Caramel Apple Crumb Bars
Easy fall dessert bars with buttery shortbread crust, spiced apple filling, oat crumble topping, and caramel drizzle. Perfect for potlucks and bake sales.
Ingredients
- Crust and Crumb Topping:
- ⅓ cup granulated sugar
- ¼ cup light brown sugar packed
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons chilled unsalted butter cut into cubes
- ½ teaspoon pure vanilla extract
- ⅓ cup old-fashioned oats
- ¼ teaspoon ground cinnamon
- Apple Filling:
- 3-4 cups peeled thinly sliced apples (about 3-4 apples)
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- Topping:
- ⅓ cup good quality caramel sauce plus more for serving
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- In a large bowl, whisk together granulated sugar, brown sugar, flour, baking powder, and salt. Add chilled butter cubes and vanilla extract. Work the mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Remove half of the mixture and press it firmly into the prepared pan. Use the bottom of a measuring cup to create an even layer.
- Peel and thinly slice apples into ¼-inch thick pieces. In a medium bowl, toss apple slices with flour, sugar, cinnamon, and lemon juice until coated.
- Arrange seasoned apple slices evenly over the pressed crust, overlapping slightly.
- Add oats and additional cinnamon to the remaining crumb mixture. Stir until combined, then sprinkle over the apples.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 25-30 minutes until topping is golden brown and apples are tender.
- Cool completely in the pan before adding caramel. Drizzle caramel sauce over cooled bars in decorative patterns.
- Let caramel set for 10 minutes before cutting. Use parchment overhang to lift bars from pan for easy cutting.
Notes
Use a mix of apple varieties for complex flavor (Granny Smith + Honeycrisp recommended)
Keep butter cold for best texture
Slice apples uniformly (¼ inch) for even cooking
Store covered in refrigerator for up to 3 days
Can be assembled 1 day ahead before baking
For gluten-free version, substitute flour with 1:1 gluten-free blend
Keep butter cold for best texture
Slice apples uniformly (¼ inch) for even cooking
Store covered in refrigerator for up to 3 days
Can be assembled 1 day ahead before baking
For gluten-free version, substitute flour with 1:1 gluten-free blend
