This Crustless Apple Pie is a delightful twist on the classic apple pie, perfect for those who love the filling but want to skip the crust. This dessert combines tender, spiced apples with a sweet, buttery batter that bakes into a golden, cake-like topping. It’s easy to make and perfect for serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients
For the Apples:
- 3 cups thinly sliced, peeled apples*
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 to 2 teaspoons ground cinnamon
For the Batter:
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 to 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground cloves (optional, to taste)
- ¼ teaspoon ground nutmeg (optional, to taste)
- 1 large egg
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract (or to taste)
- ½ to 1 teaspoon almond extract (optional, to taste)
For the Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon (or to taste)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Apples:
- In a medium bowl, combine the sliced apples, 2 tablespoons of granulated sugar, lemon juice, and 1 to 2 teaspoons of ground cinnamon. Toss well to coat the apples evenly.
- Spray a 9-inch round pie dish with cooking spray and transfer the apple mixture into the dish, smoothing it out to create a relatively flat layer.
- Make the Batter:
- In a large mixing bowl, whisk together 1 cup granulated sugar, flour, 1 to 2 teaspoons cinnamon, salt, and optional cloves/nutmeg.
- Add the egg, melted butter (ensure it’s not too hot to avoid scrambling the egg), vanilla extract, and optional almond extract. Fold the mixture together using a large rubber spatula. The batter will be thick and dense, which is expected.
- Turn the batter out over the apples in the pie dish. It’s easiest to take a portion of the batter in your hand, press it over a section of the apples, and repeat until all the batter is used. Leave a ½-inch border from the edge to prevent sticking or burning.
- Add the Topping:
- Evenly sprinkle the batter layer with 1 tablespoon of granulated sugar and ½ teaspoon of cinnamon.
- Bake:
- Bake for about 55 minutes, checking at 45 minutes but expecting it might take up to 65 or 70 minutes. The pie is done when the top is set and lightly golden brown. If in doubt, insert a toothpick into the center, which should come out clean. You should also see faint bubbling of apple juices and cinnamon around the edges.
- Cool and Serve:
- Allow the pie to cool in the baking dish for about 30 minutes before serving. It pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
- Extra apple pie can be kept airtight at room temperature for up to 5 days or frozen for up to 3 months. Avoid refrigerating as it can dry out and harden the pie.
Tips
- Apple Variety: Choose a mix of sweet and tart apples for the best flavor. Granny Smith, Honeycrisp, and Fuji are great options.
- Batter Consistency: The batter will be very thick. Don’t worry if it seems dense; it will spread and even out as it bakes.
- Baking Time: Ovens vary, so keep an eye on the pie in the last 10 minutes of baking. Look for a golden top and bubbling edges.
- Serving Suggestion: This pie is best served warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy this easy and delicious Crustless Apple Pie as a perfect fall dessert or anytime you crave a comforting, apple-filled treat!
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