I hid a surprise layer in these Salted Caramel Apple Crumb Bars: a buttery shortbread crust topped with cinnamon apples and an oat crumble, all finished with a generous salted caramel drizzle.

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I never planned to make something that would make people stop mid bite, but these Caramel Apple Crumb Bars do exactly that. Picture a shortbread crust, cinnamon-scented apple layers and a crunchy oat crumble that somehow tastes like both Salted Caramel Apple Crisp Bars and Apple Crumb Bars at once.

I used all-purpose flour for the base and old-fashioned rolled oats in the topping, and yes I burned the first pan, then learned a tweak that fixed everything. There’s a caramel drizzle that somehow turns the whole thing into a tiny, dangerous joy.

You’ll want to hide a few for yourself.

Ingredients

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Apples give fiber and natural sweetness, with a little tartness when not overripe.
Oats add chew and fiber, plus whole grain goodness, a nice rustic texture.
Butter brings rich mouthfeel, adds fat and flavor, makes crumb golden and tender.
Brown sugar gives deep caramel notes and moisture, sweeter than plain white sugar.
White sugar boosts sweetness and helps caramel form, no real nutrients though.
Flour creates structure and a tender base, mostly carbohydrates for quick energy.
Cinnamon adds warm spice and aroma, may help mask apple tartness, very cozy.
Caramel brings sticky sweetness and salty contrast, intense flavor, watch portion sizes.

Ingredient Quantities

1 1/2 cups (190 g) all-purpose flour

1/2 cup (100 g) granulated sugar

1/4 teaspoon fine salt

1/2 cup (1 stick, 113 g) unsalted butter, cold and cubed

3 medium apples (about 1 1/4 lb / 560 g), peeled cored and thinly sliced

1/4 cup (50 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon cornstarch

3/4 cup (65 g) old-fashioned rolled oats

3/4 cup (150 g) packed light brown sugar (for crumble)

1/2 teaspoon ground cinnamon (for crumble)

1/4 teaspoon fine salt (for crumble)

1/2 cup (113 g) unsalted butter, melted or softened (for crumble)

3/4 cup store-bought salted caramel sauce, or to make your own:

1/2 cup (100 g) granulated sugar (if making caramel)

4 tablespoons (56 g) unsalted butter (if making caramel)

1/4 cup (60 ml) heavy cream (if making caramel)

1/2 teaspoon flaky sea salt (if making caramel)

How to Make this

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1. Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment, leaving an overhang so you can lift the bars out later.

2. Make the shortbread crust: in a bowl combine 1 1/2 cups flour, 1/2 cup granulated sugar and 1/4 teaspoon salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fork until mixture looks like coarse crumbs, then press evenly into the prepared pan. Bake 12 to 15 minutes until edges just set and barely golden. Let cool slightly.

3. While crust bakes slice 3 medium apples thinly. Toss them with 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1 tablespoon cornstarch until well coated. The cornstarch keeps the filling from getting soggy, don’t skip it.

4. Make the oat crumble topping: stir together 3/4 cup old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Add 1/2 cup butter, melted or softened, and mix until clumps form. You want some big and some small crumbs.

5. Spread the apple mixture in an even layer over the pre-baked shortbread crust. Pack them down a little so they fit in one layer.

6. Sprinkle the oat crumble evenly over the apples. Press lightly in spots to help it stick but you still want a crumbly texture.

7. Bake the assembled bars at 350 F for 30 to 35 minutes, until the crumble is golden and the apples are bubbling a bit. If the top browns too fast, tent loosely with foil.

8. Let the bars cool completely in the pan, at least 1 hour, so the filling firms up. Use the parchment overhang to lift them out, then slice into squares.

