Old-Fashioned Apple Dump Cake – Full Recipe

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Out of the oven it is bubbling at the edges, deep gold across the top, and soft underneath where the apples have collapsed into something close to pie filling. Break through the crisp top with a spoon and the fruit underneath is still steaming. A scoop of vanilla ice cream on a warm serving melts into the gaps almost immediately, which is the way most people end up eating it.

Why You'll Love This Apple Dump Cake

• About ten minutes of actual work. The oven does the rest.
• No mixing bowl, no mixer, no batter to get wrong.
• Crisp buttery top, soft spiced apples underneath — two textures from one dish.
• Feeds a crowd and is just as good at room temperature.
• Pantry ingredients you can keep in the cupboard for an unplanned dessert.

What to Serve With It

Vanilla ice cream is the classic, and the temperature contrast is most of the appeal. Lightly sweetened whipped cream is a softer option. A spoonful of warm caramel sauce over the top makes it noticeably richer, so go easy if you are already serving ice cream.

Storage and Reheating

Cover and refrigerate leftovers for up to 4 days. Because of the fruit it does not keep well at room temperature overnight.

Reheat individual portions in a 325°F (160°C) oven for 10 to 15 minutes to bring the topping back; a microwave is quicker but softens the crisp top. Freezing is possible for up to 2 months, though the topping never quite returns to its original texture, so it is better eaten fresh.