Caramel Apple Crumble Pie

This Caramel Apple Crumble Pie is packed with cinnamon-spiced apples, buttery caramel, and a golden crumble topping—all baked to perfection in a flaky homemade crust!

this Recipe

You know that one dessert that instantly transports you back to a specific time and place? The kind that smells like home, feels like a warm hug, and has you sneaking extra bites straight from the pan? This is that pie.

I remember the first time I made this Caramel Apple Crumble Pie. It was late October, and the air had that crisp, golden-hour glow. I had just come back from an afternoon at the orchard with a bag full of freshly picked apples—probably more than I knew what to do with. The plan was simple: make an apple pie. But halfway through, I got lazy (or maybe just inspired?) and ditched the top crust for a buttery crumble instead. Then, on a whim, I swirled in some caramel, and just like that—magic.

The smell alone—cinnamon, caramel, butter, and apples all mingling in the oven—was enough to make my whole house feel like a Hallmark movie. And that first bite? Pure autumn perfection. Soft, caramel-infused apples, a flaky crust, and that golden, crispy topping… I knew this pie was going to be a yearly tradition.

So, if you love classic apple pie, warm cinnamon spice, and just the right amount of indulgence, you need this pie in your life. Let’s bake!

Why You’ll Love This Caramel Apple Crumble Pie Recipe?

• It’s basically apple pie’s cooler, easier-going cousin. No fussy top crust, just a buttery, golden crumble that comes together in minutes.
• Caramel makes everything better. The way it melts into the apples while baking? Unreal.
• Texture heaven. You get soft, syrupy apples, a flaky crust, and a crunchy topping in every bite.
• It tastes even better the next day. The caramel settles, the flavors blend, and it’s straight-up irresistible.
• No special skills required. If you can mix and sprinkle, you can make this pie.

Ingredient Notes:

A few simple ingredients make this pie something special!

• Flour & Butter – Cold butter is the secret to a flaky, melt-in-your-mouth crust.
• Cooking Apples – Stick with firm apples like Granny Smith or Honeycrisp so they hold their shape.
• Brown Sugar & Cinnamon – This combo is the heart of the warm, cozy apple pie flavor.
• Caramel Sauce – Store-bought is fine, but if you have homemade, even better!
• Crumble Topping – A simple mix of flour, sugar, and butter that bakes into a golden, crispy layer.

How To Make Caramel Apple Crumble Pie?

Step 1: Make the Crust

Start by mixing flour, icing sugar, and butter in a bowl. Use a food processor or your hands to blend it until the mixture looks like crumbs. Add egg yolk and a little water, and mix until it forms a dough.

Roll it out on a floured surface, then press it into your pie tin, trimming any excess. Chill for 30 minutes.

Preheat your oven to 200°C (180°C fan). Line the chilled crust with parchment paper and baking beans, then bake for 15 minutes. Remove the beans and bake for another 5-10 minutes until golden. Let it cool.

Step 2: Cook the Apple Filling

Peel, core, and chop 500g of apples into bite-sized pieces. Toss them in a saucepan with brown sugar, cinnamon, and a splash of water. Cook over medium heat, stirring occasionally, for 5 minutes, until slightly softened.

Cover the pan and let everything simmer for another 5 minutes, making sure the apples stay slightly firm.

Step 3: Make the Crumble Topping

In a bowl, mix flour, caster sugar, and diced butter until it looks like breadcrumbs. Set aside.

Step 4: Assemble & Bake

Pour the apple filling into the baked crust, spreading it evenly. Drizzle caramel sauce all over the top.

Sprinkle on the crumble topping, covering everything in that buttery, golden goodness.

Bake at 200°C (180°C fan) for 25-30 minutes, until the top is crisp and golden brown. Let the pie cool for 30 minutes before slicing.

Storage Options:

• Room Temp: Cover loosely and store for up to 2 days.
• Fridge: Keep in an airtight container for up to 5 days—just warm it up before serving.
• Freezer: Freeze individual slices for up to 3 months. Reheat in the oven at 180°C (350°F) for 10-15 minutes.

Variations and Substitutions:

Want to switch things up? Try these easy tweaks!

• No Crumble? No Problem! – Swap the topping for a classic lattice crust.
• Extra Crunch – Add chopped pecans or oats to the crumble.
• Salted Caramel Twist – Sprinkle some flaky sea salt over the caramel before baking.
• Dairy-Free Option – Use vegan butter and coconut caramel sauce.

What to Serve with Caramel Apple Crumble Pie?

This pie is already amazing, but here’s how to make it even better:

• Vanilla Ice Cream – Because warm pie + cold ice cream = heaven.
• Whipped Cream – Light, fluffy, and the perfect contrast to the rich caramel.
• Extra Caramel Drizzle – Because why not?
• Coffee or Chai Tea – The warm spices in the pie pair perfectly with a cozy drink.

