There is a social media post challenging people to post something they hate that everyone else loves, have you seen it?

I think peanut butter and chocolate is one of the worst food combinations. I also think pumpkin spice is extremely over rated. Every time you turn around something that shouldn’t has pumpkin spice on the box!

During the fall months I would much rather a hot apple cider than a pumpkin spice latte. Give me apples and cinnamon over pumpkin any day!

I love salted caramel too – I have loved it for a long time – before it became a “fad” food. I also love it with apples and this Salted Caramel Apple Crumb pie is a winner!

Usually I like a double crust apple pie served warm with a scoop of vanilla ice cream, but for this pie I wanted more texture to go with the salted caramel. A crumb topping was the way to go! I also chose to put the caramel on top of the crumb topping after the pie had cooked. I wanted to ensure the flavor would be prominent and to keep the bottom of the pie from being too soggy with extra moisture in the center.

Preheat your oven to 350 degrees F. Line a baking sheet with foil (trust me! Pies bubble over.)

Use your favorite pie crust recipe or a store bought crust. Place the pie crust into a deep dish pie plate. Crimp edges with your preferred method. I like using my fingers.

A batch of salted caramel either homemade or store bought. You can even use a jar of dulce de leche and add sea salt to taste. This will be added after the pie is done cooking.

7-8 good size apples of your favorite variety, peeled and sliced. Granny Smiths work really well because the tartness helps balance with the sweetness. Add sliced apples to a large bowl. Coat with 1/4 cup lemon juice. Add 1/2 cup white sugar, 1/4 AP flour, 1/4 tsp. salt and 1 1/2 tsp. apple pie spice. Mix well and pour into pie shell making sure to level the apple mixture.

In another large bowl add 1 1/2 sticks softened unsalted butter, 1/2 cup quick oats, 1 cup of packed light brown sugar and 1/4 tsp. salt. Mix until all combined. Use hands to break up the crumble topping and place on top of the apple mixture.

Bake for roughly one hour until crust and topping have browned and the juices from the pie a bubbling. If you need to cover the crust edges with foil to keep from over cooking and/or burning, do so.

Once cooked remove from oven and cool on a wire rack for about 15-20 minutes before adding the salted caramel. The longer you let the pie cool the more the caramel will stay on top of the crumb topping and will be harder to spread – depending on your caramels consistency.

It smells so amazing when it is done! Salty, Sweet, Gooey, Crunchy goodness. My four favorite food groups covered! This fall favorite will be a great addition to your Thanksgiving desserts or just because!

Enjoy!