Salted Caramel Apple Crumble
I grew up in Liverpool, where apple crumble was a regular visitor to our kitchen table. Nothing particularly fancy. Just a battered baking dish filled with apples, a generous blanket of buttery crumbs, and a jug of warm custard waiting nearby.
The crumble was always my favourite part.
I loved those irregular golden nuggets, some crisp and almost biscuit like, others soft where they had soaked up the bubbling apple juices. I would occasionally steal a piece from the edge of the dish before anyone noticed. Although, judging by the looks I received, I wasn't nearly as discreet as I imagined.
This version is a little more indulgent than the one I remember from childhood.
TIME About 2 hours | SERVES 8 to 10 | LEVEL Medium |
BEFORE YOU START A good crumble topping relies on cold butter worked in quickly with your fingertips, the same principle behind a flaky pie crust. My Kitchen School lesson explains why, and takes about five minutes to read. |
Why You'll Love It
SALTED CARAMEL APPLES Rich and buttery, but never cloying | GOLDEN, BUTTERY CRUMBS Crisp nuggets and tender crumbs in every spoonful |
A LITTLE GROUND ALMOND A gentle nuttiness in the topping | FEEDS A CROWD One dish serves 8 to 10 |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Salted Caramel Apple Crumble
Serves 8 to 10 | Prep: 40 minutes | Bake: 45 to 55 minutes | Rest: 10 to 15 minutes
Ingredients
For the Salted Caramel Sauce
1 cup (200 g) granulated sugar
¼ cup (60 ml) water
6 tablespoons (85 g) unsalted butter, cut into cubes
½ cup (120 ml) heavy cream (double cream), warmed
½ teaspoon vanilla bean paste
½ teaspoon fine sea salt, or to taste
For the Apple Filling
3 pounds (1.36 kg) tart, firm apples, such as Granny Smith, Braeburn or Honeycrisp
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
A small pinch of ground cloves
A pinch of fine sea salt
1 tablespoon cornstarch (cornflour)
½ cup (120 ml) salted caramel sauce, plus extra for serving
For the Buttery Crumble Topping
1⅔ cups (200 g) all-purpose flour
½ cup (50 g) almond flour (ground almonds)
⅔ cup (150 g) cold unsalted butter, cut into small cubes
½ cup (100 g) packed light brown sugar
3 tablespoons (40 g) demerara or turbinado sugar
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
To Serve
Warm vanilla custard
Vanilla bean ice cream, optional
Extra warm salted caramel sauce
Instructions
STEP 1 OF 12
Start the caramel
Begin with the salted caramel. Place the sugar and water in a heavy saucepan over medium heat. Stir gently just until the sugar is evenly moistened, then leave it alone as it begins to bubble.
STEP 2 OF 12
Cook to a deep amber
Allow the sugar syrup to cook until it turns a deep amber colour, swirling the saucepan occasionally to encourage even caramelisation. Watch carefully, as caramel can turn from beautifully golden to unpleasantly bitter in a matter of seconds.
You'll know it's right when the caramel is a deep amber, like strong tea, and smells toasty rather than sharp. |
If something's off: if it turns dark brown and smells acrid, it has burnt and will taste bitter. Start again with fresh sugar and water. |
STEP 3 OF 12
Add the butter
Remove the saucepan from the heat and carefully whisk in the cubed butter. The mixture will bubble vigorously, so take your time.
Chef Jon's tip: hot caramel is far hotter than boiling water. Use a long-handled whisk and keep your hands clear of the steam while the butter and cream go in. |
STEP 4 OF 12
Finish the caramel
Slowly pour in the warm cream, whisking until the sauce becomes smooth and glossy. Stir in the vanilla bean paste and sea salt. Set aside to cool slightly. The caramel will thicken as it cools.
STEP 5 OF 12
Heat the oven
Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) baking dish.
STEP 6 OF 12
Slice the apples
Peel, core and slice the apples into pieces approximately ⅜ inch (1 cm) thick. I prefer reasonably generous slices, as they retain a little texture during baking rather than collapsing into apple purée.
STEP 7 OF 12
Season the apples
Place the apples in a large mixing bowl. Add the lemon juice, cinnamon, cardamom, cloves, salt and cornstarch. Toss gently until the fruit is evenly coated.
