Caramel Apple Bars with Oatmeal Crumble
300kcal
Ingredients
For the crust and crumble
- 2 cups all-purpose flour 250 g
- 2 cups old-fashioned rolled oats 180 g
- 1 cup light brown sugar packed, 213 g
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter melted, 226 g
For the apple filling
- 3 medium Granny Smith apples about 1 1/2 lb / 680 g, peeled and diced 1/2 inch
- 1 tbsp lemon juice
- 2 tbsp granulated sugar 25 g
- 1 tbsp all-purpose flour 8 g
- 1/2 tsp ground cinnamon
For the caramel
- 3/4 cup thick caramel sauce 180 ml
- 2 tbsp all-purpose flour 16 g
Method
- Heat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving some overhang to lift the bars out.
- Mix the flour, oats, brown sugar, cinnamon, baking soda and salt. Stir in the melted butter until it looks like damp, clumpy sand.
- Press about two-thirds of the mixture firmly into the pan. Bake 12 minutes, until just set and lightly golden at the edges.
- Meanwhile, toss the diced apples with lemon juice, sugar, flour and cinnamon.
- Spread the apples evenly over the warm crust.
- Whisk the caramel sauce with 2 tbsp flour until smooth. Drizzle it over the apples.
- Scatter the remaining crumble on top, squeezing some into small clumps.
- Bake 30 to 35 minutes, until the top is golden and the caramel bubbles at the edges.
- Cool in the pan for 1 1/2 hours, then chill at least 1 hour. Lift out and cut into 16 bars.
Notes
Honeycrisp apples make sweeter, softer bars.
Storage: fridge up to 4 days, covered. Freezer up to 3 months; thaw overnight in the fridge.
Add 1/2 cup (60 g) chopped pecans to the crumble topping for crunch.
Nutrition is an estimate.