Ingredients
6–8 medium apples (a mix of Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced (about 6–7 cups)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar (for apples)
1/4 cup packed light brown sugar (for apples)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream (warm or room temperature)
4 tablespoons unsalted butter, cubed
1 teaspoon vanilla extract
For the Crumble Topping:
1 1/2 cups all-purpose flour
1 cup rolled oats (not instant)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
For serving: Vanilla ice cream
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
Step 2: Prepare the Apple Filling: In a large bowl, combine the sliced apples, lemon juice, 1/4 cup granulated sugar, 1/4 cup brown sugar, cornstarch, 1 teaspoon ground cinnamon, nutmeg, and a pinch of salt. Toss gently until the apples are evenly coated.
Step 3: Prepare the Caramel Sauce: In a medium saucepan, combine 1 cup granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it simmer without stirring until it turns a deep amber color (this can take 8-12 minutes). Remove from heat immediately and carefully whisk in the warm heavy cream (it will bubble up vigorously). Add the 4 tablespoons of cubed butter and vanilla extract, whisking until smooth. Set aside to cool slightly.
Step 4: Assemble the Filling: Pour about half of the caramel sauce into the bottom of your prepared baking dish, spreading it evenly. Then, spoon the apple mixture over the caramel. Drizzle the remaining caramel sauce over the apples.
Step 5: Make the Crumble Topping: In a separate large bowl, whisk together the all-purpose flour, rolled oats, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Cut in the cold, cubed butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 6: Top and Bake: Evenly sprinkle the crumble topping over the apple and caramel mixture in the baking dish. Place the baking dish on a baking sheet to catch any potential drips.
Step 7: Bake for 40-50 minutes, or until the apples are tender when pierced with a knife, the filling is bubbly, and the crumble topping is golden brown and crisp. If the topping is browning too quickly, you can lightly tent it with foil.
Step 8: Cool and Serve: Let the crumble cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm with a generous scoop of vanilla ice cream.
Notes
For the best results, use a mix of tart and sweet apples. Ensure your butter for the crumble is very cold. Be careful when adding cream to the hot caramel as it will bubble up. Letting the crumble cool slightly before serving allows the caramel and apple filling to set, making it easier to serve and enjoy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: caramel apple crumble, apple crumble a la mode, classic apple crumble, fall dessert, autumn dessert, apple recipe, crumble recipe, caramel dessert, dessert with ice cream, comfort food
