Caramel Apple Crumble Pie — 🍎🍏🍁 Apple pie meets apple crumble in this FAST and EASY caramel apple crumble pie recipe thanks to using frozen pie crust and doctored up apple pie filling to save you time! This apple pie is dense, rich, and is packed with caramel apple flavor! Perfect for fall entertaining, Thanksgiving, Christmas, or anytime you need a FUN and DELICIOUS twist on apple pie!
Table of Contents
Easy Caramel Apple Crumble Pie Recipe
I love the heartiness, chewiness, and texture that oats lend to apple crumbles, and my goal for this caramel apple pie was to be more like an apple crumble than just another plain old apple pie. There was nothing plain about this.
I poured the filling into a frozen pie crust straight from the freezer without even thawing it, and filled it right up to the brim.
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.
This apple pie with crumb topping 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.
If you ever need a quick pie to make, with less than 5 minutes of active work time, and that yields luscious and rich results, this is the one.
Ingredients for Caramel Apple Crumble Pie
To make this apple and caramel crumb pie, you’ll need:
- Unsalted butter
- Egg
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Spices
- Salt
- All-purpose flour
- Rolled oats
- Canned apple pie filling
- Frozen pie crust (or homemade pie crust if you’re up for it)
- Salted caramel sauce
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Caramel Apple Crumble Pie
To make this apple and caramel crumb pie recipe, simply follow these basic steps.
- You’ll first need to melt the butter. Then stir in the egg.
- Add in the sugars, vanilla, spices, and salt and whisk until combined.
- Add the flour and oats, followed by the apple pie filling.
- Pour the mixture into the frozen pie crust and bake until golden on top and the filling is set.
- You’ll need to let this apple crumble pie rest for 30 minutes before slicing and serving it.
I highly recommend topping it with a drizzle of caramel sauce and a scoop of ice cream!
Pie Making FAQs
You could of course make your own pie crust, as well as peel and core your own apples for the filling. In that case, you’d essentially need to follow my classic apple pie recipe to make the apple pie filling, then use your best judgement when adding the crumble topping and baking using this recipe.
No, neither quick cook nor instant oats will work in this apple pie with crumb topping. You must use rolled oats (aka old-fashioned oats).
I’ve only made this caramel apple pie using canned apple pie filling, but now I’m curious to make this with canned peach pie filling, canned cherry pie filling, and more. However, since I’ve not yet tried those variations myself I can’t say for sure if they’ll work with this recipe.
When adding the spices to this apple pie with crumb topping, I made sure to use the spices in enough quantity so that they’d pop and complement the dish, rather than just getting lost. With that said, you’re welcome to alter the amount of spices you add to this apple crumble pie to suit your own tastes.
Storage and Reheating Instructions
In the fridge: Pie should be kept covered and will keep in the refrigerator for up to 5 days.
In the freezer: You can freeze the entire pie once it’s cooled or slice and freeze portions individually. To freeze apple pie, wrap it in a few layers of plastic wrap, then a layer of aluminum foil. To thaw the pie, set it in your fridge overnight.
To reheat: Warm individual slices in the microwave for 30-second intervals.
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Caramel Apple Crumble Pie
Ingredients
- ¼ cup unsalted butter, melted
- 1 large egg
- ¾ cup granulated sugar
- ¼ cup light brown sugar, loosely measured
- 1 ½ 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
- 21 ounces canned apple pie filling, I used Comstock More Fruit Cinnamon ‘n Spice Apple filling
- 1 9-inch frozen pie crust, or make your own using your favorite recipe
- caramel sauce or caramel ice cream topping, optional but recommended for drizzling*
- ice cream or whipped topping, optional
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.
Notes
- *For the caramel sauce, you can use store-bought, or make your own. My favortie caramel sauce recipes are: The Best and Easiest Salted Caramel Sauce, Dark Rum Caramel Sauce, and Vanilla Caramel Glaze.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Apple Desserts:
Crustless Apple Pie — Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe! It’s loaded with cinnamon-spiced apples in every bite, dense, chewy, hearty, and is next level when topped with ice cream and salted caramel sauce!
Best Homemade Apple Pie (From Scratch!) — This fabulous apple pie is a specialty of my grandma’s! The center is full of sweet and tart tender apples with just the right amount of cinnamon and sugar. This really is the BEST apple pie!
