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.

Course Dessert

Cuisine American

Keyword apple crisp with oatmeal cookie mix, apple dump cake with cookie mix, apple pie filling dessert, Betty Crocker oatmeal cookie mix, caramel apple dump cake, oatmeal cookie apple crisp, oatmeal cookie apple crisp dump cake, oatmeal cookie dump cake

Prep Time 10

Cook Time 45

Resting 10

Total Time 1 5

Servings

Calories 507kcal

Author Cathy Pollak

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