Add the apples to a large bowl and sprinkle with the flour. Toss to coat, then set aside.
Make the Baileys caramel sauce: Melt the butter in a large saucepan over medium heat. Add the brown sugar and whisk continuously for 1 minute, until the sugar starts to dissolve.
Add the Baileys Apple Pie and continue to whisk for 3–5 minutes, or until the caramel is smooth and starting to thicken. Whisk in the vanilla, cinnamon, and salt until incorporated.
Remove the pot from the heat and pour the caramel into the bowl with the apples, stirring to coat evenly.
Make the crumble topping: Add the oats, flour, brown sugar, cinnamon, baking powder and salt to a large bowl and stir to combine. Add the melted butter and mix until incorporated, with the consistency of wet sand.
To assemble, spread the caramel-coated apples in an even layer in a 9x13-inch (22 x 33 cm) baking dish. Sprinkle the crumble topping evenly over the top.
Bake the crumble for about 45 minutes or until the topping is golden brown and the juices are bubbling. Remove from the oven and let cool for 10–15 minutes.
Serve the crumble warm with vanilla ice cream and a drizzle of Baileys Apple Pie.
Spring is here!
This season, we have tons of easy and delicious favorites to share.