Brandied Caramel-Apple Crumble

Randy Mayor; Katie Stoddard

Apple brandy gives the filling a sweet, intense flavor as a contrast to the spices.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 4.6g
  • Protein: 3g
  • Carbohydrate: 41.6g
  • Fiber: 3.7g
  • Cholesterol: 22mg
  • Iron: 1.2mg
  • Sodium: 118mg
  • Calcium: 30mg


  • Filling:
  • 1 1/2 tablespoons butter, divided
  • 3 pounds Granny Smith apples, peeled and cut into 1/2-inch slices (about 8 apples)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground allspice
  • 1/2 cup Calvados (apple brandy)
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons half-and-half
  • 3 tablespoons Calvados (apple brandy)
  • 2 teaspoons cornstarch
  • Cooking spray
  • Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup finely chopped walnuts, toasted
  • 1/4 cup finely chopped pecans, toasted
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons honey
  • 2 tablespoons walnut or canola oil
  • 1 large egg yolk, lightly beaten


  1. Preheat oven to 375º.
  2. To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apples; sauté 8 minutes or until crisp-tender. Stir in 1 teaspoon cinnamon, vanilla, and allspice; cook 1 minute. Add 1/2 cup brandy; cook 1 minute or until liquid is absorbed. Remove from heat.
  3. Combine 1 1/2 teaspoons butter, 1/4 cup sugar, and half-and-half in a small saucepan. Cook over medium heat just until sugar dissolves and mixture is slightly thick (about 5 minutes). Remove from heat.
  4. Combine 3 tablespoons brandy and cornstarch, stirring with a whisk. Add half-and-half mixture and cornstarch mixture to apple mixture; spoon into a 2-quart baking dish coated with cooking spray.
  5. To prepare topping, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, nuts, 1/4 cup sugar, 1 teaspoon cinnamon, and salt in a large bowl. Combine honey, oil, and egg yolk; add to flour mixture. Stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375º for 30 minutes or until golden and bubbly.
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