With layers of caramel apples and bursts of toffee and chocolate, this toffee crumble caramel apple pie is out of this world delicious.

You might think we don’t need another apple pie recipe, but I’m here to tell you, we do! We absolutely do.

I’ve been making this toffee apple crumble pie for years, thanks to my brother, Nate, who passed the recipe along to me.

Slice of toffee crumble caramel apple pie on white plate.

It’s unique, just enough, to convince you that the road back to traditional apple pie may not be necessary.

(But of course you will travel that road at some point, and so will I, because apple pie should be enjoyed in all its forms and that’s the gospel truth.)

Toffee crumble caramel apple pie in glass pie plate with slice removed.
Fork cutting off bite of toffee caramel apple pie on white plate with vanilla ice cream.

Caramel Apple Pie

There are a couple of things happening in this pie. Both are worthy of being mentioned.

  • Caramel apple filling: the apples are lightly sauteed in butter, brown sugar, a little bit of flour and cinnamon until the mixture is syrupy and the apples are tender
  • Toffee crumble: a toffee crumble/streusel situation is layered on top of the caramel apple mixture before the top pie crust goes on

In case you are having a difficult time catching the vision here: caramel + apples + toffee + crumble + hints of chocolate + flaky pie crust. 

Ridiculously delicious.

Cooking caramel apples in stainless pan, putting apples and toffee crumble filling in pie crust.

If you have room in your heart for another apple pie variation, I encourage you to give this toffee crumble caramel apple pie a go. 

Fluted pie crust with slits on top.

It has all the classic aspects of a traditional apple pie with a few extra special ingredients thrown in for fun. 

All apple pie is delicious with a scoop of ice cream, but this toffee apple pie can’t survive without it. It is the perfect compliment to the nutty, rich flavors of the pie.

Half a slice of apple pie on white plate with vanilla ice cream.

Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:

All About Pie Making Equipment Essentials

How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)

All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)

Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)


Toffee Crumble Apple Pie

4.80 stars (20 ratings)


  • 1 double crust pie dough (see note)


  • 6-7 cups sliced or diced sweet crisp apples, about 1/4- to 1/2-inch thick (see note) – about 5-6 medium apples, I use honeycrisp
  • 1 tablespoon lemon juice
  • ½ cup (106 g) packed light brown sugar
  • ½ cup (106 g) granulated sugar
  • ¼ cup (36 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons (57 g) butter


  • ½ cup (71 g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon butter
  • 3 ounces (85 g) about 1/2 cup milk chocolate covered toffee bits (such as Heath brand) or chocolate covered toffee bars, finely chopped
  • 1 large egg white
  • Granulated or coarse turbinado sugar for sprinkling


  • Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
  • For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
  • In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
  • Scoop the apple mixture into the pie shell and spread evenly.
  • In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
  • Roll out the top pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie.
  • Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
  • Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.


Pie Crust: here is the recipe I use. 
Apples: Look for apples that are firm and slightly sweet. I usually use honeycrisp apples.
Serving: 1 Serving, Calories: 461kcal, Carbohydrates: 70g, Protein: 4g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 40mg, Sodium: 253mg, Fiber: 3g, Sugar: 47g

Recipe Source: from Mel’s Kitchen Cafe (by way of my brother, Nate)

a slice of apple pie on a white plate with a fork taking a bite out