This easy apple sheet cake has a flaky homemade crust, a warmly spiced apple filling, and a sweet powdered sugar glaze drizzled over the top while warm. It tastes like apple pie in shareable bar form.
Why You’ll Love This Recipe
It is perfect for gatherings because it bakes in a large 11×15-inch pan. The apples become tender and cinnamon-sweet, while the crust stays buttery and crisp. The glaze adds a simple bakery-style finish without needing frosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter or shortening, chilled and cut into pieces
1 tablespoon granulated sugar
1 large egg yolk, room temperature
1/4 cup milk
For the apple filling:
10 medium apples, peeled and thinly sliced or chopped
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 cup crushed corn flakes
For topping and glaze:
1 large egg, beaten
1 cup powdered sugar
2 tablespoons milk, plus more if needed
Directions
Preheat the oven to 400°F. Grease an 11×15-inch jelly roll pan with butter or nonstick spray.
In a large bowl, combine the apples, granulated sugar, cinnamon, and crushed corn flakes. Toss until the apples are evenly coated, then set aside.
In another large bowl, mix the flour, salt, and sugar. Cut in the butter or shortening until the mixture looks crumbly. Stir together the egg yolk and milk, then add it to the flour mixture. Mix until a soft dough forms.
Divide the dough in half. On a lightly floured surface, roll one half slightly larger than the pan. Carefully place it into the prepared pan. Spread the apple filling evenly over the crust.
Roll out the second half of dough and place it over the apples. Pinch the edges together to seal. Cut a few small slits in the top crust. Brush the beaten egg over the top.
Bake for about 40 minutes, or until the crust is golden and the apples are tender. While warm, whisk powdered sugar and milk until smooth, then drizzle over the cake. Cool before slicing.
Servings and timing
This recipe makes about 24 bars.
Prep time: 25 minutes
Bake time: 40 minutes
Cooling time: 30 minutes
Total time: about 1 hour 35 minutes
Variations
Use Granny Smith apples for a tart flavor, or Honeycrisp and Pink Lady apples for a sweeter filling. Add a pinch of nutmeg to the apple mixture for extra warmth. For a richer finish, replace the glaze with caramel sauce.
Storage/Reheating
Store cooled bars covered at room temperature for 2 to 3 days. For longer storage, place them in an airtight container in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 10 to 15 seconds, or place them in a low oven until lightly warm.
FAQs
Can I use store-bought pie crust?
Yes, but homemade crust gives the best flaky texture.
What apples work best?
Granny Smith, Honeycrisp, Pink Lady, or a mix of firm apples work well.
Do I have to peel the apples?
Peeling gives a softer filling, but you can leave the skins on for texture.
Why use corn flakes?
They help absorb extra apple juices and keep the bottom crust from getting soggy.
Can I make this ahead?
Yes, bake it a day ahead and glaze it after reheating slightly.
Can I freeze it?
Yes, freeze cooled bars tightly wrapped for up to 2 months.
Can I reduce the sugar?
You can reduce the filling sugar to 1 cup if your apples are sweet.
Should the glaze go on warm or cool cake?
Add it while the cake is warm so it spreads nicely.
Can I use powdered sugar icing thicker?
Yes, add less milk for a thicker glaze.
How do I cut neat bars?
Let the cake cool completely, then use a sharp knife.
Conclusion
Easy apple sheet cake with powdered sugar glaze is a cozy dessert made for sharing. With tender cinnamon apples, flaky crust, and a simple sweet glaze, it is a reliable recipe for holidays, potlucks, or any day you want a classic apple treat.
A flaky and buttery apple sheet cake layered with cinnamon-sweet apples and finished with a smooth powdered sugar glaze, offering a delicious apple pie-like dessert in bar form.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter or shortening, chilled and cut into pieces
1 tablespoon granulated sugar
1 large egg yolk, room temperature
1/4 cup milk
10 medium apples, peeled and thinly sliced or chopped
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 cup crushed corn flakes
1 large egg, beaten
1 cup powdered sugar
2 tablespoons milk (plus more if needed)
Instructions
Preheat oven to 400°F (200°C) and grease an 11×15-inch pan.
In a bowl, mix apples, sugar, cinnamon, and crushed corn flakes. Set aside.
In another bowl, combine flour, salt, and sugar. Cut in butter until crumbly.
Mix egg yolk with milk, then add to flour mixture to form dough.
Divide dough in half and roll out one portion larger than the pan.
Place dough in pan and spread apple filling evenly.
Roll out second portion of dough and place over apples. Seal edges and cut slits on top.
Brush top with beaten egg.
Bake for about 40 minutes until golden and apples are tender.
While warm, whisk powdered sugar and milk, then drizzle over cake.
