Apple Crisp Recipe With Cake Mix and Pie Filling: No-Bake Cheat's Dessert in 20 Minutes

This apple crisp recipe with cake mix and pie filling proves dessert doesn’t need to be complicated—just delicious. 🍏 In just 20 minutes, you’ll have a warm, buttery crisp with tender apples and a crumbly topping that tastes like it came from a bakery, not your kitchen. The secret? Using store-bought cake mix and pie filling to cut prep time without sacrificing flavor.

The beauty of this recipe lies in its simplicity: no rolling dough, no measuring spices, and no waiting for pie crust to chill. Instead, you’ll mix cake mix with melted butter and brown sugar for a foolproof topping that bakes up golden and crispy. The pre-made pie filling ensures perfectly spiced, soft apples underneath—no peeling or slicing required.

What you’ll end up with is a dessert that’s restaurant-quality but effortless—warm, fragrant, and topped with a crunchy, buttery layer that’s impossible to resist. The best part? It’s customizable: Add cinnamon, nuts, or even a dollop of vanilla ice cream for extra indulgence. This is the kind of dessert that feels like a hug for your taste buds.

Perfect for weeknights, potlucks, or when you’re craving something sweet but don’t want to spend hours in the kitchen. Let’s get started—your crisp is waiting!

Ingredients for apple crisp recipe with cake mix and pie filling

Six simple ingredients transform into a bakery-style crisp in under 20 minutes.

The apples are the star, so use firm, sweet varieties like Honeycrisp or Gala—they hold up best during baking. Pre-sliced apples from the produce section save time, but if you're peeling and slicing, keep them in cold water to prevent browning. The pie filling is a game-changer here—look for brands like Libby's or Motts for that perfect balance of spice and sweetness. If you can't find pre-sliced, grab a bag of frozen apple slices (no sugar added) and thaw them—they work perfectly too.

No cake mix? Mix 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt for a quick substitute. The butter needs to be melted for that perfect crispy topping—microwave in 40-second bursts to avoid overheating. Want more crunch? Add 1/2 cup crushed graham crackers to the oat mixture. The cinnamon is optional but adds warmth—if you skip it, boost the vanilla extract in the pie filling by a teaspoon. For extra richness, swap the granulated sugar for light brown sugar in the topping.

This crisp reheats beautifully—just pop it in the oven at 350°F for 5-10 minutes until warm and crispy again. Store leftovers in an airtight container for up to 3 days (if it lasts that long). The topping stays crunchy for about 2 days, but the filling stays soft. For make-ahead magic, assemble the crisp in a baking dish, refrigerate overnight, then bake straight from the fridge—add 5 extra minutes to the baking time.

Step-by-step instructions for apple crisp with cake mix

Here's the quickest way to make a warm, gooey apple crisp—no oven needed!

In a large bowl, combine the 1 box all-purpose cake mix, 1 cup old-fashioned rolled oats, 0.5 cup light brown sugar, 0.25 cup granulated sugar, and 0.5 cup chopped walnuts. I like to use my fingers to break up any oat clusters for an even texture. Add the 0.75 cup melted unsalted butter and mix until everything looks like wet sand—no dry spots should remain.

Next, stir in the 1 tsp cinnamon and 0.25 tsp salt. The cinnamon adds warmth while the salt balances the sweetness. If you're feeling fancy, sprinkle in the 0.5 tsp ground cinnamon from the pie filling too. This step is where the magic happens—the buttery oat topping will become crispy and golden without any baking.

In a separate bowl, dump the 1 can (21 oz) apple pie filling and stir in the 0.5 tsp ground cinnamon. This extra cinnamon boosts the flavor without changing the filling's texture. Give it a good mix so every spoonful gets that spiced apple goodness. If you're using pre-sliced apples instead of the filling, toss them with 0.25 cup granulated sugar and 0.5 tsp cinnamon—just don't skip the sugar, or your crisp will taste bland.

Here's the thing—this filling is already cooked, so we're just combining flavors. The warm pie filling will soften perfectly when mixed with the cold topping, creating that classic crisp texture without any baking time. If you're using fresh apples, you'd need to cook them first, but this shortcut saves you 30 minutes of waiting.

Spread the apple pie filling evenly in the bottom of a 9x13-inch baking dish (or whatever size dish you have). Use a spatula to press it down gently—this helps the filling stay put when you add the topping. Then sprinkle the crisp mixture over the top, pressing down lightly with your fingers or the back of a spoon. You want it packed but not compacted—just firm enough to hold its shape.

For that restaurant-style look, I like to make a few shallow wells in the topping with my fingers. These little divots let the warm filling peek through when you serve it, creating pretty contrast. Don't worry if it's not perfect—this is a cheat's dessert, after all!

Here's where the no-bake magic happens. Cover the dish tightly with plastic wrap or a microwave-safe lid. Microwave on high for 5-7 minutes, then let it sit for 2 minutes—this resting time lets the filling soften and the topping crisp up. If the topping looks dry, microwave for another 1-2 minutes until golden and bubbly around the edges.

Watch closely during the last minute—you want the topping to be golden brown but not burnt. The filling should be warm and slightly bubbly, with that perfect balance of soft and gooey. If it's still too firm, give it another 30-second burst in the microwave. The beauty of this method is that you can adjust the texture exactly to your liking.

Let the crisp cool for 5 minutes before serving—this prevents the ice cream from melting too quickly. Scoop 1.5 cups vanilla ice cream into bowls and top each serving with a generous portion of the warm crisp. The contrast of cold ice cream and warm apple filling is what makes this dessert irresistible.

Here's a pro tip: If you're serving this to a crowd, keep the crisp covered and warm in the microwave while you plate the ice cream. That way, everyone gets their dessert piping hot. The crisp will stay warm for about 15 minutes after microwaving, so don't wait too long to serve!

Dietary considerations for this recipe

Gluten-Free Adaptations

Skip the cake mix and use a gluten-free 1:1 baking flour like Bob's Red Mill or King Arthur Measure for Measure. Mix 1 cup flour with 1 tsp xanthan gum to bind the topping. For oats, choose certified gluten-free rolled oats—brands like Gluten-Free Mall work perfectly. The texture stays crispy, though slightly denser than traditional crisp. 🌾

Dairy-Free Options

Replace the butter with vegan butter like Miyoko's or Earth Balance, which mimics the same richness. For extra creaminess in the filling, stir in 2 tbsp coconut cream or dairy-free whipped topping before serving. The crisp will still hold its structure while keeping the same buttery flavor profile. 🧈

Lower Sugar Swaps

Cut ½ cup sugar from the topping by using ½ cup monk fruit sweetener (like Lakanto) or coconut sugar. For the filling, reduce the pie filling sugar by 2 tbsp and add ½ tsp vanilla extract to enhance sweetness naturally. The crisp remains flavorful but with fewer refined sugars. 🍚

Nut-Free Variations

Omit the walnuts and replace them with ½ cup crushed gluten-free pretzels (if gluten-free) or toasted coconut flakes for crunch. For extra texture, sprinkle ½ cup dairy-free chocolate chips on top before microwaving—they’ll melt slightly and add depth. 🥜

Vegan-Friendly Adjustments

Combine the gluten-free flour blend with vegan butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for binding. Use vegan pie filling (like Starkist Apple Pie Filling) or make your own with apples, sugar, and spices. The result is a crisp that’s just as satisfying without any animal products. 🌱

Frequently asked questions