Caramel Apple Crumb Bars (Printable)
Buttery layers spiced apples caramel rich topping
# What You’ll Need:
→ Crust and Crumb Topping
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold, cubed
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1 teaspoon vanilla extract
→ Apple Filling
06 - 3 medium apples, peeled, cored, thinly sliced
07 - 2 tablespoons lemon juice
08 - 1/3 cup granulated sugar
09 - 1 tablespoon all-purpose flour
10 - 1 teaspoon ground cinnamon
→ Caramel Layer
11 - 1/2 cup caramel sauce, store-bought or homemade
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, combine flour, sugar, and salt. Add cold butter and cut in using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in vanilla extract.
03 - Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining dough evenly into the bottom of the prepared pan to form the crust.
04 - Bake the crust for 12 minutes until lightly set. Remove from oven.
05 - While crust bakes, combine apple slices with lemon juice in a bowl. Add sugar, flour, and cinnamon, tossing until apples are evenly coated.
06 - Spread apple mixture evenly over the hot crust. Drizzle caramel sauce over the apples.
07 - Sprinkle reserved crumb mixture evenly over the apples and caramel.
08 - Bake for 28 to 32 minutes until topping is light golden brown and apples are tender when pierced with a fork.
09 - Let bars cool completely in the pan. Lift out using parchment paper overhang and cut into 16 equal bars.
# Expert Advice:
01 -
- The buttery shortbread crust somehow manages to be both tender and sturdy enough to hold everything together
- That caramel layer pooled between the apples and crumbs is the kind of sweet surprise that makes people close their eyes when they take a bite
02 -
- Once I tried rushing the cooling step and ended up with a delicious but messy pile of crumbly apple goodness
- Lining the pan with parchment in both directions makes lifting these out completely foolproof
03 -
- Cold butter is non negotiable here. Warm butter will make your crust and topping spread instead of staying distinct
- Work quickly when pressing in the crust because the warmth of your hands will start melting that butter