Caramel Apple Crumble Pie!

A delicious twist on Toffee Apples, Apple Pie, and Apple Crumble… A yummy dessert perfect for Autumn – Hello Heaven!


So, I’ve had requests for many Apple recipes over this Autumn season so far, and yes.. I’ve only just got round to it – however, this is DELICIOUS. It combines the delicious flavours of Toffee Apples (That we all know and love..), Apple Pie, and Apple Crumble. How can that not sound delicious?! ❤️ I had so much experimentation with this one due to apples producing so much liquid all of the time, and therefore ruining the pastry… but this recipe is tried and tested so many times over that its a success!

Don’t worry, I will be posting recipes for all of the desserts included in this one over time, but I thought that this would be a good idea for all of the requests I have received on Facebook for Halloween this year – ITS SO YUMMY!


The sweet shortcrust pastry gives a nice lining to the dessert that everyone loves in a pie, as well as having the crumbly sweet & crunchy topping of the Crumble is the perfect match to the gooey caramel Apple layer in the middle. Hello heaven! The Caramel is out of a tin, as its easier that way – and the thickness of it marries so well with the baking – and the sweetness of the Caramel matches the tartness of cooking apples, overcoming my slight problem of not liking cooked apples some time (as they’re so tart!)

I served my slice with some Vanilla Ice-Cream as its oh so delicious a combination, and yes… that is even more Caramel. Don’t judge me. ENJOY!


This serves 8-10!


Pastry Base
– 175g Plain Flour, plus extra for dusting
– 100g Cold Butter, diced, plus extra for greasing
– 1tbsp Icing Sugar
– 1 Egg Yolk

Pie Filling
– 4 Medium Cooking Apples (Bramley)
– 3tbsp Corn Flour
– 100g Caster Sugar
– 1/2tsp Cinnamon
– 1x Tin 397g Carnation Caramel/Dulce de Leche
– 200g Ready-Made Crumble Topping



1) To make the Pastry – Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!

2) Grease & flour a Tart/Pie/Flan tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s). Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!

3) Preheat the oven to 200C/180C Fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes – remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.

4) For the Filling – Peel & Quarter your Apples and slice thinly – as you slice them, place the slices between sheets of kitchen towel/towels so that they dry out slightly – I layer mine on to some kitchen towel, add another piece of towel, layer more apples, layer more towel etc till I’ve sliced all my apples. Once Sliced, transfer the apples to a large bowl.

5) Add the cornflour, caster sugar, and cinnamon to the bowl and mix – add the Apple mix to the bottom of the pie case as evenly as possible, try and fill the gaps with the smaller bits of apple. Pour half the tin of Caramel over the apples evenly, then sprinkle on the Crumble Topping.

6) Bake the Pie in the oven for 40-45 minutes until the Crumble Topping is golden, and when prodded with a knife, the apples are soft and cooked through! Drizzle over more of the caramel sauce after baking – Leave the pie to cool for about an hour or so and then remove from the tin – can be served warm or cold, and best served with cream, custard, or even Ice-Cream and of course, more caramel drizzle!


Tips and Ideas

Its important to dry out the apples as much as possible – yes they will go slightly brown when doing this, but that doesn’t matter once the pie has been baked! (You can of course not bother with this stage, but you risk it going slightly watery and the pastry going soggy!)

The Crumble topping gives and added extra crunch to the dessert, and soaks up some more liquid as well as the cornflour in the mix – once its all baked however though, you can’t taste the cornflour!

This dessert lasts 2-3days, covered, in the fridge.



You can find my other Dessert & Halloween Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Just came on here to ask this exact question. Do you think adding oats to the crumble mixture will be too much?
    I love your recipes. Have made so many of them, and they always are well received. I’m going to try this one out for a family meal this weekend. So thank you YET again.

  2. Jane, you have restored my faith in home baking. I can’t bake to save my life but your fun, lighthearted and simple approach is fabulous! I’ve to make two desserts for an event tomorrow so I’m making this and your caramac cheesecake and I actually feel confident about it! Thanks so much!!

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