Decadent Deep-Dish Apple-Caramel Crumble Delight
Indulge in the luxurious flavors of this decadent deep-dish apple pie enhanced with rich caramel and topped with a divine crumb mixture. This show-stopping dessert combines the tartness of Granny Smith apples with a medley of sweet and nutty flavors from pecans and caramel, all encased in a buttery sugar cookie crust. Perfect for holiday gatherings or special occasions, this pie is bound to impress your guests with its beautiful presentation and delightful taste. The aroma of cinnamon and baked apples will invite everyone to the table, making it a must-try recipe for any dessert lover!
16
Servings
218
Calories
16
Ingredients
Ingredients
Pecans
2 cups (chopped, divided)
All-purpose flour
2/3 cup
Refrigerated sugar cookie dough
1 (18 ounce) package
Granny Smith apples
3 lbs (peeled, cored, and cut into 1/2-inch slices)
Sugar
3/4 cup
All-purpose flour
1/4 cup
Candied ginger
1 tablespoon (chopped)
Ground cinnamon
1 teaspoon
Caramels
8 (individually wrapped and quartered)
All-purpose flour
3 cups
Sugar
1/2 cup
Dark brown sugar
1/2 cup (packed)
Ground cinnamon
2 teaspoons
Butter or margarine
1 cup (melted)
Vanilla extract
2 teaspoons
Confectioners' sugar
1 cup
Instructions
1
Preheat your oven to 400°F (200°C).
2
Spread 1 cup of chopped pecans evenly on an ungreased baking sheet. Bake for 2-3 minutes, or until lightly browned, then let cool.
3
For the crust, coat the bottom and inside of a 9-inch springform pan with cooking spray. In a food processor, process 1 cup of the pecans until finely ground.
4
Beat the flour into the refrigerated sugar cookie dough at medium-low speed until well combined. Stir in the ground pecans.
5
Press the dough onto the bottom and up the sides of the springform pan, creating a scant 1/4-inch thick crust. Refrigerate for 20 minutes.
6
Reduce the oven temperature to 350°F (175°C) and bake the crust for 15 minutes, or until lightly browned.
7
Prepare the filling by tossing the sliced apples with sugar, flour, chopped candied ginger, and cinnamon in a large bowl. Spoon the mixture into the baked crust and sprinkle with the quartered caramels. Cover the pan tightly with aluminum foil.
8
Bake the pie for 45 minutes. Meanwhile, prepare the crumb topping by mixing the flour, sugars, and cinnamon at low speed until combined.
9
Gradually increase the speed to medium, adding the melted butter and vanilla, and mix until wet crumbs form.
10
After 45 minutes, remove the pie from the oven and uncover it. Use your hands to press tablespoonfuls of the crumb mixture together to form large crumbs, and sprinkle them evenly over the apple filling, covering the entire surface.
11
Bake uncovered for an additional 45 minutes, or until the crumb topping is lightly browned.
12
Allow the pie to cool on a wire rack, then carefully remove the sides of the springform pan.
13
To finish, stir together the confectioners' sugar and 4 teaspoons of water until smooth. Transfer to a plastic food storage bag, snip off one corner, and drizzle over the crumb topping before serving.
Nutrition Information
12.5g
Fat
25g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Deep-Dish Apple-Caramel Crumble Delight?
It is a luxurious deep-dish apple pie featuring a sugar cookie and pecan crust, a tart Granny Smith apple filling with caramels, and a rich buttery crumb topping.
What type of apples should I use for this recipe?
The recipe specifically calls for Granny Smith apples because their tartness balances the sweetness of the caramel and sugar cookie crust.
How many servings does this apple crumble make?
This recipe yields 16 servings.
What is the calorie count per serving?
Each serving contains approximately 218 calories.
How do I prepare the pecans for the crust?
Toast 1 cup of chopped pecans at 400°F for 2-3 minutes, let them cool, and then process them in a food processor until finely ground.
What kind of pan is required for this deep-dish pie?
You should use a 9-inch springform pan to accommodate the deep-dish layers and allow for easy removal.
What is the base of the crust made from?
The crust is made from a combination of refrigerated sugar cookie dough, all-purpose flour, and ground toasted pecans.
Does the crust need to be refrigerated before baking?
Yes, after pressing the dough into the springform pan, you should refrigerate it for 20 minutes before baking.
What temperature should the oven be for baking the crust?
After the initial pecan toasting at 400°F, reduce the oven temperature to 350°F (175°C) to bake the crust.
How long do I pre-bake the crust?
The crust should be pre-baked for 15 minutes or until it is lightly browned.
What ingredients are in the apple filling?
The filling consists of sliced Granny Smith apples, sugar, flour, chopped candied ginger, and ground cinnamon.
How should the apples be prepared?
The apples should be peeled, cored, and cut into 1/2-inch slices.
Why is candied ginger added to the filling?
Candied ginger adds a unique, spicy sweetness that complements the tart apples and warm cinnamon.
How many caramels are used in the recipe?
The recipe uses 8 individually wrapped caramels that are quartered and sprinkled over the apple mixture.
Why is the pan covered with foil during the first bake?
The pan is covered tightly with aluminum foil for the first 45 minutes to allow the apples to soften without the edges of the crust burning.
What ingredients are needed for the crumb topping?
The crumb topping is made from flour, sugar, dark brown sugar, cinnamon, melted butter (or margarine), and vanilla extract.
How do I achieve large crumbs for the topping?
Use your hands to press tablespoonfuls of the wet crumb mixture together to form large chunks before sprinkling them over the filling.
How long is the total baking time after adding the apples?
The pie bakes for 45 minutes covered, and then an additional 45 minutes uncovered after the crumb topping is added, for a total of 90 minutes.
How do I know when the crumble is finished baking?
The pie is done when the crumb topping is lightly browned and the apple filling is bubbling.
What is the best way to cool the pie?
Allow the pie to cool on a wire rack before carefully removing the sides of the springform pan.
How do I make the final glaze?
Stir together 1 cup of confectioners' sugar and 4 teaspoons of water until the mixture is smooth.
What is the easiest way to drizzle the glaze?
Transfer the glaze to a plastic food storage bag, snip off one corner, and squeeze to drizzle it over the pie.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1 cup of melted butter or margarine for the crumb topping.
How much fat is in one serving?
Each serving contains 12.5g of fat.
How much protein is in this dessert?
There are 3.1g of protein per serving.
What are the total carbohydrates per serving?
Each serving has 25g of carbohydrates.
Is this a good recipe for holidays?
Yes, with its impressive presentation and seasonal flavors of cinnamon and apple, it is perfect for holiday gatherings.
Do I need to grease the baking sheet for the pecans?
No, you should spread the pecans on an ungreased baking sheet for toasting.
What kind of sugar is used in the filling?
The filling uses 3/4 cup of granulated sugar.
How much cinnamon is used in total?
The recipe uses 3 teaspoons of cinnamon in total: 1 teaspoon in the apple filling and 2 teaspoons in the crumb topping.