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Caramel Apple Crumble Pie

This Caramel Apple Crumble Pie is a fast and easy fall dessert! It combines classic apple pie with a delicious crumble topping, using frozen pie crust and doctored-up apple pie filling to save time. This dense, rich pie is packed with caramel apple flavor, perfect for entertaining or any time you crave a fun twist on apple pie.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Pie Filling & Crumble
  • 0.25 cup unsalted butter melted
  • 1 large egg
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar loosely measured
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 0.25 teaspoon allspice
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt optional and to taste
  • 0.75 cup all-purpose flour
  • 0.75 cup whole rolled old-fashioned oats not quick cook or instant
  • 21 ounces canned apple pie filling such as Comstock More Fruit Cinnamon 'n Spice
  • 1 count frozen pie crust 9-inch, or make your own using your favorite recipe
For Serving (Optional)
  • cup caramel sauce or caramel ice cream topping recommended for drizzling
  • cup ice cream or whipped topping

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C). In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
  2. Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, granulated sugar, light brown sugar, vanilla, cinnamon, allspice, cloves, and salt. Whisk to combine until the batter is smooth. (Adjust spices and salt to taste; mixing and matching with other spices such as ginger or pumpkin pie spice is okay).
  3. Add the flour and oats, and stir to incorporate. Fold in the canned apple pie filling.
  4. Pour the filling mixture into the frozen pie crust (no need to pre-thaw it) and lightly smooth the filling with a spatula. It's okay to fill the pie crust up nearly to the brim. As insurance, place the pie crust on a baking tray in case it overflows slightly.
  5. Bake for 50 to 60 minutes, or until the top has just set, is not jiggly, and is golden brown. The filling may rise and dome while baking, then flatten as the pie cools.
  6. Allow the 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 or whipped topping.

Notes

For best results, use old-fashioned rolled oats, not quick-cook or instant oats. Feel free to adjust the amount of spices to suit your preference. While this recipe is designed for canned apple pie filling for convenience, you can certainly use homemade filling with your favorite pie crust recipe. If you prefer, a few crushed graham crackers can be added on top before baking for extra crunch.