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Oatmeal Apple Pie Lasagna is easy, no bake fall dessert. If you’re craving comfort food, no bake combo of oat, pecans, caramel, apples and warm spices will definitely make your day. No Bake pecan oatmeal crust with brown sugar and cinnamon, vanilla cream cheese layer, homemade apple pie filling, whipped cream and caramel swirls, make this dessert perfect for fall.
For more delicious, fall comfort food, check my Apple Cinnamon Bread recipe and Apple Crisp Mini Cheesecakes, too.
No-Bake Oatmeal Apple Pie Layered Dessert
Layered no bake desserts are my favorite. They are easy to make, you can feed a crowd with one batch, or bring them to a party or potlucks.
Since the summer is coming to its end, it is perfect time for fall recipes. And fall desserts are all about apples, pumpkins and warm spices. But apples come first, at least on my dessert list.
Apples makes perfect combo with caramel, but with oat and pecans as well. Therefore, I decided to swap the graham cracker crust with oatmeal and pecans. This way you get three desserts in one. It is like no bake oatmeal bars, vanilla cheesecake and apple pie in one pack. A win-win combo for upcoming fall season.
How To Make Homemade Apple Pie Filling
First, make the apple pie filling, because it takes time to cool. When peel and cut the apples, toss with lemon juice to keep them from browning prematurely.
Stir together sugars, cornstarch, cinnamon, and nutmeg in a large saucepan. Whisk in water until everything has dissolved. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high and bring to a boil again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes until the apples softens and the sauce thickens. Remove the pan from the heat and let the mixture cool to room temperature.
How To Make A No Bake Oatmeal Crust
For this recipe you should use quick cooking oats, not old-fashioned rolled oats. Also you can use toasted pecans, it will taste even better, but if you don’t have time, you can use raw.
Melt butter over medium heat, then stir in brown sugar until dissolved. Add vanilla, cinnamon and pecans and stir until combined.
Turn heat to low and add quick cooking oats. Cook on low for about 2 minutes, or until ingredients are well combined.
Reserve about 1/2 cup of the oat-pecan mixture for sprinkling on top for decoration and press remaining mixture into the bottom of the pan and place in the fridge to firm.
Vanilla Cream Cheese Filling
The filling is very easy to make, especially if you use whipped cream from a tube. Just beat softened butter, cream cheese and vanilla, next add powdered sugar and mix until smooth and creamy, and finally mix in thawed whipped cream. Spread over the crust and chill in the fridge until the apple pie filling is completely cooled to a room temperature. Then using a spoon spread apples over the cream cheese layer and place in the fridge for a few hours.
Finally top with remaining whipped cream, drizzle caramel sauce and swirl into the cream, Garnish with oatmeal pecan crumbs and pecan halves before serving.
Enjoy!
No-Bake Oatmeal Apple Pie Lasagna
Description
No-Bake Oatmeal Apple Pie Lasagna is easy, no bake fall dessert. No Bake pecan oatmeal crust with brown sugar and cinnamon, vanilla cream cheese layer, homemade apple pie filling, whipped cream and caramel swirls, make this dessert perfect for fall.
Ingredients
Apple Pie Filling:
- 2 lb. diced peeled apples (Granny Smith, Honey Crisp …)
- 2 Tablespoons fresh lemon juice
- 1/2 cup packed brown sugar
- 1 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups water
Oatmeal Crust:
- 1 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon (optional)
- 3 cups quick cooking oats
- 2/3 cup chopped pecans
Cream Cheese Layer:
- 14 oz. cream cheese-room temperature
- 1/2 cup unsalted butter-room temperature
- 1 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups whipped cream (Cool Whip)
Topping:
- 2 1/2–3 cups whipped cream (Cool Whip)
- caramel sauce-to drizzle on top
- pecans-for decoration
Instructions
Apple Pie Filling:
- Core, peel and cut apples in chunks. Toss with lemon juice to coat to prevent from browning too much, set aside.
- Stir together sugars, cornstarch, cinnamon, and nutmeg in a large saucepan. Whisk in water until everything has dissolved. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high and bring to a boil again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes until the apples softens and the sauce thickens. Remove the pan from the heat and let the mixture cool to room temperature.
To Make the Oatmeal Crust:
- Melt butter over medium heat, then stir in brown sugar until sugar is dissolved.
- Add vanilla, cinnamon and pecans and stir until combined.
- Turn heat to low and add quick cooking oats. Cook on low for about 2 minutes, or until ingredients are well combined.
- Reserve about 1/3- ½ cup of the oat-pecan mixture for sprinkling on top for decoration.
- Grease the bottom of 9 x 13 inches dish and press remaining mixture into the bottom of the pan. Place in the fridge to firm.
Vanilla Cream Cheese Layer:
- Beat softened cream cheese, butter and vanilla for 2 minutes. Add powdered sugar and mix until smooth and creamy. Finally mix in whipped cream and spread the mixture over the crust. Place in the fridge.
- When the apple pie filling is cooled to a room temperature, using a spoon spread it over the cream cheese layer and place in the fridge to set completely.
- Top with 2 ½ -3 cups whipped cream and smooth the top. Drizzle caramel sauce over the whipped cream layer and using a wooden skewer swirl the caramel into the whipped cream
- Sprinkle remaining oat crumbs on top and garnish with pecans.
- Store in the fridge.
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