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Caramel Apple Streusel Pie is outrageously good and puts all store-bought apple pies to shame.
Get ready to discover your new favorite pie recipe.
“This pie converted me to being a crumble-topped pie fan!” and “The streusel topping added such a great crunch to the pie! I ate way more than I care to admit,” were real quotes heard by Team HTH’s family and friends once I perfected this recipe!
I wanted a slightly more elevated, indulgent pie; a pie that combined warm, comforting fall spices with a little added decadence. Enter, the Caramel Apple Streusel Pie.
Generous helpings of brown sugar, plus the toffee laced throughout the streusel topping, take the humble apple pie to a whole new level.
Perfect for Thanksgiving, or even a summertime barbecue, this pie is the ultimate crowd-pleasing dessert.
Get ready to bake a pie that people will crave and request year after year.
How to Make Caramel Apple Streusel Pie
What is Apple Streusel Pie? Is it the Same as Apple Crumble Pie?
Streusel and crumble are interchangeable terms for the same thing. A streusel pie can also be called a Dutch apple pie, apple crumble pie, or apple crumb pie. Similar things, different names! All basically meaning that instead of a pie crust to top the pie, it’s topped with a streusel/crumble topping made from flour, sugar, and butter.
The Pie Crust:
This Caramel Apple Streusel Pie uses my Best Ever Pie Crust, which is my favorite all-butter pie crust. It’s full of buttery flavor, is super flaky, and easier to make than you might think. You can make even quicker work of it using a food processor. There are tons of pie crust tips in the full Pie Crust post. I don’t recommend using a store-bought pie crust because they’re typically thinner, less flaky, and much less flavorful than a homemade pie crust. I encourage you to give my recipe a try!
Tessa’s Tip: Whenever I’m making pie dough, I always make a double batch! That way I can freeze the extra. It’s a gift to my future self.
What is Blind Baking? How to Blind Bake Pie Crust:
- What: Blind baking is when you bake the pie dough without a filling until it’s totally cooked through.
- Why: This is done when you’re filling the pie with an already-cooked filling, or if your filling is prepared raw (like some cream pies).
- How: Be sure to completely fill your pie with pie weights (you’ll need several boxes of those!), dried beans, or even sugar – you want the whole thing to be full so your crust doesn’t slump down or shrink. Learn more about pie weights here.
- Step-by-step instructions: How to Blind Bake Pie Crust.
Do I Have to Blind Bake The Crust First?
Yes – I know it’s an extra step, but I promise it’s worth it! This prevents a soggy pie crust and ensures the crust stays beautifully flaky and crisp.
Which Pie Pan is Best?
It depends on your preference! I’ve outlined the types of pie pans commonly available below and added some notes about each for this Caramel Apple Streusel Pie in particular:
- This Emile Henry ceramic pie dish is my favorite. I love how pretty it looks when serving AND it’s nice and deep to allow for lots of filling and topping. It also browns the most evenly so no soggy bottoms.
- A light-colored metal pan like this one from USA Pan heats up and bakes quickly, so you may need to shave a few minutes off your baking time. Avoid dark or coated aluminum pans for baking pie crust, which are likely to result in overly browned crust.
- This Oxo glass pie pan is a solid choice because it’s made from borosilicate glass, so it can go from fridge to oven without shattering. Nobody wants to clean up an oven full of glass!
- If you’re planning to completely make this Caramel Apple Streusel Pie ahead and freeze it, I recommend using a disposable aluminum foil pie pan so you can safely go from freezer to oven with no need to worry about the pan. Plus, there’s no cleanup after the pie is gone.
- Bake on top of a parchment paper-lined quality baking sheet, like this one, to avoid any spillage or butter puddles on your oven floor.
Learn more about different pie pans here!
What Kind of Apples Should I Use?
- I prefer Granny Smith apples for baking. Tart apples like Granny Smith are not only a good contrast to the sweetness of this particular pie filling and topping, but they also hold their shape and structure well throughout the baking process.
- Avoid using Red Delicious, McIntosh, or Fuji in pie baking. These apples tend to cook down too fast and you’ll end up with a mushy pie.
