Make an Apple Dessert in Less than 5 Minutes!

I promised that I’d share my Apple Pie in a Jar recipe.

My friend Kristi gave me this recipe a few years ago, but I just got around to trying it out this past weekend for the first time. And I’m so glad I did!

Taking any of your leftover apples, I found that mixing different kinds of apples makes a richer flavor.

And do you want to know my secret? Add ONE Granny Smith apple to each jar.

Following the recipe, I’ll walk you through the process up until last night, when my daughter took a jar and made her own dessert for the family – in less than 5 minutes!

What is Apple Pie in a Jar?

It’s a sugary, cinnamon-flavored syrup that is cooked up and poured over sliced apples that are tightly packed into sterilized jars. After canning, the jars are ready for gift-giving, or to pull out and whip up an apple pie or apple dessert.

This recipe makes 7 quart-sized jars!

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and
sliced apples

1. Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.

2. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.

3. Tightly pack apples into sterilized jars. Slowly pour syrup over apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup. Screw lids on jars.

4. Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5. Remove jars from canner and place on a cloth, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn’t move up or down at all). Sealed jars can be stored for up to a year.

And here’s where the 5 minute part comes in!

Last night my daughter asked if she could make dessert with the apples. Even on a school night, and on her way out the door to soccer, the dessert was whipped up in less than 5 minutes!

She’s made “ring” desserts before with Crescent Rolls (and cherry-pie filling), so after pulling out our seasoned stone, and opening 2 packages of “lite” Crescent Rolls covered with sugary apple treat, the dessert was minutes away from being put into the oven.

Lay Crescent Rolls on stone or pan, accordingly

Scoop Apple Pie in a Jar onto the dough

Bring the tips up and over

Bake at 375 for 18-20 minutes or until golden brown

Serve warm with ice cream


One happy family – YUMMY!

Do you like to cook with apples?

Remember to check out my No Peel Apple Cake, here!

We’re going to have an easy, dessert-filled winter, I can just feel it!

(We also continue to enjoy beautiful, warm fall days. The afternoon sun warms the backside of our house, shining into our kitchen and onto our dining room table. Next post: Tasty recipes from my fall luncheon.)

45 comments on “Make an Apple Dessert in Less than 5 Minutes!”

  1. I love this one….although I haven’t gotten the hang of canning. The crescent ring is one of our standby favorites. We do ham/broc/cheese, taco ring for dinner….any kind of “dessert” things that I have on hand…this was a great post, and I really want to try your apple pie in a jar…without the canning. :)

  2. Ooh, what a fun and simple idea!

  3. I canned this recipe for the first time this year. The crescent roll idea makes the end product even easier!

  4. can’t wait to try this one! Looks so fun and what a great gift idea.
    your recent autumn posts have made my summer to fall transition much more pleasant Sandy :) I am actually starting to enjoy the fall for a change!

  5. I just love this one…How great!!! I just bought apple sauce to make your no peel cake..I am so excited! We will think of you this weekend as we eat that yummy cake..with cool whip of course :)!
    -Sandy Toes

  6. Super YUM! That looks so good!

    I just baked one of your no peel apple cakes for our new bible study at our house tonight. Since it’s a new recipe I couldn’t help trying a little corner of it “just to make sure”. It was utterly delicious!!! Thanks for sharing this recipe! Now I feel much more confident about having people come to my home whom I have only met one time. At least they have yummy apple cake to eat!


  7. Yummy, I cannot wait to try this…I love crescent rolls recipes…they are always so easy..thanks so much.

  8. This looks so yummy, thanks for the recipe! I love the idea of having these around as gifts!

  9. I am definitely going to try this recipe. What a great gift to give to someone. That dessert looks delicious! Looking forward to your upcoming recipes.

    Have a wonderful weekend!

  10. So yummy – the photo of it boiling makes me hungry! Thanks for sharing your recipe. :)

  11. You are awesome!…lol I still have two huge boxes of apples in my pantry from my brother in law…think I’ll make this and freeze the rest of them. Ohhhh I make your apple cake and it was really good! That is a keeper for sure!

  12. This looks yummy … but SO (too) much sugar =(. I wonder how it would taste with a sugar replacement … agave, maple syrup, brown rice syrup? I may give it a try with some substitutions. Looks beautiful!

  13. Sandy,

    My neighbor and I made apple crisp to freeze (22 batches between the two of us). I also made a double batch of your apple butter recipe! Yum! We still have some apples left over so I might make the apple pie in the jar! Thanks for some more great ideas!!!

  14. Thank you for sharing Sandy. I was just wondering about this the other day. looks yummy! How much do you need for one pie? My oldest wants to make apple butter. She remembered when we were in Indiana it was served at one of the restaurants and she liked it. Actually they serve it in all the restaurants just like you’d serve butter. It seems to be a staple. So I’ll probably use your apple butter recipe as well, though she does want me to find a way to cut the sugar. I found a recipe that uses natural apple juice as a sweetener instead of sugar. Could be interesting.

