Autumn, Dessert, Quick

#10: Caramel Apple Crumble


This recipe is for people who find themselves with extra apples on their hands, something that happens to many (lucky) people in autumn. I fit the bill after a co-worker brought in a gigantic box full of Cortland apples from her yard.


Caramel Apple Crumble

6 – 7 baking apples, cored, peeled and sliced

1/4 c. cool water

3/4 c. white flour

1/2 c. white sugar

1/2 c. brown sugar

a little cinnamon & salt

1/2 c. softened unsalted butter

between 4 and 8 oz. of caramel dip (or make your own caramel)


Preheat your oven to 350F.

Layer apples evenly in a buttered baking dish. Pour water over apples. Cover apples in a little cinnamon. In a medium-sized mixing bowl, combine the flour, sugars, (a little more) cinnamon, and salt, with a fork. Cut in softened butter until the mixture is crumbly. Sprinkle crumble mixture onto apples. Spoon caramel dip and scatter generous dollops across the top of the dish.

Bake 40 – 50 minutes, uncovered, in the middle of the oven. The caramel apple crumble will be done when the top looks browned and bubbly. Don’t bother putting ice cream on this.


Original Recipe: Apple Crumble Recipe


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