Salted Caramel Apple Crumble Bars Fall Recipe

Let Me Tell You About Salted Caramel Apple Crumble Bars

I’ve gotta say, these bars might just be my autumn spirit animal. The first time I made them was after picking apples with my too-energetic nephew (he climbed the tree and I just prayed a stray apple wouldn’t bean me). Got home with buckets of apples and almost no energy left to bake, but the smell of these bars baking? Worth every loud minute. There’s something about the combo of salted caramel and warm apple that just wraps around you like your favorite old jumper. And hey, if you accidentally eat, let’s say, five bars in one go—no regrets, friend, no regrets!

Why I Always Make These (and Why You’ll Love ‘Em)

I make this recipe when the air gets nippy, but honestly my sister begs for it year-round (she’s cheeky but she’s right). The gooey caramel and tart apples make everyone stop talking for about five minutes—unheard of at my family table. My family goes a bit silly for them because you can eat them warm or cold (quite rare, that!). I’ll admit, I used to dread making homemade caramel, but after about three sticky disasters, I finally found out you can totally cheat and use store-bought caramel sauce. Let’s all walk before we run, right?

Here’s What You’ll Need (And What You Can Sub In)

• 3 medium apples, chopped (Granny Smith are zingy but, honestly, any apple will do; I once used something just labeled “red apples” in a vague brown bag and it was fine)
• 1 1/2 cups (180g) all-purpose flour – I’ve swapped in a handful of oat flour before, turned out just as tasty
• 1 cup old-fashioned oats (the big chunky kind is my go-to, but quick oats work in a pinch)
• 3/4 cup brown sugar (I find dark or light both work—my gran used to swear by dark, but meh, your call)
• 1/2 tsp baking powder
• 1/4 tsp salt (or a big pinch if you’re a ‘dash it in’ sort like me)
• 3/4 cup cold unsalted butter, diced (in a real hurry? I melted it once and honestly it wasn’t a disaster—just a bit denser)
• 1/3 cup salted caramel sauce (sometimes I drizzle on a bit more because, why not—homemade or store-bought are both fab, don’t stress it)
• 1 tsp cinnamon (optional, though I basically always toss it in)
• 1/4 cup chopped pecans or walnuts (optional, unless you hate nuts, then skip)

How to Make These Bars (and How I Actually Do It)

1. Preheat your oven to 350°F (about 180°C). Grease a 9×9-in baking pan (or line it with some baking paper if, like me, you don’t fancy scrubbing caramel cement later).
2. In a biggish bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon. I use my hands here—less washing up. Add the diced butter and squish it in until it kind of holds together. If you don’t want to get messy, two forks work, but where’s the fun in that?
3. Press about 2/3 of this crumble mixture firmly into the pan. It’ll look a bit shaggy, don’t worry, it sorts itself out.
4. Spread the chopped apples over the top. Try to get a somewhat even layer, but nobody ever complained about a lumpy bit here and there. Drizzle the salted caramel sauce all over. I sometimes sneak a taste at this point—chef’s honor.
5. Scatter the remaining crumble on top, then the nuts if you’re using them (or forget them, which I’ve done more than once).
6. Bake for 35–40 minutes. You want the top golden and the apples bubbling at the edges. If the sides seem a tad too caramelized, just call them ‘rustic’ like I do.
7. Let them cool at least 30 minutes before you try to cut them—or pretend you’ll wait, knowing full well you’ll burn your tongue diving in early. On second thought, use a sharp knife. Makes everything look tidier (not that it ever lasts long enough to matter).

A Few Notes I’ve Learned The Hard Way

• Don’t peel the apples if you’re lazy like me. The skin gets tender and it’s one less thing to do.
• Actually, I find it works better if you dice the apples pretty small so everything holds together—plus, you avoid that random giant apple bite syndrome.
• Homemade caramel sauce is magic but, no shame, store-bought is a lifesaver if your sink’s already full of dirty pans.

