Apple Carmelina – Easy Olive Garden Copycat

This Olive Garden Apple Carmelina copycat is a cozy apple dessert with cinnamon sugar filling and a buttery, golden crumble on top. It’s easy to throw together, uses canned apples (or fresh if you’re up for it), and honestly? It’s that no-stress, just-hit-bake kind of sweet. Great for chilly nights, last-minute baking, or when you just want warm dessert in a bowl.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 35 mins
• Flavor: cinnamon-spiced, buttery, sweet
• Great for: fall cravings, weeknight desserts, low-effort baking

Why I Like This Recipe

I didn’t plan to bake. I was gonna eat peanut butter off a spoon and call it a night. But then I saw the apples. And this came together fast — no peeling, no stress. Just toss, crumble, bake. The smell alone made me feel better. It’s soft and golden and kind of perfect.

Ingredients

Apple Filling:

• 2 cans sliced apples (20 oz each, drained)
• ½ cup sugar
• ¼ cup brown sugar
• ½ tsp apple pie spice (or cinnamon)
• ¼ tsp salt
• ¼ cup all-purpose flour

Crumble Topping:

• ¾ cup all-purpose flour
• ¼ tsp salt
• ½ cup brown sugar
• ¼ cup sugar
• 5 tbsp butter (softened)

For Serving:

• Vanilla ice cream (a big scoop)
• Caramel sauce (as much as your heart says)

How To Make Apple Carmelina

1. Mix the filling: Preheat oven to 350°F.
   In a bowl, mix drained apples with both sugars, spice, salt, and flour. Toss until coated.
   Spread into a greased 8×8 baking dish.
2. Make the crumble: Mix flour, salt, sugars. Add softened butter. Use your hands to squish it into chunky crumbs.
   Sprinkle over apples — don’t hold back.
3. Bake it: Bake uncovered for 30–35 minutes. It should be golden and bubbling around the edges.
4. Serve: Scoop warm into bowls. Add vanilla ice cream and caramel sauce right before serving.

Tips for Success

• Canned apples = shortcut. But go fresh if you want more texture.
• Use softened butter, not melted — it makes the topping stay crumbly.
• Add caramel to the filling or the topping if you’re feeling extra.
• Serve warm. Always. Cold apple crumble? Nah.

Storage and Reheating

• Fridge: Cover and keep for 3–4 days. Still good, even better the next day.
• Freezer: Freeze before baking (assembled) for up to 2 months. Bake from frozen +10 mins.
• Reheat: Microwave or oven. Add new ice cream and more caramel like it’s Day 1.

Frequently Asked Questions

• Can I use fresh apples?
  Yep. Use about 3½ lbs, peeled and chopped. Simmer in water for 8–10 mins first.
• Can I skip the ice cream?
  Sure… but should you? If not, use whipped cream or Greek yogurt with honey.
• Is this like an apple crisp?
  Pretty close. Just heavier on the caramel vibes and slightly finer crumble texture.
• Do I need to drain the canned apples?
  Yes. Too much liquid = soggy bottom. Not cute.
• Can I make it in advance?
  Totally. Bake it earlier in the day and reheat before serving.

Common Mistakes and How to Dodge Them

• Using melted butter in the crumble: It turns it into mush. Use softened butter and mash it in with your fingers — like damp sand, not soup.
• Skipping the spice: Even a pinch of cinnamon makes a big difference. Apple + spice = balance.
• Not draining canned apples: Extra liquid can ruin the texture. Drain them well, then toss with the flour to help soak things up.
• Underbaking it: It should be golden and bubbly. If it still looks pale at 30 mins, give it a few more.
• Not letting it cool slightly before serving: Give it 5–10 mins to settle so it’s not too hot to eat (and so it doesn’t melt the ice cream in 2 seconds).

Nutrition Facts (Per Serving)

• Calories: 542 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 35mg
• Sodium: 280mg
• Potassium: 180mg
• Total Carbohydrate: 92g
• Dietary Fiber: 4g
• Sugars: 60g
• Protein: 2g

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