Apple Cinnamon Crumble Bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 296.0
  • Total Fat: 9.3 g
  • Cholesterol: 28.4 mg
  • Sodium: 261.8 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Apple Cinnamon Crumble Bake calories by ingredient


A different twist that ends up tasting like a crumble but looking more like a cake on top A different twist that ends up tasting like a crumble but looking more like a cake on top
Number of Servings: 16


    8 serving Apple - Red Delicious
    3 tbsp Cinnamon, ground
    3 tsp Lemon Juice 'Real Lemon' 100% juice
    1 package (18.50 oz) Cake, yellow, dry mix, light
    1 tbsp Vanilla Extract
    3 serving Candied Cinnamon Pecans (or Honey Roasted)
    12 piece Caramels
    2 tbsp Butter, salted
    3 serving Canola Oil Non-stick Spray (2-3 second spray) (by SCAPES)
    2 large Egg, fresh, whole, raw
    1 cup Milk, 1%
    80 gram(s) Oatmeal, uncooked, Quaker Old Fashioned Rolled Oats, .5 cup dry


Preheat oven to 375

1) Spray large lasagna/pyrex dish with non-stick spray
2) Peel, core, and thinly slice all 8 apples and throw into a large bowl
3) Add lemon juice, vanilla, cinnamon, 1 tbsp. of butter, half the pecans and half the caramel squares to the apples.
4) Coat the mixture with half of the dry yellow cake mix.
5) Transfer to baking dish.
6) In the bowl, mix the rest of the cake mix, eggs, and milk. Add the oatmeal. You want the mix to be a bit runny, not as thick as a normal cake mix, so if need be add more milk. Add a bit more cinnamon and then pour over the apples.
7) Dot the top with the rest of the butter, sprinkle with cinnamon and top with the rest of the pecans and caramels.

Bake in the oven for 35-40 minutes, or until "cake" on top is done. The bake should still be moist and it should "spring" back at you when you press into it.

Cut and serve - best served with vanilla bean ice cream.

Serving Size: 16 individual servings

Number of Servings: 16

Recipe submitted by SparkPeople user ZIONGAMMA.