Donna's Caramel Crumble Apple Pie

This is a winning recipe from the 2002 Verona Hometown Festival prepared by Jeff Palmer of Belleville.

  • 7 medium apples, peeled, cored, and sliced
  • 3 tablespoons lemon juice
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1 unbaked pie crust in a 9" pie pan

Crumble Topping

  • 5 tablespoons butter or margarine
  • 2/3 cup rolled oats (raw oatmeal)
  • 1/4 cup brown sugar
  • 3 tablespoons flour
  • 1 unbaked pie crust cut into strips, optional
  • 1/4 cup caramel topping

Preheat oven to 375 degrees. Combine apples and lemon juice in a large bowl. Mix sugar, flour, and cinnamon together and stir into apples. Spoon into prepared bottom pie crust. Cut butter into rolled oats, brown sugar, and flour in a small bowl. Sprinkle over apples.

If desired, arrange pie crust strips in a lattice formation on top of pie. Loosely cover pie with aluminum foil. Bake for 35 minutes. Uncover pie and bake for another 45 55 minutes or until crust in brown, the inside is bubbling, and apples are tender. Set pie on a cooling rack and drizzle caramel topping over top of pie. Cool to room temperature.

Serves 10

Nutritional Information per serving with one crust:

  • Calories 320
  • Fat, gm. 10
  • Protein, gm. 3
  • Carb. gm. 55
  • Cholesterol, mg. 15
  • Fiber, gm. 2

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