This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

More delicious recipes

Easy Homemade Biscuit Recipe

Easy Dutch Oven No Knead Bread

Homemade Pretzel Bread (Pretzel Rolls)

Best Cornbread Recipe

Best Easy Chili Recipe

Best Tomato Soup Recipe

This delicious corn pudding recipe is comfort food at it’s finest.

A rich, buttery corn pudding made completely from scratch is studded with bursts of sweet corn. With a perfect texture and tons of flavor, it’s truly side-dish perfection.

This recipe is easy to make with 8 simple ingredients and is a must-make side dish for Thanksgiving, or any special occasion!

Corn Pudding Recipe: Ingredients & Substitutions

• Granulated Sugar. Use white sugar or organic cane sugar for the best results.
• All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
• Yellow cornmeal. white cornmeal works well too.
• Salted Butter. if desired, use unsalted butter.
• Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
• Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.

How to Make Corn Pudding from Scratch

Let’s walk through how to make corn pudding step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 350 degrees F. Then, grease or butter a 9×9” baking dish and set it aside.

Then, combine the sugar, flour, cornmeal, baking powder and sea salt in a medium bowl.

Next, melt the butter in a large bowl or glass batter bowl (my favorite).

Then, whisk in the heavy cream and eggs until the mixture is smooth.

Next, add the dry ingredients and stir to combine.

Lastly, fold in the corn.

Then, spread the corn pudding mixture evenly into the prepared baking dish.

Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Once the pudding is done baking, remove it from the oven and place it on a wire cooling rack to cool slightly.

Serve

Serve slightly warm with your favorite main dishes (like oven roast turkey) and sides. I suggest making this cinnamon honey butter and slathering it on top while it’s warm – yum!

This is one of our favorite Thanksgiving sides – so obviously I suggest serving it with our favorite Thanksgiving Recipes, which also are great for other holidays too!

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Corn Pudding Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Best Corn Pudding Recipe (From Scratch)

This is the best corn pudding recipe! It's easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn).It's rich in flavor, slightly sweet, and has the perfect texture!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Calories 205kcal

Author Laura

Cost $5

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• whisk
• 9×9″ baking pan

Ingredients

• ¼ cup granulated sugar
• 2 Tablespoons all-purpose flour
• ¼ cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup salted butter melted
• ¾ cup heavy cream
• 3 large eggs
• 3 cups sweet corn

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease a 9×9” baking dish, set aside.
• In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
• In a large bowl, melt butter.
• Whisk in heavy cream and eggs.
• Add dry ingredients and stir to combine.
• Fold in corn.
• Spread the mixture evenly into the prepared baking dish.
• Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Let cool and serve.

Video

Notes

Ingredient Substitutions

• Granulated Sugar. Use white sugar or organic cane sugar for the best results.
• All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
• Yellow cornmeal. white cornmeal works well too.
• Salted Butter. if desired, use unsalted butter.
• Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
• Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Nutrition

Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 178mg | Potassium: 161mg | Fiber: 1g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

More Delicious recipes

Best Cornbread Recipe

Oven Roasted Broccoli

Cornbread Muffins

Best Thanksgiving Recipes

Homemade Cranberry Sauce Recipe

Cornbread Dressing (Cornbread Stuffing)

I know it’s a bold claim, but this truly is the best cranberry sauce recipe. I have been making it for almost 20 years and usually make a triple batch on Thanksgiving (check out our Thanksgiving recipes) because everyone in my family loves it so much.

This year, I implore you to ditch the gelatinous canned sauce that masquerades as cranberry sauce, and make your own homemade cranberry sauce.

And there’s no need to be intimidated, because this cranberry sauce recipe is easy to make with 5 ingredients in under 30 minutes.

Cranberry Sauce Recipe Ingredients & Substitutions 

• Fresh cranberries. This cranberry sauce recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

I have tried playing with the ratio of orange juice and water, decreasing the amount of sugar, etc. and have landed on this recipe every. single. time. I do have a healthy cranberry sauce recipe (with a video) here that uses no refined sugar.

How to make Cranberry Sauce

Let’s walk through how to make cranberry sauce together, and be sure to watch the video for additional help.

