Caramel Apple Crumble Pie

I almost didn’t make this pie.

But it took me all of five minutes to put it together and I’m so glad I did.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

I was working in the kitchen Thanksgiving morning and realized that the pumpkin dessert I had made a few days before the holiday somehow all had been eaten. Hmmm, how did that happen. I was out of pumpkin puree because I used my last can to bake a pumpkin pie for Skylar’s school’s Thanksgiving celebration, held the day before.

I looked in my cupboard and saw a can of apple pie filling and figured I could do something with it. I was going to make Caramel Apple Bars but remembered the frozen pie crust I used for the pumpkin pie was sold in a two-pack and I had a spare pie crust in the freezer waiting. Some girls have all the luck.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

In literally three minutes, I made the pie filling by melting one half stick of butter, and then added brown and granulated sugar, one egg, vanilla, cinnamon, and pinches of allspice, ground cloves and whisked. I made sure to use the spices in enough quantity so that they’d pop and complement the dish, rather than just getting lost. If you don’t tend to keep allspice or cloves around, add extra cinnamon; or try ground ginger or pumpkin pie spice.

Then I added flour, oats, and gently stirred in the apple pie filling. I enjoy the heartiness, chewiness, and texture that oats lend to apple crumbles and my goal for this pie was to be more like an apple crumble than just another plain old apple pie. There was nothing plain about this.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

I poured the filling into the frozen crust straight from the freezer without even thawing it, and filled it right up to the brim. I placed the pie plate on a baking sheet as insurance against overflow, and baked it.

The filling domed and puffed a bit while baking, and for a minute I was a bit worried it may overflow, but all was well. As the pie cooled, the filling relaxed and sank down, leaving behind rich density and fullness with each bite.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

For the almost one hour that the pie baked, my house smelled like a bakery from the pie crust and oats, as well as a fragrant apple orchard. And the cinnamon-sugar and buttery caramely scents wafting were aromatherapy torture because all I wanted to do was dive into my oven.

Between the flour and oats, brown sugar and cinnamon, I got my wish for apple-pie-meets-apple-crumble. It has apple crumble tendencies with streusel-like texture and warm cinnamon-sugar notes, yet it’s all contained in a neat and tidy pie crust package, perfect to catch the sweet juices released from the apples as they bake.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

Caramel and apples is a perfect pairing and for me, the more caramel, the merrier. Two dimensions of caramel are present. First, the butter and brown sugar in the filling caramelize while baking, giving a depth of flavor that reminds me of one of favorite frostings of all time, this Vanilla Caramel Glaze. Then, prior to serving, I drizzled caramel sauce over the top for an extra boost of sweet buttery caramel intensity.

Homemade Dark Rum Caramel Sauce would have been heavenly, as would have Vanilla Caramel Glaze, but I was pressed for time on a busy Thanksgiving day morning in the kitchen. I used Trader Joe’s Fleur de Sel Caramel sauce, with no complaints.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

If you ever need a quick pie to make, with less than five minutes of active work time, that yields luscious and rich results, this is the one.

You could of course make your own pie crust, peel and core your own apples for the filling, but on a day about giving thanks and being thankful, I was grateful that I pulled this off on the fly. Often times its the things I make without a recipe, and just on a whim, that end up being our favorites.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

Scott is an ice cream fanatic and prior to serving his slice, I added some vanilla ice cream to accompany it because for him everything is better a la mode.

For me, everything is better with more crumble topping and more caramel sauce and I adored every texture-filled, sweet, buttery, and caramel-loaded bite.

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

Caramel Apple Crumble Pie - Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren't pie-makers!

Caramel Apple Crumble Pie - Apple pie meets apple crumble with loads of caramel! The easiest apple pie you'll ever make. Goofproof 5-minute recipe for those of us who aren't pie makers!

Caramel Apple Crumble Pie

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: one 9-inch pie

Apple pie meets apple crumble in this extremely easy and fast pie to make. The pie comes together in less than five minutes of active prep with just a whisk and one bowl. The pie is dense, rich, with notes of cinnamon and plenty of caramel-apple flavor from the caramelized sugars as well as a drizzle of caramel sauce added prior to serving.


1/4 cup unsalted butter, melted (half of one stick)

1 large egg

3/4 cup granulated sugar

1/4 cup light brown sugar, loosely measured

1 1/2 teaspoons vanilla extract

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon salt, optional and to taste

3/4 cup all-purpose flour

3/4 cup whole rolled old-fashioned oats (not quick cook or instant)

one 21-ounce can apple pie filling (I used Comstock More Fruit Cinnamon 'n Spice Apple filling)

one 9-inch frozen pie crust (or make your own using your favorite recipe)

caramel sauce, caramel ice cream topping. Dark Rum Caramel Sauce or Vanilla Caramel Glaze, optional but recommended for drizzling

ice cream or whipped topping, optional


Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don't have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay).

