Toffee Apple Crumble Pie
Toffee Apple Crumble Pie is a delightful mix of sweet, tender apples wrapped in a buttery crumble topping with a rich, sticky toffee twist that makes every bite feel like…
Tip: save now, cook later.Toffee Apple Crumble Pie is a delightful mix of sweet, tender apples wrapped in a buttery crumble topping with a rich, sticky toffee twist that makes every bite feel like a cozy celebration. The combination of soft baked apples and toffee pieces creates a wonderful texture that’s both crunchy and gooey. It’s a classic dessert that’s perfect for chilly days or whenever you want a comforting treat.
I love making this pie because it fills the house with the smell of cinnamon, caramel, and baked apples — so inviting that everyone always asks when it will be ready. One little tip I’ve learned is to let the pie cool a bit after baking; this helps the toffee set just right and makes it easier to slice without losing all the gooey goodness. It really makes a difference and keeps the pie beautifully sticky without being messy.
To serve, I like to add a scoop of vanilla ice cream or a dollop of whipped cream on the side — it’s the perfect balance to the warm, sweet filling. This pie is one of those desserts that brings people together, sparking lots of smiles and happy conversations. Whenever I make it, it instantly becomes the favorite at the table, and I find myself reaching for a second slice before anyone else can grab it!
Key Ingredients & Substitutions
Apples: I like using a mix of Granny Smith and Honeycrisp for a balance of tartness and sweetness. If you can’t get these, Fuji or Braeburn apples work well too.
Butter: Cold unsalted butter is key for both the crust and crumble topping to get a nice flaky and crumbly texture. You can swap for vegan butter if needed.
Brown Sugar: Light brown sugar adds that lovely molasses flavor to the toffee sauce and crumble. Dark brown sugar can be used for a deeper taste.
Heavy Cream: This makes the toffee sauce smooth and rich. Coconut cream is a good non-dairy alternative.
How Do I Make the Pie Crust Flaky and Tender?
Cold ingredients and minimal handling are the secrets to the best crust. Work quickly to keep the butter from warming up.
- Mix flour and salt first.
- Cut in cold butter until pea-sized crumbs remain.
- Add ice water a little at a time until dough just holds together.
- Form into a disk, chill for at least an hour before rolling out.
This chilling step helps the dough relax and keeps the butter cold, which creates a lovely flaky result when baked.
Equipment You’ll Need
- 9-inch pie dish – perfectly sized to hold the filling and crumble topping without overflow.
- Mixing bowls – you’ll need several for prepping the crust, apple filling, crumble, and toffee sauce.
- Pastry blender or fork – makes cutting cold butter into flour easy and quick for a flaky crust.
- Rolling pin – for rolling out your chilled pie dough evenly.
- Medium saucepan – essential for cooking the toffee sauce smoothly without burning.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Sharp knife and cutting board – for slicing apples thinly and evenly.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts to the crumble topping for a crunchy texture and nutty flavor.
- Try mixing in dried cranberries or raisins with the apple filling for a tart contrast and extra chewiness.
- Substitute pears for half the apples for a softer, sweeter filling with a subtle twist.
- Sprinkle some ground ginger or cardamom into the filling to warm up the spice profile just a bit.
Toffee Apple Crumble Pie
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Apple Filling:
- 5-6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
To Serve:
- Whipped cream or vanilla ice cream
- Extra toffee sauce for drizzling
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the ingredients and pie, 1 hour of chilling for the crust, and 45-55 minutes baking time. Plus, allow at least 1 hour to cool the pie so the filling and toffee sauce set nicely before serving.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Add ice water one tablespoon at a time, stirring gently, until the dough just holds together. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the fridge for at least one hour.
2. Make the Apple Filling:
In another large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. This helps the flavors blend and softens the apples slightly.
3. Make the Crumble Topping:
Combine the flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold, cubed butter until the mixture forms pea-sized crumbs. Chill this topping in the fridge while you prepare the rest.
4. Make the Toffee Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and cream, mixing well. Bring the mixture to a gentle boil and cook for 3 to 5 minutes until it thickens slightly. Remove from heat, add vanilla extract and salt, and let it cool a bit.
5. Assemble and Bake the Pie:
Preheat your oven to 375°F (190°C). Roll out the chilled pie dough on a floured surface to fit your 9-inch pie plate. Transfer the dough to the plate, trim any excess, and flute the edges.
Fill the crust evenly with the apple mixture. Sprinkle the crumble topping generously over the apples until fully covered.
Bake for 45-55 minutes until the crumble is golden brown and the apples are tender and bubbly. If the topping browns too quickly, cover loosely with foil to prevent burning.
6. Finish and Serve:
Once out of the oven, drizzle half the toffee sauce over the warm pie. Let the pie cool at least an hour so the filling and sauce can set properly.
Slice and serve with a big dollop of whipped cream or a scoop of vanilla ice cream. Drizzle extra toffee sauce on top for an extra touch of sweetness.
Enjoy your delicious Toffee Apple Crumble Pie – crisp apple flavors, gooey toffee, and crumbly topping all in one cozy dessert!
Can I Use Frozen Apples for This Pie?
Yes, you can! Just make sure to thaw and drain the apples well before using to avoid excess moisture that might make the pie soggy.
How Should I Store Leftover Toffee Apple Crumble Pie?
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the crumble topping crisp and the filling warm.
Can I Make the Toffee Sauce Ahead of Time?
Absolutely! Make the toffee sauce in advance and refrigerate it. Warm it gently before drizzling over the pie to bring back its smooth texture.
What’s a Good Substitute if I Don’t Have Heavy Cream?
You can substitute half-and-half or whole milk mixed with a little melted butter, but the sauce will be less rich. Coconut cream is a great dairy-free alternative for a similar creamy effect.