The first step in this cranberry sauce recipe is to whisk the water, orange juice, granulated sugar, brown sugar and cinnamon together in a saucepan over medium-high heat.

Once the mixture is boiling, add the cranberries and stir to combine.

Turn the heat down to simmer and simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

One of my favorite parts of making this Homemade Cranberry Sauce is that the cranberries “talk” to you as they cook. As they warm up they start popping and snapping. Keep cooking until most of the berries have burst.

Mash or Blend Sauce

Next, you can make a chunky or smooth sauce in one of these two ways:

1. Mash the cranberries with a potato masher. As pictured, this is how I make cranberry sauce with orange juice because we like our cranberry sauce a little chunky!
2. Use a Blender. If you enjoy your homemade cranberry sauce extra-smooth use a blender! Simply put the mixture into the container of a blender (Vitamix) after it’s fully cooked, and blend to your desired consistency.

Mash the cranberries until you reach your desired consistency.

This cranberry sauce recipe thickens as it cools. So Let it cool to room temperature in a pan, then transfer it to an airtight storage container to chill completely in the refrigerator.

Make-Ahead

I suggest making this homemade cranberry sauce at least one day in advance so it can chill overnight.

I make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend.

Store/Freeze

Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Serve

Serve this homemade cranberry sauce chilled with your favorite holiday recipes (try all of our delicious Thanksgiving Recipes). Here are my top suggestions:

• Oven Roast Turkey Recipe
• Best Mashed Potatoes or cream cheese mashed potatoes
• Roasted Green Beans or Roasted Brussels Sprouts
• Slather it on the best dinner rolls.
• Sweet potato casserole or candied yams.

Cranberry Sauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Best Homemade Cranberry Sauce Recipe

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You'll never buy canned cranberry sauce in a can again!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Calories 65kcal

Author Laura

Cost $5

Equipment

• potato masher
• 5 Quart Sauce Pan
• measuring spoons
• measuring cups

Ingredients

• 12 oz fresh cranberries (rinsed)
• ¼ cup water
• ¾ cup pure orange juice
• ½ cup granulated sugar
• ½ cup light-brown sugar
• ⅛ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium sauce-pan, whisk together water, orange juice, granulated sugar, brown sugar and cinnamon over medium-high heat.
• Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.
• Simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).
• Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth. 
• Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.
• Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).

Video

Notes

Ingredient Substitutions: 

• Fresh cranberries. this recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

Make-Ahead 

I always make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend!

Store

Store it in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Nutrition

Serving: 2Tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.1mg

Make these Holiday Recipes

Best Thanksgiving Recipes

Best Mashed Potatoes

Best Sweet Potato Casserole

Roasted Brussel Sprouts with Bacon

Roast Turkey Recipe

Best Christmas Cookie Recipes

Candied yams are a traditional southern side dish, and an essential component of Thanksgiving dinner.

This is the very best candied yams recipe you’ll ever eat! Sweet potatoes (yams) are peeled & sliced, then cooked to perfection in a delicious sauce that isn’t overly sweet.

With notes of citrus, maple syrup and rich fall spices, this dish will become a family tradition for the holidays. It’s also easy to make with a handful of simple ingredients.

Candied Yams: Ingredients & Substitutions

• Yams (Sweet Potatoes): Use red garnet yams or sweet potatoes for the best results.
• Light brown sugar. dark brown sugar is a great choice as well.
• Maple syrup. I don’t suggest making substitutions for the pure maple syrup.
• Orange juice. I suggest a pulp-free juice.
• Salted butter. Unsalted butter and ghee are both great substitutes.
• Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

How to Make Candied Yams

We’ll walk through how to make candied yams step-by-step, and don’t forget to watch the video!

Begin by preheating your oven to 375 degrees F. Then, generously butter a 9×13” baking dish and set it aside.

Next, peel the sweet potatoes (or yams) and slice them into ¼” thick round pieces. It’s important to cut them the same thickness so they cook evenly.

Then, layer the sweet potatoes in the prepared baking dish.

Next, make the (delicious) sauce! Begin by combining the brown sugar, maple syrup, orange juice salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan.

Then, bring the mixture to a boil, whisking often. Once boiling, boil for 1 minute. Then remove the remove from heat and whisk until smooth.