Pour ½ cup (120 ml) of the salted caramel over the apples and fold everything together. You want each slice lightly coated, rather than swimming in sauce.
Transfer the apples and any accumulated juices to the prepared baking dish, spreading them into an even layer.
STEP 8 OF 12
Make the crumble
To make the crumble, place the flour, almond flour, cold butter, light brown sugar, demerara sugar, salt and cinnamon in a large mixing bowl.
Using your fingertips, gently rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs, with a few larger pieces remaining. These little buttery nuggets will become wonderfully crisp in the oven.
Avoid working the mixture too much. The butter should remain cool, and the topping should look irregular rather than perfectly uniform.
You'll know it's right when the mixture looks like coarse breadcrumbs, with a few pea-sized lumps of butter still showing. |
Chef Jon's tip: if your kitchen is particularly warm, place the finished crumble mixture in the refrigerator for 15 minutes before scattering it over the apples. |
STEP 9 OF 12
Top the apples
Scatter the crumble generously over the apples, allowing it to fall naturally into little hills and valleys. Resist the temptation to press it down. A loose topping gives you a much lighter, crisper finish.
STEP 10 OF 12
Bake
Place the baking dish on a tray to catch any bubbling caramel and bake for approximately 45 to 55 minutes, until the topping is deeply golden and the apple juices are bubbling around the edges.
You'll know it's right when the topping is deeply golden and the juices are bubbling thickly around the edges of the dish. |
If something's off: if the crumble begins to brown too quickly, cover it loosely with foil for the final part of baking. |
STEP 11 OF 12
Rest
Remove from the oven and allow the crumble to rest for 10 to 15 minutes. This gives the apple juices time to thicken slightly and allows the topping to settle.
STEP 12 OF 12
Serve
Serve warm, with a generous spoonful of vanilla custard or a scoop of vanilla bean ice cream. For those who enjoy a little extra indulgence, drizzle over some of the remaining warm salted caramel.
Tips & Chef's Notes
Use a mixture of apples. Granny Smith brings a lovely tartness, while Braeburn offers a gentle sweetness and holds its shape beautifully.
Don't slice the apples too thinly. Apple crumble should contain recognisable pieces of fruit, not a layer of apple sauce beneath the topping.
Leave a few larger pieces of butter in the crumble. They become the golden nuggets that are always the first to disappear from the serving dish.
Serve the remaining caramel warm on the side, so everyone can decide just how indulgent they would like to be.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
Key Ingredients
Tart, Firm Apples: Granny Smith for sharpness, Braeburn or Honeycrisp for sweetness and shape.
Salted Caramel: Homemade with butter, cream and vanilla. It gives the apples a rich, buttery sweetness.
Cold Unsalted Butter: Cold butter is what turns flour and sugar into crisp golden nuggets.
Almond Flour (Ground Almonds): Makes the topping a little more tender, with a gentle nuttiness.
Demerara Sugar: Large golden crystals that give the topping its crunchy edges.
Warm Spices: Cinnamon, cardamom and the faintest whisper of cloves.
Cornstarch: Thickens the apple juices so the filling holds together on the spoon.
Why This Crumble Works
Unlike a crisp, which often contains oats and has a more substantial, chewy texture, a traditional crumble relies on flour, butter and sugar. The butter should be cold when you rub it into the flour.
I like to leave a few larger pieces in the mixture. As they bake, they create those wonderful golden nuggets that are always the first bits to disappear from the serving dish.
I prefer a mixture of apples rather than relying on a single variety. Using two varieties creates a filling with more character. Some pieces soften into the caramel, while others retain a little bite.
Ground almonds are not essential to a traditional crumble, but I love the gentle nuttiness they bring. They make the topping slightly more tender and give it a delicate richness that works beautifully with apples and caramel.
Chef's Secret: Don't Drown the Apples in Caramel
The salted caramel should complement the apples, not overwhelm them.
I use approximately ½ cup (120 ml) in the filling, which is enough to coat the fruit without making the finished dessert excessively sweet.
The remaining sauce can be warmed and served separately, allowing everyone to decide just how indulgent they would like to be.
The Importance of Resting
A crumble straight from the oven is a glorious thing, but the filling will be fiercely hot and the juices rather loose.
Give it 10 to 15 minutes to settle. The caramel thickens slightly, the fruit becomes easier to serve, and the topping retains its lovely contrast of crisp and tender crumbs.
