October 28, 2015
Caramel Apple Crumble Pie!
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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!
This recipe is a different version to my Apple & Blackberry Crumble Pie and I am obsessed with it! The thing is, this one has caramel involved and as we all know…. that is perfectly acceptable in my books!
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!)
You can easily cheat with this recipe and make it so so much easier, but I do try to put out a full recipe when I can. Simply swap the homemade pastry for some shop bought Sweet Shortcrust Pastry, and swap the homemade crumble for a bag of ready made mix!
There is no shame in using premade stuff. I nearly always will buy Puff Pastry as I really can’t be arsed to make it, and even other times I will buy premade shortcrust if I’m in a rush.
You can easily also just turn this into a delicious crumble, and completely forget about the pastry. But in all honesty, I like making this into a delicious Pie. Serve it with some Custard, Cream, Ice Cream and more and it will please anyone!
A heart-warming dessert that would suit Autumn, Winter, or even the rest of the year. Enjoy! x
Caramel Apple Crumble Pie!
Ingredients
Pastry Base
- 175 g Plain Flour
- 100 g Unsalted Butter (cold/diced)
- 1 tbsp Icing Sugar
- 1 Egg Yolk
Pie Filling
- 500 g Cooking Apple (peeled & cored weight)
- 100 g Light Brown Sugar
- 1/2 tsp Ground Cinnamon
- 100 g Caramel
Crumble Mix
- 120 g Plain Flour
- 60 g Caster Sugar
- 60 g Unsalted Butter (cold/diced)
Instructions
For 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!
- Grease & flour a Deep 23-25cm Tart 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!
- 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 5-10 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.
For the Filling
- Chop the peeled and cored apples into inch size pieces so they’re still reasonably sized. Add the apple to a large heavy based pan, along with the sugar, cinnamon and two tablespoons of water.
- Cook the apple in the pan, whilst stiring, over a medium heat for five minutes. After the five minutes, stop stiring and add the pan lid and leave to ‘simmer’ for another five minutes.
- You basically need the fruit to still have texture and firmness. If the apples are getting very soft quickly, turn the heat off and move onto the next step as you don't want it to be too liquid!
For the Assembly & Baking!
- Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs. The butter needs to be cold for it to work!
- Add the apple into the pie case and carefully dollop over the caramel in small spoonfuls!
- Sprinkle over the crumble mixture. Bake the pie in the oven for 25-30 minutes until the crumble mixture on top is golden!
- Once baked, leave the pie to cool for about 30 minutes as its going to be very hot. Once cooled slightly, remove from the tin and enjoy warm! I add a scoop of Vanilla or Clotted Cream Ice cream… or, leave it to cool and also enjoy cold!
Notes
- When buying the apples, buy above the 500g as thats the chopped and peeled weight. You need to aim for about 650-750g of apples, to make sure that its enough!
- As you are cooking the fruit in a pan, it really can vary in time. Other hobs/heats could take a full 10 minutes longer than mine for example so keep an eye on it!
- I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for. If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. The lovely bright green cooking apples are the ones you’re after!
- I used Carnations Caramel for the caramel!
- This dessert will last in the fridge for up to 3 days, but is best on the day of baking!
- RECIPE UPDATED SEPTEMBER 2019
- The original recipe was very similar, just a different method.
- In the original I used 300g apples, thinly sliced and dried between paper towels to reduce liquid.
- And the recipe used 3tbsp cornflour, mixed in with 75g brown sugar and the apples, layered onto the pie base.
Enjoy!!
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.
Can you freeze this? Or could you at least make the whole quantity of pastry and makes smaller individual pies and freeze the left over pastry ?
Hi Jane, loving all of your recipes but right now this one is calling out to me to make it!! Can I make the full quantity of filling and pastry but make an individual pie and freeze the rest of the pastry and filling. I would make up the crumble topping per indidual pie. Hope that makes sense and you can help with the question,
Thanks Claire
Hi Jane
Is it possible to make this in to 2 smaller pies and freeze them? If so what would you recommend for the freezing and reheating process.
