Caramel Apple Crumble
- 4 large Apples, peeled and thinly sliced.
- 1 Tbsp. Butter Squeeze of Lemon
- 2 Tbsp. Sugar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Ginger Pinch of Nutmeg Caramel
- 1/3 cup Water 1 cup Sugar
- 1/2 cup Cream or Coconut Milk
- 1/2 tsp. Vanilla Pinch of salt
- 1/2 cup Almond Flour
- 1/2 cup Flour (Regular or Gluten-Free)
- 1/2 cup Rolled Oats
- 1/4 cup Sugar
- 1/4 cup cold Butter
- 1/2 cup Chopped Nuts (we used Walnuts)
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HOW TO MAKE Caramel Apple Crumble
To prepare the apples, melt one tablespoon of butter in a skillet over medium heat. Add the apples and lemon.
Once the apples are coated in melted butter, add the sugar. The spices are optional but make for a delicious and warm treat, so add them along with the sugar if you choose. Saute the apples for about 3-5 minutes, until they are soft. Set the apples aside.
In a small saucepan, stir water and sugar together over medium heat until the mixture bubbles, then allow it to bubble undisturbed for 3-5 minutes, until the mixture becomes a light amber color.
Add the milk and stir frequently for an additional 5 minutes at medium-low heat until the mixture reaches temperature of 230-240 degrees. It will look a bit runny at this stage but will thicken more as it cools. Allow the caramel to cool slightly before transferring to a container and allow to cool while you move to the next step.
Combine almond flour, flour, rolled oats, sugar, and nuts in a bowl. Cut the cold butter into small pieces and work the butter into the topping mixture until a crumbly mixture forms.
Grease a small baking dish and line the bottom of the dish with the apples. Crumble the topping over the apples.
Bake the apple crumble at 325 for 20 minutes.
Drizzle 1/2 of the caramel mixture over the top of the crumble topping. Increase the oven temperature to 375 degrees and bake the crumble for about 10 minutes or until the caramel has browned.
Top with any additional caramel you’d like! Leftover caramel can be gently warmed and used on apples, ice cream, or any other sweet. Enjoy!