Salted Caramel Apple Crumble Recipe

Caramelised apples smothered with delicious salted caramel sauce, then topped with generous chunks of Lily O'Brien's creamy caramel chocolates – this all-time favourite comforting classic pud get's a scrumptious Lily's O'Brien's twist.




For the crumble

  • 125g plain flour
  • 75g brown sugar
  • 65g granulated sugar 
  • 85g butter, softened
  • 1/2 tsp salt

For the filling

  • 4 granny smith apples, peeled, cored and sliced
  • 2 tbsp lemon juice
  • 30g butter
  • 1/4 tsp salt
  • 70g salted caramel sauce

For the topping

  • 55g Lily O’Brien’s Creamy Caramel & Sea Salt Chocolate (1/2 a share bag), chop each button into 4 quarters


  • Preheat your oven to 180C/160C fan.
  • Combine all crumble ingredients together, rubbing the butter into the dry mixture using your finger tips until a sticky crumble forms. Set to one side.
  • Prepare the apples and toss them in the lemon juice.
  • Cook apples in a skillet over a medium-low heat in butter for around 7-8 minutes, sprinkling with a little salt to draw out the moisture.
  • Place the cooked apples into an oven proof dish.
  • Pour the salted caramel sauce into the cooked apples and stir to combine.
  • Top with the crumble topping then scatter the chocolate quarters evenly over the top.
  • Bake for 20 minutes and serve immediately.