Caramel Apple Crumble Pie
Caramel Apple Crumble Pie is a dessert that serves 8. For 97 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 14g of fat, and a total of 434 calories. A mixture of old fashioned rolled oats, apple pie filling, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Halloween. 76102 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Averie Cooks. With a spoonacular score of 30%, this dish is rather bad. Users who liked this recipe also liked Bourbon Caramel Apple Pie with Toasted Pecan Crumble, Caramel apple crumble, and Brandied Caramel-Apple Crumble.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 50 minutes
Ingredients:
1/4 teaspoon allspice
1 21-ounce can apple pie filling (I used Comstock More Fruit Cinnamon 'n Spice Apple filling)
1 teaspoon cinnamon
1 large egg
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon ground cloves
1/4 cup light brown sugar, loosely measured
3/4 cup whole rolled old-fashioned oats (not quick cook or instant)
1 9-inch frozen pie crust (or make your own using your favorite recipe)
1/4 teaspoon salt, optional and to taste
1/4 cup unsalted butter, melted (half of 1 stick)
caramel sauce, caramel ice cream topping. Dark Rum Caramel Sauce or Vanilla Caramel Glaze, optional but recommended for drizzling
1 1/2 teaspoons vanilla extract
ice cream or whipped topping, optional
Equipment:
whisk
bowl
oven
baking pan
spatula
Cooking instruction summary:
Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don't have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay). Add the flour, oats, and stir to incorporate. Fold in the apple pie filling. Pour filling mixture into frozen pie crust (I didn't bother pre-thawing it) and lightly smooth filling with a spatula. It's okay to fill pie crust up nearly to the brim; I did and it did not overflow. As insurance, place pie crust on a baking tray so if it does overflow a bit, it won't pool in the bottom of the oven. Bake for 50 to 60 minutes, or until top has just set and is not jiggly, and is golden. I baked mine for about 54 minutes and when I took it out of the oven, the filling had risen and was a bit domed and puffed, and as pie cooled, the dome sank and it flattened out. Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream. Pie should be kept covered and will keep in the refrigerator for up to 5 days; I prefer refrigerating it rather than keeping it at room temperature and I store my pie inside a large two-gallon sized plastic food storage bag in the refrigerator.
Step by step:
1. Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don't have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay).
2. Add the flour, oats, and stir to incorporate. Fold in the apple pie filling.
3. Pour filling mixture into frozen pie crust (I didn't bother pre-thawing it) and lightly smooth filling with a spatula. It's okay to fill pie crust up nearly to the brim; I did and it did not overflow. As insurance, place pie crust on a baking tray so if it does overflow a bit, it won't pool in the bottom of the oven.
4. Bake for 50 to 60 minutes, or until top has just set and is not jiggly, and is golden. I baked mine for about 54 minutes and when I took it out of the oven, the filling had risen and was a bit domed and puffed, and as pie cooled, the dome sank and it flattened out. Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream. Pie should be kept covered and will keep in the refrigerator for up to 5 days; I prefer refrigerating it rather than keeping it at room temperature and I store my pie inside a large two-gallon sized plastic food storage bag in the refrigerator.
Nutrition Information:
covered percent of daily need
