Crustless Apple Pie

This is what happens when apple pie and snack cake have a baby.

You toss sliced Granny Smiths into a pie plate, whip up a simple batter with melted butter and warm spices, pour it over the apples, and bake. No rolling dough, no crimping edges, no stress. The batter puffs up around the apples as it bakes, creating a tender, cake-like crust on top while the bottom stays soft and apple-packed. Walnuts add crunch, and cinnamon and nutmeg bring that classic pie spice warmth.

Serve it warm with vanilla ice cream and watch it disappear. It’s the kind of dessert that feels homey and unfussy, but still special enough for company.

Kitchen Tips

• Granny Smith apples hold their shape and provide tart contrast to the sweet batter. Don’t substitute with soft apples or you’ll get mush
• Melt the butter and let it cool slightly before mixing into the batter so it doesn’t scramble the egg
• Grease the pie plate well. This doesn’t flip out cleanly like a traditional pie, so you want easy scooping
• Serve warm, not hot. Give it 10-15 minutes to set up after baking so the texture firms up a bit