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.

Christmas with Southern Living 1997,

Oxmoor House

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note