9. Drizzle 3/4 cup store bought salted caramel sauce over the bars before serving. If you want to make your own, melt 1/2 cup granulated sugar in a medium skillet over medium heat until amber, add 4 tablespoons unsalted butter and whisk, then slowly stir in 1/4 cup heavy cream and cook 1 minute. Remove from heat and stir in 1/2 teaspoon flaky sea salt. Let the caramel cool slightly before drizzling. Enjoy warm or at room temp.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 8×8 inch baking pan lined with parchment, with an overhang to lift the bars out
3. Mixing bowls — one large and one medium
4. Pastry cutter or fork to cut the cold cubed butter (use whichever you got)
5. Measuring cups and spoons
6. Sharp knife and cutting board for peeling and thinly slicing the apples
7. Spatula or wooden spoon to press the crust and spread the filling
8. Small skillet and whisk if you make the caramel yourself
9. Oven mitts and a wire cooling rack for handling and cooling the hot pan

FAQ

Q: Can I use other kinds of apples if I dont have the ones listed?

A: Yes, use firm apples that hold shape, like Granny Smith, Honeycrisp or Fuji. Tart apples need a bit less added sugar, very sweet ones need more. Slice about 1/8 to 1/4 inch thick so they cook through but dont turn to mush.

Q: Do I have to make the caramel from scratch or is store bought okay?

A: Store bought caramel is totally fine and saves time, pick a thick, salted caramel if you like contrast. If you make it, melt sugar until amber, stir in butter then cream off heat, add sea salt. Watch out, hot sugar burns fast.

Q: How do I avoid a soggy bottom in these bars?

A: Toss the apples with the cornstarch listed, that thickens juices. Dont slice apples too thin. You can blind bake the crust for 8 to 10 minutes until set, or give the filling a quick 5 minute simmer to reduce juices. Also let the bars cool and chill before cutting so juices set.

Q: Whats the best way to get a crunchy, not gummy crumb topping?

A: For big crunchy crumbs, pulse the oat, flour and cold butter together until coarse clumps form, dont overwork. If your recipe calls for melted butter for the crumble, pop the pan in the oven a few extra minutes so the topping browns and firms up. Chill the dough 15 minutes before baking for better texture.

Q: Can I make these ahead or freeze them?

A: Yes, bake, cool completely, then wrap tightly and freeze up to 3 months. Thaw in the fridge overnight then bring to room temp or warm 10 minutes at 350 F to refresh the crumb. For best texture chill 1 hour before slicing.

Q: How do I cut neat bars without the caramel dragging everywhere?

A: Let the bars cool fully and refrigerate 1 to 2 hours so filling firms. Use a long sharp knife warmed under hot water, wipe dry between cuts. Score lines first, then cut in one steady motion for cleaner edges.

Caramel Apple Crumb Bars. Recipe Substitutions and Variations

All-purpose flour (1 1/2 cups): swap with whole wheat pastry flour cup for cup for a nuttier, slightly denser bar; or use a 1:1 gluten free all purpose blend if you need GF, no other changes usually needed.
Unsalted butter (cold, cubed): use cold solid coconut oil (same weight) for a dairy free version, expect a hint of coconut; or chilled vegetable shortening for a more tender, flaky crumb. If you use salted butter, cut the extra salt by about half.
Old-fashioned rolled oats (3/4 cup): quick oats work fine — same measure but texture will be finer; or replace with 3/4 cup chopped toasted nuts (pecans or walnuts) for extra crunch and flavor.
Cornstarch (1 tbsp): substitute arrowroot or tapioca starch 1:1 to thicken the apple filling; if you don’t have any, mix 2 tablespoons all purpose flour with the apples but the filling will be slightly less glossy.

Pro Tips

1) Use two kinds of apples, one tart and one sweet, like granny smith plus honeycrisp or gala. The contrast keeps the filling from tasting flat. Slice them as evenly as you can, thinner slices cook faster so don’t make them too thick unless you like big apple chunks.

2) Keep the crust butter really cold and work fast. Pulse flour and butter in a food processor or grate the butter on a box grater then rub a few times with your fingers, then press and par-bake. Cold butter = flakier shortbread, warm hands = greasy crumbs so chill the bowl for a few minutes if you need to.

