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Salted Caramel Apple Crumble Bars

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5 from 1 review

Buttery shortbread, warm spiced apples, and a golden oat-pecan crumble come together under a drizzle of salted caramel. Every bite melts with rich flavor and perfect balance — sweet, salty, crisp, and soft all at once.

Ingredients

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For the Crust

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt

For the Apple Filling

  • 5 medium Granny Smith apples (about 2 1/2 to 3 1/2 cups diced)
  • 2 tablespoons unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 2 tablespoons apple cider (not vinegar)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom (optional)
  • Pinch of kosher salt
  • 1/2 teaspoon aged balsamic vinegar
  • 1 teaspoon tapioca starch dissolved in 1 tablespoon cold water
  • Zest of 1/2 lemon

For the Crumble Topping

  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup finely chopped pecans (optional but recommended)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed

For the Salted Caramel

  • 1/2 cup granulated sugar
  • 3 tablespoons water
  • 3 tablespoons unsalted butter, cut into pieces
  • 1/4 cup heavy cream
  • 1/2 teaspoon flaky sea salt (plus more for finishing)

Instructions

  1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving a little overhang for easy lifting later.
  2. In a large bowl (or stand mixer), cream butter and sugars until light and fluffy. Mix in vanilla. Add flour and salt; blend until a soft dough forms. Press two-thirds of the dough evenly into the prepared pan, reserving the rest for later. Prick lightly with a fork. Bake 12–14 minutes, just until set and lightly golden. Let cool slightly.
  3. In a large skillet over medium heat, melt butter until foamy. Add apples and cook 3–4 minutes. Stir in sugars, cinnamon, cardamom (if using), and salt. Cook 2–3 minutes, until the apples glisten and soften slightly. Pour in the apple cider; simmer 2 minutes to reduce. Stir in vanilla and balsamic vinegar, cooking 30–60 seconds more. Add the tapioca slurry; cook 1 minute, stirring until glossy and lightly thickened. Remove from heat, stir in lemon zest, and cool to room temperature.
  4. Combine oats, flour, brown sugar, pecans, cinnamon, and salt in a medium bowl. Add cold butter and use your fingers or a pastry cutter to blend until coarse crumbs form. Stir in the reserved shortbread dough until just combined.
  5. Spread the cooled apple filling evenly over the baked crust. Sprinkle crumble topping over the apples, pressing lightly to adhere. Bake 30–35 minutes, until the topping is golden and the filling is bubbling slightly at the edges. Cool completely in the pan.
  6. In a small saucepan, combine sugar and water. Cook over medium heat, swirling (not stirring) until it turns a deep amber color, about 6–8 minutes. Remove from heat; whisk in butter (carefully, it will bubble), then slowly add cream while whisking until smooth. Stir in sea salt. Let cool 10–15 minutes until pourable but not hot.
  7. Drizzle the cooled caramel generously over the bars and sprinkle with a few flakes of sea salt. Chill 20–30 minutes to set the caramel before slicing into squares.

Find it online: https://foodienoise.com/salted-caramel-apple-crumble-bars-with-buttery-shortbread-crust/