I’ll never forget the first time my kitchen filled with the scent of bubbling cinnamon apples and brown sugar. I was looking for a dessert that felt like a cozy autumn hug but was easy enough to share at a potluck. These Salted Caramel Apple Crumble Bars were my happy accident. The buttery shortbread base, the soft spiced apple layer, that generous crumble top, and that final drizzle of salted caramel—it’s pure magic. One bite, and I knew this recipe was going to be a forever favorite. It tastes like fall, feels like home, and honestly, makes your house smell incredible.
Why You’ll Love This Recipe
You’re going to adore this recipe because it gives you all the soul-warming comfort of a classic apple crumble, but in a neat, portable bar form that’s perfect for sharing. You get layers of texture in every bite, from the crisp base to the gooey caramel. It’s surprisingly straightforward to make, and the payoff is huge—people will think you bought it from a fancy bakery. Plus, that sweet-and-salty finish? It’s absolutely irresistible.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 4 cups peeled, cored, and finely diced apples (about 3-4 medium apples)
- 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned rolled oats
- 1/3 cup store-bought or homemade thick salted caramel sauce, plus more for drizzling
- Flaky sea salt, for garnish
Ingredient Notes & Tips
Don’t skip the cold butter for the crust and crumble; it’s the secret to that perfect, tender-yet-crisp texture. I’ve tried this with melted butter, and trust me, this one works better. For the apples, use a firm, tart variety like Granny Smith or Honeycrisp—they hold their shape and balance the sweetness beautifully. That store-bought thick caramel sauce is a total time-saver and works perfectly, but if you have a favorite homemade recipe, by all means use it! Just make sure it’s a thicker, scoopable kind, not a runny syrup.(See the next page below to continue…)