Which apples are best for crumble?

Popular choices include Honeycrisps, Granny Smith, and Bramley apples. But you might prefer to use a combination of tart and sweet apples. I always find that if you use apples that you love best, the apple crumble comes out delicious!

Can apple crumble be prepared in advance?

You can prepare the elements of this salted caramel apple crumble a few days or hours in advance. The salted caramel sauce can be made and stored in a sealed airtight container in the fridge for up to 1-2 days. The crumble topping can be made ahead too. Simply cover and store in the fridge until ready to use. However, I don’t recommend assembling the apple crumble in advance. The apples will start to break down and possibly become mushy if combined with the Baileys salted caramel sauce too soon before baking.

Where to store apple crumble?

Store individual portions in sealed airtight containers in the fridge for 4-5 days. Reheat in the microwave on high 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).

How long will apple crumble keep?

If stored properly in sealed airtight containers in the fridge, this salted apple crumble will keep for 4-5 days.

Salted Caramel Apple Crumble (with Baileys Salted Caramel!)

Baileys Salted Caramel Apple Crumble

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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!

Author: Lavina
Prep Time: 20
Cook Time: 50
Total Time: 1 hour 10 minutes
Yield: 10 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

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

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Instructions

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!).

microwave safe measuring cup

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Notes

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.