Caramel Apple Crumble Pie Recipe -
Caramel Apple Crumble Pie Recipe

Caramel Apple Crumble Pie

Recipe by  

"So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
  3. Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
  4. Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2008

This is actually my recipe and I have to say that they altered it a little when they published it. I actually sprinkle a tablespoon or two of flour into the bottom of the crust to prevent the sogginess from the juices. It works really well.

Most Helpful Critical Review
Nov 29, 2010

I read through all the reviews before attempting this recipe. I took the submitters advice and sprinkled flour over the bottom crust so it wouldn't be soggy. I also cut back the brown sugar in the filling by half so it wouldn't be too sweet (as quite a few reviewers commented it was too sweet) and added nutmeg to the topping and filling. I used pecans in the topping instead of almonds only because my husband dosen't like almonds. I thought there was a little too much topping, I didn't use it all. I think next time I make the crumble topping, I'll increase the butter. This came out very well, it was a very pretty pie. The issue I had was though it looked quite pretty, once I cut it, it bled all over the place and fell apart. And it didn't taste good with the extra flour on the bottom to keep it from being soggy. We didn't go past that. I'm sorry.It was pretty. I feel bad that it just didn't work out for us.


30 Ratings

Nov 02, 2009

This recipe is good for a base but I made quite a few changes after reading the reviews first. I followed the suggestion to add a little more flour so I used 2 tablespoons flour. I made homemade caramel sauce and put some in the bottom and on top of the apples as well as drizzled over the finished pie. I didin't think 1/4 teaspoon cinnamon was quite enough for crumble topping so I added a whole teaspoon. I cut back on the brown sugar in the pie filling to 1/4 cup since the caramel and the crumb topping was already sweet. I want to taste a littel tartness from the apples. Suggestions for soggy crust. When you are preheating your oven, pop your crust in for about 5 minutes before you fill. Someone suggested to me a long time ago and I do every pie this way, even the ones I freeze. I have no problems with doughy or soggy crust. I'm giving a 4 star since it is a good start to a pie but I did have to altar the recipe.

Oct 22, 2008

This is an excellent tasting pie. The crunchy topping is wonderful, with a nutty (somewhat coco-nutty) flavor. I didnt't read all the reviews before I made it, but would recommend using just a touch more cinnamon like the other review states. Yummy

Oct 14, 2008

I made this for my family, and they all really loved it. I added extra cinnamon to my recipe, however, because I know my family are big cinnamon lovers. Unfortunately, the pie did not have as much of a caramel-y taste as I wanted, but I did not use exact measurements, so I will not rate down for my possible mistake. Very good pie!

Jun 25, 2009

Excellent recipe! I read the other reviews about the pie being too 'soupy'. I decided to add a tsp of cornstarch to the filling mixture to avoid this and it thickened up nicely.

Aug 17, 2009

I took both the cornstarch and the flour in the bottom suggestions and had zero sogginess. This is SO GOOD! However, my pie tin was totally overfilled and exploded in the oven and made a mess. Next time I will only use 4 apples and cut the filling by 1/3. I thought the amount of caramel was subtle but definitely noticeable. since I love caramel, I will use just as much caramel next time, even with less apples.

Oct 26, 2010

I did use granny smith but left out the lemon juice and it was good this way. I just forgot it, but since an ealreir review said granny smiths were bitter, I think it was a good thing. I also skipped the almonds in the topping because I didn't have any, and it was great. The second time I made it, I made it in a 9x13 aluminum pan and did 1 1/2 times the recipe and I used pecans because it is what I already had. I drizzed it with a little of the carmel sauce for looks too. I used the No roll Pie Crust I from this site and it was great too. Mixed the dough right in the pan I spread it in. Very easy. Great recipe. taking it to a wienie roast tonight. Oh, I did double the cinnamon in the topping, but I love cinnamon.


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  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 73.1 g
  • 24%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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