Apple Pie Bars – A flaky, buttery crust is topped with homemade apple pie filling and an oat crumble topping in these INCREDIBLE spiced apple pie bars! Salted caramel sauce is the finishing touch because nothing beats the combination of caramel and apples! Make these EASY, no-mixer bars as written for a smaller gathering, or double it for a party!
Apple Pie Bread with Streusel Topping — 🍎🍏🍁 If you like apple crumble pie, you’re going to love this EASY no-mixer apple pie bread! Soft, tender, moist bread with the contrast of the slightly crunchy crumble topping is PERFECT! Great for breakfast, brunch, snacks, or dessert!
Cinnamon Roll Apple Crisp – A layer of cinnamon rolls topped with apples and a crunchy oatmeal crumble makes this the ULTIMATE apple crisp!! EASY, ready in 40 minutes, and tastes AMAZING!!
5-Minute Apple Cinnamon Crumble for One — This microwave apple crisp comes together in just 5 minutes and generously serves one person. Top it with a scoop or ice cream or whipped cream!
Sugar Cookie Apple Crumble Cheesecake Pie – A buttery sugar cookie crust, tangy cream cheese filling, tender juicy apples, and a crumble topping make this pie a total SHOWSTOPPER!! EASY and THE BEST apple pie!!
Originally published November 2012. Republished October 9, 2019 and republished September 20, 2024 with updated text.
it’s the caramel that just adds that extra something something
I forgot to mention…
OK if I use the coffee cake in my friday link roundup?
and steal a photo?
I’ll assume it’s ok, if not, please email me!
xoxo!
Go for it :) And email me back and LMK which coffee cake of yours is your fave! I want to make one, but want to pick your absolute fave!
You just floor me with your gorgeous pictures. I am almost drooling at the sight of that pie. Wow. I was just thinking about how I really want to make your PB&J Blondies. I can’t though, they are too delectable and therefore too dangerous. I was perusing some of your older posts yesterday and saw that you mentioned you don’t use baking soda or baking powder in the blondies. That’s what makes them so awesomely fudge-like. Love your blog Averie. Such eye-candy. And now I want to make this pie!
“don’t use baking soda or baking powder in the blondies.” = Skipping it creates density, i.e. no chemical leavening present, thus they remain fudgy and dense and moist!
oh my! yumminess
Yum – this looks great! Sometimes it’s the simple deserts that come together which end up being the best. This looks like a winner!
Your name is a blast from the past! Hi Michal!
It wouldn’t be fall without caramel and apple desserts and this one looks especially tasty! I can only imagine how lovely your house smelled on Thanksgiving morning!
The best smell ever!
O.
M.
G.
I literally almost fell off my chair when I looked at these photos. FELL OVER. AND COULDN”T GET UP. This pie honestly seems very simple and straightforward, but it is just so incredibly brilliant at the same time. I can’t even believe how delicious and amazing this pie looks, Averie. Your photos are always stellar, but these are just out of this WORLD!!!! INTERGALACTIC!!!!!!!!!!!!!!!!!!!!!
I wasn’t even going to blog about it, because I just threw it together, but then after eating it, I decided I HAD TO shoot this and blog about it in fresh daylight so the day after Thanksgiving I shot it with great lighting, got lucky!
Oh my god! It is too funny that we posted such similar pies on the same day. Just like those honey rolls. Great minds :) We will probably be the girls at The Big Potluck who show up accidentally dressed alike!
I saw your name on the list, too! WOOT! And yes, we will probably show up dressed the same since our menus have been the same lately! :)
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.
xoxo,
Jackie
I hope it stays dry down here – clear as a bell, fingers crossed!
Keep me posted about the cookies! Two recipes in one day is do-able, but usually only 1 photo shoot for me. Two recipes + two shoots is ALOT!
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?
It doesn’t get much better than caramel, apple, and crumble in one dessert!
Thanks for the Pin!
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!!
There is nothing worse than a runny pie – so blah. Not this one :)
Caramel apple pie is the best! Definitely on of my favorites and you did an amazing job adding your own twist to the recipe!
Thanks, Christina!
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! :)
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.
I wish I would have posted about it before Thanksgiving, too! It would have been an easy one to share with people – ahh, next year :)
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!
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!