Apple Desserts
Many of us grew up hearing, "An apple a day keeps the doctor away." While this may not technically be true, there's no harm in eating apples (for most of us). Add the word dessert to that, as in apple desserts, and you're looking at pure yumminess.
Here are six yummy apple deserts to help you through the day, including two apple pies (three, if you count the Crustless Apple Pie), and several other yummy apple desserts. Enjoy!
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe quite a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I also added several other changes to this, changing it to the way my family loves it. Here's the tweaked version of apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 + 1 tablespoon cup sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
APPLE-LEMON FRITTERS
This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "These puffy, fruit-filled gems turn breakfast or brunch into a festive meal. Serve them with warmed applesauce, maple syrup or a dusting of confectioners’ sugar. Offer plenty of hot coffee and hot cider."
While the magazine states it makes 4 to 6 servings, the website leaves it at 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/apple-lemon-fritters/.
Ingredients
1/2 cup whole milk or soymilk
3 large eggs
2 Tbs. melted butter or soy margarine
1/4 cup cornmeal
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups (about 1-1/2 apples) diced apples
1 tsp. ground cinnamon
1 Tbs. lemon zest
1 Tbs. granulated sugar
2 cups vegetable oil for frying, or more as needed
Preparation
Place milk, eggs and butter in large mixing bowl, and beat until well combined. Fold in cornmeal, flour, baking powder and salt, and stir until well combined. Fold in apples, cinnamon, lemon zest and sugar.
Heat oil in large skillet or deep saucepan over medium heat. When hot, spoon fritter batter into oil, about 1/4 cup at a time, and fry until golden brown on both sides, 3 to 4 minutes. Remove from oil, and place on several layers of paper towels to blot excess oil. Repeat until batter is used up.
To serve, place fritters on individual plates, and pass with selection of toppings.
CRUSTLESS APPLE PIE
This is from Everyday Diabetic Recipes, and begins, "With all the old-fashioned taste of traditional homemade apple pie, our Crustless Apple Pie is one you'll make all year long. Made with fresh apples and the perfect blend of spices; one whiff of this pie will have you running towards the kitchen!"
Cook Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Apple-Pie.
Ingredients
6 Granny Smith apples (about 2 pounds), peeled, cored, and sliced into 1/4-inch rounds
1 teaspoon lemon juice
2 tablespoons honey
1-1/2 teaspoon ground cinnamon, divided
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup light apple juice
2 tablespoons light margarine
1 tablespoon cornstarch
2 tablespoons chopped walnuts
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, toss apples with lemon juice, honey, 1 teaspoon cinnamon, the nutmeg, and cloves.
In a small saucepan over medium heat, bring apple juice and margarine to a boil. Whisk in remaining cinnamon and the cornstarch and cook until thickened.
Arrange a layer of apples on bottom of pie plate and brush with thin layer of sauce. Repeat layers until all apples and sauce are used. Sprinkle top with walnuts.
Bake 35 to 40 minutes, or until apples are soft. Let cool and serve.
APPLE COMPOTE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes."
Total Time: About 30 minutes; Yield: Makes about 3-1/2 cups, serving 6
This can be viewed online at https://cooking.nytimes.com/recipes/1016047-apple-compote. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
2 tablespoons water
2 tablespoons turbinado sugar
1 tablespoon fresh lemon or lime juice
Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)
Preparation
Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.
Tip
Advance preparation: The compote will keep for 5 days in the refrigerator.
APPLE DELIGHT
This is from Patty Catalano at thekitchn. If you haven't visited thekitchn yet, or its sibling site, Apartment Therapy, I highly recommend both sites.
Prep Time: 35 minutes; Cook Time: 1 minute; Serves 9
Anywho, to view this online, go to https://www.thekitchn.com/apple-delight-recipe-23578240. Check out the tips for this recipe, too.
Ingredients
8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 whole graham crackers sheets (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon kosher salt, divided
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract
1-1/2 cups cold heavy cream
1 (about 21-ounce) can apple pie filling
1/4 cup pecans (optional)
1 (1.4-ounce) chocolate-covered English toffee bar, such as Heath (optional)
2 tablespoons caramel sauce
Directions
Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs and the butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Add 1/4 cup of the powdered sugar, 1 teaspoon vanilla extract, and the remaining 1/4 teaspoon kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until light and very fluffy, about 3 minutes.
Place 1-1/2 cups cold heavy cream and the remaining 1/4 cup powdered sugar in a second large bowl. (If using a stand mixer, transfer the cream cheese mixture to a large bowl. Wash and dry the bowl and use it to whip the cream.) Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
Transfer 1 cup of whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Cover the remaining whipped cream and refrigerate until ready to use.
Dollop the cream cheese mixture into the baking dish and spread into an even layer. Open 1 can apple pie filling and use kitchen shears to coarsely chop the apple slices. Spoon the filling over the cream cheese mixture and spread into an even layer.
Spoon the remaining whipped cream over the apple layer and spread into an even layer. Cover and refrigerate for at least 1 hour or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans and/or 1 chocolate-covered English toffee bar, if using. Grasping the excess parchment, transfer the apple delight slab to a cutting board. Cut into 9 squares, wiping the knife between each cut for cleaner cuts. Drizzle with 2 tablespoons caramel sauce and sprinkle with the pecans and/or toffee.
