Apple crumble. Oh, man. Apple crumble is possibly my favorite dessert, and for that reason, I don’t make it too often. Most of the dessert I make, I’m able to resist for the most part. I taste, make sure it’s delicious enough to be shared, but I usually try to avoid gorging myself on baked goods because that would be way bad for my health and for my waistline.
Apple crumble, on the other hand, I’m powerless to resist. I just love it. The sweet, spiced apples topped with all that amazing, crunchy, deliciously buttery crumb topping. Everything about it reminds me of fall. Mmm, it’s just the best!
In the fall I have major apple dessert cravings so when I was home for fall break, apple crumble was first on my list. I stumbled upon a jar of caramel in the pantry and voila…caramel apple crumble came to be.
This dessert comes together super quickly, and it makes a small portion – just enough for 2 or 3 people! Being the only person in the house, I could not make a big ole’ dish of this, or it would be gone embarrassingly quickly. However, the recipe doubles (or triples!) easily, so it can be made to feed a crowd.
I also opted to make it gluten-free by using almond flour, which worked wonderfully and tasted delicious! However, if you would like, you could substitute regular all-purpose flour, whole wheat flour, or all-purpose GF flour and all would work equally as well.
This crumble is perfect for fall, for sharing, and for topping with ice cream and caramel sauce, and I hope you all love it as much as I do!
- 2 Granny Smith apples, peeled, cored and diced
- 1 tablespoon brown sugar
- 1 tablespoon caramel sauce
- 1 teaspoon ground cinnamon
- 1 tablespoon cold butter, cut in half
- 1/4 cup oats
- 1/4 cup almond flour (GF) or all-purpose flour (non-GF)
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tbsp cold butter, cut into cubes
- Preheat the oven to 350°F.
- In a bowl, toss together apple, brown sugar, caramel sauce and cinnamon, until well coated.
- Grease a small ovenproof dish (or two small ramekins) with butter and transfer the apples to it. Top with cold butter. Set aside.
- In another bowl, mix together the ingredients for the topping except the butter. Cut the butter into the mixture with a pastry cutter (or use your fingers). Refrigerate mixture for 15 minutes.
- Spread chunks of the topping mixture over the apples and bake for 25-30 minutes or until the apples are done.
- Serve the apple crumble with vanilla ice cream and more caramel sauce.