Hi Jane.
Love your recipes but pastry didn’t work at all, it was too crumbly and kept cracking when rolling out, i kept it cold and everything. And when i blind baked it, baking paper stuck to it when lifting it out with beans 😳
It may have been too cold to roll out, so it would have caused problems. and that also may mean you need to try a different paper as baking parchment shouldn’t stick…
Easy to make and absolutely delicious.
I want to eat the entire pie!
I used your caramel sauce recipe instead of a tin as I had the time but otherwise followed the recipe exactly.
Yayy I am so glad you love it!xx
Hi Jane,
Your recipes are fab! Choosing one per weekend!
When you say deep tart tin, how many centimetres deep should it be? Would like to invest in the right size tin!!
Thanks 🙂
I would use one at least 3cm deep, but 5cm is fine too!
Hi Jane,
I attempted the recipe, but the pastry was a flop! It was too oily, that I couldn’t even roll it out. I left the dough in the fridge for a bit and rolled it and then put it in the oven to bake, but when I took out the pastry, parts of the dough stuck to parchment paper. Please advise what could’ve gone wrong. Thank you !
What butter did you use? It sounds like it was far too warm/soft! x
I used Spar salted butter, but I had refrigerated it prior to using. Would freezing the butter be a better option?
It may have been over worked or (depending how you made the pastry) warmed up too much during that. You could try freezing it yes!
Thank you so much for assistance! Will definitely be trying it again.
Over ordered apples on the online grocery shop so was in need of an apple recipe – this did not disappoint!! Such a great recipe, enjoyed by all. Highly recommend!
This was delicious. Everyone loved it!
This was delicious, everyone loved it!
I’d like to make this for my dad but he does like caramel, can I not put it in or would it make a difference ?
You can definitely leave it out! x
[…] followed another Jane’s Patisserie recipe and made her Caramel Apple Crumble Pie, which was absolutely incredible! My mum also made it without the crumble topping and she thought […]
This recipe is divine! I think back to my visits to the states, first class various types of apple pies, always wanted to match one…well this did…it’s the nicest ever! And keeps fresh tasting for days. Scrumdiddlyunctious xx
This looks amazing. Excited to try it. Am slowly working through your recipes and not had one bad one yet!!
I’ve not baked with pastry, only cakes. Does the pastry case just pop out of the tin? Should I use a loose based tin? Or will any baking tin work?
Thanks so much.
I would recommend using a loose bottomed tart tin, which you grease and flour before adding the pastry to – this prevents it sticking xx
Once again Jane smashes it! There’s a couple of times I’m doubting during the process and thinking “I’m sure I’m gonna need more pastry”, but honestly just trust the process.
This was the most delicious apple crumble pie hybrid and I’m not a massive fan of pastry!
When the instructions say small dollops of the caramel, go really small, I thought it would become more liquid and spread more but it didn’t do to get an even spread make sure you go small (or drizzle more over the top like I did).
A firm favourite!!!
Going to try this one for sure !!! Looks amazing !!!
Is it possible to set it All together tomorrow, leave it In the fridge and bake it the next day?
What would you recommend?
Thank you for your help
Yeah that would be fine! x
[…] 21. Karamelli Elmalı Turta İşte, şekerleme ve karamel aromalarının bir karışımı ile geleneksel elmalı turtanın lezzetli bir yorumu. | üzerinden Jane’s Pastanesi […]
Hi jane, can this be reheated?,i take it the caramel goes in cold as no mention of it warm.
😀
Yes it can be – and it goes on cold, yes!
Hi Jane! Just made this! Random question – I wondered what you used for the drizzle on top of the ice cream? Is it more of the carnations caramel? Thank you x
Hey! Yeah it’s just more of the carnations! x
Is shop brought shortcrust pastry ok or does it have to be sweetened? Thanks xx
It would work absolutely fine – it’s just not sweet! x
Hi, is the egg yolk neccessary in the pastry, i don’t usually add this? Thanks.