Next, pour the mixture over the prepared sweet potatoes in the baking dish.

Then, cover the dish with aluminum foil and bake for 30 minutes.

Then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes. You can also use a spoon if you don’t have a metal baster.

After basting, cover the baking dish again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.

After 15 minutes, remove the pan from the oven uncover and baste again.

Then, turn the oven temperature up to 425 degrees F.

Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.

Serve

Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top.

We love to serve these candied yams as a side dish to our Roast Turkey or Balsamic Pot Roast on the holidays. It’s perfect when served alongside our other favorite Thanksgiving Recipes.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Candied Yams Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Candied Yams

In this Candied Yams recipe, yams (or sweet potatoes) are baked in a sweet sauce, infused with warm fall spices, maple syrup and a touch of citrus. Learn how to make Candied Yams that will become a family favorite holiday side dish!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 Servings

Calories 142kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• whisk
• 9×13″ baking dish

Ingredients

• 3 pounds sweet potatoes
• ½ cup light brown sugar
• ¼ cup pure maple syrup
• ½ cup orange juice
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon fine sea salt

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Butter a 9×13” baking dish, set aside.
• Peel sweet potatoes and slice into ¼” thick round pieces. Layer them in the prepared baking dish.
• Combine the brown sugar, maple syrup, orange juice, salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan. Bring to a boil, whisking often.
• Boil for 1 minute. After 1 minute, remove the pan from the heat and whisk until smooth.
• Pour the mixture over the prepared sweet potatoes in the baking dish.
• Cover the dish with aluminum foil and bake for 30 minutes, then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes.
• Cover again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.
• After 15 minutes, remove the pan from the oven uncover and baste again.
• Turn oven temperature up to 425 degrees F.
• Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.
• Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top!

Video

Notes

Ingredient Notes/Substitutions

• • Yams (Sweet Potatoes): Use fresh sweet potatoes or red garnet yams for the best results.

• • Light brown sugar. dark brown sugar is a great choice as well.

• • Maple syrup. I don’t suggest making substitutions for the pure maple syrup.

• • Orange juice. I suggest a pulp-free juice.

• • Salted butter. Unsalted butter and ghee are both great substitutes.

• • Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition

Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 324mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12170IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg

I am passionate about taking things that many people make using boxed mixes, and creating an even more delicious version made from scratch. This chocolate pudding pie is no exception.

Adapted from my recipe for the best chocolate pudding (ever), you won’t find any boxed mixes in this pudding pie.

It’s rich, silky smooth and irresistibly creamy. Served in an Oreo pie crust and topped with homemade whipped cream or chocolate whipped cream– you will experience true dessert bliss with every bite!

Chocolate Pudding Pie: Ingredients & Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substituting the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

How to Make Chocolate Pudding Pie

Let’s walk through how to make this pudding pie recipe, and don’t forget to watch the video.

Make the crust

Begin by making the Oreo pie crust. Mix together the ingredients in a large bowl (note: I have an entire post dedicated to how to make an Oreo pie crust, check it out for further instructions)!

Then, form the crust into a pie dish and bake for 8 minutes. You will need to let it cool completely before using it in this recipe.

You can speed up the cooling process by putting the crust in the freezer, refrigerator, or outside on a cold day!

Make the chocolate pudding pie filling

While the crust is chilling, make the filling.

Begin by sifting the cornstarch and cocoa powder together into a large bowl.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat 1 cup of the heavy whipping cream until stiff peaks form. Then, set aside the whipped cream in the refrigerator. 

Next, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil in a 5-quart saucepan, whisking constantly.

Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.

When the mixture has thickened, turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and the mixture is smooth.

Then, transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.

You can speed up this process by putting the bowl over another bowl filled with ice and cold water, just make sure no water gets into the pudding. Or, you can put the bowl in the refrigerator and stir.

Once the mixture has cooled, fold in the whipped cream.

Then, pour the chocolate pudding pie filling into the baked and cooled Oreo pie crust.

Chill the chocolate pudding pie for at least 12 hours, preferably overnight.

Then, top it with homemade whipped cream or chocolate whipped cream, if desired. You can decorate it with chocolate curls, chocolate sprinkles, etc. You can chill it again after decorating, or serve it immediately.