Add the flour, oats, and stir to incorporate. Fold in the apple pie filling. Pour filling mixture into frozen pie crust (I didn't bother pre-thawing it) and lightly smooth filling with a spatula. It's okay to fill pie crust up nearly to the brim; I did and it did not overflow. As insurance, place pie crust on a baking tray so if it does overflow a bit, it won't pool in the bottom of the oven. Bake for 50 to 60 minutes, or until top has just set and is not jiggly, and is golden. I baked mine for about 54 minutes and when I took it out of the oven, the filling had risen and was a bit domed and puffed, and as pie cooled, the dome sank and it flattened out. Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream.

Pie should be kept covered and will keep in the refrigerator for up to 5 days; I prefer refrigerating it rather than keeping it at room temperature and I store my pie inside a large two-gallon sized plastic food storage bag in the refrigerator.

Related Recipes:

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – Apples and bananas, baked together in a fast and easy cake and the glaze is my favorite frosting or glaze recipe on my entire blog, so full of richness and depth of flavor. I love it and could happily eat it by the spoonful

Caramel Apple Bars (GF with vegan adaptation) – Caramely, gooey, and the chunky apples pieces and oats give great chewiness and texture, while the brown sugar enhances the caramel notes

Caramel Peanut Butter & Jelly Bars (GF with Vegan adaptation) – Peanut butter and jelly, with a bit of caramel sauce and loads of crumbly pieces, make these bars irresistible. They’re one of Scott’s favorites, and mine too

Spiced Apple Pie Smoothie (vegan, GF) – A creamy and easy way to drink your apple pie rather than chew it

Cinnamon Roll Coffee Cake with Cream Cheese Glaze – For crumble or streusel topping fans, this cake has an abundance and there’s plenty of robust cinnamon-sugar flavor. An easy-to-make cake that tastes like a cinnamon roll and is ready from start to finish in one hour

What are your favorite pies to make or eat?

Crumble topping fan? Caramel lover?

Feel free to link up your favorite recipes.

So often people are intimidated with pies or cakes, thinking they’re difficult and time consuming, and although they can be, the kind I make are as easy as…pie.

The winners of the Tiny Food Party Cookbook Giveaway are Sue/the view from great island, Dorothy @ Crazy for Crust, and little kitchie


160 Responses to “Caramel Apple Crumble Pie”

  1. Day — February 16, 2013 at 7:05 am (#

    I only have three honest-to-God, simple, genuine words for you. I love you.

  2. cooking rookie — February 26, 2013 at 10:18 am (#

    wow, this pie looks amazing! I wish I could have that slice. It’s worth much more than 5 minutes of prep :-)

  3. Dana — September 14, 2013 at 7:24 pm (#

    This was beautifully and deliciously written, Averie! I’m totally trying this for a dessert this Thanksgiving! Apple pie in my book is a close second to pumpkin! And the fact that this take 5 minutes… you’re speaking my language! :)

  4. Abby — September 30, 2013 at 7:51 pm (#

    I love how throw together easy this is! Do you think it could be made into bars, if baked and chilled without the crust?

  5. Kiwi — October 15, 2013 at 5:45 am (#


    as you have seen I made this and blogged about it too. I totally love this pie! And so did everyone else! I am a big fan of apple crisp and caramel, so this was perfect for me! Unfortunately I had to make everything myself, because we don’t have pie crust and filling here in germany! (Sometimes it can even be hard to get caramel sauce) Because of that it took way longer to make, but it’s totally worth it! I’m looking forward to trying some more of your recipes!

  6. Gina — January 22, 2014 at 5:25 pm (#

    We’ve just had a massive snow storm and it’s like 3 degrees here. No school for the kids today so I was home with my daughter. This pie sprang into my mind as a nice, warm dessert for the pot of ham and bean soup I made for supper. Great call – it definitely did not disappoint! I did cut the white sugar down to 1/2 cup and used whole wheat pastry flour for half of the flour, which gave the pie filling a nice chewy texture. A keeper recipe for sure!

    • Averie Sunshine — January 22, 2014 at 9:19 pm (#

      The filling with a bit of a chewy texture sounds great! I love chewiness and lots of texture so that sounds right up my alley. Thanks for trying the recipe & stay warm in the storm!

  7. Alli — March 12, 2014 at 3:32 am (#

    How many apples would you need to make the same quantity of filling as in a can of apple pie filling? We don’t sell canned fillings in my country but I’d still like to make this from scratch. Cheers!

    • Averie Sunshine — March 12, 2014 at 3:43 am (#

      Make enough to fill the pie shell fairly generously as you can see from the photos. Use your judgment, whatever that means for your ingredients.

  8. Linda — April 26, 2014 at 12:27 pm (#

    The vanilla extract is listed in the ingredients, but not mentioned as I followed the directions…I almost missed putting it in. Baking now…..mmmm smells good!

    • Averie Sunshine — April 26, 2014 at 12:40 pm (#

      Thanks and I updated the recipe. Glad your pie smells great! :)

  9. Bibs @ Tasteometer — August 16, 2014 at 8:59 am (#

    Do I need this? Yes please, easy quick recipes are always appealing.

