Caramel Apple Crumble

"I wanted a dessert with those same flavors-but one that wouldn't require a pack of wipes for cleanup," says Tiffany Martinez of Holland[, MI.]

Total Time:
2 hr
25 min
1 hr
35 min

8 to 10 servings

  • For the crust:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the dish
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • Pinch of kosher salt
  • For the filling:
  • 4 Granny Smith apples, peeled and chopped into small pieces
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 50 chewy caramels, unwrapped
  • 1 cup heavy cream
  • For the streusel:
  • 1 cup all-purpose flour
  • 3/4 cup coarsely chopped macadamia nuts
  • 1/2 cup packed light brown sugar
  • 1 stick unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • Pinch of kosher salt
  • Vanilla ice cream, for serving
  • Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.

  • Make the crust: Mix the melted butter, oats, flour, brown sugar, cinnamon, vanilla and salt in a large bowl until combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake until the edges start browning, 18 to 20 minutes. Transfer to a rack to cool while you prepare the other layers.

  • Make the filling: Combine the apples, granulated sugar and cinnamon in a large bowl. Combine the caramels and heavy cream in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel mixture and gently stir to coat. Pour evenly on top of the crust.

  • Make the streusel: Combine the flour, macadamia nuts, brown sugar, melted butter, cinnamon and salt in a large bowl. Squeeze small handfuls of the mixture and scatter over the filling. Bake until the caramel is bubbling and the streusel starts browning, 30 to 35 minutes. Transfer to a rack and let cool at least 1 hour. Serve with ice cream.

  • Photograph by Ryan Dausch

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