Caramel Apple Crumble Pie Recipe

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Hello there, welcome to our recipe blog site. Right here you can obtain a guide on how to make extremely yummy Caramel Apple Crumble Pie Recipe recipes. The production procedure is really easy, you simply require to comply with the methods that we have actually composed on this page. The adhering to are the stages of just how to prepare Caramel Apple Crumble Pie Recipe. Please comply with the instructions well.

Apple pie meets apple crumble in this extremely easy and fast pie to make. The pie comes together in less than five minutes of active prep with just a whisk and one bowl. The pie is dense, rich, with notes of cinnamon and plenty of caramel-apple flavor from the caramelized sugars as well as a drizzle of caramel sauce added prior to serving.

Serves: one 9-inch pie


¼ cup unsalted butter, melted (half of one stick)
1 large egg
¾ cup granulated sugar
¼ cup light brown sugar, loosely measured
1½ teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon salt, optional and to taste
¾ cup all-purpose flour
¾ cup whole rolled old-fashioned oats (not quick cook or instant)
one 21-ounce can apple pie filling (I used Comstock More Fruit Cinnamon ‘n Spice Apple filling)
one 9-inch frozen pie crust (or make your own using your favorite recipe)
caramel sauce, caramel ice cream topping. Dark Rum Caramel Sauce or Vanilla Caramel Glaze, optional but recommended for drizzling
ice cream or whipped topping, optional


  1. Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don’t have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay).
  2. Visit Caramel Apple Crumble Pie @ for full instructions.

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