Salted Caramel Apple Crumb Bars

 

Tis the season for apple recipes. We have had lots of apples lately thanks to good friends. These carmel apple bars are really, really yummy.

 

 

 The Apple Pie Filling

 The Salted Caramel Sauce

Coming out of the oven

 

Salted Caramel Apple Crumb Bars
Source: Two Peas and Their Pod

Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tsp. salt
First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the salt. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature while you make the apple crumb bars. This recipe makes 2 cups of caramel sauce. You can store the leftover caramel sauce in the refrigerator for up to 2 weeks.

Apple Crumb Bars

For the Apple Filling:
5 cups peeled and diced apples (I used Granny Smith)
1 tablespoon fresh lemon juice
½ cup all-purpose Gold Medal flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all-spice

For the crust:
3 cups all-purpose Gold Medal flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
 

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan. Spread the apple mixture evenly over the bottom crust. Drizzle about salted caramel sauce over the apple filling, about 3/4 cup. Crumble the remaining dough over the apple caramel layer and pat gently. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.