Serve

Slice the pie and serve it chilled. After serving, return the pie to the refrigerator so it stays chilled.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

FAQ

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate Pudding Pie Recipe

This chocolate pudding pie is made from scratch with no boxed pudding mixes. It's a rich, creamy and decadent dessert perfect for any occasion.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 12 hours hours

Total Time 12 hours hours 40 minutes minutes

Servings 14 Servings

Calories 223kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• heavy-bottomed saucepan
• whisk
• pie dish
• Food processor
• mixing bowls

Ingredients

• Oreo crust
• 2 cup heavy cream divided
• 1 cup whole milk
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup cocoa powder
• Pinch sea salt
• 2 tablespoons salted butter
• 4 oz semisweet chocolate 3/4 cup
• 1 teaspoon pure vanilla extract
• homemade whipped cream (or chocolate whipped cream)

US Customary – Metric

Instructions

• Make the oreo pie crust, let cool completely.
• Sift together cornstarch and cocoa powder.
• In the bowl of a standing mixer fitted with the wire whisk attachment, beat 1 cup of the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
• In a 5-quart saucepan, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil, whisking constantly.
• Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
• Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
• Transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.
• Fold in the whipped cream.
• Pour into pie crust.
• Chill for at least 12 hours, preferably overnight.
• Top with homemade whipped cream.

Video

Notes

Ingredient Notes/Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substitutions for the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 30mg | Potassium: 129mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

More Delicious REcipes

Chocolate Pudding

Oreo Pie Crust

French Silk Pie

Best Oreo Pie Recipe

Homemade Whipped Cream Recipe

Best Flourless Chocolate Cake

Apple Crisp Recipe: Ingredients and Substitutions 

• Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
• Light Brown sugar. use dark brown sugar for a richer molasses taste. 
• Granulated sugar. organic cane sugar is a good substitute. 
• All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free. 
• Salted Butter. unsalted butter or ghee both work well in this recipe.
• Old-fashioned oats. Quick-cooking oats are a good substitute. 

How to make Apple Crisp

Let’s walk through how to make this easy apple crisp recipe. As always, watch the video for further guidance.

Begin by preparing the baking dish and preheating the oven.

Make the Apple Crisp Topping

Then, make the crisp topping. Combine the ingredients for the topping (except oats) in a large bowl.

Next, use a fork, pastry cutter or your hands to cut the slightly-softened butter into the dry ingredients.

Add the oatmeal to the butter/dry ingredient mixture and stir until it’s evenly distributed. Then set the crisp topping aside while you make the filling!

Make the Apple Crisp Filling

Begin by peeling, coring and finely slicing the apples into piece as shown in the photo below.

Once the apples are peeled, cored and sliced, cook them in a microwave-safe dish for 6 minutes.

Then transfer the cooked apples in a colander to cool and drain for at least 10 minutes. Make sure you leave space at the bottom of the colander for the water to drain.

Next, in a small bowl, combine the dry filling ingredients.

Then, transfer the apples from the colander to a large bowl and add the lemon juice and dry ingredients.

Stir until combined.

Assemble the Apple Crisp

Choose a baking dish: Add the apple filling to a prepared baking dish. I suggest a 9×9″ baking dish. You can also use a round casserole dish. The important thing is that whatever dish you choose has a capacity of at least 2 to 2.5 quarts.

Next, evenly sprinkle the crisp topping over the filling.

Bake & Cool

Once the apple crisp is assembled, bake it in the preheated oven until the filling is bubbly and the top is lightly browned. If you notice the top browning before the filling bubbles, simply tent the pan with aluminum foil and continue baking.

Set the apple crisp on a wire rack to cool for at least 30 minutes. This cooling time allows the filling to gel and everything to firm up a bit before serving.

Serve

This apple crisp recipe is best served slightly warm. If you make it in advance, you can cover it with foil and put it in the oven set to “warm” to reheat before serving. Here are some serving suggestions: 

• With a scoop of vanilla ice cream on top.
• Top with a dollop of the best homemade whipped cream!
• Add a drizzle of caramel sauce.
• Add a sprinkle of nuts (like these cinnamon sugar pecans or candied almonds) for some crunch.