Frequently Asked Questions:

Can I use store-bought pie crust?
Yep! If you’re short on time, a pre-made crust works just fine.

What kind of apples should I use?
Stick with Granny Smith, Honeycrisp, or Braeburn—they hold their shape and balance the sweetness.

Do I have to use caramel?
Not at all! The pie is still delicious without it, but why skip the best part?

The Pie That Tastes Like Fall in Every Bite

If you love warm, cozy desserts, this Caramel Apple Crumble Pie is a must-bake. It’s packed with cinnamon-spiced apples, a buttery crumble topping, and just the right amount of caramel to make every bite irresistible.

So, grab a fork, pour yourself a cup of coffee, and dig in. And if you try it, let me know—do you prefer it warm with ice cream or straight from the fridge the next day?

Keep the Flavor Coming – Try These:

Homemade Cinnamon Rolls Recipe

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Korean Corn Cheese

Caramel Apple Crumble Pie

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Indulge, in an adventure of flavors with this Caramel Apple Crumble Pie, where every slice offers a medley of textures. The crust, a tribute to baking holds within it a delightful combination of fragrant apples gently softened into heavenly sweetness each bite enveloped in a velvety homemade caramel embrace. As the warmth of cinnamon meanders through the layers a rustic and handcrafted crumble topping adorns the pie with its golden crispness. This pie is more than a dessert; it represents the artistry of homemade comfort, an ode to the abundance of autumn and an affectionate tribute, to the timeless craft of pie making.

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12 Servings

Ingredients

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Pastry Base:

• 175 grams plain flour
• 100 grams unsalted butter cold and diced
• 1 tablespoon icing sugar
• 1 egg yolk

Pie Filling:

• 500 grams cooking apples peeled and cored
• 100 grams light brown sugar
• 1/2 teaspoon ground cinnamon
• 100 grams caramel

Crumble Mix:

• 120 grams plain flour
• 60 grams caster sugar
• 60 grams unsalted butter cold and diced

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Instructions

 

To make the pastry base:

1. Start by mixing 175 grams of flour with a tablespoon of icing sugar. Then add 100 grams of unsalted butter and cut it into the mixture. Next, incorporate an egg yolk and a tablespoon of water. Use a food processor to pulse everything together until the dough comes together.
2. Now roll out the dough on a floured surface until it reaches the thickness of a coin. Line a tin that measures around 23 to 25 cm with the rolled-out dough. Trim any edges. Use additional dough to patch up any gaps, in the crust. Put the tin in the fridge for 30 minutes to chill.
3. Meanwhile, preheat your oven to 200°C (180°C for fan ovens). Once chilled line the pastry in the tin with parchment paper. Fill it with baking beans to prevent it from puffing up during baking. Bake it "blind" for 15 minutes. Then remove both beans and parchment paper from the inside. Continue baking for another 5 to 10 minutes until brown. Allow it to cool down while, in the tin.

For the pie filling:

1. Begin by cutting 500 grams of apples into inch pieces. In a pan combine these apple pieces with 100 grams of sugar, half a teaspoon of cinnamon and two tablespoons of water. Cook this mixture over medium heat while stirring continuously for around five minutes.
2. Next cover the pan. Let everything simmer for five minutes while making sure that the apples retain their firmness.
3. If they soften quickly take them off the heat to avoid them becoming too mushy.

Assembly & Baking:

1. To make the crumble, mix together 120 grams of flour, 60 grams of caster sugar and 60 grams of cold unsalted butter cut into pieces until it resembles breadcrumbs.
2. Put the apple mixture into the baked pastry shell. Scatter 100 grams of caramel, on top.
3. Sprinkle the mixture over the caramel apple layer. Bake at 200°C (180°C fan), for 25 to 30 minutes until the crumble turns golden.
4. Allow the pie to cool for 30 minutes before removing it from the tin. Serve warm or chilled according to your preference.
5. Savor this Caramel Apple Crumble Pie with a scoop of ice cream. Enjoy it on its own for a truly comforting taste of autumn.

Notes

Indulge, in the joy of this Caramel Apple Crumble Pie, free from gluten! The secret to making this classic dessert gluten-free lies in choosing the flour substitute. Opt for a high-quality blend of gluten-free all-purpose flour that includes xanthan gum, which mimics the binding properties of gluten and ensures that your pastry holds together perfectly with a flaky texture.

Replace both the flour in the pastry base and the crumble topping with an amount of your chosen gluten-free blend. Make sure to double-check that any baking powder you use is also gluten-free. The same applies to your caramel; carefully read labels to ensure there are no traces of gluten.

Remember, gluten-free flours sometimes require more moisture, than their counterparts. If your dough feels slightly dry don't hesitate to add cold water until it reaches a pliable consistency. When it comes to the crumble topping embrace its charm—those uneven buttery lumps are little pockets of happiness waiting to be discovered.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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