Dive into a delectable fall dessert combining the richness of Granny Smith apples, zesty lemon juice, creamy cream cheese, and crunchy pecans in a no-bake oatmeal crust! And, oh, did we mention the caramel swirls?
Every fall, as the leaves begin to drop, and a chill teases the air, I find myself reminiscing about my grandmother’s kitchen. It wasn’t the typical baked apple pie aroma that filled the room, but rather her one-of-a-kind “No-Bake Oatmeal Apple Pie Lasagna.” (Yes, lasagna!) Imagine the hybrid of an apple pie and an Italian lasagna going on a blind date! Initially, I thought she had lost her marbles, meshing two starkly different dishes. But one bite and I was hooked! Over the years, I’ve tweaked her recipe, adding in caramel swirls because, well, caramel! And thus, this dessert has become my go-to for all autumn gatherings. You might be skeptical, but trust me, after one bite, you too will be a believer!
Why You’ll Love No-Bake Oatmeal Apple Pie Lasagna:
This No-Bake Oatmeal Apple Pie Lasagna isn’t just your average dessert. Here’s why:
No-Bake Ease: Because who really wants to stand by the oven when the leaves are perfect for jumping in?
Twist on Classics: Combining the warmth of apple pie with the structure of lasagna? Unprecedented!
Versatility: Perfect for both your chic autumn soirée and your comfy Thanksgiving dinner.
Ingredient Notes For No-Bake Oatmeal Apple Pie Lasagna:
Apples: While Granny Smith and Honey Crisp are recommended for their tartness, feel free to experiment with your favourites. Just remember, tart apples complement the sweet layers well.
Oats: Quick cooking oats are a must! They absorb the butter and sugar blend well, providing the right texture.
Cream Cheese: Room temperature, folks. It ensures a smooth, creamy blend, preventing those unwanted lumps.
Topping: Do not skip on the caramel. It’s the golden ribbon that ties this whole dessert together. And pecans? They’re not just for the aesthetics – they add a delightful crunch!
Clear & Easy-to-Follow Steps To Make No-Bake Oatmeal Apple Pie Lasagna:
Apple Pie Filling: Start by prepping your apples: core, peel, and dice them into chunks. A quick lemon juice bath helps them retain their color. Next, grab a saucepan. Combine your sugars, cornstarch, spices, and water, and whisk until everything’s chummy. You’ll want to bring this to a boil before introducing the apples. After about 10-12 minutes of bubbling together, the apples should soften, and the sauce should thicken. Once done, set aside to cool.
Oatmeal Crust: Melt that butter but don’t let it sizzle for too long! Introduce it to brown sugar and stir until they’re inseparable. Vanilla, cinnamon, and pecans join the party next, followed by oats. After a couple of minutes on low heat, set some mixture aside for later decoration and press the rest into your dish. A little chill in the fridge will do wonders.
Vanilla Cream Cheese Layer: It’s mixer time! Cream together the cream cheese, butter, and vanilla until they’re fluffy. Gradually add powdered sugar, and end by folding in the whipped cream. Spread this luscious layer over your crust and give it some fridge time.
Assembly: Ensure the apple filling is cool before layering it over the cream cheese. Another chill session is in order before you lavish with whipped cream, and oh-so-glorious caramel swirls. Sprinkle with your reserved oat mixture and pecans, and you’re done!
This scrumptious dessert is best enjoyed fresh but if you have leftovers (kudos for the self-control!), refrigerate them in an airtight container. It’ll keep its charm for up to 3 days.
Variations & Substitutions:
Fruits: Not an apple fan? Try pears or peaches!
Crust: Not into oats? Try a graham cracker crust for a different spin.
Vegan: Swap out dairy items for their plant-based counterparts. Almond or coconut whipped cream can be a game-changer!
Topping: Maple syrup can be a fantastic alternative to caramel. If you’re nut-averse, try sprinkling with crushed cookies.
Trust me, this dessert might sound a tad quirky, but in the immortal words of my grandma: “Why be ordinary when you can be extraordinary?” Dive in and make this fall even more fabulous!
No-Bake Oatmeal Apple Pie Lasagna
Apple Pie Filling:
- 2 lb. diced peeled apples Recommendations include Granny Smith or Honey Crisp
- 2 Tablespoons fresh lemon juice
- 1/2 cup brown sugar packed
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups water
- 1 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon optional
- 3 cups quick cooking oats
- 2/3 cup pecans chopped
Cream Cheese Layer:
- 14 oz. cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups whipped cream e.g., Cool Whip
- 2 1/2 –3 cups whipped cream e.g., Cool Whip
- Caramel sauce for drizzling
- Pecans for decoration
Apple Pie Filling:
- Prepare the apples by coring, peeling, and dicing them. To prevent oxidation, coat the apples in fresh lemon juice and set aside.
- In a large saucepan, combine the brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Add water and whisk until all ingredients are dissolved. Bring the mixture to a boil over medium-high heat.
- After reducing the heat slightly, allow the mixture to simmer for 2 minutes. Add the apples, return to a boil over medium-high heat, and then reduce to low. Simmer for 10-12 minutes, or until the apples are softened and the sauce has thickened.
- Remove from heat and allow the mixture to cool to room temperature.
- Melt the butter over medium heat in a saucepan. Once melted, incorporate the brown sugar until it is fully dissolved.
- Introduce the vanilla extract, cinnamon, and chopped pecans, stirring continuously.
- Lower the heat and integrate the quick-cooking oats, cooking for an additional 2 minutes, ensuring that all ingredients are thoroughly combined.
- Reserve approximately 1/3 to 1/2 cup of the oat-pecan mixture for later use. The remainder should be pressed into the base of a 9 x 13-inch dish, previously greased, and then refrigerated until firm.
Vanilla Cream Cheese Layer:
- Using an electric mixer, blend the cream cheese, butter, and vanilla extract until smooth. This should take approximately 2 minutes.
- Gradually incorporate the powdered sugar until the mixture is uniform. Subsequently, fold in the whipped cream.
- Spread this mixture uniformly over the previously prepared crust and refrigerate.
- Once the apple pie filling has reached room temperature, spread it over the cream cheese layer and return to the refrigerator until set.
- Layer the dessert with 2 1/2 to 3 cups of whipped cream, ensuring a smooth surface.
- Drizzle the caramel sauce over the whipped cream layer. For aesthetic purposes, use a wooden skewer or the back of a knife to create swirls in the whipped cream using the caramel.
- Finish by sprinkling the reserved oat mixture on top and garnishing with additional pecans.
- For best preservation, store the dessert in the refrigerator.