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Caramel Apple Pie Bars with Buttery Crumble Topping

Close-up of decadent apple pie caramel apples bars with a thick caramel layer and crumb topping, stacked on a white plate.
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A decadent dessert combining spiced apple pie filling, a soft layer of homemade caramel, and a buttery, crisp pie crumble topping, baked into easy-to-serve bars.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 3 large Granny Smith apples, peeled, cored, and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust/crumble: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the base crust. Set the remaining one-third aside for the topping.
  4. Prepare the apple filling: In a separate bowl, toss the diced apples with the granulated sugar, cornstarch, and vanilla extract until evenly coated. Spread the apple mixture over the crust layer in the pan.
  5. Prepare the soft caramel: In a small saucepan over medium heat, combine the 1/2 cup sugar, heavy cream, 4 tablespoons butter, corn syrup, and salt. Stir constantly until the sugar dissolves. Bring the mixture to a boil without stirring, then reduce heat and cook for 3 minutes. Remove from heat and let cool for 5 minutes.
  6. Pour the slightly cooled caramel evenly over the apple layer.
  7. Sprinkle the reserved one-third of the crumb mixture evenly over the caramel layer.
  8. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack, about 2 hours, before lifting them out using the parchment overhang. Cut into squares before serving.

Notes

  • For a richer caramel flavor, use dark brown sugar in the caramel sauce instead of white granulated sugar.
  • If you prefer a whole caramel apple experience, you can dip the cooled bars in melted dipping chocolate after they set.
  • Use firm, tart apples like Honeycrisp or Granny Smith for the best texture after baking.

Nutrition

Find it online: https://pureplatepath.com/apple-pie-caramel-apples-recipe/