How to Store Apple Crisp

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

Freeze

• Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
• Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
• Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.

Apple Crisp Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Easy Apple Crisp Recipe

This easy apple crisp recipe is made with 8 ingredients. A subtly sweet, perfectly spiced apple filling sits beneath a buttery crisp topping and is baked to bubbly perfection. Apple crisp is best served warm with vanilla ice cream. Watch the video to learn how to make apple crisp step-by-step! 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 Servings

Calories 312kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 9×9″ baking pan
• pastry cutter

Ingredients

Apple Crisp Filling:

• 4 pounds apples* (peeled, cored and sliced)
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 3 Tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ⅛ teaspoon nutmeg optional
• 1 teaspoon lemon juice

Crisp topping:

• ½ cup butter softened
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¾ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt
• ¾ cup old fashioned oats

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×9” baking dish, set aside.

Make Crisp Topping

• Place softened butter, granulated sugar, brown sugar, flour, cinnamon and sea salt in a medium sized bowl. Use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a coarse meal with buttery chunks.
• Add oats and stir until evenly combined, set aside.

Make the Apple Filling

• Place the peeled and cored apples in a microwave safe dish and heat for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together brown sugar, granulated sugar, flour cinnamon and nutmeg. Set aside.
• When apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool and drain in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add lemon juice, then dry ingredient mixture and stir until mixture is homogenous (uniform throughout).

Assemble the Apple Crisp

• Place apple crisp filling into the prepared baking dish.
• Evenly sprinkle crisp topping over apple crisp filling.

Bake & Cool

• Bake in preheated oven for 40-45 minutes, or until the top is lightly browned and the filling is bubbly.
• Cool for at least 30 minutes before serving.
• Serve in small bowls topped with your favorite vanilla ice cream!

Video

Notes

*4 pounds of apples equals  9-10 cups, 1800 g, or 6-8 medium sized apples.

Ingredient substitutions

• Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
• Light Brown sugar. use dark brown sugar for a richer molasses taste. 
• Granulated sugar. organic cane sugar is a good substitute. 
• All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free. 
• Salted Butter. unsalted butter or ghee both work well in this recipe.
• Old-fashioned oats. Quick-cooking oats are a good substitute. 

Store

Store any leftovers in an airtight container in the refrigerator for 5-7 days.

Freeze

1. Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
2. Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
3. Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.

Nutrition

Serving: 1serving (1/10th of the recipe) | Calories: 312kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 217mg | Fiber: 5g | Sugar: 37g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

More Apple recipes

Apple Pie Bars

Apple Galette

Oatmeal Apple Cookies

Easy Cinnamon Apples (5 minutes)

Best Apple Crumb Pie

Cinnamon Apple Muffins

In this recipe – pie and chocolate chip cookies join forces to make this irresistibly chocolate chip cookie pie (known to some as toll house pie).

A gooey chocolate chip cookie filling is baked in a buttery pie crust for an absolutely show-stopping treat.

Serve it warm with homemade vanilla ice cream or a dollop of whipped cream for true dessert nirvana.

Cookie Pie: Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

How to Make Cookie Pie

Let’s walk through the steps of this recipe together, and don’t forget to watch the video.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Roll out the Pie dough

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.  

Then, gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie pie filling

Once the crust is prepared, it’s time to make the filling! Begin by using a Use a standing mixer fitted with the wire whisk attachment or a handheld mixer to beat the eggs for 1 minute, or until light and foamy.

Then, add the vanilla, brown sugar and white sugar and beat for 2 minutes.

Next, beat in the melted butter until smooth.

Then, add the flour and sea salt and stir beat on medium speed until combined.

Finally, stir in the chocolate chips until they are evenly distributed throughout the batter.

Assemble & Bake

Pour the cookie pie filling into the prepared pie crust.

Then, place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).

Bake the chocolate chip cookie pie on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean).

Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.

