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
Cook time
Total time
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.
Serves: one 9-inch pie
  • ¼ cup unsalted butter, melted (half of one stick)
  • 1 large egg
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, loosely measured
  • 1½ teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt, optional and to taste
  • ¾ cup all-purpose flour
  • ¾ 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
  1. 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).
  2. 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.
  3. 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

220 comments on “Caramel Apple Crumble Pie”

  1. Ooooh, crumble toppings are the best-they are the reasoning behind my apple-cranberry streusel pie. unlike that, however, your pie looks almost TOO easy;)

  2. Crumble or caramel topping? The easy & delicious pie always gets my vote. Thank you for sharing the story & recipe of good fortune with canned apple filling in the cupboard.

  3. It’s always nice to have a quick and easy dessert option! I’m definitely in favor of the crumb topping…..caramel is hit or miss.

  4. Looks wonderful! I just tried my hand at making homemade caramel sauce for the first time and it was amazing, and so now I’m on a caramel kick!

  5. The oats – the ease – the caramel – the spices – the density – I am in love. Apple pie is actually my favorite dessert EVER (along with Apple Crisp ) – two recipes I did not make this year. Sigh! If I were to make apple pie, though – it would require some pizazz. I love the normal version, but to really make it stand out – I think I would do just what you did! I love the dded texture from the oats – oats in desserts (like crisps, crumbles, oatmeal cookies) are among my favorites. The filling looks SO thick and full of body – not liquidy or falling apart like I’ve seen with some apple pie recipes. A winning pie right here Averie and I am a huge fan of these photos – esp the head-on one 3 down. ;)

    • It was the easiest pie to make, took me literally 5 mins and totally on the fly, and it just all worked out! And WAY more texture and pizazz than the normal plain-ole apple pie. As a crumble topping/oat person, I know this is your kinda pie!

  6. Averie, this pie looks incredible! I love that you jazzed regular apple pie up. It looks gorgeous!

    And YAY for winning the cookbook!!!! I am SO excited to receive it! Loads of thanks :) xx

  7. My favourite pie is pumpkin pie ! However, it is really hard to find the pie filling here in Australia and if you do it is expensive. So this Thanksgiving I decided to try to find a substitute.

    I steamed a large sweet potato, diced up with cloves in the water underneath, then threw it in the food processor with a can of condensed milk, and all the appropriate spices till I got a nice smooth consistecy. It made enough to fill 4 pie shells and was a great replacement !

    • You may not know this but most canned ‘pumpkin puree’ in the US is actually a blend of squashes, not pumpkin. Pumpkin is a bit bitter, or can be, on it’s own so it’s usually blended with other things – so your homemade version is probably not that far off from what they sell here AND it no doubt tastes way better!

  8. What a terrific creation … an apple crisp-y pie. Yum. Bookmarking this for the next time I need to whip up a pie super-quick. I mean, five minutes – that’s faster than a run to the grocery store bakery!

  9. This was an on the fly recipe? Wow… you’re amazing.

  10. I made a fail of a caramel apple pie on Thanksgiving so I’m on the lookout for a good recipe to redeem myself. And yeah, this pretty much sounds like heaven.

  11. Mmmmmm love love apple cinnamon. Such a comforting aroma too. When I was a kid, I was a master of lemon meringue. I probably made a pie a week or then I got fancy and made turnovers for a while. I like cherry pies or a good apple and I say “good” b/c sometimes they’re awful…soggy and bland.

  12. This recipe is total perfection. Not only is this pie easy, but I love how different it is. The oats are a great addition to pie, but I never would have thought of adding them! The chewiness from that oats surely gives the apple pie that extra pizazz. Great recipe all around!!

  13. You have redeemed apple pie filling forever more. What an amazing way to elevate this pie. It looks so homey, yet the oats seem really unique too.
    And you are right-everything is better a la mode!
    Hope you had a very Happy Thanksgiving Averie!

  14. Averie, love the idea of quick pies and I wouldn’t mind to have a dose of that aromatherapy. :) Great pie to make as a gift!

  15. This pie looks great! So yummy and dense!

  16. Ohhhhh–caramel apple pie!!! My mom’s was great but a little on the runny side (I think some oats in her pie would have soaked up the juices a little more). I LOVE this shortcut version. As I was thoroughly enjoying a piece on TG day, I was thinking whether I’d rather spend time slicing all those apples or lugging out the food processor and then cleaning all those parts. Apple pie filling to the rescue! As far as fruit pies go, apple is probably my favorite.

    • It was so easy, Paula. I mean on a busy Thankgiving morning with a million things going on, the thought of rolling out pie crust and coring apples and peeling/slicing them – no.way.ever. And this had all the texture, soaked up the juices, with none of the work!

  17. Oh my word. While I love everything you crank out (you’re like a cooking and baking genie, I swear) I think this is one of my favorites ever. Apple pie is so classic and sadly, notoriously “plain”, but it’s my die-hard favorite. Nothing’s more comforting! But choosing between an apple crumble/crisp and an apple pie is torture for me–they both hold qualities I love so much. This is literally the perfect best of both worlds. I don’t sacrifice my additional, carbilicious pie shell (LOVE) yet I get all that spicy, cinnamony, oat goodness and the CARAMEL. I’m seriously in awe and making this this weekend!!

    • Glad to hear that you love it THAT much! Sounds like it really is on your to-make list and that you’d love it based on what you just wrote! I don’t like to even bother with ‘plain’ pie…what’s the point! And this is the best of all worlds!

  18. I wish I would have seen this before thanksgiving I would have so made it; I love the way the inside looks and I am not a big fan of apple pie I only eat the crust and throw the apples away. I would have had two helpings of this pie I am going to see if I can make this pie for Christmas.

  19. I love how you can look at your ingredients and simply make up an awesome recipe. Apple crisp pie! Super YUM! I absolutely love apple crisp because of the crumbly topping. Yes, I love the apples, but if the crumble topping wasn’t there, I would skip it. A little caramel drizzled over the top would just bring it to the next level. Love how you just threw this together with what you had in your kitchen! :-)

    • I HAVE to think on the fly to come up with new recipes. Plus I can’t go to the grocery store specifically just for ingredients for one thing. I have to use the ‘what I have in my cupboards’ type of ‘shopping’ many times! :)

  20. Caramel apple pie is the best! Definitely on of my favorites and you did an amazing job adding your own twist to the recipe!

  21. That looks incredible!! I love when pies are dense and the fillings aren’t oozing all over the place. I have an apple pie on deck. No caramel, but I’ll be thinking of this one! Wow!!

  22. It doesn’t get much better than caramel, apple, and crumble in one dessert!

  23. 5 minutes? I’ve been craving an apple dessert, I haven’t done anything with apples all season. The rum sauce doesn’t sound too shabby, either :)

    • Rum sauce isn’t too shabby! I had my eye on your ginger chewy cookies that were re-linked in your post today and was cross-referencing them with the molasses ones I just made. Lots of parallels, actually with them, minus the chocolate. I need to make something for my daughter’s teacher. Do you love-love-love them?

  24. Don’t you just love recipes that you create on the fly? You’re so talented in that you can think of something and then throw it together and have it taste great. I on the other hand, need a detailed recipe when it comes to baking! So guess what? I’m making your molasses and chocolate chip cookies either today or tomorrow. I got all the ingredients and can’t wait to whip them up. I really want to do it today, but I promised my friend’s hubby that I would bake him up a batch of brownies, so I don’t know if I’m up for baking 2 things in one day. I’m lazy in that way. Have a great day. It’s pouring on and off up here. I wonder if it will make it down to Sunny southern CA.

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