Sometimes you see a recipe and you know you’re going to making that one soon! That’s what happened when I saw this recipe for caramel apple crumb bars! Talk about fall in every bite!! Our Fall Fest party was the perfect opportunity to create a rich bar. Easy for grabbing and eating.
PS – there is kind of a hurricane going on right now. Whatever. The fridge is stocked, I’m making some cinnamon rolls (pumpkin cinnamon rolls, no less!), I don’t have to go to work tomorrow, I’m ready. Bring on Sandy. As long as no one gets hurt and there isn’t too much damage, I’m looking forward to this storm. I’m sure I’ll have more goodies to share as a result of this extra baking time.
These are some good bars. The crust is crispy and crunchy and the apple filling is flavorful. The caramel is a great companion to the apples and the crumb topping. The bars received great reviews at the party. I cut them small so everyone could grab a bar and snack away. I highly suggest making some of these caramel apple crumb bars with the last of your fall apples!
Caramel Apple Crumb Bars
Adapted from Annie’s Eats
Yield – 30-40 squares, small squares (9 x 13 pan)
1 1/2 cups flour
1 cup oats
1/3 cup sugar
1/3 cup brown sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, cold
1 egg yolk
1 teaspoon vanilla
2 tablespoons unsalted butter
6 small macoun apples
3 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
10 ounces caramel candies
2 tablespoons heavy cream
- Preheat the oven to 375 F and line a 9 x 13 pan with foil. Spray with cooking spray.
- In a large bowl whisk together the flour, oats, sugar, brown sugar, cinnamon, salt, and baking powder.
- Cut the butter into small pieces and use a pastry blender to cut the butter into the flour mixture.
- Add the egg yolk and the vanilla and stir to combine. At this point I used my hands to knead the dough together.
- Press two-thirds of the dough into the bottom of your prepared pan. Set aside the remaining third for the topping.
- Bake for about 12 minutes until the bottom is golden brown.
- Peel, core, and slice the apples.
- Melt the butter in a medium sauce pan. Add in the apples, sugar, cinnamon, and nutmeg. Stir to combine and let the mixture cook for about 10 minutes.
- Unwrap the caramel candies and place them in another small saucepan with the cream. Stir and heat until the caramels are all melted.
- Carefully spread the caramel over the baked crust. Spread the apple mixture evenly over the caramel.
- Sprinkle the remaining crumb crust over the top.
- Bake for 20-25 minutes or until the top is golden brown.
- Cool completely before cutting and serving.