Dump cake is literally the easiest dessert in the universe.  It’s prepared exactly as the title suggests – you just “dump” all the ingredients into a pan, bake it, and then try not to consume the entire pan yourself.  Guilty…

Whenever I eat dinner at my parents’ house, my mom always uses dump cake as our go-to dessert when we are feeling like something sweet.  Recently, having discovered the baby’s intolerance to diary, I thought dump cake was out of my life forever!  Ok, well maybe not forever, but at least until breastfeeding is over…and then who knows after that.  My mom is allergic to Casein, which is one of the proteins found in milk.  So basically both of us can’t have the butter that regular dump cake calls for. 

The other day I really had a hankering for apple cobbler, and dump cake is a really close substitute…think less cakey crust and more like a streusel crust.  Omg, yum.  So instead of suffering the loss of my go-to dessert (because I’m so melodramatic, haha), I decided to make a dairy free version of one of my favorites!  It’s great for a quick Thanksgiving dessert or for enjoying on a crisp fall evening.  I can’t wait to make this again once the weather in New Orleans gets cooler…or should I say IF the weather gets cooler?  Seriously, it’s November and I’m sweating. 

Just so you know, this dessert can be made yummy with ANY pie filling.  It’s really a universal recipe.  You can also use fresh chopped fruit, but you need to cook it down a bit in the microwave or on the stove (preferably) to make it soft enough.  Enjoy!

[yumprint-recipe id=’7′]