Apple & Pear Pretzel Crumble With Salted Caramel Sauce

Oooooh boy, y’all, this crumble. It’s…so, so good. It’s by far the most requested dessert I make, and I am very OK with that since, aside from being freakin’ delicious, it’s cheap and easy to make. In fact, you’ve probably got quite a few of the ingredients for it in your kitchen already. The fruit base is just…well…fruit dolled up with some cinnamon, maple syrup and lemon juice, and the crumble couldn’t be easier to put together from a few basic pantry staples.

I’ve made pretzel crumbles before, and they’re always really, really good, but this latest version is somethin’ else. The fresh fruit really makes a huge difference, and the addition of some salted caramel sauce takes this dessert to the next friggin’ level. It’s buttery and vanilla-y and creamy and rich and just a hint salty and I’d put it in my morning coffee if I could…no I wouldn’t. But I would put it on literally any dessert I can think of – it’s that tasty. It’s also insanely easy and comes together less than 10 minutes. Basically, this is a crazy tasty and impressive dessert that requires virtually no prep time, no cooking or baking skills, and bakes in under an hour. You wanna make it. Trust me. Here’s how to do it:

Apple & Pear Pretzel Crumble With Salted Caramel Sauce

Course Dessert
Keyword apple, crumble, fruitcrumble, pear
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


For the Fruit Base

  • 6-8 cups chopped fresh fruit My fave is a combo of apple and pear, but you can use whatever is in season or on hand!
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • juice of 1 lemon

For the Crumble

  • 1/2 cup AP flour
  • 1/2 cup oats
  • 1 cup raw turbinado sugar
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 cup mini pretzels, crushed
  • 1/2 cup unsalted, melted butter

For the Caramel Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1 cup packed light brown sugar
  • 1 tsp coarse salt
  • 1 tbsp vanilla extract


For the Crumble

  1. Combine everything for the fruit base in a bowl and stir to combine.

  2. Combine everything for the crumble, aside from the butter, in another bowl, and stir to combine. Add the butter last, stirring thoroughly until everything is moistened and there's no dry flour left in the mixture.

  3. Pour the fruit into a baking dish – whichever shape you prefer works – and then top the fruit with the crumble, taking care to distribute it evenly.

  4. Bake in a preheated oven at 375 Fahrenheit/180 FAN for 35-40 minutes, until the crumble is golden brown and the fruit is hot and bubbling. Serve hot with ice cream and caramel sauce.

For the Caramel Sauce

  1. Add everything to a sauce pot and whisk constantly, over medium heat, for about 10 minutes, until the mixture begins to thicken. Remove from the heat. The sauce will seem pretty watery, but it will thicken considerably as it cools.

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