Recipe courtesy of Tiffany Martinez

Caramel Apple Crumble

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  • Level: Easy
  • Total: 1 hr 15 min (plus cooling)
  • Active: 25 min
  • Yield: 8 to 10 servings
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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


  1. Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.