Tinned Caramel Apple Crumble
Tested & Approved
by Sophie Lane
There's something magical about a bubbling tinned caramel apple crumble fresh out of the oven, with rivers of golden caramel weaving through soft cinnamon apples. This is the shortcut dessert I make when I want maximum cozy comfort with minimum effort, and it never fails to impress.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintTinned Caramel Apple Crumble
A gooey, comforting crumble made with tender cinnamon apples, a can of rich caramel, and a crunchy buttery oat topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 6 cups peeled and sliced apples (about 6 medium apples)
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 can (13.4 oz) caramel sauce (dulce de leche style tinned caramel)
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans or walnuts (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and 2 tablespoons of flour until evenly coated.
- Spread the apple mixture into the prepared baking dish in an even layer.
- Open the tin of caramel and warm it slightly if very thick, then drizzle it evenly over the apples, leaving a few gaps so the apples still peek through.
- In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
- Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse, clumpy crumbs.
- Stir in the chopped nuts, if using, then sprinkle the crumble topping evenly over the caramel and apples.
- Bake for 40 to 45 minutes, until the topping is golden brown and the caramel apple filling is bubbling at the edges.
- Let the crumble cool for 10 to 15 minutes before serving so the caramel can set slightly.
- Serve warm, topped with a scoop of vanilla ice cream if desired.
Notes
Use tart, firm apples like Granny Smith or Honeycrisp so they hold their shape under the caramel and topping. Leftovers keep well covered in the fridge for up to 4 days and reheat beautifully in the oven or microwave.
Frequently Asked Questions
What is the best canned caramel to use for tinned caramel apple crumble?
Look for a thick, pourable tinned caramel or dulce de leche style sauce, as it holds up well under the crumble topping without becoming watery during baking.
Can I make tinned caramel apple crumble ahead of time?
Yes, you can assemble the apple and caramel layers a day ahead and refrigerate, then add the crumble topping and bake just before serving for the freshest texture.
Why is my caramel apple crumble topping soggy?
Soggy topping usually means the apples released too much juice or the caramel was too thin; tossing the apples with flour and using a thicker canned caramel helps keep the topping crisp.
Can I freeze tinned caramel apple crumble?
Yes, this tinned caramel apple crumble freezes well either baked or unbaked; wrap tightly and freeze for up to 3 months, then thaw before reheating or baking from frozen with extra time.
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