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Why pick a favorite dessert when you can make an all-in-one? Part apple crisp, part cheesecake, this beauty is our new favorite way to bake with apples. Even better? It's finished with a generous drizzle of salted caramel.

salted caramel apple cheesecake crisp

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Salted Caramel Apple Cheesecake Crisp

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Snacking on apple slices will never be the same once you dunk them in this crazy-delicious dip loaded with chopped Snickers™ candy bars and apple pie filling.

snickers apple pie dip

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Snickers™ Apple Pie Dip

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Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart.

cranberry apple sugar cookie tart

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Cranberry-Apple Sugar Cookie Tart

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Apple cobbler is easier to make than ever with a little help from the slow cooker and Betty Crocker™ Super Moist™ cake mix!

slow cooker apple cinnamon cobbler

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Slow-Cooker Apple-Cinnamon Cobbler

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Is our apple cake recipe easy? Yes—both easy and delicious. It’s a simple one-layer cake made with fresh apples, walnuts, cinnamon, and other common pantry items. Delightful aromas will fill your kitchen as it bakes, and when served with a scoop of vanilla or cinnamon ice cream, the intoxicating flavors warm you from the inside, out.Our moist apple cake recipe was created 15 years ago for a digest cooking magazine. It’s since appeared on our website and in our most recent cake cookbook.This is a great recipe to whip up after picking apples at your favorite orchard. But don’t save it just for crisp fall days. It’s an apple cake recipe that will be devoured any time of the year.

homemade apple cake

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Homemade Apple Cake

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More than just a dessert, apple pie is a symbol of home and comfort. Our recipe combines the warmth of tradition with the ease of modern baking. Picture tender, spiced apples embraced by a flaky, melt-in-your-mouth crust, glazed with a sweet, homemade syrup. From perfecting the crust to achieving the ideal balance of sweet and spice, we'll show you how to create an apple pie that will become a cherished family favorite. Perfect for holidays, potlucks, or simply making an ordinary day extraordinary.

apple pie recipe

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Apple Pie Recipe

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Our easy apple crisp recipe has a deliciously rich history. It debuted in our first Betty Crocker’s Picture Cook Book in 1950. Known also as “Apple Crumble,” this recipe was very similar to today’s recipe, except it didn’t contain oats. It was updated for the 1956 version of the cookbook, adding oats, and is essentially the same recipe we have today.When the autumn air turns chilly, this is the go-to apple crisp recipe for over 800 of our fans. Fresh and tender, juicy apple slices are perfectly complemented and nestled under a blanket of brown sugar, oats, butter and fall spices. It’s a simple treat that goes from casual family suppers to potlucks or even brunch.

apple crisp

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Apple Crisp

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Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.

caramel apple oatmeal crisp

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Caramel Apple Oatmeal Crisp

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When we say this is the Best Apple Crumble recipe, we're not kidding. Plus, if you check out the reviews, we're not the only ones who feel that way. This simple apple crumble recipe tastes beyond incredible and is ready to serve in just three steps! Between the apple filling and the cookie mix topping, this apple crumble dessert is the definition of *chef's kiss.* Prior to serving, prepare yourself for the compliments to roll in. We didn't put "best" in the recipe title for nothing!

best apple crumble

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Best Apple Crumble

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Make a classic, favorite apple dessert even quicker when you cook with a microwave.

microwave apple crisp

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Microwave Apple Crisp

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8 irresistible apple bars

8 Irresistible Apple Bars

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There’s nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it’s the ultimate dessert to kick off the season. This recipe uses Betty’s pie crust mix so you can skip chilling your pastry dough and get right to the baking part—meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.

fresh apple pie

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Fresh Apple Pie

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This Impossibly Easy French Apple Pie is a delicious, no-crust apple pie recipe made with fresh sliced apples, cinnamon, nutmeg, and Bisquick™ Original Pancake &amp; Baking Mix. A buttery brown sugar and nut streusel topping turns golden and crisp in the oven, creating an impressive homemade apple dessert without the fuss of rolling pie dough. Ready in about 1 hour and 15 minutes, this easy French apple pie is perfect for fall baking, holidays, and cozy family gatherings.

impossibly easy french apple pie

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Impossibly Easy French Apple Pie 

