It’s been ages since I posted something totally and utterly naughty, and this one is pretty tempting guys, so all health and nutrition thoughts aside now…
These Caramel Apple Crumbles are ridiculously buttery and full of oozing caramel, I could barely contain myself when it came out the oven.
I used a very simple butter, flour and salt pastry crust for this recipe, with fresh apples and decadent caramel with a hint of cinnamon.
It is fairly easy to put together and bakes into a crumbly buttery bowl of heaven, easy to whip up when you want to indulge in a proper way.
Then of course you can make extra caramel to serve and home made vanilla ice cream will definitely complete this amazingly rich treat. Serve it as dessert or as a tea time treat. Warning : intensely addicting. Enjoy!
Hope you give this one a try!
| Prep Time | 15 min |
| Cook Time | 35 min |
| Servings | servings |
- 250 ml flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- pinch salt
- 125 gr soft butter
- 6 apples sliced
- 2 cups sugar
- 6 tablespoons butter
- 5 ml vanilla essence
- pinch ground cinnamon
Ingredients Crust
Filling
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- First off for the crust, sieve the dry ingredients into a mixing bowl, add the butter and mix through until you have a firm dough. Refrigerate.
- For the filling, add the sugar into a deep saucepan and on medium heat melt the sugar until it resembles a rich amber color.
- Remove from heat, add the butter and vanilla essence and mix through.
- Add the apples and cover them in fudgy deliciousness.
- Use a standard size pie dish and push the dough throughout the bottom of the dish, leaving the leftover dough for the top of the crumbles.
- Spoon the caramel and apples into the dish and grate the rest of the dough over the top.
- Sprinkle with ground cinnamon and bake in the oven for 20 – 25 minutes at 180 degrees Celsius until the crumbles resemble golden brown.
I m a little confused with the caramel sauce–that is the sauce you melted down? The picture is showing caramel sauce in a small bowl to spoon on-is this the sauce that was prepared?
Many thanks! Can’t wait to make!
Hi Maureen,
I scooped out some of the caramel sauce to add to my set before I added the apple. You can totally double the caramel sauce for a drizzle on the side. Hope you enjoy!
I’m really confused about the caramel. I tried it once and it came out like a hard caramel chew and the second time the sugar never dissolved so it just started turning into a granulated mess.
Hi Candace,
Thanks for popping in. It isn’t strange for sugar to recrystallize during the heating process. The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass – so don’t try and stir, rather swirl the pan to get the sugar to melt evenly. You can cover the pot with a lid to allow for condensation that will help break down the crystals. If it starts to recrystallize, swirl the pan and continue to cook. Usually, the lumps will melt as the caramel continues to cook.
It has happened to me too, so don’t stress. Hope this helps!