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Caramel Apple Crumble

A warm and comforting dessert combining baked apples and a rich caramel sauce under a crisp oat crumble topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the apples
  • 6 pieces Red Apples Choose Granny Smith, Honeycrisp, or firm Gala for best results.
For the crumble topping
  • 1 cup All Purpose Flour
  • 1 cup Oats
  • 1 cup Brown Sugar Divided: 3/4 cup for the mixture and 1/4 cup for the caramel.
  • 12 tablespoons Unsalted Butter 8 tablespoons for the topping, 4 for the caramel.
  • 1 1/2 teaspoons Cinnamon Divided: 1 teaspoon for topping, 1/2 teaspoon for the caramel.
  • 1/2 cup Sugar For caramel sauce.
  • 1/2 cup Heavy Cream For caramel sauce.
  • 1 teaspoon Vanilla Extract For caramel sauce.
  • 1/2 teaspoon Salt Divided for topping and caramel.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Peel, core, and slice the apples into 1/4 inch thick slices and place them in the prepared baking dish.
Crumble topping
  1. In a medium bowl, mix together the flour, oats, 3/4 cup of the brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  2. Cut in 8 tablespoons of the cold butter until the mixture is crumbly, then sprinkle evenly over the apples.
Baking
  1. Bake for 40-45 minutes until the apples are tender and the topping is golden brown.
Caramel sauce
  1. Melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
  2. Stir in the remaining 1/4 cup brown sugar, granulated sugar, heavy cream, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  3. Bring to a boil, then reduce the heat and simmer for 5 minutes until thickened, stirring constantly. Remove from heat and stir in the vanilla.
Serving
  1. When the crumble is done, drizzle the caramel sauce evenly over the top and let cool for at least 15 minutes before serving warm.
  2. Serve with vanilla ice cream if desired.

Notes

Choose apples that hold their shape when baked. Cover and refrigerate leftovers for up to 4 days, reheat in a 325°F oven.