No-Bake Oatmeal Apple Pie Lasagna: A Simple Layered Fall Dessert

No Bake Oatmeal Apple Pie Lasagna

If you are craving the cozy flavors of fall without turning on the oven, this No Bake Oatmeal Apple Pie Lasagna is the dessert I reach for first. It is an easy no bake fall treat that brings together oats, pecans, caramel, apples and warm spices in one layered pan.

Instead of a classic graham cracker base, the layers start with a pecan oatmeal crust made with brown sugar and cinnamon. On top of that goes a vanilla cream cheese layer, then a homemade apple pie filling, a cloud of whipped cream, and caramel swirls finished with toasted oat crumbs and pecans.

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I love that it looks like a project and tastes like a celebration, yet the whole thing sets in the fridge while I get on with my day. This way you get a showstopper dessert with very little hands on stress.

No Bake Oatmeal Apple Pie Layered Dessert

Layered no bake desserts are some of the easiest desserts to make, and one pan can feed a crowd or travel to a party or potluck without any fuss. This recipe takes a little extra time than a simple pudding layer, because the apple filling is made from scratch, but it delivers a special result that people remember.

With summer ending, fall desserts turn toward apples, pumpkins and warm spices, and in my kitchen apples always come first.

Apples pair so well with caramel, oats and pecans, and that combination is exactly why the traditional graham cracker crust is swapped for oatmeal and pecans here.

The result is a dessert that tastes like three favorites in one: no bake oatmeal bars, vanilla cheesecake and apple pie, stacked in a single dish.

I usually build it in a 9 by 13 inch dish, which is the size that fits a potluck table. It slices neatly once it is fully chilled, and the layers hold their shape on the plate.

If you are feeding a smaller group, the same pan still works. You simply have leftovers for the next day, and nobody in my house complains about that.

My rule of thumb for this dessert: make the apple filling and the crust first, then let the fridge do the rest of the work.

How To Make Homemade Apple Pie Filling

Make the apple pie filling first, because it takes time to cool and you cannot spoon warm filling over cream cheese. While the apples simmer, you can get the crust going on the stove.

Start by coring, peeling and cutting the apples into chunks. As you work, toss the pieces with lemon juice so they do not brown too early. In a large saucepan, stir together the sugars, cornstarch, cinnamon and nutmeg, then whisk in the water until everything has dissolved.

Bring the mixture to a boil over medium high heat, then reduce the heat slightly and simmer for 2 minutes. Add the apples, increase the heat back to medium high and bring it to a boil again. Reduce the heat to low and simmer, stirring occasionally, for 10 to 12 minutes, until the apples soften and the sauce thickens.

Take the pan off the heat and let the filling cool to room temperature. I often spread it into a shallow dish to speed this up. Do not rush this step, since a warm filling will soften the cream cheese layer underneath it.

How To Make a No Bake Oatmeal Crust

This crust calls for quick cooking oats rather than old fashioned rolled oats, because they soften into the butter and sugar instead of staying chewy and dry.

Toasted pecans give a deeper flavor, and that is my usual choice, though raw pecans work well when time is short. Over medium heat, melt the butter, then stir in the brown sugar until it dissolves. Stir in the vanilla, cinnamon and pecans until everything is combined.

Lower the heat, add the quick cooking oats and cook on low for about 2 minutes, until the mixture is well combined. Set aside about 1/3 to 1/2 cup of the oat pecan mixture to sprinkle on top as decoration.

Grease the bottom of a 9 by 13 inch dish, press the remaining mixture into the bottom of the pan, and place it in the fridge to firm up. A firm crust makes the next layer much easier to spread.

Vanilla Cream Cheese Filling

The filling comes together easily, especially when you use whipped cream from a tub. Beat the softened butter, cream cheese and vanilla, then add the powdered sugar and mix until smooth and creamy. Finally, mix in the thawed whipped cream, then spread the mixture over the chilled crust and place the pan back in the fridge.

When the apple pie filling has cooled completely to room temperature, spoon it over the cream cheese layer and refrigerate for a few hours so the dessert sets completely.

Finish by topping with the remaining whipped cream and smoothing the surface. Drizzle caramel sauce over the top and swirl it into the cream with a wooden skewer. Sprinkle the reserved oatmeal pecan crumbs over the top and garnish with pecan halves. This way you get those bakery style caramel ribbons without any piping skills.

Ingredients

I keep the shopping list split into the four parts of the dessert, so nothing gets forgotten at the store.

