Apple pie meets apple crumble in this easy caramel apple crumble pie recipe. This apple pie is dense, rich, and is packed with caramel apple flavor!
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple crumble pie, apple crumble pie recipe, apple pie with crumb topping, caramel apple pie
Servings: 10
Calories: 356kcal
Author: Averie Sunshine
Ingredients
¼cupunsalted buttermelted (half of one stick)
1large egg
¾cupgranulated sugar
¼cuplight brown sugarloosely measured
1 ½teaspoonsvanilla extract
1teaspooncinnamon
¼teaspoonallspice
¼teaspoonground cloves
¼teaspoonsaltoptional and to taste
¾cupall-purpose flour
¾cupwhole rolled old-fashioned oatsnot quick cook or instant
one 21-ounce can apple pie fillingI used Comstock More Fruit Cinnamon 'n Spice Apple filling
one 9-inch frozen pie crustor make your own using your favorite recipe
caramel sauce or caramel ice cream toppingoptional but recommended for drizzling*
ice cream or whipped toppingoptional
Instructions
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.