That delicious-looking dessert is an **Apple Cobbler Dump Cake** (also sometimes called Apple Pie Dump Cake or Cinnamon Apple Cobbler). It has a gooey, cinnamon-spiced fruit layer on the bottom and a warm, buttery, cake-like crust on top.
Because you might want a version that fits your lifestyle, you'll find both the **classic recipe** and a delicious **low-carb, keto-friendly alternative** below!
## Option 1: Classic Apple Cobbler Dump Cake
This is the traditional, incredibly easy "dump and bake" recipe shown in the image.
* **Prep time:** 5 minutes
* **Bake time:** 45–50 minutes
* **Servings:** 10–12
### Ingredients
* **2 cans (21 oz each)** apple pie filling
* **1 tsp** ground cinnamon (or apple pie spice)
* **1 box (15.25 oz)** yellow, white, or spice cake mix
* **¾ cup (1½ sticks)** unsalted butter, melted or thinly sliced
### Instructions
1. **Prep:** Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch glass baking dish.
2. **The Base:** Spread the apple pie filling evenly along the bottom of the dish. Sprinkle the cinnamon evenly over the top.
3. **The Cake Layer:** Sprinkle the dry cake mix evenly over the apple layer. *Do not stir!*
4. **The Butter:** Pour the melted butter evenly over the cake mix, trying to cover as much of the dry powder as possible (or layer thin slices of cold butter across the top).
5. **Bake:** Bake for 45 to 50 minutes until the top is golden-brown and the edges are bubbling. Let cool for 10 minutes before scooping.
## Option 2: Low-Carb / Keto Cinnamon "Mock Apple" Cobbler
To keep the carbs low, this version swaps real apples for zucchini or chayote squash (which mimic the exact texture of baked apples when cooked with cinnamon and acidity) and uses a grain-free, sugar-free crumble topping.
* **Prep time:** 15 minutes
* **Bake time:** 35–40 minutes
* **Net Carbs:** ~4g per serving
### Ingredients
**For the "Apple" Filling:**
* **3 medium** zucchini (peeled, cored/seeds scooped out, and sliced into "apple" crescents) OR **3** chayote squashes
* **2 tbsp** butter
* **2 tbsp** lemon juice (to add that classic tart apple flavor)
* **⅓ cup** granular erythritol or monk fruit sweetener
* **1½ tsp** ground cinnamon
* **¼ tsp** ground nutmeg
* **¼ tsp** xanthan gum (to thicken the juices)
**For the Cobbler Topping:**
* **1½ cups** almond flour
* **⅓ cup** powdered erythritol or monk fruit sweetener
* **1 tsp** baking powder
* **¼ tsp** salt
* **1** large egg
* **¼ cup** butter, melted
### Instructions
1. **Prep:** Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
2. **Sauté the "Apples":** In a skillet over medium heat, melt the 2 tbsp of butter. Add the sliced zucchini/chayote, lemon juice, sweetener, cinnamon, and nutmeg. Cook for 8–10 minutes until the squash softens slightly and begins to look translucent. Sprinkle the xanthan gum over the mixture, stir quickly as it thickens, then pour it into your baking dish.
3. **Make the Topping:** In a bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter and egg until a soft, crumbly dough forms.
4. **Assemble:** Drop spoonfuls of the cobbler dough evenly over the warm "apple" filling.
5. **Bake:** Bake for 30–35 minutes until the topping is golden-brown and the filling is bubbly. Let cool slightly before serving.
Which style of baking are you in the mood for today?