Sea Salt Caramel Crumble

Sea Salt Caramel Crumble

Apple Crumble reaches new heights with the irresistible addition of Sea Salt Caramel sauce drizzled over individual servings of crumble and ice cream.



4 baking apples, peeled and sliced
4 tbspbrown sugar (60 mL)
1 tsplemon juice (5 mL)
1 tspcinnamon (5 mL)
3/4 cupCHIPITS Sea Salt Caramel Chips (175 mL)
1 cupall purpose flour (250 mL)
2/3 cupbrown sugar (150 mL)
1 cupold fashioned oats (250 mL)
1/2 cupchopped pecans (125 mL)
2 tspcinnamon (10 mL)
1 cupunsalted butter, softened (250 mL)
Caramel Sauce:
1 cupCHIPITS Sea Salt Caramel Chips (250 mL)
2 tbspwhole milk (30 mL)


    1. Preheat oven to 350°F (180°C) and spray 8 ramekins with cooking spray. Arrange ramekins on a baking sheet and set aside.

    2. For the filling, in a medium bowl, mix together apples, brown sugar, lemon juice, cinnamon, and 3/4 cup (175 mL) of the sea salt caramel chips.

    3. For the topping, in a separate bowl, mix together flour, brown sugar, oats, pecans and cinnamon. With your fingertips, incorporate the softened butter until clumps form.

    4. Divide the apple mixture between the prepared ramekins and top with the crumble mixture. Bake for 35 minutes or until tops are golden.

    5. While the Crumble is in the oven, make the caramel sauce. In a microwave-safe bowl, combine the remaining 1 cup (250 mL) of the sea salt caramel chips and milk. Microwave on HIGH for 1 minute. Stir until combined. Serve Crumble with vanilla ice cream and a drizzle of sea salt caramel sauce.

    Makes 8 individual servings.
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