How do I Prepare the Apples?
For even cooking, peel and thinly slice each apple to about about ⅛-inch thick. Too thick and the apples won’t cook properly; too thin and you’ll end up with a mushy pie. The most important thing is even slicing, for evenly baked apples (aka no mushy bits and crunchy bits).
How to Prevent a Runny Filling and a Soggy Bottom:
- Aside from blind-baking the pie crust prior to filling it, there’s one magic ingredient that is integral to preventing a runny filling: cornstarch!
- Do not skip the cornstarch in this recipe. Cornstarch is a thickening agent, helping to thicken the pie filling as it cooks so it doesn’t seep into the pie dough, create a soggy bottom, or allow the pie filling to stream out the moment you slice it.
- Be sure you’re using cornstarch; cornmeal and corn flour are not the same thing as cornstarch and they cannot be used interchangeably.
- While some substitutes for cornstarch exist, we haven’t tested using anything but cornstarch, so I can’t recommend swapping anything in its place.
Why is There Heavy Cream in This Pie Filling?
When paired with the sugar, a little heavy cream gives this filling a beautifully caramel-y and creamy consistency. It creates a richer flavor compared to a standard apple pie. I don’t recommend substituting milk or any dairy-free options.
Is There Caramel in This Pie?
There is not actually caramel sauce in this pie. The caramel comes from cooking the sugar, butter, and cream for the apple filling. Feel free to drizzle homemade salted caramel sauce on the finished pie, for added indulgence!
More Recipes You’ll Love:
For the filling:
-
6
large (1260 grams) Granny Smith or Jonathan apples,
cored, peeled, and sliced about ⅛-inch thick
-
1/2
cup
(100 grams) packed light brown sugar
-
1/2
cup
(100 grams) granulated sugar
-
1/4
cup
(32 grams) all-purpose flour
-
1
teaspoon
cornstarch
-
1
teaspoon
cinnamon
-
1/4
teaspoon
nutmeg
-
1/2
teaspoon
salt
-
1
tablespoon
lemon juice
-
1
teaspoon
vanilla
-
1/4
cup
(59 ml) heavy cream
-
4
tablespoons
(57 grams) unsalted butter
For the streusel topping:
-
3/4
cup
(96 grams) all-purpose flour
-
2
tablespoons
(25 grams) granulated sugar
-
4
tablespoons
(50 grams) light brown sugar
-
5
tablespoons
(71 grams) unsalted butter,
cold, cut into small pieces
-
1
cup
(240 grams) toffee bits,
homemade or Heath
Blind bake the crust:
-
Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
-
Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
-
Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch deep dish pie pan (safe for freezer-to-oven). Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the bottom and sides of the crust all over with a fork. Freeze for 30 minutes, or until very firm.
-
Meanwhile, preheat the oven to 425°F. Adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy.
-
Make ahead: At this point, you can place the pie tin in a zip-top bag or wrap very well in plastic and store in the freezer until ready to use. Defrost in the fridge overnight.
-
Remove the pie shell from the freezer. Line the chilled crust in the pan with parchment or foil, pressing gently across the bottom and up the sides of the pie. Fill the crust with pie weights (or dry beans or sugar) completely flush to the top edge of the crust to prevent shrinking or slumping.
-
Place on a rimmed, parchment-lined baking sheet. Bake for 18-20 minutes, or until pale and just beginning to brown but not raw. Carefully remove the foil and weights and continue baking for another 7-10 minutes, or until just turning golden.
-
Remove pie and reduce oven temperature to 375°F.
Make the filling:
-
Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes. Pour the apple mixture into the pie crust.
Make the topping and bake:
-
In a medium bowl, combine the flour and sugars. Cut the butter into the flour with a fork until coarse crumbs form. Stir in the toffee bits. Sprinkle over the apple mixture. Wrap the edges of the pie crust with a crust shield or foil.
-
Bake the pie on a parchment-lined baking sheet for about 35 to 40 minutes, or until the top and crust are golden brown and the center of the pie is no longer wet.