Common Mistakes to Avoid
Slicing the apples too thinly: they collapse into purée under the topping.
Stirring the caramel once it bubbles: swirl the pan instead, or the sugar can turn grainy.
Using soft butter: the topping turns greasy and dense instead of crumbly.
Pressing the topping down: a loose topping bakes lighter and crisper.
Serving straight from the oven: the filling is fiercely hot and the juices are still loose.
Twists to Try
Traditional Liverpool crumble: replace the ground almonds with an equal weight of plain flour.
Apple and blackberry: scatter a couple of handfuls of blackberries through the apples before topping.
Pear and ginger: use firm pears and a pinch of ground ginger in place of the cardamom.
A crisp-style topping: swap a quarter of the flour for rolled oats for a chewier finish.
What to Serve with Apple Crumble
Warm vanilla custard, poured generously. My Vanilla Crème Anglaise is perfect
A scoop of vanilla bean ice cream
Extra warm salted caramel for drizzling
A proper pot of tea
How to Store
Fridge: Cover and keep for up to 3 days. Reheat gently in the oven, loosely covered with foil, until hot all the way through.
Make ahead: The caramel keeps in a covered jar in the fridge for up to 2 weeks. Warm it gently before using. The crumble mixture can be made a day ahead and kept in the fridge.
Freezer: Freeze the unbaked crumble mixture in a bag for up to 3 months, then scatter it over the apples straight from the freezer and add a few minutes to the baking time.
Frequently Asked Questions
What is the difference between a crumble and a crisp?
A crisp often contains oats and has a more substantial, chewy topping. A traditional crumble relies on flour, butter and sugar, rubbed together into buttery crumbs.
Which apples are best for apple crumble?
Tart, firm apples that hold their shape, such as Granny Smith, Braeburn or Honeycrisp. A mixture of two varieties gives the filling more character.
Can I use shop-bought caramel sauce?
Yes. A good, thick salted caramel sauce works. Homemade has a deeper, more buttery flavour, and it only takes about 15 minutes.
Can I make apple crumble ahead of time?
Make the caramel and the crumble mixture up to a day ahead and keep them in the fridge. Slice the apples and assemble just before baking so the topping stays crisp.
Why is my crumble topping soggy?
Usually the topping was pressed down, the butter was too warm, or the apples released too much juice. Keep the butter cold, scatter the crumbs loosely and don't skip the cornstarch.
Can I make it without ground almonds?
Yes. Replace them with an equal weight of plain flour for a more traditional crumble.
Can I make it gluten free?
Use a good gluten-free flour blend in place of the all-purpose flour. The almond flour is naturally gluten free.
Custard or ice cream?
Both are lovely. I remain rather loyal to warm vanilla custard.
The Story Behind This Crumble
The apples are tossed with cinnamon, cardamom, and the faintest whisper of cloves, then coated in a little homemade salted caramel. Not enough to disguise their lovely sharpness, just enough to give them a rich, buttery sweetness.
The crumble topping is made with flour, cold butter, brown sugar, and a little ground almond. I add a scattering of demerara sugar, which creates those wonderfully crunchy golden edges.
As it bakes, the apples soften beneath their buttery blanket, the caramel bubbles around the edges, and the kitchen fills with the familiar fragrance of warm fruit and toasted butter.
I like to leave the crumble alone for ten minutes after it comes out of the oven. The juices settle, the topping firms slightly, and everyone has time to find a spoon.
And while a scoop of vanilla ice cream is perfectly lovely, I remain rather loyal to warm vanilla custard.
Some childhood habits are worth keeping.
The Last Spoonful
I still think of my grandmother whenever I make apple crumble.
I remember the way she rubbed butter into flour with her fingertips, working quickly, occasionally shaking the bowl to bring the larger lumps to the surface. There was never a recipe sitting beside her. She simply knew when the mixture felt right.
The apples would bubble around the edges of the dish, leaving little sticky patches that everyone secretly wanted.
And there was always custard.
Not a delicate drizzle, but a proper helping, poured generously over the crumble until it found its way into every little crevice.
I suspect my grandmother would have raised an eyebrow at the salted caramel in this version.
Then she would have asked for another spoonful.
And quite possibly a little more custard.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Ceramic Baking Dish, Rimmed Baking Sheet, Chef's Knife, and Wooden Cutting Board.
Comments