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
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.
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? 😉
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.