Salted Caramel Apple Crumble Bars
Caramel Apple Crumble Bars
Layered dessert bars with a buttery oat crust, cinnamon apples, salted caramel, and a crisp crumble topping.
Salted caramel apple crumble bars bring the best parts of apple pie into a pan of neat, shareable squares. The same oat mixture becomes both the sturdy crust and the crumbly topping, so the bars feel layered without making the process fussy.
The apple filling is cooked briefly before baking. That small stovetop step softens the fruit, concentrates the cinnamon-spiced juices, and keeps the crust from turning soggy once the caramel goes in.
Use a thick caramel sauce that tastes good on its own, either homemade or a good-quality jarred version. A pinch of flaky sea salt over the caramel keeps the bars balanced and gives each bite a little contrast against the brown sugar crumble.
The bars need time to cool before slicing. Warm bars will taste wonderful but will be too soft for clean squares; after a rest, the caramel sets just enough to hold the apples and crumble together.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the paper.
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2
In a large bowl, stir together the melted butter and brown sugar until smooth. Add the flour, oats, baking powder, kosher salt, and 1 teaspoon of the cinnamon, then mix until the crumbs are evenly moistened.
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3
Press about two-thirds of the oat mixture firmly into the prepared pan to form an even crust. Bake for 12 minutes, until the surface looks set and the edges are just starting to color.
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4
While the crust bakes, combine the diced apples, granulated sugar, lemon juice, cornstarch, vanilla, and remaining 1/2 teaspoon cinnamon in a skillet. Cook over medium heat for 5 to 7 minutes, stirring often, until the apples begin to soften and the juices thicken.
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5
Spread the warm apple filling evenly over the parbaked crust. Drizzle the caramel sauce over the apples, then sprinkle the flaky sea salt across the caramel.
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6
Scatter the remaining oat mixture over the top in small clumps, leaving a few small openings where the caramel and apples can show through.
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7
Bake for 28 to 33 minutes, until the crumble is golden brown and the caramel bubbles gently around the edges.
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8
Cool the bars completely in the pan for at least 2 hours. Use the parchment to lift them out, then cut into 16 squares with a sharp knife.
Ingredients
- Unsalted Butter, melted:1 cup
- Light Brown Sugar, packed:1 cup
- All-Purpose Flour:1 1/2 cups
- Old-Fashioned Rolled Oats:1 1/2 cups
- Baking Powder:1/2 teaspoon
- Kosher Salt:1/2 teaspoon
- Ground Cinnamon:1 1/2 teaspoons
- Tart Apples, peeled and diced:4 medium
- Granulated Sugar:2 tablespoons
- Lemon Juice:1 tablespoon
- Cornstarch:1 tablespoon
- Vanilla Extract:1 teaspoon
- Thick Caramel Sauce:3/4 cup
- Flaky Sea Salt:1/2 teaspoon
Tips & Notes
- Choose firm tart apples such as Granny Smith, Pink Lady, or Braeburn so the filling does not become mushy.
- If the caramel sauce is very stiff, warm it briefly so it drizzles without tearing the apple layer.
- For cleaner slices, chill the cooled pan for 30 minutes before cutting.
- Store the bars in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days.
