Salted Caramel Apple CrumbleFor the Salted Caramel Apple Crumble recipe, slice the apples, toss them in a little lemon juice, make some homemade salted caramel to toss with said apples and then made the crumble topping {the best part!} in a Stand Mixer to sprinkle over the top. Literally, you just dump all your ingredients into the bowl, stir for 30 seconds and you’re done.

45 mins to make, serves 6


    for the caramel sauce-
    1 cup sugar
    1/4 cup water
    1 teaspoon sea salt
    3/4 cup heavy cream
    3 tablespoons butter
    1 teaspoon vanilla
    for the crumble-
    1 cup all purpose flour
    1/3 cup packed brown sugar
    1/3 cup granulated sugar
    6 tablespoons softened butter
    1/2 teaspoon salt
    for the apples-
    4 granny smith apples, peeled, cored and sliced
    2 tablespoons lemon juice
    2 tablespoons butter
    1/4 teaspoon salt


For the caramel sauce- heat sugar and water in a small saucepan over medium heat to melt sugar. Continue cooking and swirling sugar until it turns amber in color. Whisk in sea salt and heavy cream. Mixture will bubble up violently briefly. Continue whisking until sauce is smooth in consistency. Stir in butter and vanilla. Set aside.

For the crumble- combine all ingredients together using a stand mixer. Mixture will be crumbly, but stay together when squeezed. Set aside.

Prepare apples and toss in lemon juice. Cook apples in a large cast iron skillet over medium low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.

Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping. Bake at 350 for 20 minutes and serve with remaining caramel sauce.

Thanks to for this recipe and the accompanying photo.