Caramel apple pull-apart

This is the perfect recipe for picnics, mother's group, committee meetings, play-dates; any time you need to feed a big group easily, a caramel apple pull-apart will do the job.

  • 50 mins cooking
  • Makes 12 Item
  • Print


Caramel apple pull-apart
  • 2 cup (300g) self-raising flour
  • 30 gram butter, chopped
  • 1 cup (250ml) milk, approximately
  • 1/3 cup (65g) firmly packed light brown sugar
  • 400 gram can pie apples
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 2 tablespoon coarsely chopped roasted pecans
Caramel topping
  • 1/4 cup (60ml) pouring cream
  • 20 gram butter
  • 1/2 cup (110g) firmly packed light brown sugar


Caramel apple pull-apart
  • 1
    Preheat oven to 200°C/400°F. Grease deep 22cm (9-inch) round cake pan.
  • 2
    Sift flour into medium bowl; rub in butter with fingertips. Make a well in centre of flour mixture; add enough milk to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
  • 3
    Roll dough on floured baking paper to 21cm x 40cm (8-inch x 16-inch) rectangle. Sprinkle dough with sugar, spread with combined apples and spices leaving a 3cm (1-inch) border around long edge. Using paper as a guide, roll dough up from long side like a swiss roll. Use a floured serrated knife to cut roll into 12 slices. Place 11 slices upright around edge of pan; place remaining slice in centre.
  • 4
    Bake about 25 minutes or until golden brown in colour. Stand in pan 5 minutes before turning, top-side up, onto wire rack.
  • 5
    Meanwhile, make caramel topping. Place ingredients in small saucepan; stir constantly over heat, without boiling, until sugar is dissolved. Simmer, uncovered, without stirring, about 3 minutes or until mixture is thickened slightly.
  • 6
    Brush hot pull-apart evenly with hot caramel; sprinkle with nuts.