4.5 from 168 votes
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 10
Calories: 185 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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 Information
Serving
1piece
Calories
185kcal
(9%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
68mg
(3%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
167IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 185
% Daily Value*
| Serving | 1piece | |
| Calories | 185kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 68mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.