Ingredients
Scale
- 6 large Granny Smith or Honeycrisp apples, peeled and sliced
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray to ensure the caramel doesn’t stick to the sides.
- In a large mixing bowl, toss the sliced apples with the lemon juice, granulated sugar, and cinnamon. Ensure every slice is evenly coated. Transfer the apple mixture into the prepared baking dish and spread them out in an even layer.
- Warm your salted caramel sauce slightly so it is easy to pour. Drizzle the 1/2 cup of caramel evenly over the top of the apples. The caramel will seep down between the slices as it bakes, creating a gooey, rich filling.
- In another bowl, combine the oats, flour, brown sugar, and sea salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Sprinkle the crumble topping evenly over the caramel-covered apples. Place the dish in the oven and bake for 40 to 45 minutes. You will know it is done when the topping is golden brown and the apple juices are bubbling around the edges.
- Remove the dish from the oven and let it sit for at least 10 to 15 minutes before serving. This resting time allows the caramel sauce to thicken slightly, making it easier to scoop.
- Cook Time: 65 minutes
- Diet: Vegetarian