Rustic Salted Caramel Apple Crumble Bars for Fall (Print Version)

Salted Caramel Apple Crumble Bars are a sweet-salty fall treat. My recipe combines tender apples, buttery crumble, and a rich caramel drizzle. So comforting!

# 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 Crumble Base

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (90g) rolled oats
03 - 1 cup (200g) packed light brown sugar
04 - 1/2 teaspoon salt
05 - 1 cup (226g) unsalted butter, cold and cubed

→ For the Apple Filling

06 - 4-5 medium Granny Smith apples (about 6 cups diced), peeled, cored, and diced
07 - 1/4 cup (50g) granulated sugar
08 - 1 teaspoon ground cinnamon

→ For the Salted Caramel Drizzle

09 - 1/2 cup (100g) granulated sugar
10 - 1/4 cup (60ml) heavy cream, warmed
11 - 2 tablespoons (28g) unsalted butter
12 - 1/2 teaspoon sea salt (or to taste)

# Instructions:

01 - First things first, let's get that oven warming up to 375°F (190°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Trust me, that overhang is a lifesaver for lifting these bars out later. In a big bowl, I toss together the flour, oats, brown sugar, and a pinch of salt. Then, I cut in the cold, cubed butter using a pastry blender or my fingertips until it looks like coarse crumbs with some pea-sized pieces. It should feel sandy, but you can still see little bits of butter. I usually sneak a tiny taste of the raw crumble here – don't tell!
02 - Now, take about two-thirds of that glorious crumble mixture and press it firmly into the bottom of your prepared pan. I really get in there with my hands, making sure it’s an even layer. Sometimes I use the bottom of a glass to help flatten it out, especially in the corners. This forms the sturdy, buttery foundation for our dessert. You want it packed, but not rock-hard. The smell of the raw butter and oats just makes me excited for what's to come! Pop this into the preheated oven for about 10-12 minutes, just until it's lightly golden around the edges.
03 - While the base is baking, let's get those apples ready. In a separate bowl, I combine the diced Granny Smith apples with the granulated sugar and cinnamon. Give it a good stir, making sure every apple piece gets coated in that warm, spicy goodness. You'll start to smell the cinnamon immediately, which is just the best fall scent, honestly. I usually let this sit for a few minutes while the base is baking; it helps the apples release some of their juices, which will make the filling extra tender.
04 - Once the crumble base is lightly baked, pull it out of the oven. Carefully spread the apple filling evenly over the warm crust. Then, sprinkle the remaining one-third of the crumble mixture right over the apples. Don't press this top layer down; you want it loose and crumbly for that classic texture. This is where the magic really starts to happen for these bars. The layers are all there, just waiting to bake into something truly delicious.
05 - Return the pan to the oven and bake for another 35-45 minutes, or until the apples are tender and the top crumble is beautifully golden brown and bubbly. You'll know it's ready when your kitchen smells absolutely divine – like sweet baked apples and warm spices. I always peek through the oven door, watching for those edges to turn a deeper gold. If it looks like it's browning too fast, a loose tent of foil can help, but I usually don't need it.
06 - While the bars are cooling a bit, let's tackle that caramel. In a small, heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally. It'll clump, then melt into a beautiful amber liquid. This is the part that demands attention! Once it's a deep amber, immediately remove it from the heat and carefully, slowly, pour in the warmed heavy cream, stirring constantly. It will bubble up like crazy, so be careful! Stir in the butter and sea salt until smooth. Let it cool for about 10-15 minutes to thicken slightly, then drizzle generously over the cooled bars.

# Notes:

01 - Don't rush the caramel; it's worth the patience, trust me on this one.
02 - Leftovers keep well in an airtight container for a few days, though they rarely last that long in my house.
03 - No Granny Smiths? Honeycrisp apples work beautifully too, though they'll be a bit sweeter.
04 - A sprinkle of flaky sea salt right before serving really makes the caramel sing.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - parchment paper
03 - large mixing bowls
04 - pastry blender (optional)
05 - small heavy-bottomed saucepan

# Nutrition (Per Serving):

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

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