I remember when I first tasted this recipe.
My friend Traci brought it over for a scrapbooking event I was having at my house about 15 years ago. It was so delicious that I got the recipe from her the next day and made it several times over the next year or so.
About two months ago something triggered my memory of this recipe and I looked high and low for it. I even called Traci and asked her if she had the recipe. We both thought it was an old Pampered Chef recipe but I still couldn't find it on the internet, in my recipe basket, or in Traci's either.
I was sitting at my computer one day and decided to browse through my DVO version of my cookbook and there it was, just waiting to be made. I couldn't believe I had the recipe the whole time, lol. I called Traci, who immediately asked for a copy, and set out to make the crumble.
This is a dessert that uses a boxed cake mix (gasp) as the base and I love how it's not only super delicious, but a breeze to make!
I added the caramel topping to the original recipe because it just looked so naked. Now it is that much more delicious and beautiful to boot!
Here's what you need:
1 box yellow cake mix, I use Betty Crocker
1-1/4 cups oatmeal, I use quick oats because I like the smaller oats but any will work
1/2 cup butter or margarine, cold and cut into cubes
1 egg, beaten
4 medium apples, Granny Smith or Fuji, I used Fuji, peeled and sliced thinly or diced
3/4 cup brown sugar
1/2 cup pecans, chopped
1/4 - 1/2 cup caramel sauce, warmed
whipped cream (optional)
vanilla ice cream (optional)
Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
In a medium bowl combine the cake mix and oats. Stir to combine.
Cut in the butter cubes until it resembles pea sized pieces and is crumbly.
Reserve 1 cup of the mixture and set aside.
Add the beaten egg to the remaining mixture and mix until incorporated.
Pour into prepared baking dish and press into the bottom of the dish. Set aside.
In another bowl, combine the apples, nuts, and brown sugar and mix lightly to coat.
Layer the apple mixture over the crust and sprinkle with the reserved crumb mixture.
Bake for 30 - 35 minutes or until apples are tender. The topping might still have a few dry spots but this is normal.
Serves 12 - 16
Here's the handy printable - Caramel Apple Crumble Dessert