It’s a part of this recipe, yes x
Absolutely beautiful .A welcome change to apple crumble especially if you have had a great year for apples as we have .
Do you make the caramel or buy it in a tin thanks
I used shop bought but theres a homemade caramel sauce on my blog you can make for it!
Hi Jane, can this recipe we pre made, ie the night before and then put in the oven when guests arrive?!
I would imagine so, yes!
Hi Jane just made this tonight and oh my gosh it was delicious. So love all you recipes Thank you for sharing 😃x
Sooo I made this today and it was absolutely delicious! Thank you for the recipe? The only slight thing was we couldn’t taste the Caramel even though I put extra spooned on top of the apple. I had made extra Caramel sauce so I just added some more on top & it was scrummy! Thanks x
Hiya Jane, do you have to bake the pastry blind as I haven’t any greaseproof/parchment paper as the supermarket was out? Just wondering if I could bake it altogether after I’d cooked the apples? Thanks! xx
Unfortunately if you don’t you will probably have very raw/soggy pastry!
Hi, a tip for next time you need to blind bake pastry – you can use foil instead of grease proof paper 🙂
Hi Jane
what measurements should I use for a 30cm tin, just 1/4 more on each?
thanks so much! so excited to try x
Hiya! So as a rough estimate it’s coming up at about 1.7x the recipe, so you might need more than 1/4 more of each ingredient! x
I don’t have a food processor. How could I make the pastry without one?
Make sure your butter is cold, and rub everything together with the tips of your fingers – be careful not to overheat the butter with the warmth of your hands!
I’d like to make this as one of our puddings for Christmas, but really need to do it the day before. I imagine the pastry however will go soggy? Can I blind bake the pastry the day before and make the apple filling then just put the filling in the pastry on the day and cook?
Yes you can!
Made it for Christmas Day and it was delicious! Made the casing and filling the day before and just assembled when I was about to put in the oven. Will be making again as everyone loved it!
Delicious & easy to make! I also made it vegan by switching the butter for ‘Vegan block’ & using alpro ice cream.
[…] Photo Credit – Jane’s Patisserie […]
Can I use normal gala apples or does it have to be cooking apples? Thanks x
I really would recommend cooking apples – others could be too soft and squishy! x
I made this today but substituted the caramel for biscoff, absolutely divine, thankyou x
Yum!!! I made this the other day, went down very well in my household. Will definitely be making this again. Thank you for a lovely recipe 🙂 x
Awh yay! So glad it was a success!
Hi Jane
Can’t wait to make this. You said you can buy shop bought pastry, which I am going to do, will this be alright in the oven on its own or will it have to be in a tin ?
I would recommend a tin as advised as you still need to blind-bake it!
Hi Jane, sorry I meant a shop bought sweet pastry flan thingy 🙄
Oh, no I wouldn’t recommend those as they’re really shallow.
Hi Jane,
There’s cinnamon in the ingredients list but I can’t see where you’ve used it in the recipe?
Oops! It’s in the apples!
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.
I don’t think so! Maybe add about 25g (as oats are so light) and see how you get on!? And thank you so much! X
Hi Jane, I’m guessing salted butter for pastry not unsalted? Thanks Seema
Hiya, you can use either.
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!!
Awh thank you!! That’s so cute! Ahh enjoy them!! ?
Look at all that caramel!! Sooo yummyyy!
Haha slightly addicted to Caramel!!
Beautiful and decadent!
Thanks so much Gen!! 🙂
This looks so amazing! Thanks for sharing 🙂
Hehe thanks Charlotte!
I don’t think ready-made crumble topping is available in Australia. How would you recommend making a crumble topping from scratch?
Rub together 100g Plain Flour, 150g Sugar, and 75g Butter together till its like breadcrumbs and that’ll do 🙂