Salted Caramel Apple Crumble Bars: My Favorite Fall Treat (Print Version)

My go-to recipe for Salted Caramel Apple Crumble Bars! Learn how to make these delicious fall treats with my personal tips, tricks, and "oops" moments.

# 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:

→ Crust & Crumble Base

01 - 2 1/4 cups (270g) All-Purpose Flour
02 - 1 1/2 cups (300g) Granulated Sugar, divided
03 - 1 cup (2 sticks) Unsalted Butter, cold and cubed
04 - 1/2 teaspoon Salt
05 - 1 cup (90g) Rolled Oats
06 - 1/2 cup (100g) Light Brown Sugar, packed

→ Apple Filling Magic

07 - 4-5 medium (about 6 cups sliced) Granny Smith Apples
08 - 2 tablespoons All-Purpose Flour
09 - 1 teaspoon Ground Cinnamon
10 - Pinch of Nutmeg (optional)

→ Salted Caramel Drizzle

11 - 1/2 cup (100g) Granulated Sugar
12 - 2 tablespoons Water
13 - 1/4 cup (60ml) Heavy Cream
14 - 1 tablespoon Unsalted Butter
15 - 1/2 teaspoon Vanilla Extract
16 - 1/2 teaspoon Sea Salt, plus more for sprinkling

# Instructions:

01 - First things first, let's get that oven preheating to 375°F (190°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This is crucial for easy removal, trust me, I've had bars get stuck before, and it was a sticky disaster! In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Now, cut in 1 cup (2 sticks) of cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Don't overmix, we want tenderness! This is where I often get butter everywhere, honestly.
02 - Take about two-thirds of that glorious crumb mixture and press it firmly into the bottom of your prepared baking pan. Really get in there and make an even layer. This is going to be the sturdy foundation for our Salted Caramel Apple Crumble Bars, so make it count! Pop that pan into the fridge to chill for about 15-20 minutes while we get the apple filling ready. This little chill step helps prevent the crust from getting soggy later, a mistake I made early on that resulted in a less-than-perfect bottom.
03 - While the crust is chilling, peel, core, and thinly slice about 4-5 medium Granny Smith apples – roughly 6 cups worth. In a separate large bowl, toss the apple slices with 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and a tiny pinch of nutmeg if you're feeling spicy. The smell of the cinnamon and apples together? Oh, it's just divine, the true essence of fall! Make sure every apple slice is coated; this flour helps thicken the juices, preventing a watery filling.
04 - Retrieve your chilled crust from the fridge. Evenly spread the spiced apple mixture over the crust. Now, take the remaining one-third of the crumb mixture (the one with oats and brown sugar added for the crumble) and sprinkle it generously over the apples. This is the fun part, getting that lovely, rustic crumble top! Sometimes I add a little extra brown sugar to this top crumble for extra crunch, because, you know, more is more when it comes to crumble. Make sure it's somewhat even, but a few clumps are welcome, giving it that perfect homemade look.
05 - Place your pan into the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the apples are tender when pierced with a fork. You’ll know it’s ready when your kitchen smells like heaven, honestly. I always check around the 40-minute mark because my oven can be a bit… unpredictable. If the crumble starts browning too fast, loosely tent it with foil. Pull it out and let it cool completely on a wire rack – this is the hardest part, the waiting!
06 - While the bars cool, make your salted caramel. In a saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until it turns a deep amber color – watch it carefully, it goes from perfect to burnt quickly! Remove from heat, then slowly, carefully, whisk in 1/4 cup heavy cream and 1 tablespoon unsalted butter. It will bubble like crazy, don't panic! Stir in 1/2 teaspoon vanilla extract and a pinch of sea salt. Let it cool slightly, then drizzle generously over the cooled Salted Caramel Apple Crumble Bars. Sprinkle with a little extra flaky sea salt for that extra pop!

# Notes:

01 - Always use cold butter for the crust and crumble; it makes all the difference in texture, trust your instincts here.
02 - For the caramel, don't stir the sugar and water until it's amber; stirring can cause crystallization, which is a real bummer.
03 - Don't rush cooling the bars before adding caramel; it'll just melt into a messy puddle, a mistake I've made more than once.
04 - Toasting your oats lightly before adding them to the crumble mixture truly deepens that nutty flavor and makes it extra special.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - parchment paper
03 - large mixing bowls
04 - pastry blender (or forks/fingertips)
05 - saucepan
06 - whisk
07 - cutting board
08 - knife
09 - wire rack

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 22g
Total Carbohydrate: 60g
Protein: 4g

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