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This crowd-sized treat is made with two Pillsbury™ Pie Crusts, a layer of tender spiced apple slices and last, but definitely not least, a drizzle of sweet glaze hot out of the oven! Over one hundred home cooks can’t get enough of this easy five-star dessert and with a serving of 24, there’ll be ample opportunity to share the love with your nearest and dearest too.

apple slab pie

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Apple Slab Pie

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Looking for a fruit dessert made using refrigerated Pillsbury™ Pie Crusts? Then check out this delicious caramel-apple pie recipe.

caramel apple pie

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Caramel-Apple Pie

Our classic apple crisp recipe has graced Betty Crocker cookbooks for nearly 70 years. This top-rated apple crisp is the one to make for rave reviews.

Cutting the apples in uniform 1/2-inch-thick slices helps the apples bake evenly and become tender in the same bake time.

Testing confirmed that using dark brown sugar, versus the light variety, will enhance the rich, caramelly flavor of the topping so choose the one that is right for you. For even more caramel flavor, serve the crisp with warm caramel topping or dulce de leche ice cream.

Like things a little extra spicy? Try adding a tablespoon of chopped candied ginger or 1/4 teaspoon ground cloves with the cinnamon and nutmeg.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

With just a few basic ingredients, you can create this scrumptious easy apple crisp.Fresh Apples: Tart or sweet-tart baking apples such as Granny Smith, Golden Delicious or Braeburn, hold their shape during baking while their flavor contrasts perfectly with the sweet streusel topping.Oats: After testing, we found both quick-cooking and old-fashioned oats perform well in this recipe. They lend a similar crunchy texture to the apple crisp topping and provide that signature nutty brown flavor.Brown Sugar: Lending a depth of rich, caramel-like flavor, brown sugar is the ideal sweetener. Granulated sugar could be substituted; however, it won’t taste as decadent.Spices: After testing numerous amounts and combos of spices, we’ve settled on both ground cinnamon and nutmeg to add a warm, sweet, and slightly spicy flavor.Other Ingredients You’ll Need: All-purpose flour, salted butter (softened), and cream or ice cream to serve with the crisp, if you wish.

Apple Crisp Ingredients

Here are the few basic equipment items you’ll need to make the best apple crisp recipe.8-Inch Square Baking Pan: Our testing confirms that a metal baking pan is preferred. It efficiently conducts heat, providing an evenly baked apple crisp. However, a glass or ceramic baking dish will also work.Medium Bowl: A medium bowl is the just the right size to mix the streusel topping ingredients without any spilling.Pastry Blender: This kitchen tool, with its wires or blades, is perfect for mixing crumbly toppings, but a fork will work as well.Other Equipment You’ll Need: Dry measuring cups, measuring spoons, vegetable peeler, paring knife, and a cutting board.

Cookware You’ll Need

Let’s get started making our best apple crisp recipe. Refer to the actual recipe for the specific instructions.<h3>1. Peel and Cut the Apples</h3>The apples can be left unpeeled or remove the skins using a vegetable peeler. Core, then cut the apples into uniform slices (about 1/2-inch thick) so they cook evenly.<h3>2. Make the Topping</h3>Mix the flour, brown sugar, oats, butter and spices until the mixture resembles course crumbs.<h3>3. Assemble and Bake</h3>Spread the apples in the baking pan and cover with the topping. The pan will be 1/2 to 3/4 full. Bake until the apples are easily pierced with a fork.<h3>4. Serve and Enjoy</h3>Use a large spoon to scoop the warm crisp into a serving bowl. Pour cream over the top or serve with a scoop of ice cream if you wish.

How to Make Apple Crisp

With a small change or two, you can alter the flavor of this easy apple crisp.Add Nuts: For a nutty crunch, add 1/2 cup chopped walnuts, pecans, or almonds with the oats.Add Dried Fruit: For added flavor and texture, toss 3/4 cup dried sweetened cranberries, cherries, or blueberries in with the apple slices.<a href="https://www.bettycrocker.com/recipes/rhubarb-crisp/d93e4f67-df85-4efa-a017-cb6217020273">Rhubarb Crisp</a>: Use rhubarb rather than apples to turn this into a spring dessert.We’ve heard that you like to enhance the recipe. Annieb23 says, “I used…lemon juice and cornstarch in the apples to thicken and this was the most delicious crisp I have ever made!”Can’t get enough of apple season? Try any of our other tempting <a href="https://www.bettycrocker.com/recipes/dishes/crisp-cobbler/apple">apple crisp and cobbler recipes</a>.

