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Salted Caramel Apple Crumble Bars

Salted Caramel Apple Crumble Bars

These irresistible bars combine a sweet and tart apple filling with a rich salted caramel and a buttery oat crumble topping. Perfect for fall baking!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Bar, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Apple Filling
  • 6 medium Granny Smith apples peeled, cored, and thinly sliced
  • 0.5 cup Granulated sugar
  • 0.25 cup Packed light brown sugar
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Salt
Salted Caramel
  • 1 cup Granulated sugar
  • 0.25 cup Water
  • 0.5 cup Heavy cream
  • 4 tablespoons Unsalted butter cut into pieces
  • 0.25 teaspoon Sea salt
Crumble Topping
  • 1 cup All-purpose flour
  • 0.5 cup Rolled oats
  • 0.5 cup Packed light brown sugar
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Salt
  • 0.5 cup Cold unsalted butter cut into small pieces

Equipment

  • 9x13 inch baking pan
  • Large bowl
  • Medium saucepan
  • Pastry blender or fork

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
  2. Prepare the apple filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss gently to coat.
  3. Make the salted caramel: In a medium saucepan over medium heat, combine granulated sugar and water. Do not stir. Cook, swirling occasionally, until sugar dissolves and turns deep amber. Carefully pour in heavy cream (it will bubble!), whisking constantly until smooth. Remove from heat; stir in butter and sea salt until melted.
  4. Assemble the bars: Spread half the apple filling in the prepared pan. Pour cooled salted caramel over apples. Top with remaining apple filling.
  5. Make the crumble topping: In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry blender or your fingers until crumbly.
  6. Bake: Sprinkle crumble topping evenly over the apple filling. Bake for 45-50 minutes, or until golden brown and bubbly.
  7. Cool: Let cool completely in the pan before cutting into squares. This allows the caramel to set.

Notes

For a richer caramel, use dark brown sugar. You can also add a teaspoon of vanilla extract to the caramel for extra flavor. Store leftover bars in an airtight container at room temperature for up to 3 days.