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Salted Caramel Apple Crumb Bars

Salted Caramel Apple Crumb Bars-the perfect dessert for fall. These bars are also good with a scoop of vanilla ice cream!
Cook Time 45 minutes
Servings 16 bars

Ingredients

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For the Apple Filling:

  • 5 cups peeled and diced apples I used Granny Smith
  • 1 tablespoon fresh lemon juice
  • ½ cup all-purpose flour
  • 1 teaspoon cornstarch
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all-spice

For the crust:

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup cold unsalted butter cut into small pieces
  • 1 egg lightly beaten
  • 1/2 teaspoon vanilla extract
  • Salted Caramel Sauce  can use store bought

Instructions

  1.  
  2. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
  3. For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside.
  4. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
  5. Spread the apple mixture evenly over the bottom crust. Drizzle about 3/4 cup of salted caramel sauce over the apple filling. Crumble the remaining dough over the apple caramel layer and pat gently.
  6. 5. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.
  7. Note-you won't use all of the salted caramel sauce for this recipe. Store the leftover sauce in the refrigerator for up to 2 weeks.