Description
Soft, spiced apple bites nestle under a golden oat crust, topped with ribbons of salted caramel that bubble and brown as they bake. Each square offers a symphony of sweet, tart, and crunchy textures.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 4 cups peeled and diced tart apples
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup salted caramel sauce
- 1 cup rolled oats
- ¾ cup packed light brown sugar
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ⅓ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together 1½ cups flour, ½ cup oats, 2 tablespoons granulated sugar, and ¼ teaspoon salt. Cut in ½ cup cold cubed butter until mixture resembles coarse crumbs.
- Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 12 minutes, then remove from oven.
- In a medium bowl, toss diced apples with lemon juice, cinnamon, nutmeg, ⅓ cup brown sugar, and vanilla extract. Spread apples evenly over the warm crust.
- Drizzle 1 cup salted caramel sauce in an even layer over the apple mixture.
- For the topping, combine 1 cup oats, ¾ cup brown sugar, ¾ cup flour, and ½ teaspoon salt. Pour in melted butter and stir until clumps form.
- Sprinkle the crumble topping evenly over the caramel layer.
- Bake for 30–35 minutes or until the top is golden brown and the filling is bubbling around the edges.
- Allow bars to cool completely in the pan on a wire rack, then lift out using parchment overhang and cut into squares.
Notes
- Use Granny Smith or other tart apples for best flavor contrast with the sweet caramel.
- Bars can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.
- For homemade caramel, heat 1 cup sugar until amber, add 6 tablespoons butter, then ½ cup heavy cream and a pinch of sea salt.
- To ensure clean slices, chill the bars for at least 1 hour before cutting.