- Arrange the cold butter slices evenly over the oatmeal cookie mix, covering as much of the dry surface as possible. Even butter distribution helps the cookie mix bake into a golden crust without leaving dry, powdery areas.¾ cup (170 g) cold butter
- Bake for 45–50 minutes, or until the oatmeal cookie topping is golden brown with visible cracks and the apple filling is bubbling around the sides of the baking dish. The topping should resemble a baked oatmeal cookie crust rather than the loose streusel of a traditional apple crisp.
- Remove from the oven and allow to cool for 10–15 minutes before serving. Sprinkle the chopped pecans over the warm dessert and drizzle with caramel sauce. Serve warm, with vanilla ice cream if desired.1 cup (115 g) chopped pecans, ½ cup (120 ml) caramel sauce, vanilla ice cream
Notes
- Use the oatmeal cookie mix dry, without preparing it according to the package directions. Arrange the butter slices evenly over the topping to avoid dry, powdery areas.
- The topping should be golden and cracked, with apple filling bubbling along the sides of the baking dish.
- Refrigerate leftovers for up to 4 days. Reheat before serving.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Oatmeal Cookie Apple Crisp Dump Cake
Amount Per Serving (180 g)
Calories 507
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 41mg14%
Sodium 320mg14%
Potassium 163mg5%
Carbohydrates 70g23%
Fiber 3g13%
Sugar 44g49%
Protein 4g8%
Vitamin A 520IU10%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Oatmeal Cookie Apple Crisp Dump Cake? I’d love to hear how it turned out – leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply