Rinse and dry the apples (you want to wash away the waxy coating that will prevent the caramel from sticking). Pull out the apple’s stem and replace it with a stick. Call the apples in the fridge or freezer (the caramel will stick much more easily!)

Make Bake Club Caramel. When caramel has cooled slightly, dip one apple in the caramel, letting any excess drip off then place on a greased baking sheet to set for 3 minutes before rolling the bottom quarter in the bowl of pie crumbs.

Stand the crumb bottomed apple on an ungreased baking sheet or plate to finish setting for about 30 minutes. Serve or wrap in a cello bag if you’re in the gifting mood!