Amish 3-Ingredient Sweet Crumble Casserole

Why You’ll Love This Recipe

I bake this all the time because it’s so fast to throw together and disappears within minutes. It feels homey and familiar—something I can serve with coffee in the morning, as a casual dessert, or even bring to a neighbor. The buttery, crisp topping paired with warm, jammy fruit is the kind of combination I never get tired of. Plus, it’s incredibly easy to customize based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans (21 ounces each) fruit pie filling (apple, cherry, or peach all work beautifully)

• 1 box (about 15.25 ounces) yellow cake mix, dry

• 3/4 cup (1 1/2 sticks) unsalted butter, melted

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I spread the pie filling evenly across the bottom of the dish, making sure the fruit reaches all the corners.

3. Then I sprinkle the dry cake mix evenly over the fruit layer, gently leveling it out without mixing.

4. I slowly drizzle the melted butter over the top, covering as much of the dry cake mix as possible. A few dry spots are fine—they’ll bake up just right.

5. I place the dish in the oven and bake for 35–45 minutes, until the top is golden and the fruit is bubbling along the edges.

6. After baking, I let it rest for 10–15 minutes so the topping sets and the juices thicken slightly before serving.

Servings and timing

This recipe makes 6 to 8 servings and takes about 45–50 minutes total, including baking and resting time.

Variations

Because this recipe is so simple, I love experimenting with small tweaks:

• Use apple pie filling with spice cake mix for a cozy, fall flavor.

• Try cherry filling with chocolate cake mix for a richer, more indulgent dessert.

• Cut the sweetness by using tart berry filling or reducing the amount of cake mix slightly.

• Sprinkle rolled oats or chopped pecans over the cake mix before baking for extra crunch.

• For smaller households, I halve the ingredients and bake it in an 8×8-inch dish, checking around the 30-minute mark.

storage/reheating

I store any leftovers covered in the fridge for up to 4 days. When I’m ready to reheat, I scoop out a portion and warm it in the microwave for about 30–60 seconds, or pop the whole dish back in a 325°F oven for 10–15 minutes. It’s also great cold if I’m in a hurry.

FAQs

Can I make this with fresh fruit instead of pie filling?

I prefer using canned pie filling for ease and sweetness, but fresh fruit works if I toss it with sugar and a bit of cornstarch to mimic the texture of pie filling.

What’s the best way to serve this?

Warm from the oven is best. I like it with vanilla ice cream, whipped cream, or even a splash of cream poured over top.

Can I use other cake mix flavors?

Yes! I often swap in spice, white, or chocolate cake mix depending on the fruit I’m using and what flavor combo I’m in the mood for.

Can this be made ahead of time?

Yes, I sometimes assemble it a few hours early and refrigerate it unbaked. When I’m ready, I pop it in the oven and bake as directed.

Is this recipe freezer-friendly?

I can freeze it after baking. Once it’s completely cool, I wrap it tightly and freeze for up to 2 months. I reheat it in the oven until warmed through.

Conclusion

This Amish 3-Ingredient Sweet Crumble Casserole proves that dessert doesn’t need to be complicated to be delicious. It’s warm, cozy, and endlessly flexible—just the kind of dish I rely on when I want something homemade without spending hours in the kitchen. Whether I serve it for dessert, brunch, or share it with friends, it’s always the first thing to disappear.