Serve

Let the pie cool and serve slightly warm with vanilla ice cream. If it seems a little jiggly when it first comes out of the oven, rest assured that it firms up as it cools.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate Chip Cookie Pie
 Recipe

This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Serve it warm with vanilla ice cream for a crowd-pleasing dessert.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chilling (Pie Crust) 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 423kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• pastry cutter
• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• hand mixer
• Food processor

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• ¼ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter chilled and diced into ½” cubes
• 4 Tablespoons ice water

Cookie Pie Filling

• 2 large eggs
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 2 tsp pure vanilla extract
• ¾ cup* salted butter melted
• ½ cup all-purpose flour
• ½ tsp fine sea salt
• 1 cup semisweet chocolate chips

US Customary – Metric

Instructions

Make the pie crust**

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie filling

• In the bowl of a standing mixer fitted with a wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs for 1 minute, or until light and foamy.
• Add the vanilla, brown sugar and white sugar and beat for 2 minutes.
• Then, beat in the melted butter until smooth.
• Next, add the flour and sea salt and stir beat on medium speed until combined.
• Stir in chocolate chips.

Assemble & Bake

• Pour the cookie filling into the prepared pie crust.
• Place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).
• Bake on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean). Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.
• Let cool and serve slightly warm with vanilla ice cream.

Video

Notes

*¾ salted butter equals 12 Tablespoons. 

* *You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Ingredient Substitutions/Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 314mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 638IU | Calcium: 34mg | Iron: 2mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

My favorite thing about the fall is that it’s apple season. So, I found it fitting to share our family’s favorite Apple Crumb Pie Recipe with you (also try this apple crisp, homemade caramel apples, and these easy cinnamon apples).

I prefer a crumb topping on my pies instead of a double pie crust (click here for a double-crust apple pie). It’s buttery, sugary crumbly texture is just irresistible! And it’s easy to sprinkle on the top instead of form into shapes (like a lattice).

This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste of the apples to really shine. It’s the perfect dessert for Thanksgiving (along with these Thanksgiving recipes) or any time of the year.

Fun fact, this was the very first Thanksgiving dessert recipe I shared when I started my blog in 2016.

Apple Crumb Pie: Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

How to make Apple Crumble Pie

Let’s walk through this recipe together, and don’t forget to watch the video.

Make the Crust

Since this apple crumble pie is homemade, begin by making the crust. I always make pie crust because it’s easy and delicious (like in this French Silk pie and this Pumpkin Pie).

Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is super easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.

The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.

After chilling, roll out the dough. I suggest using your pie plate to measure the dough to make sure I rolled it large enough.

Then, form it into the pie dish and crimp the sides with your thumb and pointer finger (see the video).

Make the Apple Crumble Pie Topping

While the pie crust is chilling, make the crumble topping. Begin by combining the dry ingredients in a large bowl.

Then, cut in the softened butter with a fork or pastry cutter, or with your hands.

The topping should look like the photo below, well-mixed with large crumbs. Set it aside until you assemble the pie.

Make the Apple Crumble Pie Filling

I suggest making the apple filling with the dough is chilling as well. Begin by peeling, coring and slicing the apples and placing them in a microwave-safe bowl.

Then, cook the apples in the microwave for 5 minutes, until they are soft to the touch.

Once they finish cooking, transfer them to a colander to drain any excess water.

While the apples are cooking, combine the dry filling ingredients (sugar, flour, cinnamon, and nutmeg) in a small bowl.

After the apples have been drained and cooled slightly, add the dry filling mixture and stir to combine.

Assemble the Apple Crumb Pie

Once all the components are ready, it’s time to assemble the pie. Pour the apple filling into the prepared pie crust.

Then, evenly sprinkle the crumble topping over the apple filling.

Bake & Cool

Cover the crust with a pie crust shield and bake in the preheated oven for about one hour.

You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.

This pie is best after it has cooled until it’s just barely warm. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

Serve

Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect fall treat.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Apple Crumble Pie

This apple crumble pie recipe is a delicious twist on classic apple pie! A delicious apple filling sits between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 Servings

Calories 337kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• rolling pin
• pie crust shield

Ingredients

Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter
• ¼ cup water (ice cold)

Filling

• 4 pounds apples (peeled, cored and sliced – 9 to 10 cups apples)
• ½ cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon

Topping

• 6 Tablespoons salted butter (softened)
• ⅓ cup granulated sugar
• ¾ cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt

US Customary – Metric

Instructions

Make the Pie Crust:

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Make the Crumble Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly. Set aside.

