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Salted Caramel Apple Crumble Bars - Cozy, Buttery, and Perfectly Sweet-Salty

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Shortbread Crust:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • For the Apple Filling:
  • 5 cups peeled, cored, and thinly sliced apples (Granny Smith + Honeycrisp mix works well)
  • 1/3 cup light brown sugar, packed
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • Pinch of salt
  • For the Crumble Topping:
  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the Salted Caramel:
  • 1/2 to 3/4 cup thick salted caramel sauce, store-bought or homemade
  • Flaky sea salt, for finishing

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.
  2. Make the shortbread crust: In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits. Stir in vanilla. Press the mixture evenly into the prepared pan. Prick all over with a fork.
  3. Par-bake the crust: Bake for 15–18 minutes until the edges are just turning golden. Set aside to cool slightly while you prep the filling.
  4. Mix the apples: In a bowl, toss the sliced apples with brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, cloves (if using), and a pinch of salt. The apples should look lightly glossy and evenly coated.
  5. Make the crumble: In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until clusters form. You want some big crumbs and some small ones.
  6. Layer the filling: Spread the apple mixture evenly over the warm crust. Drizzle 1/2 to 3/4 cup salted caramel over the apples. Aim for zigzags so it’s not one thick pool.
  7. Top with crumble: Sprinkle the oat crumble evenly over the caramel layer. Don’t press down too hard—lightly pat to help it adhere.
  8. Bake: Return the pan to the oven and bake 35–40 minutes, until the topping is golden brown and the caramel is bubbling around the edges.
  9. Cool completely: Place the pan on a rack and cool at least 2 hours, preferably 3–4, before slicing. The caramel needs time to set for clean bars.
  10. Finish and serve: Lift the slab out with the parchment. Slice into bars. Add a light sprinkle of flaky sea salt and an extra caramel drizzle if you like. Serve at room temperature or slightly warm with ice cream.