No-Bake Oatmeal Apple Pie Lasagna

Oatmeal Apple Pie Lasagna is easy, no torch fall dessert. If you’re starving repletion food, no torch philharmonic of oat, pecans, caramel, apples and warm spices will definitely make your day. No Torch pecan oatmeal husks with brown sugar and cinnamon, vanilla surf cheese layer, homemade apple pie filling, whipped surf and caramel swirls, make this dessert perfect for fall.

For increasingly delicious, fall repletion food, trammels my Apple Cinnamon Bread recipe and Apple Crisp Mini Cheesecakes, too.

No-Bake Oatmeal Apple Pie Layered Dessert

Layered desserts are my favorite. They are easy to make, you can feed a prod with one batch, or bring them to a party or potlucks.

Since the summer is coming to its end, it is perfect time for fall recipes. And fall desserts are all well-nigh apples, pumpkins and warm spices. But apples come first, at least on my dessert list.

Apples makes perfect philharmonic with caramel, but with oat and pecans as well. Therefore, I decided to swap the graham cracker husks with oatmeal and pecans. This way you get three desserts in one. It is like no torch oatmeal bars, vanilla cheesecake and apple pie in one pack. A win-win philharmonic for upcoming fall season.

How To Make Homemade Apple Pie Filling

First, make the apple pie filling, considering it takes time to cool. When peel and cut the apples, toss with lemon juice to alimony them from browning prematurely.

Stir together sugars, cornstarch, cinnamon, and nutmeg in a large saucepan. Whisk in water until everything has dissolved. Bring the mixture to a swash over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high and bring to a swash again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes until the apples softens and the sauce thickens. Remove the pan from the heat and let the mixture tomfool to room temperature.

How To Make An Oatmeal Crust

For this recipe you should use quick cooking oats, not old-fashioned rolled oats. Also you can use toasted pecans, it will taste plane better, but if you don’t have time, you can use raw.
Melt butter over medium heat, then stir in brown sugar until dissolved. Add vanilla, cinnamon and pecans and stir until combined.

Turn heat to low and add quick cooking oats. Cook on low for well-nigh 2 minutes, or until ingredients are well combined.

Reserve well-nigh 1/2 cup of the oat-pecan mixture for sprinkling on top for decoration and printing remaining mixture into the marrow of the pan and place in the fridge to firm.

Vanilla Cheese Filling

The filling is very easy to make, expressly if you use whipped surf from a tube. Just write-up softened butter, surf cheese and vanilla, next add powdered sugar and mix until smooth and creamy, and finally mix in thawed whipped cream. Spread over the husks and nippy in the fridge until the apple pie filling is completely cooled to a room temperature. Then using a spoon spread apples over the surf cheese layer and place in the fridge for a few hours.

Finally top with remaining whipped cream, drizzle caramel sauce and swirl into the cream, Garnish with oatmeal pecan crumbs and pecan halves surpassing serving.

No-Bake Oatmeal apple Pie Lasagna

• Prep Time: 1 hour
• Total Time: 6 hours
• Category: Dessert
• Method: no-bake
• Cuisine: American

Ingredients

Apple Pie Filling:

• 2 lb. diced peeled apples (Granny Smith, Honey Crisp …)
• 2 Tablespoons fresh lemon juice
• 1/2 cup packed brown sugar
• 1 cup sugar
• 1/3 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups water

Oatmeal Crust:

• 1 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon (optional)
• 3 cups quick cooking oats
• 2/3 cup chopped pecans

Cream Cheese Layer: 

• 14 oz. surf cheese-room temperature
• 1/2 cup unsalted butter-room temperature
• 1 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups whipped surf (Cool Whip)

Topping:

• 2 1/2–3 cups whipped surf (Cool Whip)
• caramel sauce-to drizzle on top
• pecans-for decoration

Instructions

Apple Pie Filling:

1. Core, peel and cut apples in chunks. Toss with lemon juice to stratify to prevent from browning too much, set aside.
2. Stir together sugars, cornstarch, cinnamon, and nutmeg in a large saucepan. Whisk in water until everything has dissolved. Bring the mixture to a swash over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high and bring to a swash again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes until the apples softens and the sauce thickens. Remove the pan from the heat and let the mixture tomfool to room temperature.

To Make the Oatmeal Crust:

1. Melt butter over medium heat, then stir in brown sugar until sugar is dissolved.
2. Add vanilla, cinnamon and pecans and stir until combined.
3. Turn heat to low and add quick cooking oats. Cook on low for well-nigh 2 minutes, or until ingredients are well combined.
4. Reserve well-nigh 1/3- ½  cup of the oat-pecan mixture for sprinkling on top for decoration.
5. Grease the marrow of 9 x 13 inches dish and printing remaining mixture into the marrow of the pan.  Place in the fridge to firm.

Vanilla Cheese Layer:

1. Beat softened surf cheese, butter and vanilla for 2 minutes. Add powdered sugar and mix until smooth and creamy. Finally mix in whipped surf and spread the mixture over the crust. Place in the fridge.
2. When the apple pie filling is cooled to a room temperature, using a spoon spread it over the surf cheese layer and place in the fridge to set completely.
3. Top with 2 ½ -3 cups whipped surf and smooth the top. Drizzle caramel sauce over the whipped surf layer and using a wooden skewer swirl the caramel into the whipped cream
4. Sprinkle remaining oat  crumbs on top and garnish with pecans.
5. Store in the fridge.