Make the Apple Filling:

• Place the peeled and cored apples in a microwave safe dish and microwave for 5 minutes, until apples are slightly soft to the touch.
• While apples are in the microwave, mix together sugar, flour cinnamon and nutmeg in a small bowl.
• Remove apples from the microwave and transfer them to a colander to drain any excess water.
• Then, put them in a large bowl, add the dry mixture to the partially cooked apples and stir to coat.

Assemble the Pie

• Towards the end of the chilling time for the crust, preheat the oven to 350 degrees Fahrenheit.
• Remove crust from refrigerator and roll into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
• Place crust into pie plate and form the crust as you wish (pinch the sides).
• Pour filling into unbaked pie crust.
• Use your hands to evenly sprinkle the crumb topping over the filling.
• Put a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield.

Bake & Cool

• Bake the pie in the preheated oven, on the lower rack, for 55-60 minutes, or until the filling begins to bubble and the top & crust is lightly browned.
• Let cool for at least 1 hour then serve.

Video

Notes

Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

Store

Store leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. 

Freeze

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 192mg | Fiber: 4g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

More Delicious Recipes

Best Apple Pie Recipe

Easy Apple Crisp Recipe

Apple Cake

Easy Cinnamon Apples (5 minutes)

Homemade Caramel Apples

Homemade Apple Cider Recipe

Pumpkin roll cake is one of the very first desserts I learned to bake when I first got married, and has been a family favorite ever since.

In this pumpkin roll cake recipe, a cinnamon cream cheese filling is spread over a rich and moist pumpkin cake, then rolled together. The result: a beautiful and delicious desert perfect to serve to friends and family. Also try this pumpkin cake or pumpkin cupcakes!

In this post, we’ll walk through all the tips and tricks for a perfect pumpkin roll to ensure your success!

Pumpkin Roll Cake: Ingredients & Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour.  
• Cinnamon. Choose your favorite ground cinnamon.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Pumpkin Puree. use canned or homemade puree.
• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

How to Make Pumpkin Roll

Let’s walk through how to make this pumpkin roll step-by-step, and don’t forget to watch the video for extra help.

Prep the towel and pan

Begin by preparing a tea towel and pan for baking and rolling. Having these things ready is important so you’re not scrambling to find the right tools once the cake comes out of the oven.

First, sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.  

Then, line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

Once you’re all prepped, make the cake! Begin by combining the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl, then set the mixture aside.

Next, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).

Then, beat in the pumpkin puree and vanilla extract until the mixture is smooth.

Next, add the dry ingredients to the wet ingredients and stir until the batter is smooth and there are no lumps.

Bake & Roll

Once the batter is smooth, spread the pumpkin roll cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan.

Then, bake the cake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.

Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.

Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the cream cheese filling

While the cake is cooling, make the filling. It’s incredibly important the ingredients are room temperature so there are no lumps in the filling.

Begin by beating the butter until it’s light and fluffy, either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.

Then, add the cream cheese to the butter and beat until mixture is smooth and there are no lumps.

Next, add the vanilla and sea salt and beat until combined.

Finally, add the powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble the pumpkin roll

Once the pumpkin roll is completely cool, unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.

Then, roll the cake again and place it on a serving plate and chill for at least 1 hour.  

Serve

If desired, dust with additional powdered sugar and serve chilled. Use a sharp knife to cut about ½ to 1 inch slices of the pumpkin roll cake and enjoy!

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

To freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process).

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Pumpkin Roll Cake Recipe

This pumpkin roll cake is a beautiful fall dessert. A moist, richly spiced pumpkin cake is slathered with cream cheese frosting, then rolled tightly for an eye-catching, delicious treat guaranteed to impress!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 12 Servings

Calories 361kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• jelly roll pan
• tea towel

Ingredients

Pumpkin Roll Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 3 large eggs
• 1 ¼ cups granulated sugar
• 1 cup pumpkin puree
• 1 tsp pure vanilla extract
• ¼ cup powdered sugar (to sprinkle on towel)

Cream cheese Filling:

