Rustic Salted Caramel Apple Crumble Bars Recipe (Print Version)

Make easy Salted Caramel Apple Crumble Bars! Learn my simple recipe with buttery crumble, tender apples, and gooey caramel. Perfect for sharing (or not!).

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crumble Base & Topping

01 - 2 cups (240g) all-purpose flour
02 - 1/2 cup (100g) granulated sugar
03 - 1/2 cup (110g) light brown sugar, packed
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon sea salt
06 - 1 cup (226g) cold unsalted butter, diced

→ Apple Filling

07 - 4-5 medium Granny Smith apples (about 5-6 cups sliced), peeled, cored, and sliced 1/4-inch thick
08 - 1 tablespoon all-purpose flour
09 - 2 tablespoons light brown sugar
10 - 1/2 teaspoon ground cinnamon

→ Caramel Drizzle

11 - 1/2 cup (100g) granulated sugar
12 - 1/4 cup (60ml) heavy cream, warmed slightly
13 - 1 teaspoon vanilla extract
14 - 1/4 teaspoon sea salt

# Instructions:

01 - Alright, let’s get that crumble started! In a big bowl, whisk together your flour, both sugars, cinnamon, and a pinch of salt. Now, cut in that *cold* diced butter. I usually use my fingers, squishing it until it looks like coarse crumbs with some pea-sized pieces. Don't overmix, hon! I once kept going, and the butter melted too much, making the crumble tough. This is where the magic starts for our Salted Caramel Apple Crumble Bars, so take your time.
02 - Grab a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides – trust me, it makes lifting them out so much easier! Press about two-thirds of your crumble mixture firmly into the bottom of the pan. I use the bottom of a glass to get it really compact. This forms the delicious base of your bars. Pop that into the fridge while you get the apples ready. Chilling prevents a soggy bottom, a mistake I learned early on!
03 - Peel, core, and slice your Granny Smith apples. I aim for about 1/4-inch slices; too thick and they won't soften enough, too thin and they'll disappear! Toss them in a bowl with a tablespoon of flour, a bit of brown sugar, and a generous sprinkle of cinnamon. Give it a good mix. The kitchen starts smelling amazing already, honestly. This simple coating helps thicken the juices so your Salted Caramel Apple Crumble Bars aren't watery.
04 - This is where patience is key! In a saucepan over medium heat, melt your granulated sugar. Don't stir it at first; just let it melt. Once it starts to turn amber, you can gently swirl the pan. Once it’s a beautiful deep amber, *carefully* pour in the heavy cream. It'll bubble up like crazy – don't panic! Whisk until smooth, then stir in the vanilla and sea salt. I swear, the smell of that caramel brewing just fills the whole house.
05 - Take your chilled crumble base from the fridge. Spread the apple mixture evenly over the top. Now, drizzle that warm, gorgeous salted caramel all over the apples. It doesn't have to be perfect; rustic is good! Finally, sprinkle the remaining one-third of the crumble mixture over everything. Bake at 375°F (190°C) for 40-50 minutes, or until the topping is golden and the apples are tender. My oven is a bit finicky, so I always keep an eye on it after 35 minutes.
06 - This is the hardest part, honestly: letting them cool! Let the bars cool completely in the pan on a wire rack. I know, I know, it's tough when they smell so good, but cooling allows the caramel and apples to set. If you cut them too soon, they'll be a gooey, delicious mess (which, okay, isn't *terrible*, but not bar-shaped!). Once cool, use the parchment overhang to lift the whole slab out and slice into squares. Enjoy your beautiful Salted Caramel Apple Crumble Bars!

# Notes:

01 - Don't overmix the crumble; it makes it tough, I learned that the hard way.
02 - You can prep the apple filling a day ahead and store it in the fridge.
03 - No Granny Smiths? Honeycrisp or Fuji work beautifully, I've tried them all.
04 - Serve these warm with a scoop of vanilla bean ice cream; it's a game-changer, honestly.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - parchment paper
03 - large mixing bowls
04 - whisk
05 - sharp knife
06 - cutting board
07 - saucepan
08 - spatula
09 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 3g

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