Description
Salted Caramel Apple Crumble recipe. Sweet apples, buttery crumble, gooey caramel, hint of salt. A comforting autumn dessert.
Ingredients
Scale
- Apple Filling Basics:
- 6–8 medium Granny Smith apples (about 3 lbs), peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp fresh lemon juice
- Crumble Topping Essentials:
- 1 1/2 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 cup rolled oats
- 1/2 tsp sea salt
- 1 stick (1/2 cup) unsalted butter, cold and cubed
- Salted Caramel Components:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp sea salt flakes, plus more for garnish
- Finishing Touches:
- 1 tsp vanilla extract (divided for apples and caramel)
- Vanilla bean ice cream or whipped cream, for serving
Instructions
- Prepare the Apples: First things first, get those apples peeled, cored, and sliced. I usually go for about half-inch slices, not too thin or they’ll turn to mush, not too thick or they won’t soften enough. Toss ’em gently with some granulated sugar, a good amount of ground cinnamon—seriously, you want to see that spice coating them—and a squeeze of fresh lemon juice. That lemon juice isn’t just for flavor, it helps keep them from browning, which, honestly, is a lifesaver when you’re juggling other steps. I like to let them sit for a bit while I get the crumble ready; it helps them release some of their juices, making the filling extra luscious.
- Make the Crumble Topping: In a big bowl, combine your all-purpose flour, light brown sugar, rolled oats, and a tiny pinch of salt. Now, for the butter: cold, cubed, and ready for action. You can use a pastry blender, your fingertips, or if you’re like me and feeling lazy, a food processor for quick pulses. You want a crumbly mixture, like coarse sand with some pea-sized butter bits still visible. Don’t overmix! I once got distracted and kept blending, and ended up with a dough instead of a crumble. Oops. Just enough to combine, that’s the trick for a truly great crumble topping.
- Assemble the Crumble: Grab your baking dish—a 9×13 inch works perfectly for a good crowd. Pour your cinnamon-spiced apple mixture right into the bottom, spreading it evenly. It’ll look like a lot of apples, but they cook down, promise! Then, sprinkle that glorious crumble topping all over the apples. Make sure it’s an even layer, covering most of the fruit. I tend to leave a few apple peeks here and there; adds character, right? This is where the magic starts to happen, you can almost smell it baking already, even before it hits the oven.
- Bake the Salted Caramel Apple Crumble: Pop that dish into a preheated oven at 375°F (190°C). Now, the waiting game begins. You’re looking for about 40-50 minutes. The crumble should be golden brown and the apple filling underneath should be bubbling excitedly. If your crumble starts to get too dark too fast, just loosely tent it with some foil, that’s what I do. You want those apples tender, not mushy, and that crumble crunchy. The whole kitchen will start to smell incredible, honestly, it’s the best part of autumn baking.
- Prepare the Salted Caramel: While the crumble is baking, let’s make that caramel. In a saucepan, melt your granulated sugar with a little water over medium heat. Don’t stir it! Just let it do its thing until it turns a beautiful amber color. This is where I always hold my breath; too dark and it’s bitter, too light and it’s not caramel enough. Once it’s amber, carefully whisk in the heavy cream—it will bubble up like crazy, so be ready! Remove it from the heat, stir in a knob of butter, and a good pinch of sea salt. Let it cool slightly; it will thicken as it cools.
- Finish and Serve Your Salted Caramel Apple Crumble: Once the Salted Caramel Apple Crumble is out of the oven, let it rest for about 10-15 minutes. This lets everything settle and cool down just enough so you don’t burn your tongue. Then, drizzle that warm, gooey salted caramel generously over each serving. Oh my goodness, the way it pools around the warm apples and soaks into the crumble? Divine! A scoop of vanilla bean ice cream or a dollop of whipped cream on top is non-negotiable for me. It’s warm, it’s sweet, it’s salty—it’s everything good in the world, honestly.