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Easy Caramel Apple Crumble with Vanilla Custard Recipe

This easy caramel apple crumble combines canned caramel apple pie filling with a buttery homemade topping and warm, pourable vanilla custard.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 People

Ingredients

Ingredients

For the Caramel Apple Crumble

  • * 2 cans caramel apple pie filling about 21 ounces each
  • * 1 teaspoon ground cinnamon optional
  • * 1½ cups all-purpose flour
  • * ¼ cup granulated sugar
  • * ¼ cup packed light brown sugar
  • * ½ teaspoon salt
  • * ½ cup cold unsalted butter cut into small cubes
  • * Butter for greasing the baking dish

For the Vanilla Custard

  • * 2 cups whole milk
  • * 3 large egg yolks
  • * ¼ cup granulated sugar
  • * 2 tablespoons cornstarch
  • * Pinch of salt
  • * 2 teaspoons vanilla extract
  • * 1 tablespoon unsalted butter optional

Instructions

Instructions

Make the Caramel Apple Crumble

  1. Preheat the oven to 350°F.
  2. Lightly butter a 2-quart baking dish.
  3. Spread the caramel apple pie filling evenly in the baking dish.
  4. Sprinkle the cinnamon over the filling, if using.
  5. Add the flour, granulated sugar, brown sugar, and salt to a mixing bowl. Stir until combined.
  6. Add the cold cubed butter.
  7. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form. Leave a few larger buttery clumps for texture.
  8. Scatter the crumble topping evenly over the apple filling. Do not press it down.
  9. Bake for 35 to 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  10. Allow the crumble to rest for 10 to 15 minutes before serving.

Make the Vanilla Custard

  1. Pour the whole milk into a medium saucepan.
  2. Heat the milk over medium-low heat until steaming. Do not allow it to boil.
  3. Add the egg yolks, sugar, cornstarch, and salt to a mixing bowl.
  4. Whisk until the mixture is smooth and slightly lighter in color.
  5. Slowly pour about 1 cup of the warm milk into the egg mixture while whisking constantly.
  6. Pour the tempered egg mixture into the saucepan with the remaining milk.
  7. Cook over medium-low heat for 4 to 6 minutes, whisking constantly, until the custard lightly coats the back of a spoon.
  8. Remove the saucepan from the heat.
  9. Stir in the vanilla extract and optional butter.
  10. Serve the warm vanilla custard poured over individual servings of caramel apple crumble.

Recipe Notes

Notes

The exact baking time will depend on the depth of your baking dish. Look for a golden topping and bubbling filling rather than relying only on the clock.

Do not boil the custard. Gentle heat keeps it smooth and prevents the egg yolks from scrambling.

The custard will thicken as it cools. Whisk in warm milk one tablespoon at a time if you need to thin it.

Store the crumble and custard separately in the refrigerator. The crumble will keep for up to four days, and the custard will keep for up to three days.