Description
Salted Caramel Apple Crumble Bars packed with sweet apples, decadent caramel, and a buttery crumble crust. Perfect for fall baking!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- ⅔ cup (135g) granulated sugar
- ¼ teaspoon salt
- ¾ cup (170g) cold unsalted butter, cubed
- 4 medium (about 2 pounds/900g) Granny Smith apples, peeled and thinly sliced
- 2 tablespoons lemon juice
- ¼ cup (50g) brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, room temperature
- ½ cup (120ml) heavy cream
- 1 teaspoon sea salt
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) old-fashioned oats
- ⅔ cup (135g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) unsalted butter, melted
Instructions
- Step 1: Prepare the Shortbread Base Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the prepared pan, creating a smooth surface. Refrigerate for 15 minutes, then bake for 15-18 minutes until lightly golden. Remove from oven but keep the oven on.
- Step 2: Prepare the Apple Filling While the crust bakes, toss your sliced apples with lemon juice in a large bowl. In a separate small bowl, mix brown sugar, cornstarch, cinnamon, and nutmeg. Sprinkle this mixture over the apples and toss until evenly coated. In a large skillet over medium heat, cook the apple mixture for about 5-7 minutes, stirring occasionally, until apples are slightly softened but not mushy. Remove from heat and set aside.
- Step 3: Make the Salted Caramel In a medium heavy-bottomed saucepan, spread the sugar in an even layer. Heat over medium heat, watching carefully. The sugar will begin to melt and turn amber (about 5-7 minutes). Once completely melted and amber-colored, carefully add the butter (it will bubble vigorously). Whisk until the butter is completely incorporated, about 2-3 minutes. Remove from heat and slowly pour in the heavy cream while whisking constantly. Stir in the sea salt. Allow to cool slightly while preparing the crumble topping.
- Step 4: Make the Crumble Topping In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms moist crumbs that hold together when pressed.
- Step 5: Assemble and Bake Arrange the cooked apples in an even layer over the baked shortbread crust. Drizzle about ¾ cup of the salted caramel sauce over the apples (reserve the remaining caramel for serving). Sprinkle the crumble topping evenly over the caramel layer, gently pressing down. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling at the edges. Allow to cool completely in the pan on a wire rack before lifting out and cutting into bars.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg