Caramel-Apple Crumble

Grab a spoon. Buttery apples await under melted caramels and a tender cake topping.


12 servings

Recipe from

Oxmoor House


2 (28-ounce) jars fried apples
15 caramels, chopped
1/2 cup cold butter or margarine, cut up
1 (18.25-ounce) package yellow cake mix without pudding
1/2 cup chopped walnuts
Vanilla ice cream (optional)
Caramel sundae syrup (optional)
Additional chopped walnuts


Spoon apples into a lightly greased 13" x 9" x 2" baking dish; sprinkle caramels over apples.

Cut butter into cake mix with a pastry blender until mixture is crumbly; stir in 1/2 cup walnuts. Sprinkle crumb topping over apple mixture.

Bake, uncovered, at 350° for 50 minutes to 1 hour or until crumb topping is golden.

Serve with vanilla ice cream and caramel syrup, if desired. Sprinkle each serving with additional walnuts.

Note: For caramels, we used Kraft. For cake mix, we used Duncan Hines.

Note: It's easy to snip caramels with kitchen shears.