• 8 oz cream cheese room temperature
• ¼ cup salted butter softened
• 1 tsp pure vanilla extract
• 1/8 tsp cinnamon
• Pinch sea salt
• 3 cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
• Line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

• In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
• Beat in pumpkin and vanilla extract.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Spread the cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan).
• Bake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
• Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
• Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the cream cheese filling

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter until light and fluffy.
• Add cream cheese and beat until mixture is smooth and there are no lumps.
• Then, add the vanilla and sea salt and beat until combined.
• Add powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble

• Carefully unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
• Roll the cake again, then place it on a serving plate and chill for at least 1 hour.
• If desired, dust with additional powdered sugar and serve chilled.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour. 

• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)

• Granulated sugar. use white granulated sugar or organic cane sugar.

• Pumpkin Puree. use canned or homemade puree.

• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

To freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process). 

Nutrition

Calories: 361kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 202mg | Potassium: 116mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3610IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Pumpkin Cupcakes

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Pie Recipe

Pumpkin Brownies

Pumpkin Pancakes

Pumpkin Scones

Apple pie is a true dessert classic, but can be a bit intimidating. Enter: these apple pie bars!

They taste just like apple crumble pie but are easier to make! There’s no chilling or pie dough required to make this delicious fall treat. And they are cut neatly into squares for easy serving!

The apple filling is made from scratch with simple ingredients. Sandwiched between the buttery shortbread crust and sweet crumble topping – this bakery-quality dessert will become a family favorite!

Apple Pie Bars: Ingredients & Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

How to Make Apple Pie Bars

There are three layers to make in this recipe. I suggest laying out the dry ingredients for each separately (label them to avoid confusion). They all use similar ingredients just in different amounts.

Make the Apple filling

Since we precook the apples and they need to cool, we start by making the apple filling.

So, begin by placing the peeled, cored and sliced apples in a microwave safe dish. Cover and cook for 6 minutes, until apples are slightly soft.

Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.

While apples are in the microwave, mix together the sugar, flour cinnamon and nutmeg in a small bowl.

Then, transfer the cooled & drained apples to a bowl and stir in dry ingredient mixture until evenly distributed.

Make the Crumb Topping

Next, prepare the crumb topping by mixing together sugar, flour, cinnamon and salt in a small bowl.

Then cut in butter with a fork, a pastry cutter, or your hands until large crumbs form. Set it aside.

Make the shortbread crust

I suggest making the shortbread crust last because it’s very simple. Plus, once it’s done you can assemble and bake the apple pie bars right away.

Begin by beating the butter and sugar together for 60 seconds either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then add the vanilla and beat until incorporated.

Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).

Assemble & Bake

Spread the dough into the bottom of a 9×9″ baking dish, and use floured hands to press it into an even layer.

Then, spread the apple filling evenly over the crust, then sprinkle the crumb topping over the apples.

Bake the apple pie bars at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.

Let the bars cool to room temperature before serving. The bars are best served once they are completely cool for easy cutting and serving.

Serve

Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Apple Pie Bars Recipe

These apple pie bars taste just like apple pie but are even easier to make. A from-scratch apple filling is piled on a buttery shortbread crust and topped with a delicious crumb topping for an irresistible fall dessert.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 Bars

Calories 209kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• Parchment Paper

Ingredients

Apple Filling

• 3 pounds apples peeled and sliced (8 cups sliced apples)
• ⅓ cup light brown sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon sea salt

Shortbread Crust:

• ½ cup salted butter softened
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt

Crumble topping

• ¼ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• Pinch sea salt

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F.
• Line a 9×9” baking dish with parchment paper and lightly grease, set aside.

Make the Apple filling:

• Place the peeled, cored and sliced apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
• Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.

Make the Crumb Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
• Set aside.

Make the crust:

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and sugar for 60 seconds.
• Add vanilla and beat until incorporated.
• Add flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
• Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.

Assemble & Bake

• Spread the apple filling evenly over the crust.
• Then, sprinkle the crumb topping over the apples
• Bake at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.
• Let cool to room temperature before serving.

Serve

• Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Video

Notes

Ingredient Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

 

Nutrition

Serving: 1bar | Calories: 209kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 114mg | Fiber: 2g | Sugar: 20g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!