-
Let cool until just barely warm, about 1 hour. Serve with vanilla ice cream.
-
Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.
Can I Make This Apple Crumble Pie Ahead of Time?
There are a few make-ahead options for this Caramel Apple Streusel Pie recipe.
1. Pie Dough - The pie dough can be shaped into a disc and refrigerated for up to 3 days or frozen for up to 2 months, as long as it’s well wrapped in plastic. Defrost in the fridge overnight if frozen.
2. Filling - The filling can be made 1 day ahead of time and stored in an airtight container in the fridge. Reheat in a skillet on medium-low heat until bubbling before adding to the blind-baked crust.
3. Streusel - The streusel can be prepped up to 3 days in advance and refrigerated in an airtight container until ready to use.
4. Baked Pie - Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days.
5. Make Ahead and Freeze - You can also freeze fruit pies. Instructions right below.
Can I Freeze This Caramel Apple Streusel Pie?
1. Use a disposable aluminum foil pie pan for best results. These pans store easily and don’t add much additional bulk to the freezer, plus they can safely go from freezer to oven without the fear of the pan cracking or shattering. Bonus: no pie pan to clean afterward!
2. Follow the full instructions for blind baking the crust and cooking the apples. Allow both to completely cool separately.
3. Make the streusel and set aside in the fridge while the filling and crust cool.
4. Once everything is cooled, assemble the pie fully.
5. Double wrap the pie in plastic, then a layer of foil, and freeze for up to 1 month.
6. When you’re ready to bake, place the frozen pie on a baking sheet and cover the edges with aluminum foil or a pie crust shield. Bake at 375°F on the bottom rack for about 1 hour 15 minutes to 1 hour 30 minutes.
7. The bake time will depend on your oven, so keep an eye on it and pull from the oven once the center of the pie registers about 190°F on an instant-read thermometer. Allow to cool for about 1 hour before serving.
This post was originally published in 2017 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
I have made a lot of Apple Pies in my day but this was simply amazing in every way.. or should I say, bite!
I thought I’d try something new this Thanksgiving and though I am usually reluctant to steer from my tried and true especially on a Holiday but so glad I did. The frozen butter was absolutely the best trick for making the Pie Crust so delicious, flaky and most of all easy! The filing was sweet and I chose to use two varieties of Apple.. Granny Smith and HoneyCrisp..but the Streusel topping with the homemade Toffee bits were the cherry on top! It was a smash at my Thanksgiving and I barely got a piece it was such a favorite. Making this again in a couple of weeks for a dinner party I’m having! Thank you!
That’s so amazing to hear, Tracie! So thrilled that this pie was such a hit with you and your family 🙂
Bf wants me to use canned filling to save time. Would it still taste good?
Hi Kimberly! We haven’t tried that, and it might work, but I can’t say for sure since we haven’t tested it out! What I can say for sure is that it won’t be as good, as fresh apples are going to be more flavorful and have a much better texture, compared to canned! Let us know how it goes if you give that a try!
I’m hoping to make this for Thanksgiving, but I am wondering if I can freeze the pie after it is completely baked, and then reheat it on Thanksgiving, similar to store bought frozen pies. Timing is a problem for Thanksgiving meals.
Hi Pat! There are freezing and make-ahead instructions in the pink tip box, above the recipe, including bake-then-freeze tips. I hope that helps 🙂 Happy baking!
absolutely delicious
Hi, how are you? im writing from Peru 🙂 and I just want to know how can i replace the sour cream?
thanks
Hi Daniela! We haven’t tested anything but sour cream, but some of our other readers have had success using yogurt instead of sour cream. Of course, I can’t guarantee the same results without testing it out ourselves, but hopefully it might work for you, too! Good luck, and let us know what you think if you give this pie a try 🙂
I am asking a question prior to making this Recipe, which looks very tasty By-The-Way. My question is that I am planning to make this and then freeze it for a rainy day (or snowy, since I live in Minnesota) but one thing that I did not get from reading the section about pre-making and freezing. My question is that Do I still have to dock and blind bake the crust per the instructions? I would like to know before I actually work on this. Please email me back to let me know.
