Description
A crowd-pleasing dessert featuring a buttery, flaky crust filled with thinly sliced apples and a rich caramel sauce, all topped with a sweet and crunchy cinnamon crumble. Baked in a sheet pan, it’s the perfect easy-to-serve alternative to a traditional apple pie.
Ingredients
For the Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1/2 cup ice water
For the Crumb Topping:
1 cup all-purpose flour
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cubed
For the Filling:
1 cup caramel sauce, store-bought or homemade
6–7 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
- Step 1: To make the crust, whisk together 2 1/2 cups of flour and 1 teaspoon of salt. Cut in 1 cup of cold, cubed butter using a pastry blender or your fingers until the mixture forms coarse crumbs.
- Step 2: Gradually add 1/2 cup of ice water, mixing until the dough just comes together. Divide the dough in half, flatten each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Step 3: While the dough chills, prepare the crumb topping. In a separate bowl, mix 1 cup of flour, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, and 1 teaspoon of cinnamon. Cut in 1/2 cup of cold, cubed butter until crumbly. Refrigerate the topping.
- Step 4: Preheat your oven to 400°F (204°C). On a floured surface, roll one dough disc into a rectangle large enough to fit a 10×15 inch baking pan.
- Step 5: Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Step 6: Spread 1 cup of caramel sauce evenly over the bottom of the crust.
- Step 7: In a large bowl, toss the sliced apples with 1/4 cup of granulated sugar, 1 tablespoon of flour, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
- Step 8: Arrange the apple mixture in an even layer over the caramel.
- Step 9: Sprinkle the chilled crumb topping evenly over the apples.
- Step 10: Bake for 45-55 minutes, or until the topping is golden brown and the filling is bubbly. If the top browns too quickly, cover it loosely with aluminum foil.
- Step 11: Let the pie cool completely on a wire rack before slicing and serving to allow the filling to set.
Notes
Using a mix of tart and sweet apples, like Granny Smith and Honeycrisp, provides the best flavor and texture.
Ensure the butter for both the crust and the topping is very cold to achieve a flaky crust and a crumbly topping.
The pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American