Caramel Apple Crumb Bars (Printable)
Tender shortbread layered with caramel apples and buttery crumb topping
# What You’ll Need:
→ 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
# How To Make It:
01 - Preheat 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 cold butter and cut in using a pastry cutter or fingers until crumbly. Stir in vanilla extract.
03 - Reserve 1 1/2 cups of mixture for topping. Press remaining dough evenly into bottom of prepared pan to form crust.
04 - Bake crust for 12 minutes, then remove from oven.
05 - Place apple slices in bowl and toss with lemon juice. Add sugar, flour, and cinnamon, tossing to coat evenly.
06 - Spread apple mixture evenly over hot crust. Drizzle caramel sauce over apples.
07 - Sprinkle reserved crumb mixture evenly over top.
08 - Bake for 28-32 minutes or until topping is light golden brown and apples are tender.
09 - Let cool completely in pan. Lift out using parchment and cut into bars.
# Expert Tips:
01 -
- The tender shortbread crust practically melts in your mouth
- That buttery crumb topping gets perfectly golden and crisp
- Caramel drizzle takes these from everyday to extraordinary
02 -
- Dont skip the parchment paper overhang or getting these bars out in one piece becomes a real challenge
- Warm bars crumble when cut, so patience during cooling really pays off here
03 -
- Keep your butter ice cold until you are ready to use it for the flakiest results
- If your crumb topping feels too dry to sprinkle, press it into larger clumps with your fingers first