  10. Michelle — October 26, 2014 at 2:46 pm (#

    This looks amazing!!! It’s in the oven now :) I made my own pie crust and I also cut down both sugars to ~1/4 each. I usually cut down on sugar in all my recipes but did so much in this one because the pie filling already has so much sugar in it. The batter tasted perfect – sweet but not too sweet. I also found that Smuckers makes a salted caramel topping that I found at the store and think it’ll be perfect on top! Can’t wait to see how it turns out! Mmm

    • Averie Sunshine — October 26, 2014 at 2:49 pm (#

      Sounds like it’s going to be a winner and kudos to you for making your own pie crust! Glad you found a salted caramel that you think will be perfect too!

    • Michelle — October 27, 2014 at 9:49 am (#

      This turned out amazing!!! My pie actually only took about 35mins to cook at 350, using a 9in, glass pie dish. And, I probably should’ve taken it out 5mins earlier than that…So words of wisdom for others to check it starting at about 25mins! Not sure why it cooked differently but it is still amazing. This will be a fall regular in my house :) Thanks for a great recipe!

    • Averie Sunshine — October 27, 2014 at 3:03 pm (#

      All ovens, pie crusts, exact brand of filling and moisture content, climate, etc have lots of variance so it’s possible it could finish sooner and glad you got it out in time! Thanks for trying the recipe and glad it’s a keeper!

  11. Jenn — November 21, 2014 at 6:54 am (#

    Did you use a deep dish pie crust by any chance?

    • Averie Sunshine — November 21, 2014 at 10:50 am (#

      I don’t believe so, no. Just a regular frozen pie crust.

  12. Leslie — November 23, 2014 at 9:36 am (#

    what size of pie pan did you use 8,9, or 10inch?

  13. lauren — November 23, 2014 at 7:08 pm (#

    if using homemade or store bought pie crust that just rolled out dough, do you bake it first before adding the filling?

    • Averie Sunshine — November 23, 2014 at 10:02 pm (#

      I have only made it with frozen pie crust and didn’t prebake. You should probably pre-bake for 20 minutes or so if you’re using raw dough before adding the filling, just to make sure it crisps up enough – but again, not speaking from personally trying it, but that would be my educated guess.

  14. stephanie dice — November 26, 2014 at 11:12 am (#

    I have made this pie about 4 times now, and it is like a little slice of heaven in your mouth!!! I will never use another apple pie recipe. I add 1/4 tsp of nutmeg, pumpkin pie spice, and ginger in addition to the other spices, and it is simply AMAZING!!! Thank you soooo much for this recipe!!!

    • Averie Sunshine — November 26, 2014 at 1:44 pm (#

      So glad you’re happy and I love that you’ve made it 4 times AND that you’ll never use another apple pie recipe :) That’s awesome and love your spice additions!

  15. Ted — December 1, 2014 at 8:39 am (#

    I made this pie for Thanksgiving – I must have goofed it because after filling one pie crust I had a bunch left over and so I balanced them out and made 2 pies!

    Everyone loved it, I added some fresh whipped cream on top and that first pie didn’t last long. :)

    • Ted — December 1, 2014 at 8:40 am (#

      Oh and I added cardamom to it, that’s my favorite dessert spice :)

    • Averie Sunshine — December 1, 2014 at 12:32 pm (#

      Some pie crusts/pie plates are just more shallow or deep and filling amounts can be a little variable – but sounds like you just made 2. Excellent! And cardamom is so good!

  16. plasterer bristol — December 1, 2014 at 9:33 am (#

    Wow this sounds amazing, thanks for posting this recipe up.


  17. brittany lee — December 10, 2014 at 1:26 pm (#

    If you don’t have oats is there any sub you can use?

  18. stacey W — January 31, 2015 at 10:25 am (#

    I’m curious to know if I would be able to use gluten free flour instead of the regular flour? I would also use a gluten free pie crust. This looks amazing…… Well I guess i will try it and see how it turns out

  19. Darlene Buoy — January 31, 2015 at 7:09 pm (#

    This looked so yummy and I had apples I needed to use so I tried it. It is delicious but too dry. Have you tried this recipe using fresh apples? I thought maybe cut down on flour & oats and add water or Apple juice. Any suggestions? I am definitely going to try it again. Thank you again for the recipe.

  20. Laura at Creative Supergirl — April 23, 2015 at 10:31 am (#

    This looks amazing. I don’t bake many pies either but it looks so delicious that I think I may have to! 
    @Darleen Buoy, I baked a fresh apple pie years ago and the same thing happened to me, too dry. I definitely put too much flour in. Maybe a little apple sauce? I’m definitely not a pie expert though.

    • Averie Sunshine — April 23, 2015 at 12:41 pm (#

      So hard to tell what happened to that pie but make this one — foolproof! :)

  21. Beck — May 8, 2015 at 9:13 pm (#

    This pie looks so good! I’ve added it to my “Want to Try-Desserts” board on pinterest. Can’t wait to try it.

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