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crumble in the pan on a wire rack with one serving taken out of the pan

Caramel Apple Crumble

Caramel apple crumble is a delicious and easy dessert for fall or any time of year. Tart apples, creamy caramel sauce, and a buttery streusel make it impossible to resist!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9
Author Kelsie

Ingredients

Filling

  • 1/4 cup packed light or dark brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 5 cups apples peeled and sliced into 1/4-inch slices*
  • 1/3 cup caramel sauce + more for serving

Topping

  • 1 cup all-purpose flour
  • 1/2 cup packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature

Instructions

Filling

  1. Preheat the oven to 375 degrees. Spray an 8-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
  2. Stir the brown sugar, cornstarch, lemon juice, and cinnamon together in a mixing bowl. Add the sliced apples and stir until the apples are evenly coated.
  3. Spread into an even layer in the prepared baking dish. Pour the caramel sauce evenly over everything, then make the topping.

Topping

  1. Stir the flour, brown sugar, baking powder, and salt together in a medium bowl.

  2. Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles.
  3. Sprinkle the topping evenly over the caramel sauce.
  4. Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the caramel and apple juices are bubbling around the edges and the top is light golden.
  5. Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream and additional caramel sauce.
  6. Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.

Recipe Video

Recipe Notes

  • *You’ll need between 3 and 5 apples, depending on size (if they’re really small you may need more).
  • Be sure to slice your apples fairly thinly, no more than 1/4-inch-thick. If they’re too thick they won’t soften enough while they bake.
  • Use a good baking apple such as Granny Smith, Jonagold, Pink Lady, or Honeycrisp (or a combination).
  • I used Smuckers caramel sauce for my crumble but whatever brand you have is fine. You can use either salted caramel sauce or regular; both are delicious here.
  • If your brown sugar is really hard and clumps together, you can pop it in the microwave for a few seconds (or more than a few depending on how hard it is). The microwave will loosen the sugar up and make it easier to measure.