Recipe By jowolf2
Published Mar 5th
Prep 30m Cook 50m Additional - Ready In 1h 20m
Servings 1 - 9 inch pie Calories 456

So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble.

Recipe Ingredients

  • 1 cup rolled oats
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ cup slivered almonds
  • ¼ teaspoon ground cinnamon
  • ¼ cup butter, cubed
  • 1 (9 inch) single pie crust
  • 6 apples - peeled, cored, and thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ½ cup caramel sauce

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
  3. 3 Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
  4. 4 Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.

Nutrition Facts

  • Calories 456
  • Carbohydrate 73.1 g
  • Cholesterol 15.5 mg
  • Fat 17.6 g
  • Fiber 5.6 g
  • Protein 5.3 g
  • Saturated Fat 5.9 g
  • Sodium 237.7 mg
  • Sugar 33.4 g


  1. I read through all the reviews before attempting this recipe. I took the submitters advice and sprinkled flour over the bottom crust so it wouldn't be soggy. I also cut back the brown sugar in the filling by half so it wouldn't be too sweet (as quite a few reviewers commented it was too sweet) - Read more ...
  2. I did use granny smith but left out the lemon juice and it was good this way. I just forgot it but since an ealreir review said granny smiths were bitter I think it was a good thing. I also skipped the almonds in the topping because I didn't have any and it was great. - Read more ...
  3. This turned out fabulous! I doubled the recipe and made two pies and they were delicious. Gave the other between family and friends. I took a lot of the reviews and added flour to the bottom of the pie and 1 tsp cornstarch to thicken it up. I wasn't runny at all! I also omitted - Read more ...
  4. This recipe is good for a base but I made quite a few changes after reading the reviews first. I followed the suggestion to add a little more flour so I used 2 tablespoons flour. I made homemade caramel sauce and put some in the bottom and on top of the apples as well as - Read more ...
  5. I took both the cornstarch and the flour in the bottom suggestions and had zero sogginess. This is SO GOOD! However my pie tin was totally overfilled and exploded in the oven and made a mess. Next time I will only use 4 apples and cut the filling by 1/3. I thought the amount of - Read more ...
  6. Excellent recipe! I read the other reviews about the pie being too 'soupy'. I decided to add a tsp of cornstarch to the filling mixture to avoid this and it thickened up nicely.
  7. This is an excellent tasting pie. The crunchy topping is wonderful, with a nutty (somewhat coco-nutty) flavor. I didnt't read all the reviews before I made it, but would recommend using just a touch more cinnamon like the other review states. Yummy
  8. I made this for my family and they all really loved it. I added extra cinnamon to my recipe however because I know my family are big cinnamon lovers. Unfortunately the pie did not have as much of a caramel-y taste as I wanted but I did not use exact measurements so I will not - Read more ...
  9. This is actually my recipe and I have to say that they altered it a little when they published it. I actually sprinkle a tablespoon or two of flour into the bottom of the crust to prevent the sogginess from the juices. It works really well.