Recipe Notes
Ingredient variation: 1 (8-ounce) container thawed whipped topping can be substituted for the sweetened whipped cream.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Here are six yummy apple deserts to help you through the day, including two apple pies (three, if you count the Crustless Apple Pie), and several other yummy apple desserts. Enjoy!
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe quite a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I also added several other changes to this, changing it to the way my family loves it. Here's the tweaked version of apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 + 1 tablespoon cup sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
APPLE-LEMON FRITTERS
This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "These puffy, fruit-filled gems turn breakfast or brunch into a festive meal. Serve them with warmed applesauce, maple syrup or a dusting of confectioners’ sugar. Offer plenty of hot coffee and hot cider."
While the magazine states it makes 4 to 6 servings, the website leaves it at 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/apple-lemon-fritters/.
Ingredients
1/2 cup whole milk or soymilk
3 large eggs
2 Tbs. melted butter or soy margarine
1/4 cup cornmeal
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups (about 1-1/2 apples) diced apples
1 tsp. ground cinnamon
1 Tbs. lemon zest
1 Tbs. granulated sugar
2 cups vegetable oil for frying, or more as needed
Preparation
Place milk, eggs and butter in large mixing bowl, and beat until well combined. Fold in cornmeal, flour, baking powder and salt, and stir until well combined. Fold in apples, cinnamon, lemon zest and sugar.
Heat oil in large skillet or deep saucepan over medium heat. When hot, spoon fritter batter into oil, about 1/4 cup at a time, and fry until golden brown on both sides, 3 to 4 minutes. Remove from oil, and place on several layers of paper towels to blot excess oil. Repeat until batter is used up.
To serve, place fritters on individual plates, and pass with selection of toppings.
CRUSTLESS APPLE PIE
This is from Everyday Diabetic Recipes, and begins, "With all the old-fashioned taste of traditional homemade apple pie, our Crustless Apple Pie is one you'll make all year long. Made with fresh apples and the perfect blend of spices; one whiff of this pie will have you running towards the kitchen!"
Cook Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Apple-Pie.
Ingredients
6 Granny Smith apples (about 2 pounds), peeled, cored, and sliced into 1/4-inch rounds
1 teaspoon lemon juice
2 tablespoons honey
1-1/2 teaspoon ground cinnamon, divided
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup light apple juice
2 tablespoons light margarine
1 tablespoon cornstarch
2 tablespoons chopped walnuts
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, toss apples with lemon juice, honey, 1 teaspoon cinnamon, the nutmeg, and cloves.
In a small saucepan over medium heat, bring apple juice and margarine to a boil. Whisk in remaining cinnamon and the cornstarch and cook until thickened.
Arrange a layer of apples on bottom of pie plate and brush with thin layer of sauce. Repeat layers until all apples and sauce are used. Sprinkle top with walnuts.
Bake 35 to 40 minutes, or until apples are soft. Let cool and serve.
APPLE COMPOTE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes."
Total Time: About 30 minutes; Yield: Makes about 3-1/2 cups, serving 6
This can be viewed online at https://cooking.nytimes.com/recipes/1016047-apple-compote. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
2 tablespoons water
2 tablespoons turbinado sugar
1 tablespoon fresh lemon or lime juice
Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)
Preparation
Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.
Tip
Advance preparation: The compote will keep for 5 days in the refrigerator.
APPLE DELIGHT
This is from Patty Catalano at thekitchn. If you haven't visited thekitchn yet, or its sibling site, Apartment Therapy, I highly recommend both sites.
Prep Time: 35 minutes; Cook Time: 1 minute; Serves 9
Anywho, to view this online, go to https://www.thekitchn.com/apple-delight-recipe-23578240. Check out the tips for this recipe, too.
Ingredients
8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 whole graham crackers sheets (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon kosher salt, divided
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract
1-1/2 cups cold heavy cream
1 (about 21-ounce) can apple pie filling
1/4 cup pecans (optional)
1 (1.4-ounce) chocolate-covered English toffee bar, such as Heath (optional)
2 tablespoons caramel sauce
Directions
Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs and the butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Add 1/4 cup of the powdered sugar, 1 teaspoon vanilla extract, and the remaining 1/4 teaspoon kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until light and very fluffy, about 3 minutes.
Place 1-1/2 cups cold heavy cream and the remaining 1/4 cup powdered sugar in a second large bowl. (If using a stand mixer, transfer the cream cheese mixture to a large bowl. Wash and dry the bowl and use it to whip the cream.) Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
Transfer 1 cup of whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Cover the remaining whipped cream and refrigerate until ready to use.
Dollop the cream cheese mixture into the baking dish and spread into an even layer. Open 1 can apple pie filling and use kitchen shears to coarsely chop the apple slices. Spoon the filling over the cream cheese mixture and spread into an even layer.
Spoon the remaining whipped cream over the apple layer and spread into an even layer. Cover and refrigerate for at least 1 hour or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans and/or 1 chocolate-covered English toffee bar, if using. Grasping the excess parchment, transfer the apple delight slab to a cutting board. Cut into 9 squares, wiping the knife between each cut for cleaner cuts. Drizzle with 2 tablespoons caramel sauce and sprinkle with the pecans and/or toffee.
Recipe Notes
Ingredient variation: 1 (8-ounce) container thawed whipped topping can be substituted for the sweetened whipped cream.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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