An easy fall dessert made with fresh tart apples and a buttery snickerdoodle cookie topping. Only 10 minutes of prep for a cozy, golden treat!
Why you’ll love this recipe
- Ready in under an hour
- No mixer or eggs needed
- Perfect warm, crisp, and cinnamon-sweet texture
- Crowd-pleasing and ideal for holidays or weekends
Ingredients (8 servings)
- 6 cups peeled, thinly sliced tart apples (about 8 medium Granny Smith)
- ⅓ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 (17.9 oz / ~510 g) snickerdoodle cookie mix (with cinnamon-sugar packet)
- ½ cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional but recommended)
- Optional toppings: whipped cream, vanilla ice cream, caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 11×7-inch baking dish or 2-quart casserole.
- Make the apple layer. In a bowl, toss the sliced apples with both sugars, orange juice, and lemon juice. Spread evenly in the dish.
- Add topping. In another bowl, mix the dry snickerdoodle cookie mix and the included cinnamon-sugar packet (do not add eggs or water). Sprinkle evenly over the apples.
- Add butter + nuts. Drizzle melted butter evenly over the dry mix—don’t stir. Scatter chopped nuts on top if using.
- Bake. Bake 35–40 minutes, until the top is golden brown and the apples are bubbling and tender.
- Serve. Cool 10–15 minutes, then serve warm with whipped cream, ice cream, or caramel drizzle.
Tips for success
- Slice apples evenly (⅛–¼ inch) so they bake uniformly.
- Don’t mix the butter into the topping—the dry-over-wet layering creates a crisp texture.
- Tent with foil if the top browns too quickly.
- Works in a 9×9 pan (add 5 minutes) or 9×13 pan (start checking at 30 minutes).
Substitutions
- Apples: use Braeburn, Honeycrisp, or Pink Lady.
- Citrus: replace orange + lemon juice with ¼ cup apple cider + 1 tsp lemon juice.
- Nuts: swap for ¾ cup quick oats if nut-free.
- Gluten-free: use a GF snickerdoodle mix.
Variations
- Caramel Apple: drizzle 2 tbsp caramel over apples before baking.
- Apple-Cranberry: mix in ½ cup dried cranberries.
- Brown Butter: brown the butter for a richer flavor.
- Apple-Pear: half apples, half pears.
Storage & Reheating
- Refrigerate 3–4 days covered.
- Reheat at 300°F (150°C) for 10–12 minutes to crisp.
- Freeze up to 2 months; thaw overnight.
Serving suggestions
- Vanilla bean ice cream
- Whipped cream + pinch of cinnamon
- Warm caramel sauce
Troubleshooting
- Topping too dry? Add 1–2 tbsp extra butter next time.
- Apples still firm? Bake 5–10 minutes longer.
- Too sweet? Use all tart apples and reduce granulated sugar to 2 tbsp.
FAQs
Can I use canned pie filling?
Yes. Use two 21-oz cans and skip the sugars and citrus. Bake about 5–8 minutes less.
Can I swap the cookie mix for cake mix?
You can, but you’ll lose the snickerdoodle flavor. Add 1–2 teaspoons of cinnamon if using cake mix.
Do I need to peel the apples?
Peeling makes a softer texture. Leave peels on for a rustic chew and slice thinner.
Nutrition (per serving ≈ 1/8 pan)
Calories ≈ 420 Fat 20 g Carbs 60 g Protein 4 g Fiber 4 g Sodium 260 mg
Summary
This Apple Snickerdoodle Dump Cake is the definition of comfort baking: sweet cinnamon apples topped with buttery cookie crumble, baked to golden perfection. Easy enough for weeknights, impressive enough for guests. Serve warm—and watch it disappear.