Caramel Apple Crumb Bars. Recipe

I’m sharing my Salted Caramel Apple Crumb Bars, a fall favorite that layers a shortbread crust made with all purpose flour and cold butter, thinly sliced apples tossed with cinnamon and lemon juice, and an oat crumble with rolled oats and brown sugar, finished with a sea salt caramel drizzle.

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I can’t resist these Caramel Apple Crumb Bars, they’re the kind of thing I make when I want dessert that’s a little bit clever. I start with a shortbread crust made from 2 cups all purpose flour and cold unsalted butter, press it into the pan and already I’m imagining that first crisp bite.

The apple layer is simple: 4 cups peeled, thinly sliced apples tossed with a touch of granulated sugar and cinnamon, a little cornstarch so it doesn’t get soggy. On top, old fashioned rolled oats and brown sugar get mixed with cold butter into a golden crumble that gives every bar crunch.

Then I pour a quick caramel from granulated sugar, butter and heavy cream, finish with a sprinkle of flaky sea salt, and suddenly it’s everything from Salted Caramel Apple Crumb Bars to a wink at those Caramel Apple Cheesecake Bars and Caramel Apple Oatmeal Cookie Bars everyone’s been talking about. Some bites are tart, some are sticky, none are boring.

Why I Like this Recipe

1. I love the way the buttery shortbread crust holds everything together, it stays crisp enough to cut but soft enough to bite into.
2. I like the mix of tart apples and warm cinnamon, it makes the whole kitchen smell like fall and every bite tastes cozy.
3. The oat crumble gives a great crunchy contrast, plus I love when there are big chunks you can really chew.
4. The salted caramel on top is the best part, sweet and a little salty, makes the bars feel fancy even though they are easy to make.

Ingredients

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All purpose flour: Mostly carbs, gives structure and crumb, little fiber or protein
Unsalted butter: Pure fat, adds richness, moistness and browning for that buttery bite
Granulated sugar: Sweetness and color, feeds caramel, mostly empty carbs
Apples: Natural sweetness, fiber and tart acidity, keeps the filling fresh and bright
Light brown sugar: Adds deeper, molasses like sweetness and moisture to the filling
Old fashioned oats: Provide chew, whole grain fiber, makes topping hearty, not just sweet
Cinnamon: Warm spice, low calories, boosts flavor and perceived sweetness
Heavy cream: Adds silkiness and fat to the caramel, makes it real rich
Flaky sea salt: Small amount balances sweetness, enhances flavors and gives a little crunch

Ingredient Quantities

- For the shortbread crust:
  - - 2 cups all purpose flour
  - - 1/2 cup granulated sugar
  - - 1 cup (2 sticks) unsalted butter, cold and cubed
  - - 1/4 teaspoon fine salt
  - - 1 teaspoon vanilla extract (optional)

- For the apple filling:
  - - 4 cups peeled, thinly sliced apples (about 4 medium, Granny Smith or Honeycrisp, whatever you like)
  - - 1/3 cup granulated sugar
  - - 1/3 cup packed light brown sugar
  - - 2 tablespoons cornstarch
  - - 1 tablespoon lemon juice
  - - 1 teaspoon ground cinnamon
  - - 1/4 teaspoon ground nutmeg
  - - pinch of salt

- For the oat crumble topping:
  - - 1 1/2 cups old fashioned rolled oats
  - - 3/4 cup packed light brown sugar
  - - 1/2 cup all purpose flour
  - - 1/2 teaspoon ground cinnamon
  - - 1/4 teaspoon salt
  - - 3/4 cup (12 tablespoons) cold unsalted butter, cubed

- For the salted caramel drizzle:
  - - 1 cup granulated sugar
  - - 6 tablespoons unsalted butter
  - - 1/2 cup heavy cream
  - - 1/2 teaspoon flaky sea salt, plus extra for sprinkling

How to Make this

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1. Preheat oven to 350 F. Line a 9 by 13 inch pan with parchment or grease it. In a bowl mix 2 cups all purpose flour, 1/2 cup granulated sugar and 1/4 teaspoon fine salt, stir in 1 teaspoon vanilla if using. Cut 1 cup cold cubed unsalted butter into the dry mix with a pastry cutter or food processor until it looks like coarse crumbs then press evenly into the pan to form the shortbread crust.

2. Bake the crust 15 to 18 minutes until it is set and just starting to brown around the edges. Meanwhile get the filling and topping ready.

3. For the apple filling toss 4 cups peeled thinly sliced apples with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt. Make sure the apples are well coated so the filling will thicken.

4. When the crust is out of the oven spread the apple mixture evenly over the hot crust. Don’t press the apples down, just mound them so juices can bubble.

5. Make the oat crumble by mixing 1 1/2 cups old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/2 cup all purpose flour, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Cut in 3/4 cup cold cubed unsalted butter until the mix holds together in slightly chunky crumbs.