3) If your apples seem watery, toss them with a bit more cornstarch or quickly sauté 2 to 3 minutes in a hot pan to evaporate excess juice before layering. That avoids a soggy bottom without killing the fresh apple bite.

4) For the crumble, aim for mixed-size clumps, not dust. Chill the crumble for 10 minutes before sprinkling if your kitchen is warm, that helps the chunks hold up. If the top browns too fast tent loosely with foil midway through baking, youll still get a golden top without burning.

5) Let the bars cool completely before slicing so the filling firms up, then warm individual pieces before serving and drizzle warm caramel over them. Leftovers keep 3 days in the fridge, reheat gently in a low oven or microwave for a few seconds to revive the texture.

Caramel Apple Crumb Bars. Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I hid a surprise layer in these Salted Caramel Apple Crumb Bars: a buttery shortbread crust topped with cinnamon apples and an oat crumble, all finished with a generous salted caramel drizzle.

Servings

servings

Calories

604

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. 8×8 inch baking pan lined with parchment, with an overhang to lift the bars out
3. Mixing bowls — one large and one medium
4. Pastry cutter or fork to cut the cold cubed butter (use whichever you got)
5. Measuring cups and spoons
6. Sharp knife and cutting board for peeling and thinly slicing the apples
7. Spatula or wooden spoon to press the crust and spread the filling
8. Small skillet and whisk if you make the caramel yourself
9. Oven mitts and a wire cooling rack for handling and cooling the hot pan

Ingredients

1 1/2 cups (190 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/4 teaspoon fine salt
1/2 cup (1 stick, 113 g) unsalted butter, cold and cubed
3 medium apples (about 1 1/4 lb / 560 g), peeled cored and thinly sliced
1/4 cup (50 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
3/4 cup (65 g) old-fashioned rolled oats
3/4 cup (150 g) packed light brown sugar (for crumble)
1/2 teaspoon ground cinnamon (for crumble)
1/4 teaspoon fine salt (for crumble)
1/2 cup (113 g) unsalted butter, melted or softened (for crumble)
3/4 cup store-bought salted caramel sauce, or to make your own:
1/2 cup (100 g) granulated sugar (if making caramel)
4 tablespoons (56 g) unsalted butter (if making caramel)
1/4 cup (60 ml) heavy cream (if making caramel)
1/2 teaspoon flaky sea salt (if making caramel)

Directions

Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment, leaving an overhang so you can lift the bars out later.
Make the shortbread crust: in a bowl combine 1 1/2 cups flour, 1/2 cup granulated sugar and 1/4 teaspoon salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fork until mixture looks like coarse crumbs, then press evenly into the prepared pan. Bake 12 to 15 minutes until edges just set and barely golden. Let cool slightly.
While crust bakes slice 3 medium apples thinly. Toss them with 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1 tablespoon cornstarch until well coated. The cornstarch keeps the filling from getting soggy, don't skip it.
Make the oat crumble topping: stir together 3/4 cup old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Add 1/2 cup butter, melted or softened, and mix until clumps form. You want some big and some small crumbs.
Spread the apple mixture in an even layer over the pre-baked shortbread crust. Pack them down a little so they fit in one layer.
Sprinkle the oat crumble evenly over the apples. Press lightly in spots to help it stick but you still want a crumbly texture.
Bake the assembled bars at 350 F for 30 to 35 minutes, until the crumble is golden and the apples are bubbling a bit. If the top browns too fast, tent loosely with foil.
Let the bars cool completely in the pan, at least 1 hour, so the filling firms up. Use the parchment overhang to lift them out, then slice into squares.
Drizzle 3/4 cup store bought salted caramel sauce over the bars before serving. If you want to make your own, melt 1/2 cup granulated sugar in a medium skillet over medium heat until amber, add 4 tablespoons unsalted butter and whisk, then slowly stir in 1/4 cup heavy cream and cook 1 minute. Remove from heat and stir in 1/2 teaspoon flaky sea salt. Let the caramel cool slightly before drizzling. Enjoy warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.