Apple Pie Filling

• 2 lb. diced peeled apples, such as Granny Smith or 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, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups whipped cream (Cool Whip), thawed

Topping

• 2 1/2 to 3 cups whipped cream (Cool Whip)
• caramel sauce, to drizzle on top
• pecans, for decoration

Tip: let the cream cheese and butter sit out for about half an hour before you start. Room temperature ingredients beat into a smoother filling.

Instructions

Here is the whole build, part by part. I like to read it through once before I start cooking, so the chilling steps line up with the rest of my day.

Apple Pie Filling

1. Core, peel and cut the apples into chunks. Toss with the lemon juice to coat and keep them from browning too much, then set aside.
2. Stir together the sugars, cornstarch, cinnamon and nutmeg in a large saucepan. Whisk in the water until everything has dissolved.
3. Bring the mixture to a boil over medium high heat, reduce the heat slightly and simmer for 2 minutes.
4. Add the apples, increase the heat to medium high and bring the mixture to a boil again.
5. Reduce the heat to low and simmer, stirring occasionally, for 10 to 12 minutes, until the apples soften and the sauce thickens.
6. Remove the pan from the heat and let the filling cool to room temperature.

Oatmeal Crust

1. Melt the butter over medium heat, then stir in the brown sugar until it dissolves.
2. Add the vanilla, cinnamon and pecans and stir until combined.
3. Turn the heat to low, add the quick cooking oats and cook for about 2 minutes, until the ingredients are well combined.
4. Reserve about 1/3 to 1/2 cup of the oat pecan mixture for sprinkling on top for decoration.
5. Grease the bottom of a 9 by 13 inch dish, press the remaining mixture into the bottom of the pan, and place it in the fridge to firm.

Cream Cheese Layer and Topping

1. Beat the softened cream cheese, butter and vanilla for 2 minutes. Add the powdered sugar and mix until smooth and creamy, then mix in the whipped cream.
2. Spread the mixture over the chilled crust and place the pan in the fridge.
3. When the apple pie filling has cooled to room temperature, spoon it over the cream cheese layer and refrigerate to set completely.
4. Top with 2 1/2 to 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.
5. Sprinkle the remaining oat crumbs on top and garnish with pecans.
6. Store the dessert in the fridge.

Recipe details

This no bake oatmeal apple pie lasagna has a prep time of 1 hour and a total time of 6 hours, with the extra hours mostly spent chilling in the fridge so the layers set.

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No-Bake Oatmeal Apple Pie Lasagna

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No Bake Oatmeal Apple Pie Lasagna If you are craving the cozy flavors of fall without turning on the oven, this No Bake Oatmeal Apple Pie Lasagna is the dessert I reach for first. It is an easy no bake fall treat that brings together oats, pecans, caramel, apples and warm spices in one layered pan.

• Total Time: 360 min

Ingredients

Scale 1x2x3x

Apple Pie Filling
2 lb. diced peeled apples (Granny Smith, Honey Crisp …), peeled, diced
2 Tablespoons fresh lemon juice
1/2 cup packed brown sugar, packed
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, packed
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
3 cups quick cooking oats
2/3 cup chopped pecans, chopped

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), thawed

Topping
2 1/2–3 cups whipped cream (Cool Whip)
caramel sauce, to drizzle on top
pecans, for decoration

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Instructions

Apple Pie Filling
1-Core, peel and cut apples in chunks: Core, peel and cut apples in chunks. Toss with lemon juice to coat to prevent from browning too much, set aside.
2-Stir together sugars, cornstarch, cinnamon, and nutmeg: 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
3-Melt butter over medium heat, then stir: Melt butter over medium heat, then stir in brown sugar until sugar is dissolved.
4-Add vanilla, cinnamon and pecans and stir: Add vanilla, cinnamon and pecans and stir until combined.
5-Turn heat to low and add quick: Turn heat to low and add quick cooking oats. Cook on low for about 2 minutes, or until ingredients are well combined.
6-Reserve about 1/3- ½ cup of the: Reserve about 1/3- ½ cup of the oat-pecan mixture for sprinkling on top for decoration.
7-Grease the bottom of 9 x 13: 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
8-Beat softened cream cheese, butter and vanilla: 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.
9-When the apple pie filling is cooled: 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.
10-Top with 2 ½ -3 cups whipped: 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.
11-Sprinkle remaining oat crumbs on top and: Sprinkle remaining oat crumbs on top and garnish with pecans.
12-Store in the fridge: Store in the fridge.

Last Step:

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• Prep Time: 60 min
• Cook Time: 0 min
• Method: stovetop