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Slice of brown butter caramel apple crumble pie with gooey apple filling and crisp crumble topping
Isaac blogger

Brown Butter Caramel Apple Crumble Pie

This brown butter caramel apple crumble pie combines tender spiced apples, rich caramel, and a buttery oat crumble topping for a cozy, bakery-style dessert perfect for fall and holidays.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Brown Butter
  • ½ cup unsalted butter
  • Apple Filling
  • 6 cups thinly sliced apples (Granny Smith + Honeycrisp recommended)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp lemon juice
  • ¼ cup thick caramel sauce (Use alcohol-free caramel sauce)
  • Pinch of salt
  • Crumble Topping
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup cold unsalted butter, cubed
  • ½ cup rolled oats
  • ½ tsp cinnamon
  • Pinch of salt
  • Base
  • 1 unbaked 9-inch pie crust
  • Extra caramel sauce (optional, for drizzling)

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Make Brown Butter
  4. Melt the butter in a pan over medium heat. Cook until it foams and turns light brown, then remove from heat and cool slightly.
  5. Prepare the Apple Filling
  6. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt.
  7. Pour in the brown butter and caramel sauce. Toss gently to coat.
  8. Make the Crumble Topping
  9. In another bowl, mix flour, oats, brown sugar, cinnamon, and salt.
  10. Cut in cold butter until the mixture is crumbly and sandy.
  11. Assemble the Pie
  12. Press the pie crust into a 9-inch dish.
  13. Spoon the apple filling inside.
  14. Sprinkle the crumble topping evenly over the apples.
  15. Bake
  16. Bake at 375°F (190°C) for about 50–55 minutes, covering the crust edges with foil after about 25 minutes if they brown too quickly. The filling should be visibly bubbling and the crumble topping golden brown.
  17. Cool & Serve
  18. Cool for at least 2 hours before slicing. Cooling time may vary based on filling temperature.
  19. Drizzle extra caramel sauce before serving if desired.

Notes

  • Chill crumble 10 minutes before baking for extra crisp topping.
  • Use a mix of sweet and tart apples for best texture.
  • Cool completely before slicing for clean cuts.
  • Refrigerate leftovers within 2 hours; store 1 day at room temp (covered) or up to 5 days refrigerated.
  • Freeze up to 3 months; reheat at 325°F until warmed through without overbrowning.