Description
These Best Caramel Apple Crisp Bars feature a buttery shortbread crust, a soft and spiced apple filling, and a crunchy oat topping, all finished with a drizzle of caramel. They are portable, make-ahead friendly, and perfect for fall gatherings.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- 4 medium apples (about 600g), peeled and diced (mix of Granny Smith and Honeycrisp)
- ⅓ cup (67g) light brown sugar, packed
- 2 tablespoons (15g) all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup (90g) rolled oats
- ½ cup (60g) all-purpose flour
- ½ cup (100g) light brown sugar, packed
- ½ cup (113g) unsalted butter, cold and cubed
- ¼ teaspoon salt
- ½ cup store-bought or homemade caramel sauce
- Flaky sea salt (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- Make the shortbread crust: In a large mixing bowl, beat 1 cup softened unsalted butter and ½ cup granulated sugar together until light and fluffy, about 2-3 minutes. Add 2 cups all-purpose flour and ½ teaspoon salt. Mix on low speed until the dough just comes together. If too dry, add 1 tablespoon cold water.
- Press the crust into the prepared pan evenly using the bottom of a measuring cup or flat glass.
- Parbake the crust: Bake for 15 minutes until set and just barely golden around the edges. Remove and let cool slightly on a wire rack.
- Prepare the apple filling: In a medium bowl, toss the diced apples with ⅓ cup packed light brown sugar, 2 tablespoons all-purpose flour, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice until evenly coated.
- Spread the apple mixture evenly over the parbaked crust.
- Make the crisp topping: In a separate bowl, combine 1 cup rolled oats, ½ cup all-purpose flour, ½ cup packed light brown sugar, and ¼ teaspoon salt. Add ½ cup cold cubed unsalted butter. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger clumps.
- Sprinkle the oat mixture evenly over the apples. Do not press down.
- Bake for 40-45 minutes. At the 30-minute mark, check the topping; if browning too quickly, tent loosely with aluminum foil. Bars are done when apples are tender and topping is deep golden brown and firm.
- Cool completely at room temperature, about 2 hours.
- Once cool, drizzle caramel sauce generously over the top. Sprinkle with flaky sea salt if desired.
- Using the parchment paper handles, lift the bars out of the pan and transfer to a cutting board. Cut into squares with a sharp chef’s knife, wiping the knife clean between cuts.
Notes
Parbaking the crust is essential to prevent sogginess. Use cold butter for the topping to ensure a crunchy texture. Let bars cool completely before cutting to avoid crumbling. For extra flavor, toast the oats for 5 minutes before mixing the topping.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large bar
- Calories: 380
- Sugar: 32
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
Keywords: caramel apple crisp bars, apple crisp bars, fall dessert, apple dessert, caramel apple bars, easy apple bars