Caramel Apple Crumb Bars (Printable)

Tender shortbread layered with caramel apples and buttery crumb topping

# What goes in:

→ Crust and Crumb

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 store-bought or homemade caramel sauce

# Directions:

01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine flour, sugar, and salt. Add the cold butter and cut it in using a pastry cutter or your fingers until crumbly. Stir in vanilla extract.
03 - Reserve 1 1/2 cups of this mixture for the topping. Press the remaining dough evenly into the bottom of the prepared pan to form the crust.
04 - Bake the crust for 12 minutes, then remove from oven.
05 - While the crust is baking, place apple slices in a bowl and toss with lemon juice. Add sugar, flour, and cinnamon, tossing to coat.
06 - Spread the apple mixture evenly over the hot crust. Drizzle caramel sauce over the apples.
07 - Sprinkle the reserved crumb mixture evenly over the top.
08 - Bake for 28-32 minutes or until the topping is light golden brown and apples are tender.
09 - Let cool completely in the pan, then lift out using parchment and cut into bars.

# Expert Advice:

01 -
  • The three layer magic creates the perfect bite every single time
  • They look impressive but come together faster than a pie
  • The caramel apple combination hits that cozy fall spot nobody can resist
02 -
  • Cutting butter into small cubes before mixing makes the process so much faster
  • Do not skip chilling your crust after pressing it or it will shrink while baking
  • Letting these cool completely is painful but essential for clean cuts
03 -
  • Use a mix of at least two apple varieties for the most complex flavor
  • Chill the pan in the fridge for 10 minutes before baking if your dough feels soft
  • A pizza cutter makes the cleanest cuts through these gooey bars

Return