Thanks You very much
Rick Hokanson
Hi there! Thanks for your feedback! I just updated the notes on how to pre-make and freeze to include that. You will want to complete the full instructions on docking and blind baking your crust as that will help to ensure when the pie is actually baked, that you won’t end up with a soggy bottom. I hope that helps! Great idea to save for a snowy day, let us know what you think when you end up making this pie 🙂
Is there supposed to be actual caramel as an ingredient in the filling?
Hi Jen! No, the caramel is homemade by using the filling ingredients and cooking them on the stove 🙂 Please let us know what you think if you give this recipe a try!
not very pretty. But tastes good.
Is the flour with the toffee bits supposed to cook into it for the topping mine is not fully cooked into it
Hi Ashton! No, the streusel topping stays on the top of the pie, it doesn’t cook into it. Think of it like a crumble topping on a muffin or coffee cake, it stays on top and adds a bit of crunch to the pie with extra delicious flavor. I hope that helps! Let us know what you think of this recipe 🙂
Hi!
This looks delicious and I can’t wait to try it. I was looking at your homemade toffee bits recipe as well. My question is, if I make the toffee and sprinkle it on top of the pie before baking it, won’t it just melt in the oven? It’s just butter, sugar, and salt so that seems like it’ll just melt.
Hi Kelli! The toffee melts a little bit in the oven, but as the pie cools, they harden again. Can’t wait for you to enjoy not only this pie but the toffee bits as well! Plus, you’ll have leftover toffee bits you can enjoy in our Browned Butter Toffee Chocolate Chip Cookies 🙂
A bit dubious about leaving lumps of butter in the pastry – when I removed the protective layer and baking beans the pastry was bubbling up and didn’t even really dry out after the extra 12 mins in the oven afterwards (but the crust became very brown – a bit over for my liking). I think next time I will use my own recipe for a nice short pastry. The filling is great and the crumble topping too. Will use again.
So excited to try this! Just a clarifying question: if you aren’t making the pie crust ahead of time, do you still need to precook it with pie weights or is that just if it’s been frozen? Thanks!!
Hi Molli! You’ll want to still bake the pie crust prior to filling, even if it’s not frozen or made ahead. That helps to ensure you don’t end up with a soggy pie crust bottom! Please let us know what you think of this recipe if you give it a try, I hope you enjoy 🙂
The pie is nice. The recipe could be improved by stating in the recipe under topping to use brown sugar and a brand of toffee. My Heath bits are too small and crunchy to add any meaningful toffee flavor and I used white sugar instead of brown, so the topping didn’t soften properly. I also think there could be more topping in general.
I would try it again.
Hi Susan! Thanks so much for your feedback! I included a section above the recipe with a link to our Homemade Toffee Bits. You may be interested in trying them next (plus, they’re amazing in our Browned Butter Toffee Chocolate Chip Cookies, and the recipe makes plenty for both recipes!). The topping is correct in that we used granulated sugar. We felt that granulated sugar helped balance the streusel and kept it from becoming too sweet, and we also liked the bit of crunch and texture that it gives the streusel. Feel free to experiment using brown sugar next time, as well as doubling the streusel 🙂
This pie tastes amazing, however, it came out a little runny. I used the weight scale and measured out everything, any suggestions on how to thicken the sauce?
Hi Mimi! It sounds to me like you may need to cook the pie for longer so the filling sets up. Did you let it cool completely before slicing? That will help it set up as well 🙂
Yum yum yum! So a little bit more steps than I was expecting, but WORTH IT! Absolutely delicious.
Glad you tried this recipe and loved it, Melissa!
Hi! There is something I dont understand. Do you bake the crust alone for 20 minutes and then put the filling and continue baking or do you use the raw pie crust with the apple filling and bake all together?
Hi Gina! Yes, you will blind bake the crust before adding the filling 🙂 This helps to ensure that your pie doesn’t have a soggy bottom.
Can a person make these into bars using the same recipe?
We haven’t tried that! If you give it a try, we’d love to hear back!
Soo good! I love the combination of flavors. I halved the amount of sugar though and it was still very sweet. But I probably used apples that were naturally sweet so take that with a grain of salt!
