Caramel Apple Pie with Crunchy Crumb Topping
Indulge in the ultimate comfort dessert with this Caramel Apple Pie with Crunchy Crumb Topping—a stunning twist on a classic favorite. Featuring a buttery crust filled to the brim with tender, spiced Granny Smith apples, this pie is topped with a golden, crumbly mixture of oats, brown sugar, and butter for an irresistible crunch. The crowning glory? A luscious homemade caramel sauce drizzled over the pie, adding a rich, velvety sweetness to every bite. Perfect for fall gatherings or holiday celebrations, this pie is easy to prepare and packs the warm flavors of cinnamon, nutmeg, and caramel into a crowd-pleasing dessert. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 6 medium Granny Smith apples (peeled, cored, and thinly sliced)
- 0.5 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup rolled oats
- 0.5 cup all-purpose flour (for topping)
- 0.5 cup brown sugar (for topping)
- 0.25 cup unsalted butter (melted, for topping)
- 0.5 cup heavy cream
- 1 cup granulated sugar (for caramel)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and place your pie crust into a 9-inch pie dish. Trim and crimp the edges as desired.
In a large mixing bowl, combine the sliced Granny Smith apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated.
Transfer the apple mixture into the prepared pie crust and arrange them to form a slight mound in the center.
In a medium bowl, prepare the crumb topping by mixing the cold, cubed butter, rolled oats, flour, and brown sugar. Use a pastry cutter or your fingers to combine until the mixture forms coarse crumbs.
Spread the crumb topping evenly over the apples, ensuring it reaches the edges of the crust.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 50–60 minutes, or until the topping is golden brown and the apple filling is bubbling.
While the pie is baking, prepare the caramel sauce. In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns a golden amber color. Be careful not to burn it.
Remove the saucepan from the heat and slowly whisk in the heavy cream. The mixture will bubble vigorously, so take care. Once smooth, stir in the vanilla extract.
Allow the caramel sauce to cool slightly before using.
Remove the pie from the oven and let it cool for at least 1 hour to allow the filling to set.
Drizzle the cooled caramel sauce generously over the pie before serving, reserving some for individual portions if desired.
Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream, if preferred.
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 784.0 g | 285% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 619.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
