Description
Caramel Apple Crumble is a warm, buttery dessert recipe. Learn Mama Tessa’s tips for a flavorful, comforting crumble that’s easy to make.
Ingredients
Scale
- For the Apple Filling:
- 6–8 medium apples (about 3 lbs), a mix of Granny Smith and Honeycrisp preferred
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For the Crumble Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1/2 cup rolled oats
- 1/2 cup (1 stick) cold unsalted butter, cubed
- Pinch of salt
- For the Caramel Drizzle:
- 1/2 cup store-bought or homemade caramel sauce
- Serving Suggestions (Optional):
- Vanilla bean ice cream
- Whipped cream
- Powdered sugar
- Toasted pecans
Instructions
- Prep the Apples:: Alright, first things first! Grab your apples, peel ’em, core ’em, and then slice them into about 1/2-inch thick pieces. I usually go for a mix of tart and sweet, it just gives the best flavor. Toss those apple slices into a big mixing bowl. This is where the magic begins, honestly. You’ll see the vibrant colors, smell that fresh apple scent. Don’t worry if they’re not perfectly uniform; a little rustic charm is what we’re after. I always make sure my bowl is big enough to handle all the tossing without making a mess, because, you know, kitchen chaos is real.
- Flavor the Filling:: Now, sprinkle the granulated sugar, flour, lemon juice, cinnamon, and nutmeg over your apples. Give everything a good, gentle toss to coat. You want every apple slice to be glistening with those warm spices. This is where the flavors really start to meld. I sometimes get a little heavy-handed with the cinnamon, but hey, that’s just how I like it! Make sure to scrape the bottom of the bowl to get all the flour distributed; I’ve had clumps before, and it’s not ideal. Just mix until it looks even, no need to overdo it.
- Make the Crumble Topping:: In a separate bowl, whisk together the flour, brown sugar, rolled oats, and a pinch of salt. See how it all starts to come together? Then, add your cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until you have a coarse, crumbly mixture. It should look like wet sand with some pea-sized pieces of butter. This step is crucial for that signature crunch! Don’t let the butter get too warm, or your crumble will be dense, not crumbly. I’ve learned that the hard way, trust me.
- Assemble the Crumble:: Spoon your apple filling into a 9×13 inch baking dish. Try to spread it out evenly, so every bite gets a good apple-to-crumble ratio. Next, sprinkle that glorious crumble topping all over the apples. Don’t press it down, just let it sit lightly on top. You want those little nooks and crannies for extra crispiness. I always aim for an even layer, but honestly, if some spots are a bit thicker, it just means more delicious crunch! It already smells so good, even before it hits the oven.
- Bake the Caramel Apple Crumble:: Pop your dish into a preheated oven at 375°F (190°C). Bake for about 40-50 minutes, or until the topping is golden brown and the apples are tender and bubbly. You’ll hear them sizzling, and the whole house will smell incredible – that’s your cue! If the topping starts to brown too quickly, you can loosely tent it with foil, I’ve had to do that a few times. Don’t be afraid to check on it. The bubbling juices mean the apples are getting perfectly soft.
- Drizzle and Serve:: Once it’s out of the oven, let your Caramel Apple Crumble cool for about 10-15 minutes. This lets the filling set up a bit. While it’s still warm, generously drizzle that caramel sauce over the top. You can warm the caramel slightly to make it easier to pour, I do. Serve it warm, maybe with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast of warm and cold, crunchy and soft – it’s just divine. Enjoy every single bite, you’ve earned it!