Possible Variations

Our apple crisp recipe is a classic fall dessert that’s easy enough to make for casual family suppers or fall entertaining—whether it’s brunch, a potluck or the big Thanksgiving spread.There’s always room for apple crisp as an after-dinner dessert, a cozy afternoon snack, or part of a holiday buffet. Check out our collection of <a href="https://www.bettycrocker.com/special-occasions/thanksgiving-recipes">Thanksgiving recipes</a> to find inspiration for your gathering. Or our experts agree the warm and spicy flavor of apple crisp is a nice contrast to mild-flavored main dishes like <a href="https://www.bettycrocker.com/recipes/seasoned-oven-roasted-chicken/bd796e74-3745-4007-a54f-45baf5ca9d8a">oven-roasted chicken</a> or a fall favorite, <a href="https://www.bettycrocker.com/recipes/pork-chop-skillet-dinner/43d67055-cc72-49d3-b66d-01d4c8fef764">pork chop skillet dinner</a>.

Serving Apple Crisp

Use these storage and reheating tips to keep apple crisp tasting its best.<h3>Refrigerator</h3>Store any remaining apple crisp in the baking pan and cover with plastic wrap or transfer it to a food storage container with a tight-fitting lid. Cover and store in the fridge up to 4 days. The topping will soften slightly over time, as moisture from the apples softens it, but it will still taste delicious.<h3>Freezer Storage</h3>Freezing apple crisp isn’t recommended as the topping will soften.<h3>Reheating Leftover Apple Crisp</h3>Spoon a serving of apple crisp into a microwavable bowl. Cover loosely and microwave on medium (50%) 1 to 2 minutes or until warm. Serve with cream or ice cream.

Storing and Reheating

This recipe has earned rave reviews from over 800 of our fans! Its simplicity and straightforward instructions make it accessible even to novice bakers.The topping is consistently praised for its perfect texture and flavor—the ideal balance of butter, brown sugar, and spices, without being overly sweet. Its adaptability is another plus, with fans successfully using various apples and even other fruits like rhubarb.The delicious apple-spice flavor is a standout, especially when served with a dollop of cream or ice cream, as suggested. Many describe it as a cherished family favorite, baked for decades and consistently earning compliments at gatherings. HAVIMAMA shares, “LOVE THIS RECIPE&gt; SOOOO EASY and it always comes out delish”. The enthusiasm from our fans is truly heartwarming!

Why Betty Users Love This Recipe

The best apples for apple crisp are either tart or sweet-tart in flavor to pair with the brown sugar topping. They also should have a crisp texture, so they can hold their shape when baked. Sweet apples, with a soft and mealy texture, do not provide the sweet-tart contrast with the apple crisp topping and breakdown while baking, yielding a mushy dessert.Tart Baking Apples: Granny Smith and Northern SpySweet-Tart Apples: Braeburn, Golden Delicious, Honeycrisp, McIntosh, Pink LadyApples to Avoid for Apple Crisp: Red Delicious, Gala, McIntosh

What are the best apples for apple crisp?

Crisps and crumbles are very close to being the same dessert. They both are baked desserts that have a crumbly pastry mixture topping and luscious fruit underneath.The difference is the topping on a crisp will bake with a crisp texture, while a crumble topping bakes up with a softer texture, more like a soft cookie. Many times, a crisp will contain oats, but it doesn’t have to.

What is the difference between apple crisp and apple crumble?

The moisture in apples will continue to transfer to the topping as it sits, so the best way to prevent the topping from becoming soggy is to serve the apple crisp right after it is baked. Just give it a chance to cool a little first.

How can I keep apple crisp from getting soggy?

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Forgo bakery-made sweets and try making your own apple turnovers at home. It’s easier than you think!

apple turnovers

Thaw puff pastry in the fridge overnight or at room temperature 30 minutes.

To prevent filling from leaking, make sure to seal edges completely, and cut vents into each turnover before baking.