6. Sprinkle the oat crumble evenly over the apples. Try to leave some larger chunks for texture, it tastes better that way.

7. Bake the whole pan for 35 to 45 minutes until the crumble is golden and the apple filling is bubbling through. If the top is browning too fast tent loosely with foil.

8. While the bars bake make the salted caramel: use a heavy bottomed saucepan and heat 1 cup granulated sugar over medium, swirling the pan as it melts until it turns a deep amber, do not walk away. Immediately add 6 tablespoons unsalted butter and whisk until melted, then slowly pour in 1/2 cup heavy cream while whisking (be careful it will bubble up). Boil 30 to 60 seconds, remove from heat and stir in 1/2 teaspoon flaky sea salt. Let it cool 5 to 10 minutes so it thickens a bit.

9. When the bars are out of the oven let them cool until warm not hot, then drizzle the salted caramel over the top and sprinkle a little extra flaky sea salt. Cool completely in the pan until set, about 1 to 2 hours or chill to speed it up, then lift out on the parchment and cut into bars.

10. Store in an airtight container at room temperature up to 2 days or refrigerated up to 5 days. Rewarm briefly before serving if you like the caramel gooey again.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9 by 13 inch baking pan
3. Parchment paper or nonstick spray to line/grease the pan
4. Large mixing bowl and a medium mixing bowl
5. Measuring cups and measuring spoons
6. Pastry cutter or food processor (to cut in cold butter)
7. Rubber spatula and wooden spoon (for mixing and spreading)
8. Whisk (for the caramel) and a heatproof silicone spatula or spoon for stirring
9. Heavy bottomed saucepan (for making the caramel)
10. Baking sheet and aluminum foil (to tent the pan if top browns too fast)
11. Vegetable peeler, chef knife and cutting board (for peeling and slicing apples)
12. Fork or pastry blender (optional alternate for cutting butter into crumble)
13. Offset spatula or large spatula and a bench scraper or sharp knife (to lift and cut bars)
14. Wire cooling rack and oven mitts
15. Airtight container or storage container for keeping bars

FAQ

Q: Can I use frozen or pre-sliced apples? A: Fresh is best, but if you only have frozen, thaw and drain them very well, then cook them down a bit to evaporate extra moisture before using; otherwise your bars will get soggy.

Q: How do I stop the crust from getting soggy? A: Toss the apples with the cornstarch and sugars like the recipe says, dont overfill the pan, bake until the filling is bubbling and the edges are golden, and chill completely before cutting so juices set.

Q: Can I make these ahead or freeze them? A: Yes, you can bake them, cool, then wrap tightly and freeze up to 2 months; for best texture freeze without the caramel, thaw, warm slightly, then drizzle fresh caramel and sprinkle sea salt.

Q: My caramel looks grainy what went wrong and how do I fix it? A: Grainy caramel means the sugar crystallized, try adding a little water and reheating carefully or start over and avoid stirring while the sugar first melts; when adding cream add it slowly off the heat and whisk to smooth it out.

Q: How do I get neat, clean bars when cutting? A: Chill the pan well, even pop it in the fridge 30 minutes, then use a very sharp knife, wipe it between cuts or dip in hot water and dry for cleaner slices.

Q: Can I make these gluten free or dairy free? A: For gluten free swap the flour for a 1-to-1 GF blend and use certified GF oats, for dairy free use a solid vegan butter in the crust and crumble and coconut cream for the caramel but the texture may be a little different.

Caramel Apple Crumb Bars. Recipe Substitutions and Variations

Unsalted butter (shortbread crust and oat topping):
- Solid coconut oil, chilled, use 1:1. Gives a slight coconut note and a bit crumblier texture, but it works fine.
- Cold vegan buttery sticks, 1:1. Best if labeled for baking, keeps texture very similar to butter.
- Vegetable shortening, 1:1. Makes a tender crumb but less buttery flavor, add a pinch extra salt if you like.
All purpose flour:
- Whole wheat pastry flour, 1:1. Slightly denser and nuttier, still great for bars.
- Gluten free 1:1 all purpose blend, 1:1. Pick one that contains xanthan gum so the crust holds together.
- Oat flour, about 3 quarters cup oat flour plus 1 quarter cup all purpose for each cup replaced. Texture will be more tender and a touch crumbly.
Heavy cream (for the salted caramel):
- Canned full fat coconut milk or coconut cream, 1:1. Makes a rich caramel but adds coconut flavor.
- Evaporated milk, 1:1. Works fine for caramel, a bit lighter in richness.
- Quick hack: mix 1 cup whole milk with 2 tablespoons melted butter to approximate 1 cup heavy cream, use this if you dont have cream.
Apples:
- Pears, same volume. They cook softer and are sweeter, nice with cinnamon.
- Frozen apple slices, thaw and drain excess liquid, use same amount. Saves peeling and slicing time.
- Mix tart and sweet varieties, like Granny Smith plus Honeycrisp, for better texture and flavor balance.