  15. You may get me to waterbath yet, Sandy, with this recipe.

    Making your no-peel apple cake for the 2nd time this week, new neighbors on the other side. Can tell house prices are becoming more reasonable, 2 homes in the neighborhood that were sitting vacant for months now occupied.

    deb meyers

  16. sandy, this idea is full of awesomeness. i do believe i’ve been inspired. :)

  17. Mmmmmm! This looks good…and easy. I do love me some apple deserts! And the gift idea is excellent.

  18. I would love to do this for Christmas presents! I don’t own a canning pot though so may have to see if I can borrow one from someone.


  19. Looks YUMMY!!!

    Thanks for the visit!

  20. Wow! That looks amazing. And you make it look so easy…. I love apple desserts!

  21. Awesome!!! and….. a great dessert!!

  22. Your title “in less than 5 minutes” drew me right in, and I can’t wait to give the dessert a try. I love cherries and my husband loves apples, so I’ll have to try both.

  23. oooh, Sandy – This looks fantastic. I’ve got some apples that might need to be preserved… and this just might be the way!

    Thanks for stopping by over at Burp! cuz it led me over to you!

  24. That looks SOOO good! Thanks for sharing…I just need to get brave enough to start canning! :) I have a pie shell in the freezer…maybe I’ll try it in that!

  25. Canning apple pie filling is a great idea. I just discovered your blog and love it! Excellent photos.

  26. What an awesome thing to give through the holidays and have on hand! Thanks so much!

  27. Sandy… I have an award for you… come by & pick it up!

  28. wow… this is an amazing recipe… thanks for sharing…

  29. I found your blog from “Today’s Creative Blog” What a great way to make apple pie!

  30. So — let me get this straight — you don’t need to pre-cook the apples? And they survive a whole year in the pantry? AWESOME!

    Question: How do you peel and cut your apples — a peeler-corer-slicer, or by hand?

    I’m going to try this recipe. It will make a great gift for neighbors for Christmas!!! Thanks for the recipe, and all credit goes to you, chica! You are the CANNING QUEEN!

  31. That is amazing! I will certainly have to try that. :)

  32. I’m so excited to have found this! We have two apple trees and I’ve been trying to figure out the best way to preserve the apples so I can make more pies for Thanksgiving – this will be perfect! Can’t wait to try it!

  33. Sandy — I have a question. I canned the apples and tried out one of the bottles today by making the “ring” but my apples were more “saucy” than your apples appear to be in the picture. No scooping necessary. My question is…”When the sauce comes begins bubbling, do you cook it for several minutes to thicken it more?” It was already thick but perhaps not thick enough. I need to make more today so perhaps I’ll try that again. Thanks!

  34. I just made some of this with a friend this morning. Can’t wait to try it. Thanks so much

  35. This canning recipe sounds like something my daughter and I could do. Thanks so much for the step by step instructions! Our local produce place just got in lots of varieties of apples, so we’ll have to check it out for this recipe. Thanks for sharing it!


  36. OOOH, I am so going to have to make this! Thanks for the recipe and dessert instructions. I discovered your blog today and I just love it!

  37. I’m so making this this fall. Last year I had WAY too many apples from my mom so I gave away a bunch and then I had a friend over and we made applesauce with the rest. This is a great alternative to using apples for only applesauce. I’m definitely planning a day this fall that is for canning only! How yummy!!! Thanks!!

  38. Sounds and looks delish! can’t wait to try it!

  39. That is toooo perfect. I always say the apple is my favorite food–in any form, and you've just given me another way to make it–and share it! Thanks!

  40. I just saw this post on The Inspired Room and featured it as my "Friday Favorite!" This is an awesome idea.

    Here is the link to my Friday Favorite Blog post.

    Thanks for sharing,

  41. I can't wait to try this…look sooooo good

  42. Hi Sandy,
    I just made your “Apple Pie in a jar” on Sunday.
    I only used 1 cup of Raw Sugar and it tasted sweet enough.
    I was going to try Pineapple juice with Date Butter (for sweetness), but didn’t have enough juice on hand at the time. (the Fruit always takes on the flavor over the pineapple juice.) thought I would try it for an experiment and see how that would turn out; using the same amount of cornstarch etc. as in your recipe. I’ll try that next time, just for fun…

    I got your recipe from Melissa’s blog over at,
    but came over to your blog to get some ideas on how to use the “Apple Pie in a Jar” in Desserts.
    The recipes are endless. Perhaps some quick Parfett’s in fancy gobletts; layering granola and pudding between the layers of apples. When you put the “APIJ” between the Cressant Roll dough, did you first skim off some of the liquid?? or did it do fine with the liquid??
    Thanks again for your neat recipe. Wish I had time to do more…
    Hugs, Jan

  43. Pingback: sqvkzyzl

  44. Pingback: Following the Nudge …

  45. Pingback: Good Reads: Here We Are, This is You and Me

Leave a Reply

Your email address will not be published. Required fields are marked *