Rustic Salted Caramel Apple Crumble Bars (Print Version)

Salted Caramel Apple Crumble Bars: Your new favorite fall dessert! Sweet apples, buttery crumble, & gooey salted caramel. So easy to make!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 85 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Buttery Crumble & Base

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) light brown sugar, packed
03 - 1 cup (90g) old-fashioned rolled oats
04 - 1 tsp ground cinnamon
05 - ½ tsp salt
06 - 1 cup (226g) unsalted butter, very cold and cubed

→ For the Sweet Apple Filling

07 - 6-7 medium Granny Smith apples (about 2.5 lbs), peeled, cored, and sliced ¼-inch thick
08 - ½ cup (100g) granulated sugar
09 - 2 tbsp cornstarch
10 - 1 tbsp fresh lemon juice
11 - ½ tsp ground cinnamon
12 - ¼ tsp ground nutmeg

→ For the Salted Caramel Drizzle

13 - 1 cup (200g) granulated sugar
14 - ¼ cup (60ml) water
15 - ½ cup (120ml) heavy cream, warmed
16 - 4 tbsp (56g) unsalted butter, softened
17 - ½ tsp flaky sea salt, plus more for garnish

# Instructions:

01 - First things first, let's get that glorious crumble happening. In a big bowl, whisk together your flour, brown sugar, oats, cinnamon, and a pinch of salt. Now, cut in your cold, cubed butter. I usually use my fingertips, rubbing the butter into the dry ingredients until it looks like coarse crumbs with some pea-sized pieces remaining. This step is where the magic starts to happen, creating that irresistible texture. Press about two-thirds of this mixture firmly into your prepared 9x13 inch baking pan. I always make sure it's really packed down; I once had a base that was too loose, and the bars crumbled apart when I cut them. Chill this base in the fridge while you get the apples ready, it helps it set up nicely.
02 - Time to get those apples prepped! Peel, core, and slice your Granny Smith apples into about 1/4-inch thick pieces. I like them a bit chunky, but not too thick, so they cook down evenly. Toss them in a bowl with granulated sugar, cornstarch, a good squeeze of lemon juice (this keeps them from browning and adds a little zing!), and a generous dash of cinnamon and nutmeg. Mix it all up until every apple slice is coated. This is where your kitchen starts to smell absolutely divine, hon. I once got distracted and added too much lemon, and the apples were a bit too tart, so taste as you go!
03 - Now for the layering! Retrieve your chilled crumble base from the fridge. Spread your spiced apple filling evenly over the base. Pile it high, but don't press it down too much, you want a bit of air in there. Then, sprinkle the remaining one-third of the crumble mixture over the apples. Don't worry about making it perfectly even; a rustic, craggy top is what we're aiming for! This is where you can see all those beautiful oat bits peeking through. I always try to get a good, even distribution for maximum crumble-to-apple ratio in every bite.
04 - Pop your beautiful creation into a preheated oven at 375°F (190°C). Bake for about 45-55 minutes, or until the top is golden brown and the apple filling is bubbly and tender. You'll know it's ready when your whole house smells like a warm hug. Keep an eye on it towards the end; I've definitely had a few edges get a little too toasty, so a loose foil tent can save the day if needed. The apples should yield easily when poked with a fork, but still have a little bite.
05 - While the bars are baking or cooling, let's get that glorious salted caramel going! In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium heat, stirring just until the sugar dissolves, then stop stirring completely! Let it simmer until it turns a deep amber color. This takes patience, but it's worth it. Once it's amber, carefully and slowly whisk in the warm heavy cream (it will bubble up, so be careful!), then the softened butter, and finally, a generous pinch of sea salt flakes. Whisk until smooth. I once added the cream too fast and it seized up, a total mess, so take your time!
06 - Once the Salted Caramel Apple Crumble Bars are out of the oven, let them cool in the pan on a wire rack for at least an hour, or even better, completely cool. This is important, hon, because if you cut them hot, they'll be a glorious, delicious mess, but a mess nonetheless! Once cooled, drizzle that amazing homemade salted caramel all over the top. You can be as neat or as messy as you like here. Sprinkle with a few extra sea salt flakes if you're feeling fancy. Cut into squares and get ready for some serious deliciousness. They should look like golden little squares of apple-caramel heaven, ready to be devoured.

# Notes:

01 - Always use cold butter for the crumble; it makes all the difference in texture, trust me!
02 - Store cooled bars in an airtight container for best freshness; they freeze well too!
03 - Try a mix of tart and sweet apples for the filling if Granny Smiths are too sour for you.
04 - Serve warm with a scoop of vanilla bean ice cream for an extra special treat.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - heavy-bottomed saucepan
04 - whisk
05 - cutting board
06 - sharp knife
07 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 3-5g

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