Variations (Some Genius… Some Not So Much)

• Swap the apples for pears if you’re feeling wild. I did that last year—pretty good! Not earth-shattering, but not bad.
• Once I tried adding a dash of ground ginger. Too much, tasted like Christmas in a bad way; maybe just a little next time.
• You could use coconut flakes on top for a bit of tropical confusion—my brother-in-law claimed it was ‘innovative’ (not sure if that was a compliment…)

Do You Need Fancy Gear?

Honestly, the only essential is a baking pan. If you don’t have a 9×9, just use what you’ve got—the edges might be a bit crisper, but who doesn’t love the crunchy bits? Oh, and if you own a food processor, feel free to blitz the crumble mix, just don’t make it too fine or it’ll be more cake than crumble. Sometimes I use two big mugs to press down the base; works a treat.

How to Store Them (or Attempt To)

They’ll keep in an airtight container on the counter for maybe three days, maybe five if you live alone with suspicious self-control. In my house? Let’s be honest, they don’t stand a chance beyond day one. They actually taste better the next day when the caramel soaks in, but getting them to last that long is its own challenge.

Serving These the Way My Family Does

We’re fond of them warm with a scoop of vanilla ice cream—sometimes for breakfast, ‘cause why not? My aunt likes her bars chilled with a splash of cream. I’ve even crumbled them over yogurt. Play around; it’s your kitchen, not a café at Buckingham Palace. (And if you want to go all-out, a drizzle *more* caramel—nobody’s judging!).

Hard-Learned Tips and Traps to Avoid

• I once tried rushing the cooling step and just had salted caramel apple mush—tasty, but not exactly a bar.
• You’ve got to really press the crumble base down, even if your arm protests. Otherwise the pieces fall apart.
• Actually, don’t skip the salt. The sweet-salty caramel thing is what makes this more than just another apple bar—trust me, I learned the hard way after an unsalted flop.

FAQ—Real Questions People Have Actually Asked Me

• Can I use gluten-free flour? Oh, absolutely! I’ve done it with Bob’s Red Mill, and you’d barely notice. Maybe the bars are a smidge more crumbly, but all’s well.
• What about making it vegan? Yup—swap butter for a block vegan version, and grab a plant-based caramel (there’s a decent one at Minimalist Baker). Use coconut oil or margarine. Never as rich, but it works for my vegan pal, so there you go.
• Can I freeze these? For sure! Individually wrap ‘em. They’re good for about a month, probably even more, not that you’ll get the chance.
• Store-bought caramel or homemade? I’ve never had anyone guess the difference, so use whatever keeps you sane.
• Is it messy to cut? Sometimes. If you want perfect squares, chill them first. Or just embrace the chaos, like me.

If you want a killer homemade caramel, check out Sally’s Baking Addiction’s guide (her step-by-steps save my bacon every time). Or if you need a gluten-free tart base for a similar vibe, I found some fun stuff at King Arthur Baking.

And, before I forget—does anyone else end up eating all the crumble bits out of the bowl before baking? No? Just me? Hmm, maybe don’t mention that when you serve them…

★★★★★ 4.80 from 120 ratings

Salted Caramel Apple Crumble Bars Fall Recipe

yield: 9 bars

prep: 25 mins

cook: 40 mins

total: 50 mins

These Salted Caramel Apple Crumble Bars are a delicious fall dessert featuring tender apple filling layered between a buttery crust and oat crumble topping, finished with a decadent salted caramel drizzle.

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup unsalted butter, melted
• 2 medium apples, peeled, cored, and diced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup salted caramel sauce, plus more for drizzling

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. 2
   In a large bowl, mix together flour, oats, granulated sugar, brown sugar, and salt. Stir in melted butter until mixture is crumbly.
3. 3
   Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
4. 4
   In a medium bowl, toss diced apples with cinnamon. Sprinkle evenly over the crust, then drizzle with 1/2 cup salted caramel sauce.
5. 5
   Crumble the remaining oat mixture evenly over the apple layer.
6. 6
   Bake for 38-40 minutes or until the top is golden brown. Cool completely, drizzle with more salted caramel if desired, then cut into bars and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 280 caloriescal

Protein: 2gg

Fat: 11gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 42gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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