Description
Chewy Salted Caramel Apple Crumble Bars are a perfect fall treat that combines spiced apples, luscious salted caramel, and a buttery oat crumble topping on a shortbread crust. These bars offer a delightful balance of sweet, tart, and salty flavors with irresistible textures, making them ideal for autumn gatherings.
Ingredients
Scale
- For the Shortbread Crust & Crumble Topping:
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- 4 tablespoons (56g) unsalted butter, cut into 1-tablespoon pieces
- 1 teaspoon pure vanilla extract
- ½ teaspoon flaky sea salt, or to taste
- For the Apple Filling:
- 6 medium-sized apples (about 2–2.5 lbs), such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and sliced ¼-inch thick
- ½ cup (100g) granulated sugar
- 2 tablespoons all-purpose flour or cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the longer sides.
- In a large bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt.
- Cut in 1 cup cold unsalted butter until the mixture resembles coarse crumbs with some pea-sized pieces.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan for the crust. Set the remaining one-third aside for the topping.
- Pre-bake the crust for 15-18 minutes, until the edges are lightly golden.
- While the crust bakes, prepare the caramel sauce: In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium-high heat, swirling occasionally, until it turns a deep amber color.
- Carefully pour in ½ cup warm heavy cream, whisking constantly until smooth. Add 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, and ½ teaspoon flaky sea salt, whisking until incorporated. Let cool slightly.
- Prepare the apple filling: In a large bowl, toss 6 peeled, cored, and sliced apples with ½ cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and 2 tablespoons lemon juice. Let sit for 5-10 minutes.
- Spread the apple filling evenly over the warm pre-baked crust. Drizzle about half of the salted caramel sauce over the apples.
- Sprinkle the reserved crumb mixture evenly over the apples and caramel.
- Bake for 45-55 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool completely on a wire rack (at least 2-3 hours, or overnight) before cutting into bars.
- Drizzle the remaining salted caramel sauce over the bars before serving.
Notes
- For a chewier texture, ensure apples are sliced thinly and not overcooked.
- The cooling step is crucial for clean slicing; resist cutting while warm.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 25 Minutes
- Cook Time: 1 Hour 10 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 450-550 (estimate)
- Sugar: Approx. 40-50g (estimate)
- Sodium: Approx. 150-250mg (estimate)
- Fat: Approx. 25-35g (estimate)
- Saturated Fat: Approx. 15-20g (estimate)
- Unsaturated Fat: Approx. 10-15g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g (estimate)
- Fiber: Approx. 2-3g (estimate)
- Protein: Approx. 3-5g (estimate)
- Cholesterol: Approx. 70-90mg (estimate)
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