Salted Caramel Apple Crumble (with Baileys Salted Caramel!)
This Baileys Salted Caramel Apple Crumble is made with a deliciously spiced salted caramel apple filling, and topped with an irresistible golden brown and buttery crumble topping! It’s easy and straightforward to make, wonderfully sweet and salty, and a guaranteed crowd pleaser!
Can you think of anything better than an apple crumble when it’s fall and you’re craving all things warm and cozy? I certainly can! Please welcome this Baileys Salted Caramel Apple Crumble into your lives!! 😍 😍
It’s no secret that apples and salted caramel sauce are a match made in heaven. But when you have a salted caramel sauce that’s made with the one and only, irresistible and scrumptious Baileys Salted Caramel Irish Cream Liqueur, you know you are in for the BEST dessert you’ll eat this fall!
What’s more is that the salted caramel sauce is spiced with cinnamon and ALSO apple pie spice, which infuses the apple filling with the most perfect warming fall flavors. 🍁 🍂 The filling is then topped with a cinnamon-y and buttery streusel-like crumble topping, then sent off to the oven to bake and make your house smell AMAZING! 🤩
I’m telling you friends, this salted caramel apple crumble is sure to be a hit with you, and your family and friends! I truly think you’re going to love it, and that you’ll be making it over and over again! 🤗
Why This Recipe Works
- It’s easy and straightforward to make. There’s no chilling of crumble topping, and no waiting for the salted caramel sauce to cool. Basically, no extra finicky steps apart from just peeling and dicing the apples.
- BEST flavors! It’s wonderfully spiced and sweet, but not overly sweet to make your teeth squeak!
- BEST texture! It’s not overly saucy or too dry, and has the perfect topping to salted caramel sauce and apple filling ratio. The apples aren’t mushy or still too crisp after baking either.
- Leftovers taste great when reheated either in the microwave if you’re in a hurry, or in the oven – which helps the topping to crisp up again.
- Flexible size. You can halve the recipe if needed and bake in a 9×9-inch baking pan.
- Baileys Salted Caramel Irish Cream Liqueur is so delicious, and it makes everything about this Salted Caramel Apple Crumble SO DELICIOUS!
- Apples: I used a combination of Red Envy and Fuji apples. But you can use Honeycrisps, or even Granny Smith (green) apples if you enjoy their tart flavor profile to balance out the sweetness in the salted caramel sauce. Peeling the apples and then dicing them into thin pieces will deliver the best consistency and texture for the apple crumble filling. However, if you don’t mind the texture of the skin and would like the extra nutritional benefits, leave the skin on.
- All-Purpose Flour: To toss our diced apples with to help thicken the filling, and also for the crumble topping. You’re welcome to use white whole wheat flour if you prefer, or gluten-free all-purpose flour if needed.
- Unsalted Butter: To make our caramel sauce luscious, and also melted to bring together our crispy crumble topping.
- Light Brown Sugar: For both the salted caramel sauce and the crumble topping.
- Baileys Salted Caramel Irish Cream Liqueur: The STAR ingredient that differentiates this apple crumble from all other apple crumbles! This creamy and delicious liqueur is full of the BEST salty and sweet notes, and is absolutely scrumptious (rightly put on the bottle, Baileys 😉 )! It’s the key ingredient that makes this apple crumble a salted caramel apple crumble! You can grab a bottle at Walmart or Costco if you’re in the USA, and Asda, Morrisons and Sainsbury’s in the UK.
- Vanilla Extract: For some warming vanilla tones to compliment the caramel flavors.
- Apple Pie Spice: Either homemade or store-bought. Alternatively, use pumpkin pie spice or more cinnamon instead.
- Ground Cinnamon: For flavoring the caramel sauce, and also for the crumble topping.
- Kosher Salt: Use a little less than half the amount indicated if using iodized table salt.
- Old Fashioned Rolled Oats: Don’t use the instant (quick cooking) kind. Use GF certified oats if needed.
- Pecans: I LOVE the added crunch of toasted pecans in the crumble topping! But you’re welcome to use chopped almonds, walnuts, or any other type of nuts you like. Or simply leave them out to make this apple crumble nut-free.
- Baking Powder: To help the topping rise a little.
- To Serve: Vanilla Ice Cream, or you can try my Baileys Salted Caramel Peanut Butter Ice Cream – which is simply divine with this apple crumble (or on its own)! 🤤
Full ingredient list and amounts are in the recipe card below.
How to Make Baileys Salted Caramel Apple Crumble
1. Toss the apples with flour. Peel and core the apples. (I used a vegetable peeler instead of a knife, which makes it relatively easy to peel them.) Then slice and cut into approximately 1-inch long and slightly less than ½-inch wide pieces. You don’t want too thick pieces or else they will need longer to cook and soften when the topping has already reached golden brown perfection.
Toss the apple pieces with some flour in a large mixing bowl and set aside. (The flour will help to thicken the filling since it’s being doused in a saucy and DELICIOUS Baileys salted caramel sauce.)
2. Make the sauce. It’s a matter of melting butter in a saucepan over medium heat, then whisking in the sugar until combined well. Then just pour in Baileys Salted Caramel Irish Cream Liqueur and whisk in the spices and seasonings. Easy peasy, and done.
Pour the sauce over the diced apples, and fold gently to combine. BOOM. Salted caramel sauce apple filling is ready to go!
3. Make the crumble topping. Simply mix together all the dry ingredients for the topping, then pour and mix in the melted butter. The texture should resemble wet sand.
4. Sprinkle. Add the salted caramel apple filling to a 9×13-inch baking dish. Smooth out the top, then sprinkle the crumble topping mixture evenly on top.
5. Bake. Until the top is golden brown and the sauce and fruit juices are bubbling at the sides of the dish. Cool the dish on a wire cooling rack for about 15 minutes.
Serve! Divide into bowls, and A MUST, non-negotiable for serving with this (and any, really) apple crumble is ice cream. Best flavors I recommend are vanilla or Haagen Daaz’s Vanilla Pecan. Or if you’re in the mood for more salty-sweet caramelly flavors, add a scoop of this Baileys Salted Caramel Peanut Butter Ice Cream and go straight to HEAVEN!!
Full detailed instructions are in the recipe card below.
- Don’t skimp on the sugar. The sugar helps to thicken the salted caramel sauce, and makes the filling nice and jammy instead of too runny. It also is needed for the crumble topping or it would taste too floury if you use less without decreasing the amount of oats as well.
- Peel the apples. Yes, it takes more time than leaving the skin on. But for the best and tender apple filling, peel the skin with a vegetable peeler. It’s easier and quicker than using a knife and accidentally slicing off and wasting too much apple flesh.
- Reheat leftovers in the oven. Although you can reheat in the microwave, the crumble topping won’t be as crisp. Reheat for 10-15 minutes in the oven at 300°F/150°C to enjoy the apple crumble to the max with a warm and crunchy crisp crumble topping.
- Halve the recipe if needed. The recipe makes about 10 servings. If you don’t have too many eaters or don’t want too much leftovers, halve the recipe ingredients and bake in a 9×9-inch square baking pan for about 40-45 minutes in a preheated oven at 350°F / 180°C.
More Desserts & Sweet Treats
- Cranberry Pecan Biscotti
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- Or browse the entire Desserts recipe collection.
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Baileys Salted Caramel Apple Crumble
This Baileys Salted Caramel Apple Crumble is made with a deliciously spiced salted caramel apple filling and topped with an irresistible golden brown and buttery crumble topping!
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
For the Salted Caramel Apple Filling:
- 1450–1500 grams / 3.2 – 3.3 pounds (5 large) Apples (I used a combination of Red Envy and Fuji Apples, but Honeycrisp, Granny Smith (green) apples would work well too) – peeled, cored, diced into 1-inch pieces
- 16 grams / 2 TBLS Unbleached White All-Purpose Flour
- 200 grams / 7 ounces Unsalted Butter
- 200 grams / 1 cup Light Brown Sugar
- 236.5ml / 1 cup Baileys Salted Caramel Irish Cream Liqueur
- 2 TSP Vanilla Extract
- 2 TSP Apple Pie Spice (or Pumpkin Pie Spice – homemade or store-bought)
- 2 TSP ground Cinnamon
- ¾ TSP Kosher Salt
For the Crumble Topping:
- 150 grams / 1.5 cups Old Fashioned Rolled Oats
- 180 grams / 1.5 cups Unbleached White All-Purpose Flour
- 55 grams / ½ cup unsalted raw Pecan Halves – chopped
- 100 grams / ½ cup Light Brown Sugar
- 1.5 TSP ground Cinnamon
- ¼ TSP Kosher Salt
- 1 TSP Baking Powder
- 150 grams / 6 ounces Unsalted Butter – melted
To Serve: Vanilla Ice Cream or Baileys Salted Caramel Peanut Butter Ice Cream
- Prep: Preheat oven to 350°F / 180°C.
