Enjoy an autumn night in and serve up this delicious small-batch refined sugar free Caramel Apple Crumble. This recipe makes just two crumbles, naturally sweetened with coconut sugar and apples and packed with flavour and texture. You’ll love this easy, 10-ingredient apple crumble recipe!
An easy refined sugar free caramel apple crumble recipe for two
If you’re looking for a perfect dessert for your autumn or winter date night, this small-batch Caramel Apple Crumble recipe is it! It’s great for when you need a hit of fruit crumble but don’t want all the leftovers.
This easy, 10-ingredient recipe is completely refined sugar free from the apples to the crumble to the quick homemade caramel sauce! Everything is sweetened with coconut sugar, which has a lovely caramel flavour.
Plus, the flavours and textures in this apple crumble are incredible! The sweetness of the caramel is complemented wonderfully by the tart Granny Smith apples and the crispy crumble topping pairs perfectly with the soft apples. It’s got it all!
Ingredients in refined sugar free caramel apple crumble
- Coconut sugar: The base of both the caramel and the crumble topping. It has a natural caramel taste so it’s perfect for creating that deep, rich flavour.
- Coconut cream: We’re using coconut cream to create the creaminess of the caramel sauce. You can also use coconut milk, but the caramel will take longer to thicken.
- Pure vanilla extract: A little vanilla helps flavour the caramel sauce.
- Sea salt: A little salt helps season the caramel sauce and bring out the flavour.
- Plain flour: Flour helps create the crispy clumps in the crumble topping.
- Rolled oats: To add a little texture and bite to our crumble topping, oats work a treat!
- Cinnamon: Apples and cinnamon is such a classic combo, I couldn’t resist adding just a dash.
- Butter: To bring our crumble mixture together and create extra crispy bits.
- Tart apples: Always use a tart, firm baking apple for caramel apple crumble recipes. This will ensure they don’t disintegrate as they cook and will complement the sweetness of the caramel.
- Arrowroot powder: A little arrowroot helps thicken the sauce and keeps the crumble from becoming too watery.
How to make small-batch caramel apple crumble
There are only four main steps to making this delicious Caramel Apple Crumble for two: the caramel sauce, crumble topping, apple filling, and assembly. Each step is very easy to do and will only take about 30 minutes total! Here’s how you do it:
1. Make the caramel sauce:
Start by whisking together the coconut sugar and cream at a simmer until thickened. Then whisk in the salt and vanilla.
2. Make the crumble topping:
Add all the dry ingredients to a small bowl and whisk together. Then crumble it all together with the melted butter.
3. Make the apple filling:
Toss the apples in the arrowroot powder and a portion of the caramel sauce.
4. Assemble the crumbles:
Then divide the filling between two ramekins, top with crumble, and bake!
Full details are in the recipe card at the end of this post.
Caramel Apple Crumble Q & A
Why is my crumble topping soggy?
There are two factors that could have resulted in soggy crumble. The first is using too much butter in your mixture – make sure you’re following the recipe exactly to avoid this.
The second is using too much fruit in your filling. This can cause too much moisture to build up and seep into the topping. Be sure you’re weighing your fruit filling and don’t use more fruit than the recipe calls for.
Can apple crumble be served cold?
This Caramel Apple Crumble is best served warm with ice cream, yogurt, or whipped cream. However, you can eat it cold too – I’ve done this when there’s nothing else for breakfast!
Can you make fruit crumbles in advance?
Yes, you can make apple crumble in advance. Just be sure to cover the ramekins with foil and refrigerate until you’re ready to bake.
Why did my apple crumble sink?
The main reason apple crumbles tend to sink is either not using enough fruit or using too soft of fruit. You want to make sure you’re using firm baking apples so they retain their shape and texture in the oven; eating apples tend to turn to mush.
The amount of fruit in this Caramel Apple Crumble recipe may seem like a lot, but as they cook the apples will naturally soften and sink. A little loss of volume is perfectly fine.
Why is my caramel apple crumble watery?
If your crumble is watery it’s likely because you didn’t use firm apples, you skipped the arrowroot powder, or you didn’t cook down the caramel sauce enough.
Soft apples will turn mushy or even liquify in the oven, which can make the fruit crumble watery. Likewise, if you forgot the arrowroot powder, there wasn’t a thickening agent present to soak up some of the extra water. A thin caramel sauce may also make the crumble liquidy, so be sure to keep simmering until the sauce is thick enough to coat the back of a spoon.
Tips for making this recipe perfectly
- Use firm, tart apples. The tart flavour becomes muted as the apples cook down, but complement the sweetness of the caramel sauce perfectly. Firm apples ensure the crumble doesn’t turn to mush. I prefer Granny Smith or Bramley for this recipe.
- Make sure the caramel sauce is thickened before adding to the apples. I simmer down the sauce until it coats the back of a spoon to make sure the crumbles aren’t too liquidy once baked.
- If you don’t have arrowroot powder, corn flour will work. You may need to reduce the corn flour to ¾ teaspoon as it is often stronger than arrowroot powder.
- Check the Caramel Apple Crumbles at the 15 minute mark and cover them loosely with foil if the crumble is starting to look too browned.
- Let the crumbles rest for 5-10 minutes before serving. This allows the topping time to get extra crispy!
Looking for more refined sugar free apple desserts?
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this small-batch Caramel Apple Crumble by leaving a comment and rating below!
Caramel Apple Crumble
This easy small-batch Caramel Apple Crumble recipe is completely refined sugar free and made with just 10 ingredients.
- 75 g coconut sugar
- 120 ml coconut cream
- ½ tsp pure vanilla extract
- ¼ tsp fine sea salt
- 3 tbsp plain flour
- 3 tbsp rolled oats
- 3 tbsp coconut sugar
- ½ tsp ground cinnamon
- 25 g unsalted butter, melted
- 300 g firm tart apples, peeled and cubed (see notes)
- 1 tsp arrowroot powder
Add the coconut sugar and coconut cream to a small saucepan and place it over a medium heat. Whisking frequently, bring the sauce to a boil and then reduce to a simmer for 3-5 minutes or until thickened.
Remove the caramel from the heat and whisk in the vanilla and salt. Pour into a heatproof jar and set aside to cool slightly.
Preheat the oven to 180ºC (350ºF) and lightly grease two small 10 cm (4 inch) ramekins with oil or butter.
In a small bowl, whisk together the flour, oats, coconut sugar, and cinnamon using a fork. Pour over the melted butter and toss with the fork until all the mixture is coated and resembles wet, clumpy sand. Set aside.
In a large bowl, toss the cubed apples with the arrowroot powder until it disappears. Add in 4 tablespoons of the caramel sauce and toss well to coat.
Divide the apple mixture evenly between the two ramekins. Top each with the crumble mixture.
Place the ramekins on a baking tray and bake for 25-30 minutes, or until bubbly and golden. At the 15-minute mark, check the crumble and cover loosely with a layer of foil if it looks too browned.
Remove the crumbles from the oven and allow them to rest for 5-10 minutes. Serve warm with vanilla ice cream and the remaining caramel sauce.
- Make sure your apple chunks aren’t larger than 1.5 cm (½ inch).
- These crumbles are best eaten on the day they are made.
- Any extra caramel sauce can be refrigerated in an airtight jar for up to 1 week.