With just 3 ingredients you can make this easy apple cinnamon crumb cake that tastes homemade without the fuss.
This straightforward recipe is perfect when you want a delicious dessert but don’t have time for a lengthy baking session. It delivers moist, cinnamon-scented cake with minimal effort.
The cake uses only 3 main ingredients (or 4 if you include the optional icing) and comes together quickly for an easy fall-inspired treat.
Why this recipe is so simple
- It requires only three main ingredients — no separate flour, butter or milk to measure and combine.
- Using a ready-made crumb cake mix (Krusteaz Cinnamon Swirl) means the dry ingredients and crumble topping are already prepared; you just add egg and water.
- Apple pie filling replaces peeling, cooking and sugaring fresh apples, saving a lot of time.
Ingredients
- Krusteaz Cinnamon Swirl Crumb Cake Mix – available at most grocery stores
- Apple Pie Filling – any brand you prefer
- 1 large egg
Mixing the batter
Preheat the oven to 350°F (175°C). In a bowl combine 2/3 cup water and one large egg. Add the cake mix and stir until well combined; the batter may remain slightly lumpy.
Preparing the filling
Place the apple pie filling into a bowl and chop the apple pieces with a spoon to make them smaller and more even.
Take about one-quarter of the crumb mix from the cake mix package and fold it into the apple filling to add texture and spice.
Assembling and baking
Grease an 8-inch springform or round pan. Pour half of the batter into the pan and spread it into an even layer. Spoon the apple filling mixture over the batter and spread it evenly. Add the remaining batter on top and smooth it out.
Sprinkle the remaining cinnamon sugar crumb mix over the top of the cake, covering evenly. Bake in the preheated oven for 50–55 minutes. Check the center with a toothpick — if the toothpick shows milky batter, continue baking; if it shows clear liquid, that may be apple filling. Ensure the cake center is set before removing.
Allow the cake to cool completely before slicing or adding any icing.
Tips and variations
- Substitute other fruit fillings that pair well with cinnamon, such as peach, for a different twist.
- If you prefer a homemade approach, prepare your own apple pie filling and use it in place of the canned version.
- Cool the cake completely before cutting. This helps the layers set and keeps slices neat.
- Any 8×8 square pan works if you don’t have a springform, and you can also divide the batter into muffin tins for individual servings — adjust bake time accordingly.
- Optional icing: whisk together 3/4 cup powdered sugar and 1 tablespoon water until smooth. Drizzle only after the cake has cooled.
- When testing doneness, check the center. Apple filling can make the middle appear wet; a toothpick that comes out with milky batter indicates it needs more time.
Recipe summary
Easy Apple Cinnamon Crumb Cake
Ingredients
- Krusteaz cinnamon swirl crumb cake mix
- Apple pie filling
- 1 egg
Optional Icing
- 3/4 cup powdered sugar
- 1 TBSP water
Instructions
- Preheat oven to 350°F (175°C).
- Combine 2/3 cup water, 1 egg and the cake mix; stir until combined.
- Chop the apple pieces in the pie filling to the desired size.
- Mix about 1/4 of the crumb topping into the apple filling.
- Grease an 8-inch round or springform pan.
- Pour half the batter into the pan and spread evenly.
- Spread the apple filling over the batter.
- Add the remaining batter and smooth the top.
- Sprinkle the remaining crumb mix over the top.
- Bake 50–55 minutes, checking the center with a toothpick for doneness.
- Cool completely before slicing or adding optional icing.
Notes
- Other fruit fillings like peach work well with the cinnamon crumb.
- Use homemade apple filling if you prefer a less-processed option.
- Cooling fully before cutting is important for clean slices.
- You can bake in a square pan or make muffins instead.
- Optional icing: mix powdered sugar and water and drizzle on cooled cake.
- When testing with a toothpick, milky batter means it needs more time; clear liquid can be apple filling.
Nutrition
Update Notes: This recipe was first posted in May 2017 and was updated with new photos, tips, step-by-step photos and a small recipe tweak in September 2019.
