Apple Lasagna: The Ultimate Apple Lasagna Recipe
Introduction to Apple Lasagna
Apple Lasagna is a delightful twist on traditional desserts, combining layers of creamy goodness with the sweet, tart flavor of apples. This no-bake dessert is perfect for family gatherings, potlucks, or simply indulging in a sweet treat at home. With its rich layers of caramel, cream cheese, and apple filling, it’s sure to impress everyone at the table!
A Personal Story Behind My Apple Lasagna Journey
Growing up, desserts were always a highlight at family gatherings. My grandmother had a special recipe for apple desserts that inspired me to create this Apple Lasagna. It reminds me of the warm, comforting flavors of my childhood and the love that goes into making something special for family and friends.
What Makes This Apple Lasagna Recipe Special?
This Apple Lasagna stands out because of its unique combination of textures and flavors. The crunchy graham cracker and pecan crust provide a perfect base, while the creamy layers of whipped cream cheese and caramel create an indulgent experience. The addition of spiced apple filling adds a touch of homey comfort that makes this dessert irresistible. Plus, it’s easy to make, allowing you to spend more time with loved ones rather than in the kitchen!
The Full Apple Lasagna Recipe
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1 1/2 cups chopped pecans
- 2 tablespoons packed brown sugar
- 3/4 cup melted unsalted butter
- Caramel:
- 3 cups granulated sugar
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups heavy whipping cream
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Whipped Cream Cheese Layer:
- 14 ounces cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups cold heavy whipping cream
- Apple Pie Filling:
- 6 medium apples (peeled, cored, and diced)
- 2 teaspoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup water
- Whipped Topping:
- 1 1/2 cups cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Grease a 9×13″ baking pan and set it aside.
- For the crust, in a medium bowl, mix graham cracker crumbs, chopped pecans, and brown sugar. Add melted butter and stir until combined. Press into the prepared pan. For a firmer crust, you can refrigerate or freeze it until ready, or bake it for 10 minutes at 350°F (177°C).
- For the caramel, melt the sugar in a saucepan over medium heat until it turns light amber. Carefully add in the butter and whipping cream, stirring until well combined. Then, whisk in the flour and salt, bringing it to a boil until thickened. Strain the caramel to remove any lumps and cool slightly. Spread most of the caramel over the crust, reserving some for drizzling later.
- For the whipped cream cheese layer, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread this layer over the caramel layer and chill in the refrigerator for at least 30 minutes.
- For the apple pie filling, in a large bowl, toss the diced apples with lemon juice. In a saucepan, combine the flour, brown sugar, cinnamon, nutmeg, and water, bringing it to a simmer. Add the apples and cook until they soften, about 10 minutes. Let the mixture cool, then spread it over the cream cheese layer.
- For the whipped topping, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this over the apple pie filling, smoothing it out evenly.
- Drizzle the remaining caramel over the top of the lasagna. Cover and chill for at least 2 hours before serving. This helps the layers set and makes serving easier.
- Store leftovers in the refrigerator for up to 3 days.
Serving Suggestions and Variations for Apple Lasagna
Apple Lasagna is delicious as is, but you can also get creative with your presentation. Consider adding a sprinkle of cinnamon or toasted nuts on top for added texture. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a quicker version, feel free to use store-bought caramel sauce and apple pie filling to save time!
Frequently Asked Questions About Apple Lasagna
Can I make Apple Lasagna ahead of time?
Yes! This dessert can be made a day in advance and stored in the refrigerator. Just wait to add the whipped topping until a few hours before serving for the best texture.
What type of apples are best for Apple Lasagna?
For a balanced flavor, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp.
Can I freeze Apple Lasagna?
While it’s best enjoyed fresh, you can freeze individual pieces. Just make sure to wrap them tightly to prevent freezer burn.
Apple Lasagna
Equipment
- 9x13-inch baking pan Greased for easy removal.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1.5 cups chopped pecans
- 2 tablespoons packed brown sugar
- 0.75 cups melted unsalted butter
Caramel
- 3 cups granulated sugar
- 0.75 cups unsalted butter (room temperature)
- 1.5 cups heavy whipping cream
- 0.5 cups all-purpose flour
- 0.25 teaspoon salt
Whipped Cream Cheese Layer
- 14 ounces cream cheese (room temperature)
- 0.5 cups unsalted butter (room temperature)
- 1.5 cups powdered sugar
- 1 tablespoon vanilla extract
- 1.5 cups cold heavy whipping cream
Apple Pie Filling
- 6 medium apples (peeled, cored, and diced)
- 2 teaspoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 0.5 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup water
Whipped Topping
- 1.5 cups cold heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
- Grease a 9x13" baking pan and set it aside.
- For the crust, in a medium bowl, mix graham cracker crumbs, chopped pecans, and brown sugar. Add melted butter and stir until combined. Press into the prepared pan. For a firmer crust, refrigerate or freeze until ready or bake for 10 minutes at 350°F (177°C).
- For the caramel, melt the sugar in a saucepan over medium heat until it turns light amber. Carefully add in the butter and whipping cream, stirring until well combined. Whisk in the flour and salt, bringing it to a boil until thickened. Strain the caramel to remove lumps and cool slightly. Spread most of the caramel over the crust, reserving some for drizzling later.
- For the whipped cream cheese layer, beat cream cheese, butter, powdered sugar, and vanilla together until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Spread this layer over the caramel layer and chill for at least 30 minutes.
- For the apple pie filling, in a large bowl, toss diced apples with lemon juice. In a saucepan, combine flour, brown sugar, cinnamon, nutmeg, and water, bringing it to a simmer. Add apples and cook until softened, about 10 minutes. Let cool, then spread over the cream cheese layer.
- For the whipped topping, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this over the apple pie filling, smoothing it out evenly.
- Drizzle the remaining caramel over the top of the lasagna. Cover and chill for at least 2 hours before serving. This helps the layers set and makes serving easier.
- Store leftovers in the refrigerator for up to 3 days.