It’s starting to feel like fall, and we have the most delicious treat to celebrate the season. At Fatty Sundays we love the fall weather and everything that this time of year brings: caramel apples, pumpkin-flavored everything, comfy flannel shirts. And this dessert is ideal for kicking back and indulging on a cool fall night.
Keep scrolling to learn how to make our one-of-a-kind apple crumble. The best part? This recipe is made with crushed up pieces of our newest, most highly requested chocolate covered pretzel flavor: Salted Caramel. Yum!
Recipe adapted from the NYT
Apple Crumble Recipe Ingredients
-12 tablespoons unsalted butter, melted
-1 ½ cups all-purpose flour
-1 ½ cup packed dark brown sugar
-1 cup old-fashioned rolled oats
-1 cup pecans, chopped
-1 teaspoon kosher salt
-3 ½ pounds mixed apples, peeled, cored, and cut into 1/2-inch wedges
-1 tablespoon ground cinnamon
-2 tablespoons fresh lemon juice
-Fatty Sundays Salted Caramel pretzels, crushed up
-Your favorite vanilla ice cream
Apple Crumble Recipe Directions
-Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
-Add the apples to the buttered baking dish and toss with the remaining 1/2 cup brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Top off with crushed up pieces of Fatty Sundays Salted Caramel pretzels. Transfer dish to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.
This dish is a delicious and rich, especially when paired with your favorite vanilla ice cream. Enjoy the crunch tasty bite after tasty bite. But first, go on and grab some Salted Caramel chocolate covered pretzels, they’re the best part of the crumble!