- Combine the apples with flour: Peel and core the apples. Then slice into 1-inch long and ½-inch wide pieces. Add to a large mixing bowl and sprinkle with 2 tablespoons of flour. Mix with a silicone spatula to coat, then set aside.
- Make the salted caramel spiced sauce: Add the unsalted butter to a medium sized saucepan and heat over medium heat. Once melted, add the light brown sugar and whisk continuously for 1 minute, until the sugar has dissolved. Pour in the Baileys Salted Caramel Irish Cream Liqueur and continue whisking until the mixture starts to thicken. Add the vanilla extract, apple pie spice, ground cinnamon, and kosher salt. Whisk until combined well, then switch off the heat.
- Combine the sauce with the apples: Pour the sauce over the apple pieces in the bowl and gently fold to combine. Set aside.
- Make the crumble topping: Add the oats, all-purpose flour, chopped pecans, light brown sugar, ground cinnamon, kosher salt, and baking powder to another large mixing bowl. Stir to combine well. Cut the unsalted butter into smaller cubes, and place in a microwave safe measuring cup. Microwave on high for 20-30 seconds, stirring once in between, until fully melted. Pour the melted butter into the bowl with the rest of the crumble topping mixture. Mix well until fully incorporated, and the consistency of the mixture resembles wet sand.
- Assemble: Spread the salted caramel apple filling in a 9×13-inch baking dish in an even layer. Sprinkle the crumble topping mixture evenly on top.
- Bake: Bake for 45-50 minutes, or until the crumble topping is golden brown and the sauce and fruit juices are bubbling at the edges of the dish.
- Cool: Transfer the baking dish to a wire cooling rack and allow to cool for 10-15 minutes.
- To Serve: Divide evenly onto plates and serve warm with vanilla ice cream (or try my Baileys Salted Caramel Peanut Butter Ice Cream!).
- Baileys Salted Caramel Irish Cream Liqueur: Look for this at Walmart or Costco if you’re in the USA. If you’re based in the UK, you can grab a bottle at Asda, Morrisons and Sainsbury’s. Alternatively, purchase a bottle online or try a well-stocked liquor store near you.
- A note on lemon juice: Many recipes call for lemon juice to toss the apples with so that they don’t brown while you prepare the other ingredients. I opted to skip the lemon juice as felt the tart flavor would clash too much for my liking with the salted caramel sauce. However, you can toss the apples with 2-3 TBLS lemon juice if you feel it’s necessary to preserve the color of the apples. In my opinion, they’re going to covered with the brown salted caramel sauce and you won’t notice the difference. So why bother? 😉
- To make this gluten-free: Use a gluten-free all-purpose flour such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and gluten-free old fashioned rolled oats.
- Halving the recipe. The recipe makes about 10 servings. If you don’t have too many eaters or don’t want too much leftovers, halve the recipe ingredients and bake in a 9×9-inch square baking pan for about 40-45 minutes in a preheated oven at 350°F / 180°C.
- Storing and reheating leftovers: Store individual portions in sealed airtight containers in the fridge for 4-5 days. Reheat in the microwave for 30-50 seconds or until hot throughout. Let it stand for 3-5 minutes to give the crumble topping a chance to crisp up again. Alternatively, cover the dish with cling wrap and store in the fridge for 4-5 days. You can reheat the entire crumble in a preheated oven at 300°F/150°C for 10-15 minutes (or less time if reheating smaller portions). The crumble will taste best if reheated in the oven because it allows the topping to become crisp again.
- Recipe inspired by Tasty.
Shop the Recipe
- Serving Size: 1 serving
- Calories: 735
- Sugar: 48.9g
- Sodium: 610.7mg
- Fat: 35.7g
- Saturated Fat: 20.3g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 90.7g
- Fiber: 6.5g
- Protein: 7.6g
- Cholesterol: 75.3mg
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
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