Apple Crisp Recipe With Cake Mix and Pie Filling: No-Bake Oven Shortcut for Warm Spice Lovers

This apple crisp recipe with cake mix and pie filling transforms a simple dessert into a warm, spiced masterpiece with minimal effort. The secret lies in layering tender apples with a pre-made filling and cake mix topping—no complicated pie crust required.

I developed this version after craving that comforting, cinnamon-kissed aroma without the fuss of traditional recipes.

The beauty of this shortcut is how it delivers restaurant-quality results in just 30 minutes of prep and 45 minutes of baking. The cake mix creates a perfectly crisp, golden-brown topping that holds its shape while the pie filling adds that signature buttery, spiced flavor.

What you end up with is a dessert that tastes homemade but comes together faster than takeout.

What makes this recipe truly special is the balance of textures—tender, caramelized apples at the bottom, a soft yet firm cake topping, and that irresistible crunch when you cut through.

The spices from the pie filling infuse throughout, creating layers of warm cinnamon and nutmeg that make every bite feel like autumn in a bowl.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect dessert experience. The best part? You'll have time to enjoy it instead of spending hours in the kitchen. Let's get started!

Ingredients for apple crisp recipe with cake mix and pie filling

Six simple ingredients turn into a cozy dessert that smells like autumn in minutes.

The apples are the star here—Granny Smiths hold their shape best, but Honeycrisp or Fuji work too. I always grab the pre-sliced bags at Trader Joe's when I'm in a hurry, but whole apples are cheaper and fresher if you've got time. Look for firm ones with no bruises—they'll caramelize perfectly. The pie filling? Any brand in the canned aisle works, but Libby's or Starkist are reliable. Skip the pre-made topping mixes—the cake mix and butter combo gives you that perfect crispy texture without extra effort.

No vanilla cake mix? Spice cake mix works too—just add an extra pinch of cinnamon. Running low on butter? Coconut oil in a 1:1 swap keeps it vegan-friendly, though it'll be slightly softer. The oats can be quick oats or old-fashioned—I usually grab whatever's on sale. For extra crunch, toast the walnuts in a dry pan for 3-4 minutes before adding. The ice cream is optional, but trust me—vanilla bean makes this dessert feel extra special. If you're feeling fancy, sprinkle a little cinnamon on top before baking for that restaurant touch.

This keeps 3-4 days in the fridge, but honestly? It's best eaten fresh. The topping gets softer over time, so if you're making it ahead, store it covered at room temperature for up to 2 days. Freezes beautifully too—just thaw overnight in the fridge. I always make a double batch because it disappears fast. Serve warm with that scoop of ice cream, and you've got dessert that tastes homemade without the hours in the kitchen.

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

Here's how to make this warm, spiced dessert with minimal effort and maximum flavor.

Start by peeling, coring, and slicing the 6 medium Granny Smith Apples into ¼-inch thick slices. You want them even so they cook uniformly. Toss the apple slices with 1 tablespoon of the ground cinnamon to infuse them with flavor while they cook.

In a large bowl, combine the apple slices with the 1 can (21 oz) Cinnamon Apple Pie Filling. Stir gently but thoroughly to distribute the filling evenly. The apples will soften as they cook, and the pie filling adds that perfect balance of sweetness and spice. Pour this mixture into a 9x13-inch baking dish and spread it out in an even layer.

In a medium bowl, mix together the 1 box (18.25 oz) Vanilla Cake Mix, 1 cup Old-Fashioned Rolled Oats, 1 cup Light Brown Sugar, 1 tablespoon Ground Cinnamon, and ½ teaspoon Diamond Crystal Kosher Salt. This is your base for the crispy topping. Stir until everything is well combined—you should see a coarse, crumbly texture.

Cut the ¾ cup Unsalted Butter into small cubes and add them to the dry mixture. Use your fingers or a fork to work the butter into the crumbs until the mixture resembles coarse sand. If it looks too dry, don't worry—it will hold together when baked. This step is key for creating that perfect crunchy texture.

Sprinkle the topping mixture evenly over the apple-filling mixture in the baking dish. Use a spoon or your fingers to spread it out, making sure every inch of the apples is covered. For extra crunch, sprinkle the ½ cup Chopped Walnuts evenly over the top. This adds a nice texture contrast.

Bake in a preheated 350°F oven for 35-40 minutes, until the topping is golden brown and the filling is bubbling at the edges. The center should still be slightly soft—this ensures the apples stay tender. If the edges brown too quickly, tent the dish with aluminum foil to prevent over-browning.

Let the crisp cool for 10 minutes before serving. This allows the filling to set slightly and makes it easier to scoop. The warm apples and crispy topping will be at their best when served immediately.

Scoop 1.5 cups Vanilla Ice Cream into bowls and top with generous servings of the apple crisp. The contrast of warm, spiced apples with cool, creamy ice cream is what makes this dessert truly special. Don't forget to drizzle with any extra ice cream melting on top—it adds a delicious touch!

Creative variations of this apple crisp recipe with cake mix and pie filling

Spiced Pear Twist

Swap the apples for 6 cups sliced ripe pears (like Bosc or Anjou) and add ½ tsp ground cardamom to the filling. The pears caramelize beautifully and pair perfectly with the cake mix topping.

I like to sprinkle 1 tsp lemon zest over the pears before baking for a bright, citrusy contrast. 🍐

Caramel Apple Crisp

Drizzle ½ cup caramel sauce (store-bought or homemade) over the apples before adding the pie filling. This adds a gooey, sweet layer that makes every bite extra decadent. I use Smucker's caramel sauce for convenience, but homemade is even better if you have time.

For extra richness, fold ¼ cup chopped pecans into the topping mixture. 🍯

Cinnamon Roll Crisp

Swap the cake mix for 1 tube (16.25 oz) cinnamon roll dough (like Pillsbury) and roll it out to fit your baking dish. Spread the apple-pie filling mixture on top, then sprinkle with the oat-cinnamon-sugar topping.

Bake as directed, but add 5 minutes to ensure the dough is fully cooked. The result? A crispy, flaky topping that tastes like dessert for breakfast. 🍥

Vegan Crisp Option

Replace the butter with ¾ cup coconut oil (chilled) and use a vegan vanilla cake mix (like Betty Crocker or King Arthur). For the filling, choose a vegan apple pie filling (like Starkist or Libby's vegan line). The texture stays crispy, and the flavor remains rich and satisfying. 🌱

Add 2 tbsp bourbon or apple brandy to the pie filling before mixing it with the apples. The alcohol cooks off, leaving behind warm, spiced notes that elevate the dessert.

I like Buffalo Trace bourbon for its smooth, caramel-forward flavor. For an extra kick, sprinkle ½ tsp cinnamon over the topping before baking. 🥃

Portion the apple-pie filling mixture into 12 greased muffin cups (about ¼ cup each). Top each with 2 tbsp of the cake mix-oat topping. Bake at 350°F for 18-20 minutes until golden.