Salted Caramel Apple Crumble Bars
These irresistible Salted Caramel Apple Crumble Bars feature a buttery crumble base, spiced apple filling, and ribbons of salted caramel topped with more crumbly goodness. Perfect for fall gatherings or any time you crave a show-stopping dessert that's surprisingly simple to make.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowls
- Wooden spoon or spatula
Ingredients
Crumble Base and Topping
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2½ cups all-purpose flour
Apple Filling
- 4 medium apples peeled and thinly sliced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup salted caramel sauce homemade or store-bought
Instructions
- Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, combine melted butter, granulated sugar, vanilla extract, and salt. Stir until well mixed and slightly glossy.
- Add flour to the butter mixture and stir until the mixture resembles coarse crumbs. Reserve about one-third of the crumble mixture in a separate bowl.
- Press the remaining two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- In another bowl, toss the sliced apples with cinnamon and nutmeg until evenly coated. Spread the spiced apples in an even layer over the pressed crust.
- Drizzle the salted caramel sauce evenly over the apple layer, creating random ribbons of caramel throughout.
- Scatter the reserved crumble mixture over the top of the caramel and apples, breaking up any large clumps with your fingers.
- Bake for 40-45 minutes, until the top is golden brown and the edges are bubbling. Remove from oven and let cool completely in the pan on a wire rack.
- Once cooled, refrigerate for 30 minutes for cleanest cuts. Use the parchment overhang to lift the bars out of the pan, then slice into 16 squares with a sharp knife, wiping the blade between cuts.
Notes
Storage: Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing: Freeze individual bars on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in refrigerator.
Apple Varieties: Granny Smith, Honeycrisp, or Gala work best. Mix varieties for more complex flavor.
Make Ahead: These bars taste even better the next day once flavors meld together.