At first glance, apple turnovers can seem intimidating. But trust us, they aren’t really! These sweet and flaky pastries are similar to hand pies but with an airy, buttery crust that’s less dense. Puff pastry is the key to creating that perfectly light crust, which makes turnovers so scrumptious. Historically, puff pastry crusts are tedious to make, as this particular type of pastry gets its fragile crust from little air pockets that form between multiple, ultra-thin sheets of dough. So much rolling, so much layering and no smashing means making puff pastry is a delicate process, even for the most seasoned baker. Good news though, with this recipe we’ve taken the pain out of making puff pastry by using a frozen, pre-made version of the crust — it’s not cheating if everyone is doing it. But enough about the crust, the sweet filling is made using delectable apples and an array of fall spices. If these flavors speak to you, try out a few more of our <a href="https://www.bettycrocker.com/recipes/main-ingredient/apple-recipes"target="_blank">apple recipes</a> and learn all our secrets to <a href="https://www.bettycrocker.com/how-to/tipslibrary/ingredients/apples"target="_blank">baking with apples</a>.

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Apple Turnovers

Betty’s scrumptious apple pie recipe shows you step-by-step, how to make a flaky crust with a perfectly spiced fresh apple filling, you’ll be proud to serve.

Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.

For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Here's a breakdown of the main ingredients for this apple pie recipe and why they are important.For the Double-Crust PastryAll-Purpose Flour:&nbsp;Provides the structure for the crust. The gluten in flour, when mixed with water, creates elasticity, allowing the dough to be rolled and shaped.Salt:&nbsp;Enhances the flavor of the crust and controls gluten development.Cold Shortening:&nbsp;This is crucial for creating a flaky crust. The cold fat separates the flour layers, and as it melts during baking, it creates steam, resulting in flaky layers.Cold Water:&nbsp;Binds the flour and shortening together. It's important to use cold water to prevent the shortening from melting, which would result in a tough crust.For the FillingSugar:&nbsp;Sweetens the pie and helps to draw out the juices from the apples, creating a syrupy sauce. The amount of sugar can be adjusted based on the tartness of the apples.All-Purpose Flour:&nbsp;Thickens the apple filling by absorbing some of the juices released during baking.Ground Cinnamon &amp; Nutmeg:&nbsp;These spices add warmth and depth of flavor to the apple pie, complementing the sweetness of the apples.Salt:&nbsp;Enhances the overall flavor of the filling.Tart Apples:&nbsp;The star of the pie! Tart apples like Granny Smith or Braeburn provide a balance to the sweetness of the sugar and hold their shape well during baking, preventing the filling from becoming mushy.Butter:&nbsp;Adds richness and flavor to the filling. Dotting the filling with butter helps to create a more luscious and flavorful sauce.

Recipe Ingredients

Here are the general directions for how to make apple pie. But be sure to follow the recipe and refer to the recipe tips and FAQ sections for even more helpful information. Here’s how to make the best homemade apple pie, even if it’s your first time:<h3>1. Mix the Pastry Ingredients</h3>Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist.<h3>2. Shape, Chill, and Roll the Dough</h3>Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Chill the dough to help it become flakier when baked. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the pie plate. Let the excess dough hang over the edge, it will be used later to seal to the top crust.<h3>3. Mix the Apples and Spices</h3>Mix the flour, sugar, and spices in a large bowl and then toss with the apple slices. Add the apple slices into the pastry-lined pie plate. Dot with butter to add a rich dairy flavor to the spiced apple filling.<h3>4. Roll and Seal the Crusts</h3>Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Roll and fold the edges of the top and bottom crust to seal in the filling. Cover the edge of the pie with foil to prevent it from getting overdone while baking.<h3>5. Bake the Pie</h3>Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.

How To Make Apple Pie

The best apples to use for pies are those that are tart in flavor and hold up to baking, so that as they soften, they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. Our top apple choices for apple pies are Granny Smith or Braeburn apples. They are the right texture, flavor, and the most economical. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apples. Choose varieties of tart apples with a firm flesh. Check out our <a href=" https://www.bettycrocker.com/how-to/best-apples-to-bake-with">baking with apples</a> article for even more information for choosing the perfect apples for baking.

