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Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

Prepare the crust: In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add the 3/4 cup cold unsalted butter cubes. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly golden brown. Remove from oven and set aside.

While the crust bakes, prepare the apple filling: In a large bowl, combine the thinly sliced Granny Smith apples, 1/4 cup granulated sugar, 1/4 cup light brown sugar, lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. In a small separate bowl, whisk together the cornstarch and water until smooth, then add it to the apple mixture and toss to coat evenly.

Prepare the crumble topping: In a medium bowl, combine the 1/2 cup all-purpose flour, 1/2 cup light brown sugar, rolled oats, and 1 teaspoon ground cinnamon. Add the 1/2 cup cold unsalted butter cubes. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until a crumbly mixture forms.

Assemble the bars: Spread the apple filling evenly over the partially baked crust. Sprinkle the crumble topping generously over the apple layer.

Bake for 45-55 minutes, or until the crumble topping is golden brown and the apples are tender when pierced with a fork. If the topping browns too quickly, you can loosely tent the pan with aluminum foil.

Remove the pan from the oven and let the bars cool completely on a wire rack before drizzling with caramel sauce. Cooling completely is crucial for clean cuts.

Once cooled, lift the bars out of the pan using the parchment paper overhang. Drizzle generously with caramel sauce. Cut into 8 bars and serve.


Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

Prepare the crust: In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add the 3/4 cup cold unsalted butter cubes. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly golden brown. Remove from oven and set aside.

While the crust bakes, prepare the apple filling: In a large bowl, combine the thinly sliced Granny Smith apples, 1/4 cup granulated sugar, 1/4 cup light brown sugar, lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. In a small separate bowl, whisk together the cornstarch and water until smooth, then add it to the apple mixture and toss to coat evenly.

Prepare the crumble topping: In a medium bowl, combine the 1/2 cup all-purpose flour, 1/2 cup light brown sugar, rolled oats, and 1 teaspoon ground cinnamon. Add the 1/2 cup cold unsalted butter cubes. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until a crumbly mixture forms.

Assemble the bars: Spread the apple filling evenly over the partially baked crust. Sprinkle the crumble topping generously over the apple layer.

Bake for 45-55 minutes, or until the crumble topping is golden brown and the apples are tender when pierced with a fork. If the topping browns too quickly, you can loosely tent the pan with aluminum foil.

Remove the pan from the oven and let the bars cool completely on a wire rack before drizzling with caramel sauce. Cooling completely is crucial for clean cuts.

Once cooled, lift the bars out of the pan using the parchment paper overhang. Drizzle generously with caramel sauce. Cut into 8 bars and serve.
