Dump these frozen raw apple slices in your casserole dish with 3 other things and get something so incredible your husband won't stop asking when you're making it again

This 4-ingredient oven baked frozen apple dessert is exactly what I reach for on those nights when I want something cozy and homemade, but I’m already in my sweatpants and not about to peel a single apple. You literally dump a bag of frozen raw apple slices into a casserole dish, stir in three pantry staples, and let the oven do its thing. The apples soften into a bubbly, cinnamon-scented filling with a sweet, buttery top that tastes like the easiest apple crisp-meets-dump cake. It’s the kind of simple Midwest-style dessert that makes your whole kitchen smell amazing and has your husband asking, “So…when are you making that apple thing again?” before you’ve even finished the leftovers.

Serve this warm right out of the casserole dish with a big spoon and a tub of vanilla ice cream or whipped cream nearby. It’s also great with a drizzle of caramel sauce if you have it, or a sprinkle of chopped nuts for crunch. For a slightly lighter option, add a dollop of vanilla Greek yogurt. Leftovers are surprisingly good chilled or gently rewarmed in the microwave and make a cozy topping for plain yogurt or oatmeal the next morning.

Servings: 6

1 (16–20 oz) bag frozen raw apple slices (no sugar added, if possible)

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or similar oven-safe glass casserole dish with a little butter or nonstick spray for easier cleanup.

Dump the frozen raw apple slices straight from the bag into the greased glass casserole dish. Spread them into an even layer, breaking up any big clumps with your hands or a spoon. It’s okay if the slices are still frosty.

Sprinkle the brown sugar evenly over the top of the apples, trying to cover as much surface area as you can so every bite gets a little sweetness.

Sprinkle the ground cinnamon evenly over the sugared apples. If you really love cinnamon, you can add an extra pinch here.

Drizzle the melted butter evenly over everything, making sure to hit the corners of the dish so the apples there get some love too.

Using a spoon or spatula, gently toss everything together right in the casserole dish until most of the apple slices are coated in the buttery, cinnamon sugar mixture. Then spread the apples back into an even layer so they bake up nicely.

Place the casserole dish on the middle rack of the preheated oven and bake for 35–45 minutes, or until the apples are tender, the sauce is bubbling around the edges, and the top looks glossy and slightly caramelized. If your apple slices are very thick or very frozen, you may need the full time.

Carefully remove the hot dish from the oven and let the dessert rest for at least 5–10 minutes before serving. This helps the juices thicken slightly so you get that spoonable, saucy apple layer instead of a runny mess.

Serve warm, scooped into bowls, with ice cream or whipped cream if you’d like. Store any leftovers covered in the fridge for up to 3 days and reheat gently in the microwave or enjoy chilled.

To make this a little more like a classic crisp, you can sprinkle 1/2 cup quick oats and an extra tablespoon of brown sugar over the top before baking for a lightly crunchy finish. For extra flavor, swap half of the brown sugar for white sugar and add a splash (about 1 teaspoon) of vanilla extract to the melted butter before drizzling. If you like some texture, toss in a small handful (1/4–1/3 cup) of chopped pecans or walnuts with the apples. You can also bump up the spices by adding a pinch of nutmeg or allspice with the cinnamon. For a slightly lighter version, reduce the brown sugar to 1/3 cup and the butter to 3 tablespoons; it will be less rich but still cozy and sweet. If your frozen apples are pre-sweetened, cut the brown sugar to 1/4 cup to avoid an overly sweet dessert. Food safety tips: Always bake the apples until they are fully heated through and tender; frozen fruit can release a lot of liquid, so make sure the center is hot and bubbly before pulling the dish from the oven. Handle the hot glass casserole dish carefully and avoid placing it directly from the freezer onto a hot oven rack or from the hot oven onto a very cold surface to prevent thermal shock and potential cracking. Cool leftovers promptly and refrigerate within 2 hours; reheat portions thoroughly until steaming before serving again.