The Best Apples for this Apple Pie Recipe

Here are our favorite ways to top an apple pie recipe with crust:A Little Dairy Does It: Either whipped cream or ice cream is the perfect accompaniment to the spicy, sweet-tart flavor of homemade apple pie. You can make your own <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">sweetened whipped cream</a>, use thawed frozen whipped topping, or whipped cream from a pressurized can. For ice cream, you can’t go wrong with vanilla, but you could use vanilla bean, butter pecan, or caramel. Nothing beats a warm piece of pie with ice cream!Steal the Toppings: Drizzle your favorite ice cream toppings such as caramel, salted caramel, or butterscotch over pieces of warm pie. Or use caramel apple dip to top your pie. Toffee bits or chopped nuts would also be terrific sprinkled over a dollop of whipped cream or a scoop of ice cream.Or you can change up the pie altogether! For a delicious variation on classic apple pie, try one of these fan favorites:<a href="https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b">Dutch Apple Pie</a> has one traditional bottom crust, but a brown sugar streusel instead of the top crust.<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c">Salted Caramel Slab Pie</a> is Dutch apple pie with a salted caramel topping in a pie made in a sheet pan, so it serves a crowd.<a href="https://www.bettycrocker.com/recipes/easy-apple-pie-cups/73dfa3eb-0d4d-4fd1-9001-e9788af258c2">Easy Apple Cups</a> are individual apple pies, using ready-to-bake pie crust and apple pie filling with cinnamon and sugar to get to dessert even faster.

Apple Pie Variations and Toppings

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies.<h3>Storing Leftover Apple Pie</h3>Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.<h3>Reheating Leftover Apple Pie</h3>Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).<h3>Freezing Apple Pie</h3>Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.<h3>Thawing Frozen Baked Apple Pie</h3>Thaw unwrapped pie overnight in refrigerator (about 8 hours) or at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.<h3>Baking Frozen Unbaked Apple Pie</h3>Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.

Storing and Reheating Apple Pie

Whether you find making pie pasty a little intimidating or want to get a jump on getting this pie in the oven, this delicious recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one package refrigerated ready-to-bake pie crust (2-crusts) for the double-crust pastry ingredients. Soften and roll one pie crust into the pie plate as directed on the package. Pick up the recipe directions, starting with step 4. In step 5, roll the second pie crust and place over filling. Cut slits in top crust. Fold and roll pie crusts, and cover with foil strip as directed.

Making This Apple Pie with a Premade Crust

Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.

What is shortening?

For a tender and flaky pie crust, start with the right pan. Heat resistant glass pie plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan. We don’t recommend shiny or disposable pie pans as they reflect the heat and prevent crusts from browning which could lead to a soggy crust.

How to make Apple Pie not soggy?

Use the visual cues as well as time to determine if the pie is done or not. By keeping the edge of the pie covered with foil until the last 15 minutes or so of baking will ensure the top crust won’t get over baked. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. Is the edge of the crust golden brown and are juices beginning to bubble through the crust? If one of these cues hasn’t happened yet, add a minute or two of bake time and check again. If possible, avoid opening the oven door and look for these cues through the oven window. Each time the oven door is opened, the temperature of the oven can drop, causing it to take longer to bake the pie.

How to tell when Apple Pie is done?

Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of pie from the pie plate with a pie or cake server (a triangular-shaped spatula).

What is the best way to cut Apple Pie?

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Craving some cake, but still hungry for pie? This fruity dessert combines the best of both worlds, with apple-pie goodness blended into a moist sheet cake. 

apple pie cake

Granny Smith apples were used in this recipe. Choose your favorite baking apple such as Braeburn, Honeycrisp or McIntosh.

You can also serve with vanilla ice cream and caramel sauce for a caramel apple version.

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Apple Pie Cake

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You can’t go wrong with a classic Betty Crocker recipe, and this one is no exception. This timeless dessert is the epitome of fall—homemade flaky pastry is wrapped around a hot and bubbly apple and a warm brown sugar glaze is poured on top for an extra sweet finish. While these dumplings are sublime on their own, we wouldn’t be opposed to eating these crispy apple treats with a scoop of vanilla ice cream!

apple dumplings

You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that made with all-purpose flour.

Rise to the occasion! If using self-rising flour, there is no need to add salt.

Substitute 6 peaches, halved, pitted and peeled, for the apples. Substitute 1/4 cup cranberry relish for the raisins and chopped nuts.

