Salted Caramel Apple Crumble Bars
These Salted Caramel Apple Crumble Bars combine the sweetness of apples with rich salted caramel and a crumbly topping, making them a perfect dessert for any occasion.
Ingredients
For the crust and topping
- 1 cup unsalted butter, melted 2 sticks
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 2.5 cups all-purpose flour
For the filling
- 3 cups peeled and thinly sliced apples About 3 medium apples
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup salted caramel sauce Homemade or store-bought
Instructions
Preparation
- Set your oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper for easy removal and cleanup.
- In a large bowl, combine melted butter, granulated sugar, vanilla extract, and salt until smooth.
- Stir in the flour and mix until the texture becomes crumbly, suitable for both the base and topping.
- Press about two-thirds of the crumbly mixture evenly into the bottom of the prepared baking pan, creating the crust for your bars.
Filling
- In a separate bowl, toss the thinly sliced, peeled apples with ground cinnamon and nutmeg to coat evenly.
- Spread the seasoned apple mixture evenly over the crust in the pan.
- Drizzle the salted caramel sauce evenly over the layer of apples for rich flavor contrast.
- Sprinkle the remaining third of the crumb mixture over the caramel and apples, ensuring full coverage for a crunchy topping.
Baking
- Bake in the preheated oven for 40-45 minutes, or until the topping turns golden brown and the apples are tender underneath.
- Allow the bars to cool completely in the pan to set properly, then cut into 24 bars and serve.
Notes
These bars can be served warm or at room temperature. For an extra special treat, serve them with vanilla ice cream or a drizzle of additional salted caramel sauce on top. A sprinkle of sea salt can elevate the flavor, contrasting the sweetness of apple and caramel. To store leftovers, place in an airtight container at room temperature for up to 3 days or refrigerate for a week. They can also be frozen for up to 3 months.