So glad you tried this recipe out!
My filling came out watery and I followed the directions closely, any ideas why? Even though it was watery it tasted great!
Everybody loved the pie!! It was gone in 5mins! My filling ingredients were too runny but the crust was perfect and everything tasted great!
You need to edit your baking time. You mention baking times differently in your heading compared to the written instructions. From 1 hour and 20 min to 35 to 40 min. .But the recipe looks wonderful.
Nancy, the cooking time refers to the total amount of cooking time in the recipe. That includes baking the pie crust, cooking the filling, and then baking the assembled pie 🙂
I can’t use toffee bits because my daughter has a nut allergy. What would you suggest in place of that?
If you use her recipe for homemade toffee pieces, there aren’t any nuts in it so they’re safe for your daughter!
https://handletheheat.com/homemade-toffee-bits/
Can I use a store-bought pie crust?
When making the strussle topping, are we supposed to use white granulated sugar or light brown sugar? I think I messed up by using white sugar. Recipe didn’t say and it doesn’t like quite right. Looks like uncooked flour on top after baking.
Can I use a regular pie pan or does it need to be a deep pie pan?
Freaking AMAZING!!
where do you put the carmel?
I want to make this for Thanksgiving. I was was wondering though if the toffee bits soften a bit during baking. Heath bar makes toffee bits, but I’ve never worked with them and my memory of heath bars is that they are quite hard. While I want a nice light crunch to the streusel topping and I love the flavor of toffee, I don’t think I want “jawbreaker” pieces in there. Are those the right toffee bits to use?
When freezing the whole pie would you still parbake the bottome crust? It looks delicious and I want to make it ahead for Thanksgiving?
I made it and it turned out wonderful. I certainly will make this pie again; however, will reduce the sugar a little bit.
This recipe was really good! I love it a lot and its goijg on my favorite recipes for apple pie. The only question I have is how much is the calories? It has the servings but no calories?
Just wondered if the recipe should be edited to ‘Remove the pie shell from the fridge ‘ ( instead of freezer) as you have already asked us to defrost overnight in fridge. Not being picky just good at proof reading and seems to make senses. Also this looks a great recipe . I’m definitely going to try tomorrow and thanks for a great site.
Marion
You’re a pretty good proofreader? Yet you missed a comma, “Not being picky(,)just good at proof reading(.)and (we don’t begin sentences with ‘and’). Seems to make “senses”)? Did you proofread your own statement before you posted it though?
Thank you! This was my first pie…I have made it 3 times and it’s delicious. Once I substituted the butter in the filling for cannabis infused coconut oil and it was REALLY good.
Simmer down there, Jim ♀️
Loved this pie recipe! Did not disappoint and it even inspired me to make my own pie crust.
according to King Arthur, the flour company, one cup of AP flour weighs 120 grams. So, 1 1/4 cups weighs 150 grams. If it did weigh 159 g, as you say, then one cup would weigh 127 1/5 g. That would be a little difficult for most home cooks/bakers. Can you please tell me the source of your information? I’d like to know once and for all because I have seen this too many times from other people and sometimes the differences are pretty substantial. Did you use 159 gr in your test kitchen?
I use 1 cup flour = 127 grams and have used that for years. It’s what I’ve found to be most accurate. If you’re using a specific brand, then you can follow that brand’s weight measurement instead.
I made your crust (my first homemade!) yesterday for the caramel apple pie. It was out of this world delicious. However, my crust sides slid down about 2” during the blind baking. Any thoughts as to what I did wrong? It did look a lot more crumbly than your video when I was rolling it out too.
Tessa,
Obviously this apple pie recipe is an oldie but a goodie. When printing out the recipe, I’d love to have a photo of the item in the recipe. It jogs my memory of what attracted me to the recipe in the first place. Is it possible to have the photos added to the printed recipe?
Looks amazing and I will be making it this weekend! Quick question, do you think you could sub almond milk instead of the heavy cream? Or would the filling get really runny? Thanks!