Peach Dumplings:

This 100-year-old apple dumpling recipe – that first appeared in the 1904 Christmas Edition of the Gold Medal Flour Cookbook – is none the worse for the wear. In fact, it’s aged beautifully – thanks to its simple ingredient list and classic technique. If you’ve never had an apple dumpling, think of it as a deluxe hand pie with a sweet crust and a multi-layered surprise inside – a whole apple cored and stuffed with nuts and raisins. In other words, it’s a total showstopper in taste and appearance! The crispy crust is what really makes this dessert special, and it’s achieved by periodically basting dumplings with syrup as they bake. Give this recipe a try, and you’ll see why we’re still making it 100 years later. But first, check out all our tips on <a href="https://www.bettycrocker.com/how-to/tipslibrary/ingredients/apples"target="_blank">baking with apples</a> to find out the best varieties to bake with and more valuable tips.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

apple-dumplings

Apple Dumplings

Our apple cake recipe is a simple one-layer cake bursting with the flavors of fresh apples, cinnamon, and walnuts, for an irresistible, anytime treat.

Spread a smear of peanut or almond butter on a slice of this moist cake for an on-the-go breakfast.

The cake batter will fill a 9-inch round cake pan perfectly. If you use a square pan, the cake won’t be as tall, as square pans hold more volume.

Use the large holes of a box grater to shred the apple into small pieces that give every bite of cake a fresh apple flavor. No box grater? Chop the apple into 1/4-inch pieces, instead.

Common ingredients you probably already have in your cupboard are used to make this comforting apple cake.Apples: During testing, we found that shredding apples was the best way to add deliciously moist apple flavor to every bite of the cake. There’s no need to cook them first.Sugar: For the best fresh apple flavor, we preferred the clean taste of granulated sugar.Butter: Softened butter gives the best texture and flavor to the homemade apple cake. Refer to our <a href="https://www.bettycrocker.com/how-to/ingredients-and-preparation/how-to-soften-butter">how to soften butter</a> tips to learn how to do it correctly.Ice Cream: Our taste panel members agree that serving this apple cake recipe with ice cream elevates the flavors even more than adding an icing.Other Ingredients You’ll Need: Eggs, vanilla, all-purpose flour, baking soda, ground cinnamon, and salt.

Here’s a quick peek at the equipment you’ll need to make this fresh apple cake recipe with success.Electric Mixer: A mixer makes quick work of incorporating air into the batter, for the best cake texture.Rubber Scraper: Switch to a rubber scraper when stirring in apples and walnuts, to avoid overmixing which can impact the cake texture. It’s also handy to scrape all the batter out of the bowl.Cake Pan: We prefer a 9-inch round cake pan with a shiny finish—it reflects the heat for a tender and light cake texture. Too small of a pan can cause the cake to overflow; too large and it will result in a shorter cake.Other Equipment You’ll Need: Dry measuring cups and spoons, bowl, toothpicks, cooling rack.

Here’s a brief look at how to make our apple cake recipe.<h3>1. Spray the Cake Pan</h3>Use baking spray that contains flour so the cake will release from the pan easily.<h3>2. Beat the Butter and Sugar</h3>Beat until no lumps remain and the texture is fluffy and light.<h3>3. Beat in the Eggs</h3>For the best textured cake, add eggs one at a time to incorporate the maximum amount of air.<h3>4. Mix in Remaining Ingredients</h3>Add the vanilla, flour, baking soda, and salt all at once. Mix on medium-low speed just until no traces of the dry ingredients remain. Then stir in the apples and walnuts with a rubber spatula or spoon.<h3>5. Bake and Cool</h3>Test doneness with a toothpick—it should come out clean with no wet batter or crumbs clinging to it. Cool the hot cake in the pan 10 minutes, then remove the cake from the pan and let it cool another 10 minutes on a cooling rack before serving. See the section below for how to remove a cake from the pan.

How to Make Apple Cake

Here's how to remove cake from a pan like a pro.Cool in Pan: First cool the cake in the pan just 10 minutes to make it sturdier for moving. Any longer and it could be difficult to remove.Flip Cake Upside Down: Place a cooling rack on top of the cake in the pan. With one hand on top, and the other beneath the cake pan, flip everything over; carefully lift the pan off the cake.Flip Cake Right-Side Up: Place another cooling rack on top of the cake. Using the same motion as above, flip everything over so the cake is right-side up. Remove the top cooling rack.

