Sweet apples, a golden-buttery crumble, and a generous swirl of salted caramel—this isn’t just dessert, it’s a hug in a bowl. On chilly evenings, when the house smells like cinnamon and your favorite socks are on, this Salted Caramel Apple Crumble is my go-to. It’s just fancy enough for company but cozy enough for a Tuesday night in. Let’s bake up something that tastes like fall wrapped in a warm blanket.
Why You’ll Love This Recipe
This recipe came together on one particularly cold afternoon when my kids were building forts and asking for something “like pie but easier, Mom.” It’s become a family staple ever since.
- Sweet, tart, and buttery – The apple combo gives this dessert tons of flavor.
- Easy caramel sauce – Made from scratch in minutes with zero stress.
- One dish wonder – Toss it all into a dish and bake. No fancy pie crust required.
- Make-ahead friendly – Prep ahead and pop it in the oven when guests arrive.
- Totally crowd-pleasing – Especially with a scoop of vanilla ice cream on top.
Ingredients Breakdown
Essentials
- 6–7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4-inch thick
- 2 tbsp fresh lemon juice
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- Optional: 1/2 cup chopped pecans or walnuts
Pro Tips
- Apple tip: Use a mix of tart and sweet apples for depth. A pear or two? Also welcome!
- Dairy-free swap: Vegan butter and coconut cream make this crumble plant-based perfection.
- Gluten-free fix: Sub in gluten-free oats and flour.
- Caramel: Make a double batch and thank yourself later. It keeps up to a week in the fridge.
Step-by-Step Instructions
- Prep and preheat: Preheat your oven to 350°F (180°C) and butter a 9-inch square or 9×13-inch baking dish.
- Make the apple filling: In a large bowl, toss sliced apples with lemon juice. Add flour, granulated sugar, cinnamon, nutmeg, and salt. Toss to coat. Spread into your baking dish.
- Make the caramel: In a medium saucepan, combine granulated sugar and 2 tbsp water (if using) over medium heat. Let it melt undisturbed until deep amber, swirling occasionally. Remove from heat and whisk in butter until smooth.
- Slowly whisk in heavy cream (it may bubble a bit). Simmer gently for 1–2 minutes. Remove from heat and stir in salt and vanilla. Let cool slightly.
- Assemble: Drizzle 2–3 tbsp of caramel sauce over the apple mixture. Gently swirl it in.
- Make the crumble: In a bowl, whisk oats, flour, brown sugar, cinnamon, and salt. Add cold butter and mix with a pastry blender or fingers until crumbly with pea-sized bits. Stir in nuts if using.
- Top and bake: Sprinkle the crumble over the apples. Bake for 40–50 minutes, until the top is golden and the filling bubbles at the edges. Tent with foil if the topping browns too soon.
- Cool and serve: Let rest 15–20 minutes. Serve warm with vanilla ice cream, extra caramel drizzle, and a pinch of flaky sea salt if you’re feeling fancy.
Chef’s Tips and Tricks
- Keep your butter cold for the crumble—it helps get that perfect crisp texture.
- Don’t over-stir the caramel once the sugar begins to melt—it could crystallize.
- Cut apples evenly to ensure even baking and a soft-but-not-mushy texture.
- Make the caramel ahead of time; it holds in the fridge and saves time on busy days.
Recipe Variations and Serving Suggestions
- Chai-Spiced Crumble: Add ground ginger, cardamom, and a pinch of cloves to the crumble.
- Bourbon Caramel: Add 1 tbsp bourbon to the caramel after removing from heat (adults only!).
- Mini Crumbles: Bake in individual ramekins for cute, party-ready servings.
- Vanilla bean whipped cream: Whip heavy cream with a touch of vanilla bean paste for a special topping.
- Brunch-worthy: Serve warm with Greek yogurt and a drizzle of honey for a decadent breakfast treat.
FAQs
Can I make this ahead?
Yes! You can prep the caramel and the crumble 1–2 days ahead. Just assemble and bake fresh when ready to serve.
What’s the best apple for apple crumble?
A mix of Granny Smith and Honeycrisp gives you that balance of tart and sweet. But you can toss in Fuji, Jazz, or even a firm pear!
Can I freeze it?
While it tastes best fresh, you can freeze it before baking. Assemble, cover tightly, and freeze up to 1 month. Bake from frozen—just add 10–15 extra minutes to the bake time.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 6–7 apples (Granny Smith & Honeycrisp), peeled and sliced
- 2 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- For caramel: 1/2 cup sugar, 3 tbsp butter, 1/2 cup cream, 1/2 tsp sea salt
- 1 cup oats, 1 cup flour, 1/2 cup brown sugar, 1/2 cup butter
- Optional: chopped nuts, ice cream, flaky sea salt
Instructions:
- Preheat oven to 350°F. Prepare a baking dish.
- Toss apples with lemon, flour, sugar, and spices. Transfer to dish.
- Make caramel: cook sugar until amber, add butter, cream, salt, and vanilla.
- Drizzle 2–3 tbsp over apples. Save the rest.
- Mix oats, flour, sugar, and salt. Cut in butter. Add nuts if using. Top apples.
- Bake 40–50 minutes. Let rest before serving warm with remaining caramel.
Nutrition: ~320 calories per serving
If you try this Salted Caramel Apple Crumble, I’d love to hear how it turned out! Leave a comment, tag me on Instagram @TheKitchensAid, or share with your sweet-toothed friends. Don’t forget to save it to your favorite recipe board!
