Crumb Topped Caramel Caramel Apple Pie Recipe

Ingredients

• 1deep-dish pastry crust
• 880 g (8 cups)sliced Granny Smith apples
• 67 g (⅓ cup)sugar
• 31 g (¼ cup)plain flour
• 1 tspground cinnamon
• A pinchsalt
• 120 ml (½ cup)caramel sauce
• 113 g (½ cup), meltedsalted butter
• 125 g (1 cup)plain flour
• 220 g (1 cup)light brown sugar
• 1 tspcinnamon
• ¼ tspnutmeg
• 120 ml (½ cup)caramel sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Prepare the apples

   Wash, peel, core and slice the apples, then put them in a large bowl.

3. 3

   Fill the crust

   Whisk together the sugar, 31 g flour, ground cinnamon and salt. Sprinkle this mixture over the apples and toss to coat. Spread the apples in the unbaked pie crust, then drizzle 120 ml caramel sauce over them.

4. 4

   Make the topping

   In a small bowl, combine 125 g flour, the light brown sugar, cinnamon, nutmeg and melted butter. Mix until crumbly, then scatter the topping over the pie.

5. 5

   Bake the pie

   Bake at 200°C (400°F) for 45–55 minutes, until the apples are tender and the crust is golden brown.

6. 6

   Cool before slicing

   Leave the pie on a wire rack for at least 30 minutes before cutting. It will slice best once completely cool.

7. 7

   Finish and serve

   Drizzle caramel sauce over each slice. Serve with a scoop of vanilla ice cream if you like.

What is crumb-topped caramel apple pie?

Apple pie is a familiar American dessert, usually made with pastry and a spiced apple filling. This version uses a crumb topping instead of a pastry lid, so just one crust is needed.

Tart Granny Smith apples balance the sweet caramel, while cinnamon and nutmeg give the filling and topping a warm, spiced flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 569 calories, 4g protein, 97g carbs, 20g fat.

The apples and sugars provide most of the carbohydrates, while the pastry crust, butter and crumb topping contribute much of the fat. The pastry and apples add a little protein, but the pie is not a substantial protein source. Serve a slice with plain yoghurt or alongside a protein-rich meal to balance the plate.

Choosing and preparing the apples

Tart apples: Granny Smiths bring a sharp flavour that stands up well to the caramel and brown sugar.

Even slices: Aim for similar-sized pieces so the apples cook at roughly the same rate. Toss them thoroughly with the flour and spices before filling the crust.

Getting a crumbly topping

Melted butter: Mix it with the flour, brown sugar and spices until the mixture forms crumbs. Stop once it looks crumbly rather than working it into a smooth dough.

Even coverage: Scatter the topping across the apples so the surface is covered. The crumbs should bake into a golden, buttery layer.

Checking when it is done

Golden crust: The pastry should be golden brown when the pie is ready.

Tender apples: Check that the apples have softened by carefully testing through the topping with a thin knife. Bake within the stated 45–55 minute range until both cues are there.

Cooling and slicing

Initial rest: Leave the pie on a wire rack for at least 30 minutes before cutting. This gives the hot filling time to settle.

Neater slices: For the cleanest cuts, let the pie cool completely. Add the finishing caramel to individual slices just before serving.

Serving ideas

Ice cream: A scoop of vanilla ice cream is a classic match for the warm spices and caramel.

Caramel finish: Drizzle the remaining sauce over each slice at the table. The pie is also satisfying on its own, with the crumb topping providing plenty of richness.

Recipe notes & tips

• Use a deep-dish crust so it can hold the apple filling and crumb topping.
• Slice the apples to a similar thickness for more even cooking.
• Toss the apples until the flour and spices are distributed over the slices.
• Mix the topping only until it forms crumbs.
• Place the pie on a wire rack to cool before slicing.
• Add the final caramel drizzle just before serving.

Variations

• Add pecans: Fold chopped pecans into the crumb topping for extra crunch.
• Use mixed apples: Combine Granny Smith apples with another firm apple for a less tart filling.
• Add ginger: Mix a little ground ginger into the apple spices for a sharper warmth.
• Serve with custard: Offer warm custard instead of vanilla ice cream.
• Skip the final drizzle: Leave off the topping caramel for a less sweet finish.

Common mistakes to avoid

• Uneven apple slices: Cut them to a similar thickness so they soften at the same pace.
• Dry crumb mixture: Mix in the melted butter until the flour and sugar form crumbs.
• Overbaking: Check for tender apples and a golden crust within the 45–55 minute baking time.
• Slicing too soon: Wait at least 30 minutes, or cool completely for neater slices.
• Crowding a shallow crust: Use the specified deep-dish crust to accommodate the filling.

How to store

Cover and refrigerate leftover pie for up to 4 days. Reheat individual slices in the oven until warmed through, or serve them chilled.

Frequently asked questions