Dutch Caramel Apple Pie is a warm, comforting dessert that brings together sweet, tender apples and a rich, buttery caramel drizzle. Topped with a crumbly streusel, it’s the perfect mix of soft fruit and crunchy topping that feels just like a cozy fall day on a plate.
I love making this pie when I need a little extra sweetness and comfort in my day. The caramel adds that special touch that takes a simple apple pie to the next level, making it taste extra homemade and inviting. Plus, the streusel topping gives it a fun texture that everyone enjoys breaking through with their fork.
My favorite way to serve this Dutch Caramel Apple Pie is warm from the oven with a scoop of vanilla ice cream on the side. It melts right into the pie and makes every bite smooth and creamy. It’s the kind of dessert that feels just right for sharing, whether it’s at a family gathering or a quiet night in.
Key Ingredients & Substitutions
Apples: Using a mix of tart Granny Smith and sweet Honeycrisp gives the pie great flavor and texture. If you can’t find those, Fuji or Braeburn apples work nicely too.
Pie Crust: Store-bought crust saves time, but homemade crust adds extra flakiness. For a gluten-free option, you can find suitable pre-made crusts or make your own with almond flour.
Streusel Topping: Rolled oats and chopped nuts add a lovely crunch. If you don’t like nuts, just increase the oats or add shredded coconut for extra texture.
Caramel Sauce: Store-bought caramel makes this pie quick to finish, but homemade caramel adds a rich flavor. Salted caramel is a nice twist if you want a little balance with the sweetness.
How Do You Get the Perfect Streusel Topping That Stays Crispy?
The secret to a great streusel topping is mixing the ingredients just right. Here’s how I do it:
- Use melted butter to coat the sugar, oats, nuts, and flour for even binding.
- Mix until everything looks crumbly but still moist — don’t overmix or it will get mushy.
- Sprinkle it evenly over the apples so it bakes into a golden, crunchy layer.
- Bake on the middle rack so the topping gets crispy without burning.
Cooling the pie for a couple of hours after baking helps the streusel hold its texture when cutting. I like to wait before serving to enjoy that satisfying crunch!
Equipment You’ll Need
- 9-inch pie pan – perfect size for shaping and baking your pie evenly.
- Mixing bowls – you’ll need a few for tossing apples and making streusel filling.
- Sharp knife or apple slicer – makes peeling and slicing apples quick and even.
- Wooden spoon or spatula – great for mixing ingredients without scratching bowls.
- Cooling rack – helps your pie cool evenly so the crust and topping stay crisp.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different nutty crunch that pairs well with caramel.
- Add a teaspoon of ground ginger or cardamom to the apple filling for a warming spice twist.
- Mix in dried cranberries or raisins to the apples for a chewy, tart contrast.
- Try drizzling bourbon caramel sauce instead of plain caramel for a richer, deeper flavor.
Dutch Caramel Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 1 recipe pie crust (homemade or store-bought), enough for a 9-inch pie
For the Apple Filling:
- 6 cups apples, peeled, cored, and thinly sliced (mix tart and sweet like Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
For the Streusel Topping:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups old-fashioned rolled oats
- 1 cup chopped pecans or walnuts
- 1/2 cup all-purpose flour
To Finish:
- Caramel sauce (store-bought or homemade), for drizzling
- Vanilla ice cream, for serving (optional)
How Much Time Will You Need?
Plan for about 15 minutes to prep your ingredients and assemble the pie. Then, bake the pie for 50 to 60 minutes. After baking, cool the pie for at least 2 hours so the filling and topping set nicely before serving. Altogether, expect around 3 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Preheat your oven to 375°F (190°C). Roll out your pie crust and carefully line your 9-inch pie pan with it. Trim any excess dough and flute the edges for a pretty finish. Place it in the fridge to chill while you prepare the filling.
2. Make the Apple Filling:
In a large bowl, toss the sliced apples with granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, salt, and lemon juice. Mix everything gently but thoroughly to coat the apples. Set this aside for a moment.
3. Prepare the Streusel Topping:
In a separate bowl, combine the light brown sugar, melted butter, rolled oats, chopped nuts, and 1/2 cup of flour. Stir together until it forms a crumbly mixture that’s evenly moistened.
4. Assemble the Pie:
Pour the apple filling into the chilled pie crust and spread it out evenly. Next, sprinkle the streusel topping all over the apples, covering the filling completely.
5. Bake and Cool:
Place the pie on the middle rack of your oven and bake for 50-60 minutes. The topping should turn golden brown, and the filling should be bubbling around the edges. Once done, remove the pie and let it cool on a wire rack for at least 2 hours. This helps the filling set so it’s easier to slice.
6. Serve and Enjoy:
Just before serving, drizzle warm caramel sauce generously over the pie for extra flavor and sweetness. Serve slices with a scoop of vanilla ice cream, if you like, for a classic, delicious finish.
Can I Use Frozen Apples for This Pie?
Yes, you can! Just be sure to thaw them completely and drain any excess liquid before mixing with the other filling ingredients to prevent a soggy crust.
How Should I Store Leftover Pie?
Wrap the pie tightly with plastic wrap or store in an airtight container. Keep it refrigerated and consume within 3-4 days for the best taste and texture.
Can I Make the Streusel Topping Ahead of Time?
Absolutely! Prepare the streusel mix and store it in an airtight container in the fridge for up to 2 days. Sprinkle it over the apple filling right before baking for the freshest topping.
What Are Good Substitutes for Nuts in the Streusel?
If you’re allergic or prefer nut-free, you can omit the nuts or replace them with extra oats, shredded coconut, or even toasted seeds like pumpkin or sunflower for added crunch.