8 granny smith apples, peeled, cored, and cut into 1-inch (2.5 cm) pieces
2 tablespoons all purpose flour
Baileys Caramel Sauce
2 sticks unsalted butter
2 cups brown sugar (220 g), lightly packed
1 cup Baileys Apple Pie (240 mL)
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
1 teaspoon kosher salt
Crumble Topping
2 cups oats (160 g)
2 cups all purpose flour (250 g)
½ cup brown sugar (105 g), packed
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
2 sticks unsalted butter, melted
For Serving
8 scoops vanilla ice cream
1 cup Baileys Apple Pie (240 mL)
Nutrition Info
Calories 669
Fat 8g
Carbs 144g
Fiber 11g
Sugar 79g
Protein 10g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Add the apples to a large bowl and sprinkle with the flour. Toss to coat, then set aside.
3. Step
Make the Baileys caramel sauce: Melt the butter in a large saucepan over medium heat. Add the brown sugar and whisk continuously for 1 minute, until the sugar starts to dissolve.
4. Step
Add the Baileys Apple Pie and continue to whisk for 3–5 minutes, or until the caramel is smooth and starting to thicken. Whisk in the vanilla, cinnamon, and salt until incorporated.
5. Step
Remove the pot from the heat and pour the caramel into the bowl with the apples, stirring to coat evenly.
6. Step
Make the crumble topping: Add the oats, flour, brown sugar, cinnamon, baking powder and salt to a large bowl and stir to combine. Add the melted butter and mix until incorporated, with the consistency of wet sand.
7. Step
To assemble, spread the caramel-coated apples in an even layer in a 9x13-inch (22 x 33 cm) baking dish. Sprinkle the crumble topping evenly over the top.
8. Step
Bake the crumble for about 45 minutes or until the topping is golden brown and the juices are bubbling. Remove from the oven and let cool for 10–15 minutes.
9. Step
Serve the crumble warm with vanilla ice cream and a drizzle of Baileys Apple Pie.
