Best Apple Caramel Crumb Bars Recipes

CARAMEL APPLE CRUMBLE BARS

Steps:

• (see recipe below). Set aside to cool.
• to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.
• In a large mixing bowl, whisk together the oats, flour, sugars, baking soda, and spices until well-combined.
• Cut the butter into cubes, then use a pastry blender to cut the butter into the dry ingredients. Once it's mostly combined, switch to using your fingers and knead until completely incorporated. You should form a shaggy, crumbly dough, that easily sticks together when pinched. This may take a few minutes.
• Using a mandolin, or a very sharp knife, (carefully) cut the apples into slices, as thin as you can manage.
• Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Layer the apples across the bottom crust.
• Drizzle the (room-temperature) caramel sauce across the apples, adjusting the amount to taste. Top with the remaining crumble mixture, from edge to edge. Sprinkle with the chopped walnuts, if using. Press the crumb topping down gently.
• for 35-45 minutes, until the crumble topping is golden brown and has puffed up a bit. The caramel may be starting to bubble up through the crumbs. Remove from the oven and let cool completely before cutting into bars. Enjoy!!
• in a medium heavy-bottomed pot (preferably with high sides) over medium heat, stirring constantly. The sugar will begin to form clumps, then melt into a deep amber-colored liquid as you stir. Be careful not to let the sugar burn.
• as soon as the sugar is completely melted, and whisk until smooth. Remove from the heat and slowly stir in the cream. The mixture will foam and bubble up. Keep whisking until the caramel is smooth. Stir in the vanilla. Season with salt, to taste.
• for a few minutes in the pan, then transfer to a heat-proof jar and let cool to room-temperature. Will keep for up to two weeks, stored in an air-tight jar in the refrigerator. Warm before serving.

CARAMEL APPLE CRUMB BARS

Steps:

• Preheat oven to 350°. Grease a 9x9 square baking pan.
• In a large bowl, using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour, oats, salt, and baking soda and beat until combined and crumbly, scraping the sides of the bowl as needed.
• Reserve 1 ½ cups for the topping. Press the remaining crumble mixture into the bottom of the greased 9x9 pan, pressing it into an even layer.
• In a separate bowl, combine all ingredients for apple filling. Toss until well combined. Dump the apple mixture on top of the crust and spread it out evenly. Crumble the reserved topping over the apples, pressing some of it together to form clumps.
• Bake for 35-45 minutes until the topping is golden brown and the apples are tender (insert a sharp knife to check). Place on a wire rack to cool slightly. Drizzle with ⅓ cup caramel sauce. Serve warm, room temperature or chilled. Note: The bars will cut more neatly if chilled. Optional: top with ice cream and additional caramel sauce.

APPLE CARAMEL CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned., Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust., In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer., Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.

CARAMEL APPLE BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan.
• In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
• In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
• Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.

CARAMEL APPLE CRUMB BARS RECIPE

Steps:

• Make the caramel : Assemble all the ingredients you will need for the caramel and place close to the saucepan you will be using. Place sugar in a large heavy sauce pan over medium high heat. Let the sugar begin to melt, then start to mix with a spoon. Mix occasionally until sugar has completely melted into a lightly golden color. Slowly and carefully pour in heavy cream-the sugar is going to immediately steam and harden into a lump. Turn the heat down to medium and continuously stir caramel until it is completely melted again and mixture is smooth, about 5 minutes. Stir in butter, vanilla, and salt, and mix until butter has melted completely. Take caramel off the heat and let come to almost room temperature.
• While caramel is cooling, make apple layer : In a large bowl, combine apples, sugar, lemon juice, cornstarch, cinnamon, and nutmeg, and stir to make sure it is well mixed. Let stand for 10 minutes.
• Make crust and crumble : Adjust oven rack to middle position and preheat oven to 375°F. Line the baking dish with foil, then grease foil with butter.
• Put flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse 5 times to combine. Add butter and pulse until it is cut to the size of peas. Add egg and heavy cream and pulse until mixture has the texture of wet sand and, when pressed between your fingers, holds its shape.
• Take 3/4 of the shortbread dough and press it into the prepared baking sheet. The bottom crust should be about 1/2-inch thick. Use a slotted spoon to remove apples from the bowl and spread evenly over top of shortbread. Cover the apples with the caramel sauce, gently reheating it over low heat if it's become too thick to spread. Use your fingers to form the remaining shortbread into crumbs and sprinkle the top with crumbs.
• Bake bars until top is golden and bubbling, about 50 minutes. Let cool completely before cutting.

APPLE CRISP-BROWNED BUTTER BARS

Steps:

• Cook 3/4 cup butter in a large skillet over medium-low heat until melted and light brown, 12 to 15 minutes. Keep an eye on it; it can burn. Pour into a bowl. Freeze until solid, about 30 minutes.
• Meanwhile, for the filling melt 2 tablespoons butter in the same skillet. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, lemon juice, nutmeg, and pinch of salt. Cook, stirring occasionally, until apples are golden brown and caramelized, about 15 minutes. Remove from heat. Add 3 tablespoons brown sugar; toss to coat.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch square baking pan with enough parchment paper to create an overhang on all sides.
• Stir together flour, oats, 2/3 cup brown sugar, baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt in a bowl. Coarsely shred frozen browned butter or chop into small pieces. Cut butter into flour mixture until mixture resembles coarse meal. Add egg yolk and vanilla; stir with a fork just until a crumbly dough comes together. Press about two-thirds of the dough (2 2/3 cups) in an even layer in the prepared baking pan.
• Bake until lightly browned, about 10 minutes.
• Spread apple mixture over the crust. Crumble remaining dough over top. Bake until golden brown, about 25 minutes. Let cool completely on a wire rack. Using parchment sides to lift bars, transfer to a cutting board and cut into squares.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.