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–+ servings

Salted Caramel Apple Crumble Bars

These salted caramel apple crumble bars combine sweet apples, rich caramel, and a crumbly topping for a delightful fall dessert that's easy to make and share.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust and Topping
  • 1 cup 1 cup (2 sticks) unsalted butter, melted Butter should be melted for mixing.
  • 1.5 cups 1 1/2 cups granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 teaspoon 1/2 teaspoon salt
  • 2.5 cups 2 1/2 cups all-purpose flour
For the Filling
  • 3 cups 3 cups peeled and thinly sliced apples (about 3 medium) Use firm apples like Granny Smith or Honeycrisp.
  • 0.5 cup 1/2 cup salted caramel sauce Adjust for stronger caramel flavor if desired.
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 0.25 teaspoon 1/4 teaspoon ground nutmeg

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper.
  2. In a large bowl, combine melted butter, granulated sugar, vanilla extract, and salt.
  3. Add the flour and stir until the mixture is crumbly. Press about two-thirds of this mixture evenly into the bottom of the prepared pan.
  4. In another bowl, toss the sliced apples with cinnamon and nutmeg. Spread the apple mixture over the crust in the pan.
  5. Drizzle the salted caramel sauce over the apples.
  6. Crumble the remaining flour mixture over the top of the apples.
Baking
  1. Bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.
  2. Let the bars cool completely in the pan before cutting them into squares.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 2gSugar: 25g

Notes

These bars can be served warm with vanilla ice cream or whipped cream. You can store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze for up to three months.

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