Apple Pie Lasagna

Ingredients

• 2 lb apples (Peeled, cored, and diced; Granny Smith, Honey Crisp, or similar)
• 2 tbsp fresh lemon juice
• 0.5 cup brown sugar (Packed)
• 1 cup sugar
• 0.333 cup cornstarch
• 1 tsp ground cinnamon (For apple filling)
• 0.25 tsp ground nutmeg
• 2.5 cups water
• 1 cup unsalted butter (For oatmeal crust)
• 0.5 cup light brown sugar (Packed; for oatmeal crust)
• 2 tsp vanilla extract (For oatmeal crust)
• 0.75 tsp ground cinnamon (Optional; for oatmeal crust)
• 3 cups quick-cooking oats
• 0.667 cup pecans (Chopped; some reserved for decoration)
• 14 oz cream cheese (Room temperature)
• 0.5 cup unsalted butter (Room temperature; for cream cheese layer)
• 1.5 cups powdered sugar
• 2 tsp vanilla extract (For cream cheese layer)
• 2.5 cups whipped cream (Cool Whip; folded into cream cheese layer)
• 2.75 cups whipped cream (Cool Whip; source also displays 2 1/2 to 3 cups for topping)
• caramel sauce (2 1/2 to 3 cups shown as an amount separately; drizzle over whipped cream and swirl)
• pecans (For decoration; amount not specified)

Steps

1. 1

   Core, peel, and cut the apples into chunks. Toss them with the lemon juice to coat and help prevent browning, then set aside.

2. 2

   In a large saucepan, stir together the brown sugar, sugar, cornstarch, cinnamon, and nutmeg. Whisk in the water until the mixture is dissolved.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and simmer for 2 minutes.

4. 4

   Add the apples and bring the mixture back to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for 10–12 minutes, until the apples soften and the sauce thickens.

5. 5

   Remove the apple filling from the heat and let it cool to room temperature.

6. 6

   In a saucepan, melt the butter over medium heat. Stir in the light brown sugar until dissolved.

7. 7

   Add the vanilla extract, optional cinnamon, and chopped pecans; stir until combined.

8. 8

   Turn the heat to low and add the quick-cooking oats. Cook for about 2 minutes, or until well combined.

9. 9

   Reserve about 1/3 to 1/2 cup of the oat-pecan mixture for topping.

10. 10

    Grease the bottom of a 9 × 13-inch dish. Press the remaining oat mixture into the bottom, then refrigerate to firm.

11. 11

    Beat the softened cream cheese, room-temperature butter, and vanilla for 2 minutes. Add the powdered sugar and mix until smooth and creamy.

12. 12

    Fold in 2 1/2 cups whipped cream. Spread the cream cheese mixture over the crust and refrigerate.

13. 13

    Once the apple filling has cooled to room temperature, spoon it over the cream cheese layer. Refrigerate until completely set.

14. 14

    Top with 2 1/2 to 3 cups whipped cream and smooth the top.

15. 15

    Drizzle caramel sauce over the whipped cream layer and swirl it in with a wooden skewer.

16. 16

    Sprinkle the reserved oat crumbs on top and garnish with pecans.

Notes

The topping list formatting is ambiguous: it shows whipped cream (Cool Whip), followed by “2 1/2 to 3 cups” on a separate line and caramel sauce “to drizzle on top”; the instructions clarify the whipped cream amount as 2 1/2 to 3 cups. The caramel sauce quantity is not clearly provided. Refrigerate until completely set; no setting duration is stated.

Nutrition per serving

• dessert
• no-bake
• layered
• apple
• cream cheese
• oat
• pecan
• chilled