Caramel apple and pecan crumble

This crunchy apple crumble is heavenly served with runny cream or a big scoop of vanilla ice-cream.

  • 40 mins cooking
  • Serves 4
  • Print


Caramel apple and pecan crumble
  • 5 large green apples
  • 3/4 cup firmly packed brown sugar
  • 3/4 tablespoon ground cinnamon
  • 1/2 cup plain flour
  • 60 gram butter, chopped
  • 1/2 cup chopped pecans


Caramel apple and pecan crumble
  • 1
    Peel apples and cut into 2cm pieces. Place apple pieces in a saucepan with ¼ cup of the brown sugar and 1 tblsp water. Cover saucepan and cook apples over a medium heat for 20 minutes or until just tender, stirring occasionally. Transfer apples to an ovenproof dish.
  • 2
    Sift cinnamon and flour into a large bowl and stir in remaining ½ cup of brown sugar. Rub in butter with fingertips then stir in pecans. Sprinkle mixture over apples. Bake in a 180C preheated oven for 20 minutes or until topping is crisp.


Apples can be cooked several hours ahead. Keep covered in the refrigerator. Make crumble topping and bake as required.

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