I have a question on the filling. You state, mix all except butter in a bowl, melt butter, then add apple mixture. When do the apples get mixed with the bowl mixture? While cooking?
This is amazing. I made it this morning for dessert tonight. I didn’t use the crust recipe because I had found some pie dough I had left in the freezer. It turned out delicious, I’m already looking forward to eating some tomorrow after lunch! The only thing I did differently was add 1 tbsp of vanilla but that was by accident. I read it wrong. I will make this my go to recipe for now on!
Love, love, love this recipe! It is without question, the BEST apple pie I’ve ever tasted! I made this pie using Honey Crisp and Granny Smith apples. Flavors, texture, etc… were just perfection!!!!
Thank you SO much for the kind comment, Kate! xo
Hey Tessa! I love all the recipes I’ve tried of yours and they always turn out perfect! Nice easy instructions and the videos sure help! So thank you for that One question; in this filling do you think I could add a couple of tablespoons of a nice bourbon and not change too much the consistency ? Thanks !
Do you think this is something I could assemble the night before and then pop in the oven the next day, or would the bottom of the pie get soggy if I do that? Looks amazing, regardless! Thanks for the recipe!
The pie would get soggy unfortunately. You could freeze it instead 🙂 Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time, or more as needed.
I made this to take to a dinner party. It was so delicious. Everyone loved it! I’m going to add it to my Thanksgiving dessert line-up.
I had to use Greek Yogurt in the crust since I didn’t have any sour cream, but it worked out just fine. The crust was so buttery and flaky. Definitely my new pie crust recipe going forward.
Thanks so much for all the wonderful recipes you post!
thank you for this recipe, I like your last reason for baking this pie from scratch, that is, aromatherapy! Great excuse, at least for me and love your crust walk through too!
This was absolutely incredible!! I made the pie yesterday for dessert. We had this delicious creation with vanilla ice cream. Every one was raving. My husband said ” you can make this anytime” Thank you once again for another winning recipe!
Looks yummy! You mention covering pie shell with double layer of foil but then you say to put pie weights over parchment. Which one is best to use? Can’t wait to make this!
Whichever you have on hand should be fine!
Looks delicious! Do you think pre-baking the crust is totally necessary? When I make traditional apple pie, I fill the crust dough and then bake everything together. Just wondering if I could eliminate an extra step! #lazybaker
I made this over the weekend. I don’t like typical apple pie but loved this. Sweet but delicious!
Beautiful Fall time pie, especially love that Streusel topping which I would eat with a spoon! 😉
Wow! This is just the pie I use from here: http://www.foodnetwork.com/recipes/food-network-challenge/caramel-apple-pie-2003-1st-place-apple-recipe/index.html. I will try your addition of corn starch next time!
it looks delish!
tessa, you’ve got a great blog (and this pie looks incredible!). i’ve always enjoyed reading along. just a slightly annoying feature though are the ads that pop up when you visit the site. they take over the screen and not only can you NOT click them away, they take over viewing your site. then they disappear and it’s not an issue.
thought i’d let you know since it really takes away from the experience of reading your blog.
Thanks for the feedback! I’ve been trying to figure out where that ad is coming from (I have multiple ad providers) and haven’t had any luck yet. Please know I’m working on getting it removed!
I would love to have a big slice of this right now, just gorgeous!
Just made an apple pie with streusel topping. It was great…but now I will have to try it with the caramel ingredients in the filling and the toffee in the streusel top. It sounds like it will make the pie even better! Btw, thanks for the comment about it won’t be too sweet. I would ordinarily worry about this.
Ooh! I’m excited to make this one for sure because I LOVE caramel apples. I have been known to snack on apple slices and the Fleur de Sel caramel dip from Trader Joes year round just because… Yep, I will be making this because it’s right up my alley and it looks incredible too!
This pie looks beyond incredible Tessa!
I adore apples and caramel together. I can’t wait for fall pie baking and this is what I’ll make first! Love this, Tessa.
Oh my Tessa! This looks absolutely delish. I think I may have to make this very, very soon.
Tessa, this is incredible!! So pretty and I love the streusel and addition of caramel!