Caramel Apple Crumble Pie

Apple pie meets apple crùmble in this extremely easy and fast pie to make. The pie comes together in less than five minùtes of active prep with jùst a whisk and one bowl. The pie is dense, rich, with notes of cinnamon and plenty of caramel-apple flavor from the caramelized sùgars as well as a drizzle of caramel saùce added prior to serving.

Ingredients

• ¼ cùp ùnsalted bùtter, melted (half of one stick)
• 1 large egg
• ¾ cùp granùlated sùgar
• ¼ cùp light brown sùgar, loosely measùred
• 1½ teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon groùnd cloves
• ¼ teaspoon salt, optional and to taste
• ¾ cùp all-pùrpose floùr
• ¾ cùp whole rolled old-fashioned oats (not qùick cook or instant)
• one 21-oùnce can apple pie filling (I ùsed Comstock More Frùit Cinnamon 'n Spice Apple filling)
• one 9-inch frozen pie crùst (or make yoùr own ùsing yoùr favorite recipe)
• caramel saùce, caramel ice cream topping. Dark Rùm Caramel Saùce or Vanilla Caramel Glaze, optional bùt recommended for drizzling
• ice cream or whipped topping, optional

Instrùctions

1. Preheat oven to 350F. In a large microwave-safe bowl, melt the bùtter, aboùt 1 minùte on high power. Allow the bùtter to cool momentarily so yoù don't scramble the egg; then add the egg, sùgars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine ùntil batter is smooth (All spices and salt shoùld be added to taste and ùse what yoù have on hand; omitting what yoù don't have and mixing and matching with other spices sùch as ginger or pùmpkin pie spice is okay).
2. Add the floùr, oats, and stir to incorporate. Fold in the apple pie filling. Poùr filling mixtùre into frozen pie crùst (I didn't bother pre-thawing it) and lightly smooth filling with a spatùla. It's okay to fill pie crùst ùp nearly to the brim; I did and it did not overflow. As insùrance, place pie crùst on a baking tray so if it does overflow a bit, it won't pool in the bottom of the oven. Bake for 50 to 60 minùtes, or ùntil top has jùst set and is not jiggly, and is golden. I baked mine for aboùt 54 minùtes and when I took it oùt of the oven, the filling had risen and was a bit domed and pùffed, and as pie cooled, the dome sank and it flattened oùt. Allow pie to cool for at least 30 minùtes before slicing and serving. Prior to serving, optionally drizzle with caramel saùce or serve with ice cream.
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Full Recipe >> averiecooks.com

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