Quick Info
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
- Yield: 8 servings
- Course: Dessert
- Cuisine: American fall classic
- Skill Level: Easy
- Special Equipment: 9-inch square baking dish (or 2-qt), large skillet, mixing bowls, microplane zester
Introduction
The moment the first cool breeze blows through our street, my kids start asking the most important question of fall: “Is it Caramel Apple Crumble season yet?” This warm fall dessert is the one I bake after pumpkin-patch afternoons and leaf-raking “races.” It smells like cinnamon and butter, tastes like a caramel-dipped apple at a county fair, and it’s easy enough to throw together between homework and bedtime stories.
I learned to make crumble from my mom, who measured with her heart and always added a sneaky drizzle of caramel right before baking. That little flourish turns tender apples into a glossy, saucy filling under a crunchy oat topping. Serve it warm with vanilla ice cream and watch everyone hover near the oven, spoons at the ready.
Ingredients
Main Ingredients
- For the Apple Filling
- 6–7 medium apples (about 2½ lb) — a mix of Granny Smith and Honeycrisp is perfect
- 2 tbsp unsalted butter
- ¼ cup brown sugar (light or dark)
- 2 tbsp granulated sugar
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch ground cloves (optional, cozy)
- 1 tbsp lemon juice + 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp cornstarch (or 2 tsp flour)
- ¼ tsp fine sea salt
- ¼–⅓ cup thick caramel sauce, plus more for drizzling to serve
- For the Oat Crumble
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup (1 stick) cold unsalted butter, diced
Optional / Variations
- Salted Caramel: Add ¼–½ tsp flaky sea salt to the caramel before drizzling.
- Nutty Crunch: Fold ½ cup chopped pecans or walnuts into the crumble.
- Gluten-Free: Use GF oats and swap flour for a 1:1 GF blend or almond flour (texture will be slightly more tender).
- Dairy-Free: Use plant butter and dairy-free caramel; the crumble stays crisp.
- Maple Apple: Replace granulated sugar in the filling with 2 tbsp maple syrup.
- Pear Party: Substitute 2 apples with ripe pears for a softer, perfumed filling.
- Bourbon Twist (grown-ups): Add 1 tbsp bourbon to the filling with vanilla.
- Crumble Spices: Try cardamom (¼ tsp) or pumpkin pie spice (½ tsp) for a different vibe.
Instructions
Step 1: Prep & Preheat
Heat oven to 350°F (175°C). Grease a 9-inch square or similar 2-quart baking dish. Peel, core, and slice apples into ¼-inch wedges (or small chunks if you prefer spoonable bites). My crew eats the peels as “chef’s snacks” while I slice—teamwork!
Step 2: Start the Saucy Filling
Melt 2 tbsp butter in a large skillet over medium heat. Add apples, brown sugar, granulated sugar, cinnamon, nutmeg, cloves (if using), lemon juice & zest, vanilla, and salt. Cook 4–5 minutes, tossing, until apples begin to soften and release juices.
Step 3: Thicken & Caramel-Gloss
Sprinkle cornstarch over the apples and stir 1 minute as the juices thicken to a light syrup. Turn off the heat and gently fold in ¼–⅓ cup caramel sauce until glossy. Transfer the mixture to the prepared baking dish and spread evenly.
Step 4: Mix the Oat Crumble
In a bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a pastry cutter until you have moist, sandy clumps with some pea-sized bits. (If adding nuts, fold them in now.) My kids call this “dessert sand” and ask for a pinch to taste—quality control!
Step 5: Top Generously
Scatter the crumble evenly over the warm apples, letting some larger clumps remain (they bake into crunchy nuggets). If you’re a caramel superfan, zigzag 1–2 tablespoons more caramel over the top—this creates shiny, chewy edges.
Step 6: Bake to Bubbly
Bake on the center rack 35–40 minutes, until the topping is golden-brown and the filling bubbles thickly at the edges. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
Step 7: Rest & Serve
Let the crumble rest 10–15 minutes so the juices settle into a spoonable sauce. Serve warm with vanilla ice cream, whipped cream, or a drizzle of warm caramel. At our table, the fight is for the corner scoops—extra caramelized, extra crunchy.
Tips & Variations
- Apple Balance: A mix of tart (Granny Smith) and sweet (Honeycrisp, Gala, or Pink Lady) gives the best flavor and texture.
- No Skillet? Toss sliced apples with sugars, spices, lemon, cornstarch, and caramel right in the baking dish and bake 5–8 minutes longer.
- Crumble Texture: Keep butter cold so the topping bakes craggy and crisp. If the room is warm, chill the crumble 10 minutes before topping.
- Not Too Sweet: Caramel adds sugar—taste your filling. If your apples are very sweet, reduce the brown sugar by 1 tablespoon.
- Extra Thick Sauce: For a richer caramel vibe, stir 1 additional tablespoon cornstarch into the apples if you like a stickier, pie-like filling.
- Make-Ahead:
- Crumble: Mix and refrigerate up to 48 hours or freeze 1 month; bake from cold.
- Apples: Slice and toss with 1 tsp lemon juice; cover and refrigerate up to 6 hours.
- Fully Baked: Rewarm at 325°F (165°C) for 12–15 minutes; add a fresh caramel drizzle to revive gloss.
- Air Fryer Mini Crumbles: Divide among 8 ramekins; air fry at 330°F (165°C) 12–15 minutes until bubbling and golden.
- Gluten-Free Note: GF flour blends may brown faster; check at 30 minutes and tent if needed.
- Party Trick: Serve in mason jars with lids; keep the crumble separate until serving so the top stays crisp.
- Flavor Friends: A pinch of flaky salt on each bowl or a scoop of cinnamon ice cream makes this dessert sing.
Nutrition
(Per serving, 1/8 of recipe; estimates.)
- Calories: 320
- Protein: 3 g
- Carbs: 49 g
- Fat: 12 g
- Fiber: 4 g
- Sodium: 160 mg
- Sugar: 31 g
Final Thoughts
This Caramel Apple Crumble is the dessert equivalent of pulling on your favorite sweater—warm, familiar, and impossible not to love. The apples soften into saucy, cinnamon-scented ribbons, the oat topping bakes up craggly and crisp, and the caramel makes every bite feel a little extra special. Bake it for Sunday supper, book club, or just because the house feels happier when it smells like butter and spice. If you try the pear mix-in or the salted caramel finish, tell me—which version wins at your table?
Save this for caramel apple crumble, warm fall desserts, easy apple recipes, oat crumble topping, and cozy Thanksgiving desserts on Pinterest. From my leaf-strewn, cinnamon-dusted kitchen to yours—enjoy every golden, saucy spoonful!
