Crunchy crumble topping. In my opinion, a pie is always better with one! This crumble recipe is super crunchy too, which is the only way to go when it comes to crumbles!
This is basically the same recipe for Salted Caramel Apple Pie except instead of a top crust it gets the crunchy crumble on top instead. So if pie crust making isn’t your thing you can buy the crust and no one will know. Well, you will. But I’m not sure pie crust deception is too big of a deal anyways. If you do want to make your own crust you can find my recipe here.
Since you’re the cook you totally get to steal one of those apple slices with caramel. You know, to test it.
Before and after, can you see the crunch!?
I like to serve it with whipped cream or ice cream and caramel sauce for those who want some extra caramel. Okay, it’s me. I want the extra caramel.
Caramel Apple Pie with Crunchy Crumble Topping
Ingredients
- 5 apples (I prefer granny smith for pies)
- single pie crust, homemade or bought
For caramel:
- 4 Tablespoons unsalted butter
- 1 cup light brown sugar
- 1/4 cup all purpose flour
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt (more if desired)
- pinch freshly grated nutmeg
- 1 teaspoon lemon juice
For Crumble topping:
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter, melted
Instructions
Make the caramel:
- Whisk together the butter, brown sugar, flour, and cream in a medium pot and bring to a boil.
- Add the vanilla, cinnamon, salt, nutmeg, and lemon juice and whisk to combine. Cook 2 more minutes to slightly thicken then set aside to cool. Adjust salt level if desired.
- Line a 9 inch pie pan with a crust.
- Peel, core, and slice the apples and place in pie pan.
- Pour caramel sauce over apples.
Make the crumble topping:
- Stir together the sugars, salt, and flour in a medium bowl. Drizzle in the butter and mix with a fork until crumbly. Spread on top of apples.
- Place on a parchment lined baking tray to catch drips.
- Bake on lowest rack at 425 degrees for 20 minutes, then drop temperature to 350 degrees and bake for 1 hour more. Check occasionally and tent with foil if top is getting too dark.