How to Remove Homemade Apple Cake from the Pan

We’ve heard that our fresh apple cake recipe is a big hit, and fans love to tweak it to suit their tastes. As SueDav tells us, “I doubled the cinnamon and added some nutmeg. It was delicious.”Here are even more variations to give it your own spin.Swap the Sugar: For more of a spice cake flavor (and less apple-forward flavor), substitute 1/2 cup brown sugar for 1/2 cup of the granulated sugar. Add 1/4 teaspoon ground nutmeg with the cinnamon.Add a Drizzle: Top servings of cake with caramel topping or maple syrup. Dodgegirl28 tells us, “Also great with a peanut butter drizzle!”Make It Faster: Our <a href="https://www.bettycrocker.com/recipes/5-ingredient-apple-dump-cake/1694cec2-58d3-4ca7-80e5-be3116c85ed5">5-Ingredient Apple Dump Cake</a> gets you to sinking your teeth into homemade apple cake even sooner.

Got leftover cake? Lucky you—it’s another opportunity to enjoy a sweet bite of goodness!<h3>Refrigerator</h3>Place any remaining apple cake on a plate and wrap tightly with plastic wrap or place in an air tight food storage container. Store in the refrigerator up to 5 days. Over time, the cinnamon flavor might diminish, and the top of the cake may become stickier, but it will still taste delicious.<h3>Freezer</h3>Wrap cake tightly with plastic wrap or foil and place inside resealable freezer food storage bag. (If you want to take out just a piece or two at a time, cut the cake before wrapping.) Freeze up to 4 months. To thaw, loosen wrap and place in the refrigerator overnight or at room temperature 30 minutes before serving.<h3>Reheating</h3>Place a piece of apple cake on a microwavable plate. Cover loosely and microwave on Medium (50%) for 45 seconds to 1 minute or just until warm.

Storing and Reheating Apple Cake

Nearly 200 of our fans let us know this apple cake recipe is 5 stars. They tell us it’s easy enough to make, whether you’re new to baking or a dessert-making pro. One fan, Suzybb2 says, “This is the third time this week making this ridiculously super easy recipe.”Makers tell us this moist apple cake recipe has a sinful flavor and a perfect balance of sweetness. They also note that they got positive feedback from those that enjoyed the apple cake—including requesting the recipe or that it be made again, soon. We’ve heard from users that this cake is great for more than just dessert—it’s also a great choice for breakfast, morning coffee break, or as an afternoon treat on a cold day!

There is no need to cook them first. Shreds of raw apple are small enough to easily bake in the cake batter, making them soft and tender.

Should I cook the apples before adding them to the cake?

If we’re going to be picky, our top choices for this apple cake recipe are tart baking apples, such as Granny Smith or Braeburn. They stand up to baking without getting mealy or mushy and their tart flavor pairs beautifully with the sweet flavor of the cake.However, if we’re going to be practical, the best apples to choose are the ones you have readily available! Because the apples are in such tiny pieces, the texture and flavor won’t be as noticeable as if they were cut into chunks. Feel free to use any variety you wish.

What are the best apples to use in apple cake?

The flavor of the spices and the moistness of the cake can diminish over time, so for the best flavor and texture, serve this apple cake the same day you make it. If you wish to make it ahead, see our Storage section above.

Can this recipe be made ahead of time?

This apple cake recipe is specifically developed as a cake. If you want to make apple muffins, try one of our tasty <a href="https://www.bettycrocker.com/recipes/dishes/muffin-recipes/apple">apple muffin recipes</a>.For bundt cake, since this recipe makes a 9-inch single layer cake, there just isn’t enough batter to fill the fluted tube pan. Our <a href="https://www.bettycrocker.com/recipes/chunky-apple-cake-with-browned-butter-frosting/17b128eb-b7bf-486b-be5c-298927e52311">chunky apple cake</a> recipe—specifically developed for a that pan—is just the ticket.For more fresh apple desserts, our <a href="https://www.bettycrocker.com/recipes/apple-pie-recipe/c9a4acc6-85aa-4128-b0b0-1a17bdbe05e0">apple pie</a> wins the prize for flaky pastry with a deliciously cinnamon-apple filling. Or if you’re looking to skip the pie crust, try our sweet and spicy <a href="https://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238">apple crisp recipe</a>, to bring on the oohs and ahhs.

Can I make muffins or bundt cake with this recipe?

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