Caramel Dutch apple pie has layers of delicious cinnamon and brown sugar apples. The oatmeal strudel crumb topping is the icing on the cake!
Cook the apples. Melt the butter in a large pan. Add the cinnamon, brown sugar, nutmeg, cloves, and brown sugar to the butter and sautè the spices for 1 minute. Add the peeled and sliced apples to the pan and sautè them for 5 minutes. Remove the pan from the heat and sprinkle the flour over the apples a little at a time while stirring, making sure to smooth any flour clumps.
Make the oatmeal strudel. Combine the butter, rolled oats, brown sugar, and flour in a bowl. Use a fork to smash the butter and combine the ingredients. Stir until the strudel begins to form into a ball.
Assemble the pie. Read the frozen pie package instructions and bake accordingly. Some pie crusts do not need to be blind baked while others do. Place the apple slices in the pie crust, then crumble the strudel on top so it covers the whole pie.
Bake the pie. Preheat the oven to 350 degrees. Bake the apple pie for 45-55 minutes until the strudel is golden brown and crunchy. Remove the pie from the oven and allow it to cool.
Drizzle with caramel and serve. Use a spoon to drizzle the caramel over the strudel topping. Slice the apple pie and serve. Mangia!