Homemade apple crumble is one of the simplest and cosiest treats to whip up on those days when you just need some edible comfort. My go-to version ups the ante with a sweet and salty edge, creating a dessert that’s quite literally oozing tender loving care.
The best part? This Salted Caramel Apple Crumble is astonishingly simple to make requiring just five (yes, five) key ingredients: apples, salted caramel, butter, flour and sugar. While any sugar works, I recommend demarara sugar for its soft flavours, manifesting in a streusel-like topping with a crisp crumb to complement the tender caramelised apples.
The recipe below makes for individual servings, baked in ramekins (small glazed ceramic, porcelain, or glass dishes designed to withstand high temperatures). Not only do they look great to whip out if you’re having guests over, the individual helpings mean no squabbles over the last bite! However, you could always double up the recipe if you would prefer to set this crumble in a larger baking dish.
Salted Caramel Apple Crumble
For The Filling
- 2 large apples, peeled
- 2-3 tbsp salted caramel (I use Classic Salted Caramel from Sprig)
- 1 tbsp butter
For The Crumble
- ⅔ cup all-purpose flour
- ¼ cup brown sugar, packed (I use Demerara Sugar Infused with Real Madagascar Vanilla from Sprig)
- ¼ cup butter, softened
- ¼ tsp cinnamon
- pinch of salt
- Pre-heat the oven to 180°C
Prepare The Apple
- Peel, core and slice your apples into bite-sized cubes (make sure to remove the seeds or other inedible parts).
- Heat a skillet, adding the butter and then the apples. Cook the the apples over medium high heat for 4-5 minutes or so (regularly stirring), until they start to soften. We are not looking to over-cook the apples here (they will be baked in the oven), but to simply draw out the moisture and soften them a bit.
- Remove from heat and dollop on the salted caramel, tossing until the apples are evenly coated with that gloriously sweet and sticky caramel sauce.
Prepare The Crumble Topping
- Whisk together the flour, sugar, cinnamon and a pinch of salt.
- Cut the butter into little pieces and rub it into the dry flour mixture with your fingers. You can also just use a stand mixer/ hand mixer to do the job more neatly for you! But if you prefer large, heavier clusters of crumble, then the rubbing method works best.
Bake Your Crumble
- Distribute the caramel-coated apples between the ramekins, spreading a layer of crumble evenly on top.
- Bake the crumble for anywhere between 20-30 minutes, until it has a firm golden-brown top and you can see the caramelised apples bubbling around the edges (if you’re lucky some caramel clusters might find their way to the surface of the crumble too!).
- Transfer the ramekins to a wire rack and let them cool before tucking in with a dollop more of salted caramel or a scoop of ice cream.
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