Description
These Salted Caramel Apple Pie Bars feature tender cinnamon-spiced apples nestled between a buttery oat crust and crumbly topping, all baked to golden perfection and finished with a luscious homemade salted caramel drizzle. Perfect for fall gatherings or any time you crave a comforting, portable apple dessert.
Ingredients
Apple Filling
- 5 medium apples, sliced between 1/8″ and 1/4″ thick (744 grams sliced)
- 1 tbsp lemon juice
- 3 tbsp all-purpose flour (21 grams)
- 1/3 cup light brown sugar, packed (73 grams)
- 1 tbsp cinnamon (7 grams)
- 3/8 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- Pinch of salt
Crust and Topping
- 1 and 1/2 cups salted butter, melted (340 grams, or 24 tbsp)
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 2 cups old-fashioned whole rolled oats (195 grams)
- 1 and 1/2 cups light brown sugar, packed (330 grams)
- 1 and 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Salted Caramel Sauce
- 1 cup granulated sugar (210 grams)
- 6 tbsp salted butter, cubed (85 grams)
- 1/2 cup + 1 tbsp heavy cream (135 grams)
- Pinch of fine sea salt
Instructions
- Prep: Preheat your oven to 350°F. Spray a 9×13 inch pan with nonstick spray and line it with parchment paper, leaving an overhang on the ends to lift the bars out later easily.
- Prep the Apple Filling: In a medium bowl, gently toss the sliced apples with lemon juice, flour, light brown sugar, cinnamon, nutmeg, allspice, ground cloves, and a pinch of salt. Stir carefully with a silicone spatula to keep apple slices intact. Set aside.
- Make the Crust/Topping: In a large bowl, melt the salted butter. Stir in the all-purpose flour, rolled oats, light brown sugar, baking soda, cinnamon, and salt until well combined.
- Assemble: Reserve about 2 cups (approximately 330 grams) of the crust mixture for the topping. Press the remaining crust mixture firmly into the bottom of the prepared pan to form an even base. Give the apple filling another gentle stir and spoon the apples over the crust in an even layer, leaving excess liquid behind in the bowl. Sprinkle the reserved crust mixture evenly over the apples.
- Bake: Bake the bars in the preheated oven for 38 to 45 minutes, until the topping is golden and the apples are tender when pierced with a fork. While baking, prepare the salted caramel sauce. Once done, let the bars cool on a wire rack at room temperature for 1 to 2 hours before slicing.
- Make the Salted Caramel Sauce: Prepare the salted caramel sauce using the ingredients listed, following a standard caramel recipe involving melting sugar, adding butter, cream, and sea salt for a rich, smooth sauce. Detailed step-by-step instructions can be found in the cited salted caramel recipe.
- Serve & Store: Slice the cooled bars and drizzle with the homemade salted caramel sauce before serving. Store leftover bars in an airtight container in the refrigerator for 3-4 days. The caramel sauce should be stored separately in an airtight container or jar in the fridge.
- Make-Ahead Tips: The caramel sauce can be made up to 3 days in advance and refrigerated; reheat in the microwave for 20-40 seconds to loosen it. The bars themselves can be made up to one day ahead, kept refrigerated, and served warm, at room temperature, or cold.
Notes
- Use firm apples like Granny Smith, Honeycrisp or Fuji for best texture.
- Ensure apples are sliced uniformly for even cooking.
- Reserve enough crust mixture for the topping to achieve the perfect crumbly texture.
- Let bars cool completely before slicing to avoid crumbling.
- Store bars and caramel separately to maintain texture and freshness.
- Adjust caramel sauce saltiness to preference by modifying sea salt amount.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