Pro Tips

1. Keep the butter ice cold for both crust and crumble, and use quick pulses in a food processor or a pastry cutter so the mix stays flecked with butter. If the dough or crumbs warm up, pop them in the fridge for 10 to 20 minutes before baking so you get flakier shortbread and chunkier crumble.

2. Slice the apples uniform thickness so everything cooks evenly, and toss them well with the cornstarch and sugars. If your apples are super juicy, let the coated slices sit in a colander for a few minutes and pour off excess liquid, otherwise the crust can go soggy.

3. Make the crumble texture interesting by leaving some bigger chunks instead of grinding everything to dust, but also include some fine bits so it sticks to the apples. If the top is browning too fast while the filling needs more time, loosely tent with foil so the inside can finish without burning the top.

4. For the caramel, warm the cream first and keep a metal whisk handy, take your time melting the sugar over medium heat and stay right there, because it can go from perfect to burnt fast. When you add the cream and butter add them slowly and be ready for bubbling, then let the caramel cool until just warm before drizzling so it sits on top instead of sinking into the bars.

Caramel Apple Crumb Bars. Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

672

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9 by 13 inch baking pan
3. Parchment paper or nonstick spray to line/grease the pan
4. Large mixing bowl and a medium mixing bowl
5. Measuring cups and measuring spoons
6. Pastry cutter or food processor (to cut in cold butter)
7. Rubber spatula and wooden spoon (for mixing and spreading)
8. Whisk (for the caramel) and a heatproof silicone spatula or spoon for stirring
9. Heavy bottomed saucepan (for making the caramel)
10. Baking sheet and aluminum foil (to tent the pan if top browns too fast)
11. Vegetable peeler, chef knife and cutting board (for peeling and slicing apples)
12. Fork or pastry blender (optional alternate for cutting butter into crumble)
13. Offset spatula or large spatula and a bench scraper or sharp knife (to lift and cut bars)
14. Wire cooling rack and oven mitts
15. Airtight container or storage container for keeping bars

16. Nutrition notes: bars are calorie dense and high in added sugar and saturated fat; they do provide fiber from oats and apples and small amounts of vitamin C and minerals.

Ingredients

For the shortbread crust:
2 cups all purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, cold and cubed
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional)
For the apple filling:
4 cups peeled, thinly sliced apples (about 4 medium, Granny Smith or Honeycrisp, whatever you like)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
For the oat crumble topping:
1 1/2 cups old fashioned rolled oats
3/4 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (12 tablespoons) cold unsalted butter, cubed
For the salted caramel drizzle:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon flaky sea salt, plus extra for sprinkling

Directions

Preheat oven to 350 F. Line a 9 by 13 inch pan with parchment or grease it. In a bowl mix 2 cups all purpose flour, 1/2 cup granulated sugar and 1/4 teaspoon fine salt, stir in 1 teaspoon vanilla if using. Cut 1 cup cold cubed unsalted butter into the dry mix with a pastry cutter or food processor until it looks like coarse crumbs then press evenly into the pan to form the shortbread crust.
Bake the crust 15 to 18 minutes until it is set and just starting to brown around the edges. Meanwhile get the filling and topping ready.
For the apple filling toss 4 cups peeled thinly sliced apples with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt. Make sure the apples are well coated so the filling will thicken.
When the crust is out of the oven spread the apple mixture evenly over the hot crust. Don’t press the apples down, just mound them so juices can bubble.
Make the oat crumble by mixing 1 1/2 cups old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/2 cup all purpose flour, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Cut in 3/4 cup cold cubed unsalted butter until the mix holds together in slightly chunky crumbs.
Sprinkle the oat crumble evenly over the apples. Try to leave some larger chunks for texture, it tastes better that way.
Bake the whole pan for 35 to 45 minutes until the crumble is golden and the apple filling is bubbling through. If the top is browning too fast tent loosely with foil.
While the bars bake make the salted caramel: use a heavy bottomed saucepan and heat 1 cup granulated sugar over medium, swirling the pan as it melts until it turns a deep amber, do not walk away. Immediately add 6 tablespoons unsalted butter and whisk until melted, then slowly pour in 1/2 cup heavy cream while whisking (be careful it will bubble up). Boil 30 to 60 seconds, remove from heat and stir in 1/2 teaspoon flaky sea salt. Let it cool 5 to 10 minutes so it thickens a bit.
When the bars are out of the oven let them cool until warm not hot, then drizzle the salted caramel over the top and sprinkle a little extra flaky sea salt. Cool completely in the pan until set, about 1 to 2 hours or chill to speed it up, then lift out on the parchment and cut into bars.
Store in an airtight container at room temperature up to 2 days or refrigerated up to 5 days. Rewarm briefly before serving if you like the caramel gooey again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.