Caramel Apple Crumble Pie

This Caramel Apple Crumble Pie is a warm, spiced dessert filled with juicy apple pie filling and topped with a crumbly oat and butter crust. The combination of spices like cinnamon, cloves, and allspice give this pie a cozy, autumnal flavor. The buttery, oat crumble provides a delightful texture, while a drizzle of caramel sauce adds a rich, decadent sweetness. Perfectly balanced between sweet and spicy, it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:

• ¼ cup unsalted butter, melted
• 1 large egg
• ¾ cup granulated sugar
• ¼ cup light brown sugar (loosely packed)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon salt (optional, to taste)
• ¾ cup all-purpose flour
• ¾ cup old-fashioned rolled oats (not quick or instant oats)
• 21 ounces canned apple pie filling (such as Comstock More Fruit Cinnamon ‘n Spice Apple filling)
• 1 9-inch frozen pie crust (store-bought or homemade)
• Optional: caramel sauce or caramel ice cream topping for drizzling
• Optional: ice cream or whipped topping for serving

Instructions:

1. Preheat and Prepare:
   Preheat the oven to 350°F. In a large microwave-safe bowl, melt the butter for about 1 minute on high. Let it cool slightly to avoid scrambling the egg in the next step.
2. Mix the Filling:
   Add the egg, granulated sugar, brown sugar, vanilla extract, cinnamon, allspice, ground cloves, and salt to the melted butter. Whisk until smooth and well combined. You can adjust the spices to your liking—feel free to omit spices or replace them with others like ginger or pumpkin pie spice.
3. Add Dry Ingredients:
   Stir in the flour and oats until fully incorporated. Fold in the apple pie filling gently to avoid breaking up the apples too much.
4. Prepare the Pie Crust:
   Pour the filling into the frozen pie crust. You don’t need to thaw the crust beforehand. Spread the filling evenly with a spatula. It’s okay to fill the crust nearly to the brim—place the pie on a baking sheet to catch any potential drips during baking.
5. Bake the Pie:
   Bake for 50 to 60 minutes, or until the top is golden and set (no longer jiggly in the center). The filling may puff up while baking but will settle as it cools. My pie took about 54 minutes, but you may want to check it around 50 minutes to avoid overbaking.
6. Cool and Serve:
   Let the pie cool for at least 30 minutes before slicing. For an extra indulgent touch, drizzle with caramel sauce just before serving and enjoy with a scoop of ice cream or a dollop of whipped cream.

Notes & Tips:

• Caramel Drizzle: Store-bought caramel sauce works perfectly, but if you want to elevate this dessert, try making your own homemade caramel. Recipes like Salted Caramel Sauce, Dark Rum Caramel Sauce, or Vanilla Caramel Glaze are excellent options.
• Storage: Keep the pie covered in the refrigerator for up to 5 days. It stores well in a large, resealable plastic bag or covered container. I recommend refrigerating it to preserve its texture and freshness.

Serving Suggestions:
Serve this pie warm, with the caramel sauce drizzled on top, and pair it with vanilla ice cream or whipped cream for a rich, comforting dessert that’s perfect for fall or the holiday season.

This Caramel Apple Crumble Pie is easy to make, yet impressive enough to be the star of any dessert table!