Caramel-Apple Crumble

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

Yield: 12 servings
Recipe from Oxmoor House

More 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


  1. Spoon apples into a lightly greased 13" x 9" x 2" baking dish; sprinkle caramels over apples.
  2. 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.
  3. Bake, uncovered, at 350° for 50 minutes to 1 hour or until crumb topping is golden.
  4. Serve with vanilla ice cream and caramel syrup, if desired. Sprinkle each serving with additional walnuts.
  5. Note: For caramels, we used Kraft. For cake mix, we used Duncan Hines.
  6. Note: It's easy to snip caramels with kitchen shears.
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